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A large roasting pan with a removable rack and a non-stick surface coating. A roasting pan or dripping pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.
Harbor Freight Tools won a declassification of the class action; that is, the court found that all the individual situations were not similar enough to be judged as a single class, and that their claims would require an individual-by-individual inquiry, so the case could not be handled on a class basis.
Braising pans and roasting pans (also known as "braisers", "roasters" or rondeau pans) are large, wide and shallow, to provide space to cook a roast (chicken, beef or pork). They typically have two loop or tab handles, and may have a cover.
Jacob's second son, Carl, originated and patented “Speckled” enamel in 1889, which became common. Sheet steel stamped ware was added to the product line in 1892, which increased the range of items considerably. A catalog from that era shows the addition of coffee boilers, dippers, ladles, cake and pie pans, bowls and cups.
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Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.
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