All-Clad Stainless Steel 11″ x 14″ Roaster with Rack on QVC

While I was in Chicago at the International Home and Houseware Show. You saw that we did some great stories from the AllClad Booth. Rick Roman joined us there. Hello. And we’ve got some really exciting things coming down the pipe from All Clad, but we have an exciting offer tonight. Welcome back, sir. Hey, good to see you. This is very exciting because what we’re talking about is a roasting pan that can also double as a casserole pan. That’s right. It has a nonstick cooking rack inside. In fact, this size eleven by 14 is big enough to cook up to a 15-pound turkey or ham. That’s right. Whatever you might be making oh, I don’t know, for Easter? Well, there’ll be a ham on your table, probably. So this is your opportunity to be able to enjoy this fantastic roaster that is also a baking casserole dish. And this is an extraordinary finish. Talk to us about that. Yeah, you know what, Dave?

First of all, All Clad has been in business since 1971. And this is all that great quality you’ve come to known with All Clad. Solid stainless steel construction, warp resistance. So unlike maybe some lesser-quality roasting pans, they start to warp and break down after a while. You never have to worry. This can actually go on the stovetop. It’s got those extra-large handles so you can really get your hands in there. Solid stainless steel rivets. I mean, this is just that roasting pan that you’re going to have for a lifetime. And I love the size of this because we have larger versions. But this eleven by 14 is perfect. And right here on the stove, David, I am searing a beautiful prime rib. And that’s what I love about this pan. I have the confidence that I can put it right directly on the heat. I can get a gorgeous sear on this prime rib. And here’s the great thing. I’m going to take this out now, David. Take a look at the bottom. You say, oh, look at all that color, that’s flavor right there. What we’re going to do now is we’re going to put a little bit of wine in here. Okay? This is some of Mr. O’Leary’s wine.

We’re going to put a little beautiful aromatics. Okay. OOH. Big bag. Chunky vegetables. Yeah, big chunky vegetables. And here’s where I here’s where I really love this roasting pan. And that’s this beautiful roasting rack. Because here’s the thing. It’s got these really big handles so I can pick it up. It’s nonstick. But now, David, when I put this in the pan, here’s the key to roasting. You have air flowing around your meat, okay? So, you know you’re going to get it browned on all sides. It’s not sitting down, steaming itself. So we can take this now right to the oven. Again, these big, beautiful handles, if you would. I’m going to open that oven right there. This one right here. And then we’re going to pull out the finished prime ribs. Now, as we do this, I want you to know that this is an extraordinary value. This same [email protected] I want to say, Rick, is like $132, $133, $133. We are over $53 less. So you’re going to have a roasting pan that is also a casserole pan that will make, I don’t know, a kick-in lasagna that you might be enjoying a little later.

This is extraordinary to have this kind of opportunity. Now, you’ll get that beautiful prime rib out of there. Let that rest, as we would with any good meat, just out of the oven. Get all those gorgeous vegetables out of there, the celery, the whole carrot, the quartered onions. Oh, my goodness. Which is just so lovely. And here’s the best part. The bottom. That pan is full of drippings. Oh, you don’t dare throw those drippings away. No, what you want to do is you want to bathe. In fact, there’s a little ladle there. I’m going to have you help me out and make a delicious well, first of all, I’ll label some over the meat. You might make gravy out of this. You could make gravy. You know what I love to do when the meat just comes out when it’s resting? I just love to give it a little kiss of the Jew. So while it’s resting, it’s kind of just a little kiss. Just a little kiss. It’ll soak up all those juices while it’s sitting there. I mean, look at this, David.

And then hit your veg with it, too. Hit the little on the vedge. And you know what you just said it eleven by 14. The capacity of this is plant. You can do a 15-pound turkey. This right here is about an eight-pound prime rib. We’ve actually seared up a ten-pound stalk of rosemary. Isn’t that beautiful? Some good stuff. All right, so let me tell you, $79.98, we are over $53 less than allclad.com this is a roaster you’re going to keep for a lifetime. This is the kind of roaster you’ll use for every special occasion, every Friday night lasagna you’re making, whether you are doing a rack of lamb, you’re doing beautiful prime rib, a turtle, whatever the case may be, this is perfect. Now, here I did two gorgeous bone-in legs of lambs. All right. I mean, these have been resting for a little bit, but take a look at these. Perfectly cooked. And again, if the presentation of this is amazing, too, David, this is such a beautiful piece. I mean, look how perfect it’s roasted. And you know what, David?

You know what I love about look at that. Look how gorgeous that lamb is. You know what? The holidays come up. Lamb is one of my favorite things. I don’t know about you, but I can never get enough lamb. Absolutely gorgeous. And I’ll talk about the concern instruction here, David. This lifting rack here, big, huge handles. And this just came out of the oven, so I’m going to touch it. But you can really get your hands in there. You get all that great air circulation around the meat. So you get the beautiful crust, and then all your vegetables cook underneath. So you get to really maximize the capacity with that rack and really get better results. I love it. This is four easy payments on your credit card, and you’re getting this beautiful eleven by 14, 400 of these are gone. You got chicken cassette here. Absolutely. So I want to take a look at this because you just casually is hunter in Italian, isn’t it?

Exactly. So think about this for Hunter style, right? Hunter style, yeah. So the one thing I love about it, you just say it can be a casserole. It can be for lasagna. Here, we actually seared our chicken thighs. Okay. Before you braised them. Yeah, before we brave them. And we’re doing this notice look at the beautiful even bubbling. We’re doing this right on a gas stovetop. So it’s not just for going in the oven. You could stay right on the stovetop. So seared sauteed our vegetables, of course, serve them over some beautiful fetacini, right? Fettuccini or linguini. That’s a linguini. Yeah, it’s a little thinner. So. Look at this, David. There are a dozen large chicken thighs in here. A dozen. Look at this. And you want to talk about feeding a crowd. And what I love about it is, like I have to say, they’re beautifully browned. Yeah. So you get that great searing. It’s that quality. You know, All Clad four, you get multiple cooking techniques. The searing. Now the simmering and braising, and look how beautiful this came out. And you know what? If you wanted to if you wanted to this is such a beautiful piece. Now, granted, the handles we got, but you could bring this right to the table and notice how the extra large handles I can even get in there with my mitts or my rags. Not a problem. Give me a little sauce. 

You know your way around the kitchen a little bit. I love watching you cook. This is lovely. Oh, please. I love eating what you cook. Look at this. But you could see how it’s got that nice simmer. Again, if you ever tried to put a normal roasting pan on the stovetop, you would find it would warp that’s. The construction of all. Sit down here and talk about capacity. Do we have a sense of the capacity of roasting? We’d say it’s about six quarts, six courts of lasagna. Yeah. I mean, look at this. This is lasagna, and you talked about it before. That quality construction with All Clad, you know, from edge to edge, you get that perfect crust all the way around. Kind of hot on one side or cold on the other. Let’s take a little. This has been sitting just about the right amount of time. Would you stop? Oh, my goodness. Look at that. How does that look? Is that a good portion? And you know what? Here’s the other thing. I don’t know if the camera can get this all right, but people a lot of times are often worried about stainless steel. But see how as it’s cooking, it’s still pulling away.

This pan’s high. It’s still pulling. In fact, maybe we’ll do it from this side. See how it pulls away from the stainless steel? So it’s not like it’s going to stick. People are so used to nonstick. This gives you that same great capacity and that same great cooking quality. I like a little fresh pepper. Little fresh pepper. Oh, wait, we got a pen, some herbs. Some herbs. And then our cheese is down there, but well, there it is. We got a little parmesan on it. I’m on it. Here we are, chef. There we go. Little bit there. I mean, look at how beautiful this is. Now I’m going to go back to the oven because I have something gorgeous, and I happen to have a little dabios lasagna coming up. Yes, we can put it right in there. Exactly. I don’t think anyone’s going to go home hungry. Who loves lasagna tonight? That’s for sure. All right, let’s go to dessert. David okay, take a look at this. Y’all need to back up.

Oh, my goodness. David now, is there a place to put that? We’re going to actually, you know what I’m going to do? I’m going to put it right here. I’m going to put it right on the stovetop and see if we can get a shot of this. All right. And then a spoon. Here’s a spoon. Here’s a spoon right here. This is a cranberry dark chocolate bread pudding. I think that’s cherries. Excuse me. Cherry dark chocolate bread pudding. Look at that. You know better than me. No, I was like, oh, my word. But look at the crust on this. And look how perfect from edge to edge, you get. That gorgeous, even browning. And again, I want to show you, pulling away from the side. Pulling away from the sides here. So it’s not thinking. But I’m just going to take a little scoop. This you’re going to have to let cool down because it’s like lava right now. Can I tell you, 650 of these are gone. I want to show you what you’re going to get. We did not bring in a lot of these because, my goodness, we twisted some arms over at all.

Glad to get this price. Yes. So they were not able to free up a gracious. Huge plenty or gracious, a big number of them. So this is what you’re getting. You’re getting that nonstick cooking rack. And when you pick up this cooking rack, right away you feel the quality. It is solid as a rock. And this may give you an idea. That’s right. Yeah. Hello. Yes. That’s not bending or whatever. That’s not penny. No. And then, of course, you’ve got this great big, gorgeous mirror finish on the roasting pan that is also a casserole dish or casserole pan. And then listen, this is all clad. It is. I mean, David, you think about it. All the professional chefs, you watch a lot of the cooking shows. Oftentimes you will see all clad. In fact, when they created the brand back in 1971, it quickly became a favorite of both the passionate home cook and the professional chefs. And that’s because the quality, construction, how it performs, and really how it lasts. I’m in love with my AllClad. 

I love my AllClad collection. And this is an extraordinary piece to go along with all the other pieces you may own. Or perhaps it’s your first piece of AllClad. So don’t miss out on [email protected] You could expect to pay a lot more for this. In fact, we are $53.34 less than that $133 price tag at AllClad. Here’s what I’ll say. Imagine. I think every year, people, whether it’s the holidays or special occasions, they break out a roasting pan. And here we have six gorgeous racks of ribs. See, this is clever. I wouldn’t have thought to use the rack, the roasting rack to hold ribs and stack them in vertically. Yeah. So here’s a great thing. What a smart idea. First of all, I can’t take credit for this Carol’s umbrella. But Carol is our chef food stylist. Carol, you turned it out, my friend. So she sauteed the bacon in the pan again, so this isn’t just for roasting. Sauteed the bacon in the pan, took out the bacon, used that rendered fat, and then put the beans in to soak up all that great pork flavor. And then we put the racks on top and roasted them.

I’m talking. So you sauteed, you seared, you simmered, you’re roasting. You’re doing it all in here. Hala or brioche? Hala. This is hala. I did what my mother would always smack my hand up. I picked out the bread pudding. That was a great shot. How it’s simmering? So nice. What do you think of that? I got to take a look. And the bread. Oh, my God. Oh, the customer. Wow. So think about it. We’ve done dessert, we’ve done a casserole, we’ve done a lasagna, we’ve done roast. You know what the holidays come up to? How about if you’re everyday cooking, you want to do a couple of chickens? Okay. You can do two. You know what I do? What I would suggest doing is when the roasters are on sale, roast a couple on a Saturday when you have time, shred the chicken on the extra and then use it. Another recipe. Absolutely. It’s like having your own rotisserie cooked at home, but it’s not rotisserie roasted in the oven. It is.

And that rack gives you that airflow. David and so many people, they have either these temporary roasting pans, or they have these pans that, after every two years, they throw out. This is a pan not only you’re going to have for a lifetime, you’re going to be passing it down, because that is the way it’s built. We’re going to come over here. Okay. I’m going to remind you, nearly 1000 of these are wow. Thank you. Here is that roaster back. I want you to listen to this. Follow me over here. Ready? This is not flimsy, that’s quality. That is dave all right. And then you’ve got the pan itself. Eleven by 14. This is all clad. Strong, durable, unbelievable stainless steel construction. These huge, riveted handles. Beautiful. And then this nonstick super, hefty, durable cooking rack. We are over $53 less than the AllClad price. And, yes, I’ve got them on four easy payments and free shipping and handling. And I will tell you, we saw some things in Chicago from All Clad yes. That are going to rock your world. 

Not only from the pieces but the prices. I know. It’s going to be amazing. I’m excited. Always a pleasure. Take care of that back. Thank you, sir. I will. Hey, we’re going to check in with Stacy. She’s going to show. She’s going to talk to you about growing some edible, gorgeous vegetables right on your back patio. I know as a kid, I used to love to pluck them off my grandmother’s plug land. Now I get to do it as an adult from Roberta’s. This is a six-piece, Vegetalis, high yielding, sweet.