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Cooking & Baking

no_hypocrisy

(46,019 posts) Thu Sep 5, 2019, 08:04 PM Sep 2019

0

Question regarding enamel roasting pans

1. Is black better than a dark blue or are they about the same?

2. I noted a small (less than 1/2 inch) spot of no enamel and food sticks to it, even when oiled. Should I get another roaster? Is there a chance that more enamel will chip off from that spot?

3 replies

= new reply since forum marked as read

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Question regarding enamel roasting pans (Original Post) no_hypocrisy Sep 2019 OP

Sorry mine isn't clean, otherwise I'd loan it to you!!! elleng Sep 2019 #1

Eventually it may rust out but if you don't bang it around it will last a long time. Kali Sep 2019 #2

Thanks! no_hypocrisy Sep 2019 #3

elleng

(130,714 posts)

1. Sorry mine isn't clean, otherwise I'd loan it to you!!!

Reply to no_hypocrisy (Original post)

Thu Sep 5, 2019, 08:26 PM

Sep 2019

(I don't have an answer for you, but thanks for reminding me of the roasting pan I 'inherited' from my mother!)

Kali

(55,002 posts)

2. Eventually it may rust out but if you don't bang it around it will last a long time.

Reply to no_hypocrisy (Original post)

Thu Sep 5, 2019, 09:28 PM

Sep 2019

Enamelware chips, nature of the material. Soak stuck food with hot soapy water.

no_hypocrisy

(46,019 posts)

3. Thanks!

Reply to Kali (Reply #2)

Fri Sep 6, 2019, 06:00 AM

Sep 2019

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