I have always found a covered roaster to be a great boon. It means you can stick joints of meat in the oven and more or less forget about them until they're done, because the roaster bastes the meat itself. It also means you need little or no added fat, and it keeps in the smell, and flavour.This Prestige roaster is what you would call an entry-level model; you can pay four or five times as much for one that may be heavier, or shinier with fancy handles, or have a non-stick interior, but they all do the same job and they all have to be cleaned at the end of the day.
It is big enough to roast a family joint or 3kg bird; at the same time it is small enough to fit most compact ovens and still leave room for, say, your roast potates on the top shelf. It does not have any handles so you do have to be slightly careful taking it in and out but it is not an great problem.
Although it does not have a non-stick coating inside I've found that any burnt-on remains do wash off easily after a short soak. They do say that you can use it on the top of the oven, on a low temperature hob, to make gravy for example, but I suspect the life of the enamel finish would be severely curtailed if you did so frequently.
In summary this is a great value-for-money roasting dish that does its job very well and will give years of service; I've had mine for 6 months and there's not a mark on it. You can buy better looking, heavier quality, more expensive ones but at the end of the day they all work the same.
