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Does the following sound familiar? Kitchenware you've used on the barbecue is hard to clean when encrusted in burnt-on food and fat. Read how to avoid this situation here.
If you haven't already started barbecuing, it probably won't be long once the warmer weather finally arrives. Tis the season for delicious steaks on the barbie, a cold beer in your hand, and great company out on the terrace. All these things are great - until you have to clean the kitchenware you used on your barbecue. Or...?
Prepare half a chimney starter with hot coals and prepare a kettle grill of at least 57 cm diameter for indirect grilling. When grilling with indirect heat, distribute the hot coal briquettes into two equal piles on opposing sides of the firebox, i.e. there is no coal in the middle. The food cooks slowly because the heat is circulated, effectively the same principle as in a standard oven. This process is typically used when preparing simmer dishes, whole roasts (such as lamb, chicken and pork) and bread, which needs 20 minutes or more.
Put the grill grate on the barbecue and place the roasting pan in the middle of the grate. The roasting pan is now correctly positioned in relation to the heat from the coals, and because the roasting pan is (hand) cast in aluminium, the heat is perfectly distributed across the bottom and sides of the pan. Put the lid on the barbecue, if you want to slow cook or roast the dish. You can also add 1/4 fresh coal from the chimney starter, depending on the cooking time needed.
Here you spread the coals in an even layer over the firebox, which emits an intense heat. Typically used for smaller pieces of meat, vegetables or other foods which only need grilling a short time. Suitable for: chicken fillets, king prawns, burgers and steaks and max. 20 minutes on the barbecue. Aluminium is an effective heat distributor and retains the heat for a long time, so grilling on direct heat is NOT recommended when using the roasting pan.
Chuck everything in the roasting pan
If you have a kettle grill, a roasting pan makes it easier to prepare meat and vegetables - without losing any of that barbecue ambiance. Simply chop the veg and potatoes into smaller pieces, place them at the bottom of the roasting pan, add a joint, chicken leg or something else on top, pour on some liquid - and let the barbecue take care of the rest while you spend time with your family. SCANPAN's Classic series has roasting pans in 3 sizes, so you can always find one to fit your barbecue.
The rack can be bought separately.
Choosing a Classic roasting pan with SCANPAN's unique non-stick coating gives you a pan that's surprisingly easy to clean - even after hefty use on the barbecue. You'll often find that food residue can be wiped straight off with a piece of kitchen towel. And even the tougher, burnt-on food residue is easy to wash off by hand with hot water and normal washing-up detergent. This also applies to the outside of the roasting tin. In short, a completely different experience from roasting pans and frying dishes without non-stick or with non-stick of a low quality. More non-stick cleaning tips here.