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"  All-Clad Roasting Pan Don&amp;#039;t ruin an expensive roast with a cheap pan. Only quality construction can take the heat without scorching (creating hot spots that cause uneven cooking) or warping (causing all the fat to collect in one corner), so get yourself a heavy-gauge stainless-steel roasting pan with solid cast handles. Just measure your oven first. This pan needs two inches of space all around it for airflow. ($160)  Staub Dutch Oven with Lid A Dutch oven is an all-round pot for braising, stewing, and pot roasting. Minimal hands-on time coaxes maximum flavor from even the most inexpensive cuts of meat (like brisket and shoulder). Made in Alsace, France, by a family company dating to 1892, the Staub cocotte&amp;#039;s lid has spikes on the underside, like stalactites, so steam condenses and drips back into the pot for self-basting. ($220)  Lodge Logic Cast-Iron Skillet There&amp;#039;s no greater symbol of the American kitchen than the almighty cast-iron skillet, and there&amp;#039;s no better cast-iron skillet than one made by Lodge. Crafted to retain even heat whether you&amp;#039;re searing, braising, frying, or even baking, the innovative &amp;quot;Logic&amp;quot; line is preseasoned to create a natural nonstick surface and glossy heirloom patina right out of the box. ($23) "^^<http://www.w3.org/2001/XMLSchema#string>
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