Hob top 'roasting'

Charlton_King

I've been offered an oval metal/enamel pot with lid, described as a 'roaster'.

I've seen them around before but never tried them out. Wondering whether this would be a more economical way of doing a small joint or chicken than using the oven.

Any comments from people with experience would be welcome.

Pink.

I had one of those years ago and tried it on the hob. Sadly it didn't work for me. It was fine for casseroles etc but didn't work for a roast as the heat came from the base so the bottom of the joint was burned before the top was cooked properly.

I hope you have more luck with yours.

Pink

pickledtink

They can work alright if you put it on a trivet/roasting rack and turn over half way too.

Horace

I have always used a lidded roaster to cook my meat but have only ever used it in the oven and not on the hob. One thing I found is that it saves using fat to baste the food.

Alan_Cross

Surely these are meant to be used in the oven?

I know they're called roasters but to me this is a misnomer. To get any roasting effect you have to remove the lid and then you've just got a glorified roasting tray.

They're just for casseroles IMHO.

Anglea

I've cooked cakes on the hob in lidded containers if you're looking for alternative uses.

annifranakapan

I have one of these that I use all the time. They are meant to be used in the oven. Joints of meat are 'roasted' to perfection and oh sooooooooo tender when cooked in this way.

Also good for things like pork chops as they cook beautifully without toughening up. Just remove the lid for the last 5 mins to crisp up the fat (if that's how you like it).

Wouldn't be without mine.

Be careful if using for a casserole as the metal conducts heat quickly, so there can be a tendency for liquids, etc. to burn around the edges of dish unless stirred frequently (I can't be doing with frequent stirring)

Annifran

Skint_Catt

I've got two but don't use them often - I had no idea you could use them on the hob! :eek:

A better way to do a joint is to loosley double wrap it in foil - keep sthe moisture in.

meanmarie

I have used a 'roaster' to do meat on the hob...seal the meat on all sides and turn your heat to its lowest, keep an eye on it and turn now and again, meat cooks slowly, develops a tasty 'crust' and is succulent inside...I often put some onions to roast under the meat, but we eat a lot of onions so it may not appeal to all

marie

ubamother

I've got my grandmas - must be 80 odd years old now - does the best roast chicken - lid on - if you are cooking a bird too big for the remoska - and fabulous toad in the whole. Mine was originally cream but has blackened over the many many years so it practically non-stick. If it's the one with the dimpled lid, it self-bastes.