Wee Roast: Nothing in this Pan is over 1.5 Inches LongOne of my favorite pieces of kitchen equipment is a red enameled cast iron Le Creuset dutch oven that I dug up at TJMaxx. It is a thing of beauty and gets heavy use for stews, soups, roasts, carmelizing onions, etc. etc. But it holds 4 and a half quarts. I've also got a nice roomy roasting pan.
This presents the dilemma of what to do when I'm making dinner for myself and want just a small portion of roasted goods. I used to use a small ceramic baker for these sorts of projects but the outer surface never got that nicely crispy, roasty browning. Recently though, I've roped in my little 2.5 quart Staub into duty. Last night I had a nice bit of lamb and some teeny little fingerling potatoes. I pan grilled the lamb after marinating and to go with I tossed the potatoes with a bit of green garlic, olive oil and salt into the li'l pan and roasted at 425-450 F. Perfect. Proper outer surface on the taters without the trauma of a giant pan to clean.
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