last night's supper was yum. Usually I bake a bird in a big honkin' cast iron with lots of vedge. But yesterday, I wanted to add MORE carrots, onions, garlic and little whole potatoes, so I went with a larger pan.
Best choice, ever.
The big glass pan roasted the vedge in the chicken stock but didn't poach them, and the texture and taste was fantastic. As for my pear bake ....
... well, I might have, maybe, possibly, put the pear bake in the oven, leaving half of the homemade roasted pearsauce, on my workbench.