Category: Khay Nướng
The cast iron is seriously hefty, which is exactly what you want when you're browning sausages for toad in the hole. It held the heat beautifully and the bangers came out deeply browned, no pale patches.
Finally a roaster that gets properly screaming hot for toad in the hole. The sausages browned all over instead of steaming, and the cast iron held the heat right through serving. Cleanup took a bit of scrubbing, but that's cast iron for you.
You can really feel the heft when you lift it out of the oven, and that heat retention made the sausages crisp up perfectly before the batter even went in. My Yorkshire puddings came out golden and tall, no sticking at all, which never happened with my old tin.
