Comments: We have long thought that the roasting pan was one place you could save money, that thick pans that distribute heat evenly were important for the stove top, but not as important in roasting pans, and, quite frankly, that you were a sucker if you spent a lot on one.

Our thinking has undergone a 180-degree transformation, and this is the roasting pan that changed our minds.

Specifically, we had a recent roast take more than a half-hour longer than the recipe specified, in a 500°F (260°C) oven, with lots of vegetables surrounding the roast. We bravely left the vegetables in the oven, and they caramelized beautifully – and refused to burn. After the roast came out of the oven, we were deglazing the pan over a restaurant-capacity gas burner, and the bits left on the bottom of the pan and the drippings refused to burn. The sauce was wonderful and one of the testers said the vegetables were the best roasted vegetables she had ever tasted.

Mauviel’s M'Cook pans are comprised of the five layers – a stainless steel interior, aluminum, aluminum alloy, aluminum again, and a magnetic stainless steel exterior. Each piece is uniformly thick, and designed to work on electric, gas, halogen, and induction cooking surfaces, and in the oven to 680°F (360°C). The handles are made of cast stainless steel and the rims are designed for easy pouring.

Mauviel's measurements – 13.5" x 9.1" – are for the bottom of the pan, and look fairly small. But the inside of the smaller roaster looks large enough to us for everything but a giant turkey.

If you can afford the initial investment, you will save money by not overcooking or burning roasts, birds, or vegetables, and you will have more success with sauces and gravies. It won't work miracles, but it will help you be a better cook.