Webake Small Roasting Pan with Lid, Non Stick Enameled Roaster Pan Oval Pot Enamelware Cookware

I was pleased the shipment was packed very carefully, no scratches, no dent. The pan is good size and lovely shape and color. And of course it was great pan for baking bread! It’s light so I can handle to Put in and out of oven easily. Bye bye Dutch oven!

Happy good quality and size.

As a chef, I was disappointed with the quality. There are similar roasting pans for half the price. The seller made this sound like it was thicker and on the higher quality side. The metal isn't thick fyi. Anyway hope this helps others.

UPDATE: I have been using this pan with no preheat to bake my sourdough for several months and every time it comes out perfect. I've started to play with inclusions so this weekend I made a double loaf and I decided to bake one in a preheated Dutch oven the way everyone says you're supposed to bake sourdough and one loaf using my normal process, which is no preheat in this enamel pan. The burnt flat looking loaf on the right came out of a preheated Dutch oven following all the normal suggested directions and temperature. The beautiful loaf on the left is a no preheat at 450° convection bake for 50 minutes with the lid on in this enamel pan, then I take the lid off, and I bake for another 5 to 8 minutes. Comes out perfect every time. The crust on the bread baked in the Dutch oven could break a tooth. The crust on the loaf baked in this enamel pan is perfect. I will also mention that I double line the enamel pan with parchment paper and I also have a baking sheet directly underneath it to help with the bottom crust. I did the same procedure in the Dutch oven and it still burned the bottom and was very thick. I purchased this pan strictly for baking sourdough. I have been baking sourdough weekly for six months or more, and I've tried various pans. I had a similar pan that I was using, but it was smaller and it was too small because the loaf couldn't expand enough.. then I tried an open bake on a Pizza stone and I tried my heavy Dutch oven. The pizza stone was a flop. The Dutch oven loaf came out good except for the Dutch oven is just too heavy. I decided to try this pan and it's fantastic.. I did line the bottom of the pan with doubled aluminum and a piece of parchment paper.. I also keep a baking pan on the rack below where I bake my bread.. this helps with the bottom burning. This is my second loaf using this pan and each time it comes out perfect. I bake with convection bake at 450 for 50 minutes with the lid on and then five minutes with the lid off - cold start no preheat. I also mist my loaf with a little water before I bake..

I bought a pot roast "kit" from the grocer. It held the large chunk of beef and vegetables beautifully. Had pot roast for several servings. Looking forward to making other dishes.