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

Used once on a turkey, 350F. Bottom corner of pot plating started peeling. I tried sending an email to the address listed on the warranty card and it came up undeliverable, alot of money gone.

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!!!

worked great

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.