I’m always looking around for better roasting pans. With Thanksgiving just around the corner, I might eventually invest in a Calphalon Roaster like this Contemporary Nonstick one that includes a baster and injector, as well as trident style lifters. I think I’d first seen good things about the Calphalon brand of roasters for doing turkey in a Slate.com article. I think the one they talked about was the Calphalon One Infused Anodized Nonstick however, which is pricier and also not a readily available it seems on Amazon.

Anyhow, this particular roaster has a really heavy duty aluminum pan with a non-stick surface and is a good size at 16 x 13 inches and four inches deep. There is a lifetime warranty against any defects. The rack is also non-stick which I’m thinking could be handy - the one I currently have is not non-stick and it is such a chore to clean if you don’t do it right away - and who cleans the rack RIGHT after the turkey comes out? The only thing I was wondering about the rack is that it is of the “curved” variety which is completely necessary in this deeper style of pan. I’m not such a big fan of curved racks, but you could possibly get another rack to use with roastables other than big birds.

Others didn’t like the fact that the handles on this rack stick a bit inwards. I actually LIKE that, because if you have a smaller oven like we do, having handles that stick out can make it tough to even get the pan in the oven to start with.

The baster / injector combo looks interesting - but I’m not so sure about the trident forks. As far as I know, the idea to avoid puncturing roasted meat as much as possible so the juices don’t come spilling out. I’m not sure what these short handled pointy tridents would be good for other than poking into the meat. Maybe you could use them as servers?