Roasts

Roasts require a high temperature at the start in order to sear the surface; for this reason the best choice is a pan of iron or high-grade granite ware. An oval pan can be more carefully cleaned than one with sharp corners. There is less danger, therefore, if this shape is chosen, that particles of fat will adhere to the pan, grow rancid, and give an unpleasant odor to the utensil and a taint to the food.

Pot Roasts

The iron kettle with tight-fitting cover, called also the "Dutch oven," best supplies the steady heat that a pot roast needs. Although a casserole may be used, or a bean pot with waxed paper tied tightly over the top, in either of these there is more evaporation than in the iron kettle and the roast is, therefore, drier, although just as tender.

Meat Stews

Since in stews more liquid is added than in pot roasts, the casserole may well be used, or a shallow aluminum or graniteware stewpan with close-fitting cover, straight sides, and very short or loop-shaped handles. The long, slow cooking may thus be done either in the oven or on top of the stove. In brown stews, the meat is first sauteed in an iron pan in order to give the desired color and flavor.