If you’re my age, you probably saw at least one of these pots in every kitchen you visited. I’ve had mine for almost 50 years and my parents and grandparents also owned their share of this cookware.
Blue speckled roasters generall have high sides and a lid and used to cook large quantities of food. However, I have found smaller roasters that allow me to have the benefit of the roaster and scale down portions. I own three sizes. One of the best things about these roasters is that they are very inexpensive and easy to use.
According to American Cookware who is one producer of speckled roasters, the benefits of these roasters are as follows:
- A covered roaster is the best way to cook naturally dry poultry, such as turkey.
- With the lid on, the moisture within the confined space will rise to the lid, condense and then drop back down into the bird, keeping the meat moist.
- The dark surface of the roaster efficiently absorbs the oven’s energy to cook the turkey more evenly than without a lid or if using a shiny surface roaster.
- By using the cover, you don’t have to inject, brine, bag or baste the turkey to keep the meat moist.
- Remember, the roaster must be large enough so the cover doesn’t touch the turkey.
I also use it for roasting more than one chicken, slow roasting a pot roast and for my arroz con pollo.