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I bought a large 'Mermaid' roasting tin a couple of years ago when I was a student (I had to save up for it - it was a good quality one, at a good quality price), but I first used it a few days ago.I'd kept it stored in its original packaging in a cupboard - so it couldn't have been damaged in any way. However, when I did my first Sunday Roast a few days ago the chicken stuck to the tray - despite the fact that I'd stuck to the rules of the recipe and basted the bird with plenty of butter 3 times during cooking. It is a sturdy, 'butch' looking thing, and you can use it on the hob to make gravy - no probs. And I had thought it was just me - an inexperienced cook, making mistakes. Then I read a review on Amazon and noticed another user had had the same experience. Their cake sandwich tins are great - no complaints. But, considering the tin comes with a lifetime guarantee - as far as the roasting tins go - buyer beware.
To be fair they are not marketed as non stick. You are paying for the fact that they are heavy duty, have high heat conductivity and do not warp, so everything cooks evenly.I would never expect a roast chicken to just lift up, and would always loosen it round the edges with a spatula.
I'll try that in future. What worried me was the fact that the whole of the base of the bird stuck - not just a little bit in the middle.
That happens sometimes, especially if you have a good quality chicken which isn't oozing water. You didn't do anything wrong, but I wouldn't say the tin is faulty.It's like cast iron frying pans - really expensive, excellent at holding an even temperature, but cheap non-stick ones can be easier to use for sticky things like pancakes!Just loosen the roast and move it a couple of inches when you baste it.
I've never roasted a chicken that didn't stick to the tin. My tin is either non stick or a stainless steel one. I quite like eating the bit of meat that has stuck to the tin but I don't like the skin.
All mermaid tins should be seasoned before use by using an oil with a high smoke point (such as groundnut oil) and follow the instructions of their website http://www.mermaidcookware.com/mermaid_care_and_use.phpAlso, as an extra precaution I line all of my tins with Bake-O-Glide which you just cut to fit. See: http://www.lakeland.co.uk/5571/Magic-Non-stick-Liner-33-x-100cm-Sheet?src=gfeed.
The problem of the chicken sticking to the bottom of the mermaid pan can easily be solved by using a roasting rack you can buy these with the pan.
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