Lesley Posted January 14, 2008 Share Posted January 14, 2008 Last year we decided to invest in some decent roasting tins. We chose Mermaid hard anodised - as recommended by Delia........... We just cannot make roast potatoes which do not stick in them . We've tried hot fat, hot tin, oiled potatoes in hot tin, oiled potatoes in cold tin.......... every combination you can think of......they always stick!! We have some slightly less expensive tins and the potatoes never stick in them - but they are a bit big for our small oven and the Mermaid ones are a better size. Does anyone else have these? http://www.mermaidcookware.com/ Quote Link to comment Share on other sites More sharing options...
Janty Posted January 14, 2008 Share Posted January 14, 2008 We have a set and have the same problems. Nothing seems to work for us either. Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 14, 2008 Author Share Posted January 14, 2008 Well, I'm glad it's not just us then! - but for that price I have been very disappointed I hope I don't bump into Delia anytime Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted January 14, 2008 Share Posted January 14, 2008 I have Mermaid, and I've never had potatoes stick. I use King Edwards, Rooster, Romano or Sante potatoes. I put a small amount of oil (usually Olive Oil Mild & LIght, sometimes goosefat, depends what I have) into the tin, and heat this at gas mark 7 (220deg) for about 30 mins. I steam (or par boil) potatoes for about 10 mins. Take fat out of oven, and usually put it on the hob to keeo it hot while I put the potatoes in the roasting tin. Put tin back in the overn for 30 mins. I do a similar thing with roasted vegetables, except I don't parboil the veggies, and I usually drench them in olive oil, salt and herbs so only put a light mist of oil on the tray. Not sure that helps! Quote Link to comment Share on other sites More sharing options...
Janty Posted January 14, 2008 Share Posted January 14, 2008 We must have dodgy sets then... I always parboil my potatoes, make sure the fat is hot, etc. etc. but they always stick. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 14, 2008 Share Posted January 14, 2008 (edited) Get a Pampered Chef medium bar pan. Hideous price of you go to a party but you can get them off Ebay. I find them excellent. You might get minimal sticking, but nothing that can't be shifted with a shake and a bit of a nudge with a spatula. http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=9885&categoryCode=FH Mine are nothing like as pristine as this now...more like black and dark brown. Edited January 14, 2008 by Guest Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted January 14, 2008 Share Posted January 14, 2008 My mermaid trays cause the potatoes to stick too Same here, we tried all combinations with the oil and temperature combinations, and put it down to the fact that I put them in the dishwasher once,when I was feeling very lazy as I usually hand wash oven ware Perhaps it's not me after all Karen x Quote Link to comment Share on other sites More sharing options...
little chickadee Posted January 14, 2008 Share Posted January 14, 2008 I use Master Class tins and never have any problem with them. Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 14, 2008 Author Share Posted January 14, 2008 I've only hand washed ours Karen....... And we've tried the parboiling/hot fat combo. .....and we don't really want to fork out for more now we've bought these - we really thought these tins would see us out Perhaps we all ought to complain? Quote Link to comment Share on other sites More sharing options...
jomaxsmith Posted January 14, 2008 Share Posted January 14, 2008 My potatoes never stick in my Mermaid tins (I parboil then bash them about then put them in cold sunflower oil) but I do find it hard to clean the tins if they get something really sticky stuck to them. Would definitely echo Eglutine and suggest you try Pampered Chef stoneware. You can do roasties in stoneware without using any fat and they don't stick. My mate used to be a consultant for them so I've got quite a few bits from their range! My favourite stoneware is the square baker (great for lasagnes and bakes as well as cooking roasties, roast chickens etc and the pizza stone. Jo Quote Link to comment Share on other sites More sharing options...
Clur Posted January 14, 2008 Share Posted January 14, 2008 We bought a fairly cheap pyrex dish and our roasties come out lovely in them. DH cooks and uses goose fat or olive oil. Also nice to do chips in - parboil the chipped potatoes, bung them in with a sprinkling of olive oil, some rosemary and garlic....beautiful! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 14, 2008 Share Posted January 14, 2008 Also nice to do chips in - parboil the chipped potatoes, bung them in with a sprinkling of olive oil, some rosemary and garlic....beautiful! I've never had any luck with home made chips. They are always hard in the middle and burnt on the outside. If I par boil them for longer, they just disintegrate. How long do you par boil and then cook them for and on what heat? Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 14, 2008 Author Share Posted January 14, 2008 I do my oven chips from raw - in my cheap tins ( ) Slice into wedges, pat dry on kitchen paper and put into a bowl with a minimal amount of oil. Coat well and tip onto a hot tin. I bake them at around 180/200 for about 30 minutes? I think....... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 14, 2008 Share Posted January 14, 2008 I do my oven chips from raw - in my cheap tins ( ) Slice into wedges, pat dry on kitchen paper and put into a bowl with a minimal amount of oil. Coat well and tip onto a hot tin. I bake them at around 180/200 for about 30 minutes? I think....... Will give 'em a try. I would really like to perfect this. We don't have chips that often so they should have "treat" status. Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 14, 2008 Author Share Posted January 14, 2008 Sometimes, you just have to have Egg and Chips!!!! Quote Link to comment Share on other sites More sharing options...
Clur Posted January 14, 2008 Share Posted January 14, 2008 I've never had any luck with home made chips. They are always hard in the middle and burnt on the outside. If I par boil them for longer, they just disintegrate. How long do you par boil and then cook them for and on what heat? He uses King Edwards or any floury-type potato, cuts them into chips about 1/2 inch thick, par-boils them for about 8 mins in boiling slightly salted water. He heats a little oil in the oven (enough to coat the potatoes) while the potatoes drain, at about 220 degrees then puts the chips in with whole squashed cloves of garlic and a few sprigs of rosemary, then bakes them until they are crispy and brown (about 15-20 mins), Best chips ever! Quote Link to comment Share on other sites More sharing options...
redfrock Posted January 14, 2008 Share Posted January 14, 2008 Get a Pampered Chef medium bar pan. Hideous price of you go to a party but you can get them off Ebay. I find them excellent. You might get minimal sticking, but nothing that can't be shifted with a shake and a bit of a nudge with a spatula. http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=9885&categoryCode=FH Mine are nothing like as pristine as this now...more like black and dark brown. I swear by all my pampered chef stuff - well worth the investment (especially if you host a party like I did - I'm about to do my second one) Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 14, 2008 Share Posted January 14, 2008 Fab isn't it? Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted January 14, 2008 Share Posted January 14, 2008 Last year we decided to invest in some decent roasting tins. We chose Mermaid hard anodised - as recommended by Delia...........We just cannot make roast potatoes which do not stick in them I approached this thread with trepidation hoping it wasn't something that every Omleteer could not live without, I'm thinking steamers and crocs here So I'm sorry you are having problems with the baking dishes, but glad it's not something I 'must' have Tessa Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted January 14, 2008 Share Posted January 14, 2008 I approached this thread with trepidation hoping it wasn't something that every Omleteer could not live without, I'm thinking steamers and crocs here So I'm sorry you are having problems with the baking dishes, but glad it's not something I 'must' have Ditto I was almost too scared to look Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 14, 2008 Share Posted January 14, 2008 Sometimes, you just have to have Egg and Chips!!!! My favourite meal in the universe! Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 15, 2008 Author Share Posted January 15, 2008 I approached this thread with trepidation hoping it wasn't something that every Omleteer could not live without, I'm thinking steamers and crocs here So I'm sorry you are having problems with the baking dishes, but glad it's not something I 'must' have Ditto I was almost too scared to look See how good I am to you! Actually - the 8" cake tin is brilliant......... Quote Link to comment Share on other sites More sharing options...
Janty Posted January 15, 2008 Share Posted January 15, 2008 Egg and chips used to be a s"Ooops, word censored!"py meal that I could do without. However, now it's a real treat for several reasons. Obviously eggs from our girls are far more special than any old eggs. Also, since starting Slimming World, the chips aspect seems naughty (even though they are oven baked 'free' chips) and so they consequently taste better. It all psychology really. Or perhaps, I'm just a bit mad. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted January 15, 2008 Share Posted January 15, 2008 We've got Pampered chef stoneware square baker & rectangle baker - fanbloomintastic!!!! I know they are expensive, but mine were a wedding prezzie. I also like Lakeland cookware too! They have some great non stick tins! Emma.x Quote Link to comment Share on other sites More sharing options...
