Mr Captain Roasting Pan with Rack and Lid 12 Quart,18/10 Stainless Steel Multi-Use Oval Dutch Oven, Induction Compatible Dishwasher/Oven Safe Turkey Roaster,17 Inch

worked great

Nice, sturdy roaster with thick aluminum core on the base sandwiched by layers of stainless steel. This is heavier than all-aluminum, thin-walled roasters but it's clearly sturdier. A common complaint many have is that pans this size cannot cook a 25 lb. turkey with the lid closed. This can't either but you don't use the lid when roasting, anyway—that's steaming. The offset handles let it fit some ovens that others won't. The lid is designed to be a second roasting pan if you want, same size but shorter with a thinner aluminum core than the pan—way cool! No non-stick surface but it cleans easily. This is replacing a non-stick roaster with a "lifetime guarantee" from a company that is out of business. The non-stick surface is peeling off—this never will. Ok, no rack is included but I can buy one if needed. This is not cheap but there are others costing up to 3x as much. I'm good.

This oval shaped pan, with lid and rack, has offset handles so you don’t have to reach far into the oven to drag it out or even just towards you. The lid has multiple uses, including being its own pan, so you get 2-for-1. It cleans like a dream after a little bit of soaking. I used the lid to defrost my 15 lb turkey. I used the lid to hold the turkey while we carved it, and I used the lid to make gravy, as it aligned on my stovetop just fine. I’m exceedingly happy after its first use and am running to my freezer for the roast I’m doing next once the turkey is done! BYW - I did minimal basting, and took the lid off at the last hour for browning- meat was tender, color was perfect!!!

I roasted a Boston butt for the first use. The pan and lid both have a thick sandwiched layer center section for heat distribution. The pork came out very nicely. I was pleased with the pan. I usually use a thermometer when roasting meat. The thermometer has a cable to connect with a probe. I wonder if there is a preferred way of directing the cable under the lid? I have used the roasting pan several times to make Boston butt in the oven. Although I like the pan it has been difficult to clean. I preparing the pork butt I use a small amount of corn oil on the meat and on the pan and rack to reduce the possibility of the meat sticking. I have also been putting a piece of parchment paper over the rack. I found the corn oil bakes onto the pan's surface and leaves a brown residue on the pan which is difficult to remove. I have tried dish soap, water and a nylon scrubbie with very limited success. I suppose an abrasive would help, though I have not been using it so I don't scratch the pan. I'll keep looking for another way to remove the baked on grease.

I used this to cook a 12 pound turkey the week before Thanksgiving. I couldn't use the rack and still get the lid on, so I had to just put a thin layer of veggie chunks under the bird, squoosh the lid on and hope the excess liquids would be absorbed by the veggies and not make the meat soggy. Some of the skin of the turkey breast ended up stuck to the lid ... but I blame myself for that. The turkey cooked well, and it was all eaten, so that's a win in my opinion! I'll bet this would work fine for an 8 to 10 pound bird or for two chickens or game hens. I did like the offset handles; I'm not sure I could have gotten this into the oven of my rental if the handles had been on the long ends of the oval, but it did just fit because the handles don't add any length on the long end of the pan -- I didn't express that well, but hopefully you know what I mean.

All stainless steel including the rack! Was exactly what I was looking for. Have used several times and it is easy to clean. Holds a 18-20 lb turkey and it creates a nice skin. Lid can double as a baking dish. The pan has a nice weight to it, not too heavy when empty.

Clever design features include offset handles combined with large capacity. Fits nicely in my Pit Boss pellet vault smoker. Had a little over18" wide by 12" deep space. It is difficult to find roasting pans to optimize the space and meet other criteria. By keeping the handles off the top and offset form ends allows more room for what is inside with clearance on a smaller oven (or smoker). Sturdy enough for 26 pounds of Cochinita Pibil. In Kansas, I prepare this special recipe in this in my smoker instead of in a Pib like in Yucatan. Just a touch of smoke flavors the dish, depending on how tight the lid is. Both the lid and pan are induction-ready for other uses. Cleanup was fairly easy, but I do have a large half to my sink for soaking to get smoke and food scrubbed off.

I bought this to use as a turkey roasting pan for this past Thanksgiving. Now that I have it, I've been very happy with the utility of it as both the top and bottom sections can be used separately, both in the oven and on the stovetop. Making gravy from the pan drippings by deglazing the roasting pan is a breeze. When using the main roasting pan or the lid section on the stovetop, their thick heating surfaces make them excellent stovetop frying pans. The oblong shape allows use of two burners on my stove. No warping on the stovetop as one might get from using a thinner metal pan. And, everyone who sees it asks me where I got it and they all want to get one for themselves!