Email format error
Email cannot be empty
Email already exists
6-20 characters(letters plus numbers only)
The password is inconsistent
Email format error
Email cannot be empty
Email does not exist
6-20 characters(letters plus numbers only)
The password is inconsistent
Our roasting and cooling rack makes it easier to cook the perfect meal,it allows heat to circulate evenly underneath the meat, as well as around the sides. The more air circulation in the pan, the more evenly your meat will cook.This rack can also speeds up food cooling.
About this item
Product dimensions: 16.3 x 10.1 x 0.7 inch / 414 x 257 x 17.8 mm
2.0 mm premium quality carbon steel material for even heating and exceptional durability
Non-stick coating for quick release and easy cleanup
Oven-safe to below 428 degrees F; wear oven mitts when handling hot pan
Hand washing recommended
Product description:
Constructed from durable steel with a PFOA-free nonstick finish for easy release and quick clean up.
Designed to fit in standard half-sheet pans.
Wire design optimized for airflow and easy cleaning.
Great for cooling baked goods, letting meats rest, and more.
Oven safe up to 446° F.
Why Use a Roasting Rack?
Some people think the roasting pan is the only equipment required for cooking a large cut of meat or a whole turkey, but a roasting rack is standard. It’s a structure that fits inside the roasting pan and cradles the meat, keeping it off the bottom of the pan.
Perfect roasting involves air circulation around the meat, so a roasting rack is necessary. The rack allows heat to circulate evenly underneath the meat, as well as around the sides. The more air circulation in the pan, the more evenly the meat will cook.
A roast or a whole turkey is too large to turn over in the pan. It would be difficult and dangerous to reposition the meat during the cooking process. With a roasting rack, there’s no need to move the meat around. It’ll receive optimum heating and air circulation on all sides at all times.
When you place your roast or turkey on the bottom of the roasting pan, you expose it to direct heat from the metal. In time, it will overcook and stick to the bottom of your pan. The bottom of the meat will be fully cooked long before the rest of it. And without air exposure on that side of the meat, it will steam rather than roast.
Roasting is a slow method of cooking that usually takes an hour or more, and it melts the fat in the meat and causes it to drip down into the bottom of the pan. The drippings create the best gravy stock, but it’s not the best place for your roast to sit.
A roasting rack holds the meat out of the pooling fat at the bottom of the pan. Slow cooking a large cut of meat retains enough of the juices in the meat for flavor, but it allows the meat to shed its excess fat. You don’t want to serve your guests a piece of meat that’s been marinating in fat for over an hour.
