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Dura-Pan CURTIS STONE 4QT Cast Aluminum Roaster Manual

Dura-Pan CURTIS STONE 4QT Cast Aluminum Roaster Manual Image

Dura-Pan CURTIS STONE 4QT Cast Aluminum Roaster Instructions

Fried Chicken with Melon Salad

PREP TIME 30 minutes
COOK TIME 35 minutes
MAKE-AHEAD Chicken can marinate up to 1 day, covered and refrigerated.


2 tsp. paprika
1/2 tsp. cayenne (optional)
3 cups all-purpose flour, divided
1 cup buttermilk
1/4 cup cornstarch
4 chicken drumsticks (about 1 1/2 lb. total)
4 chicken thighs (about 1 1/2 lb. total)
2 cups canola oil, for frying


1/2 cup fresh mint leaves, plus more for garnish
1/4 cup red wine vinegar
1 tbs. sugar
1 1/2 lb. watermelon flesh, cut into
1/4-inch-thick triangular slices (from 2 lb. watermelon)
1/2 lb. honeydew melon flesh, cut into
1/4-inch-thick triangular slices (from 1 lb. honeydew melon)


  1. Preheat oven to 200°F. In small bowl, mix paprika, cayenne (if using), 1 tbs. kosher salt, and 1 tsp. pepper. Sprinkle half of spice mixture all over chicken pieces. Reserve remaining spice mixture.
  2. In one large bowl, add 1 1/2 cups flour. In second large bowl, add buttermilk. In third large bowl, mix remaining 1 1/2 cups flour, cornstarch, and reserved spice mixture. Dredge chicken pieces in plain flour, shaking off any excess. Toss chicken in buttermilk, turning to coat evenly. Lift chicken from buttermilk, allowing excess moisture to drip back into bowl. Transfer chicken to flour-spice mixture and pat firmly to ensure chicken is completely coated. Place dredged chicken on a sheet pan.
  3. Set wire rack in another sheet pan. In a Curtis Stone 4qt Cast Aluminum Roaster, heat oil over medium-high heat to 350°F (oil will be shimmering). Fry half of chicken pieces, turning every 2 to 3 minutes and maintaining oil temperature around 325°F, for 12 to 15 minutes, or until golden brown, crisp all over, and cooked through (instant-read thermometer inserted into chicken should register 165°F).
  4. Using tongs, transfer chicken to prepared rack and sprinkle with salt. Place fried chicken in oven to keep warm and repeat to cook remaining chicken.
  5. Transfer melon salad and some of their juices to platter and garnish with fresh mint leaves. Serve with fried chicken.


  1. Place mint in small bowl. In small saucepan, bring vinegar, sugar, and 1/4 tsp. salt to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat and pour vinegar mixture over mint. Steep 30 minutes. Strain sauce, discarding mint.
  2. In large bowl, toss melon pieces with strained vinegar sauce. Refrigerate until cold.

Garlic Shrimp

PREP TIME 10 minutes
COOK TIME 8 minutes


2 tbs. olive oil
1 tbs. butter
1/2 shallot, finely chopped
1/4 tsp. each red pepper flakes (optional) and fennel seeds
1 lb. jumbo shrimp, peeled, deveined, tail-on
2 garlic cloves, finely chopped
1/2 tsp. paprika
1 lemon, zested and juiced
1 tbs. chopped fresh parsley
4 slices crusty bread, for serving.


  1. In a Curtis Stone 4qt Cast Aluminum Roaster over medium heat, heat oil and butter. When butter has melted, add shallot, red pepper flakes, if using, and fennel seeds. Cook, stirring often, for 2 minutes, or until shallots soften.
  2. Increase heat to medium-high and stir in shrimp, garlic, and paprika. Season with salt and pepper. Cook, stirring often, for 3 to 4 minutes, or until shrimp are cooked through. Remove from heat and stir in lemon zest, 2 tsp. lemon juice, and parsley. Check seasoning and add more salt, pepper, or lemon juice if necessary.
  3. Spoon shrimp and sauce onto serving plates and serve with bread for sopping up sauce.

Lemon Poached Salmon with Green and Yellow Bean Salad

Lemon Poached Salmon with Green & Yellow Bean Salad

PREP TIME 15 minutes, plus 45 minutes chilling time
COOK TIME 10 minutes
MAKE-AHEAD Salmon can be poached up to 4 hours ahead, uncovered and refrigerated.

MAKE-AHEAD Salmon can be poached up to 4 hours ahead, uncovered and refrigerated.
4 sprigs fresh tarragon
2 lemons
10 white pearl onions, thinly sliced Four 6 oz. skinless salmon fillets
12 oz. green beans, trimmed
12 oz. yellow wax beans, trimmed
6 radishes, sliced into paper-thin rounds
1/4 cup extra-virgin olive oil


  1. Remove leaves from tarragon and coarsely chop. Reserve stems.
  2. Thinly slice 1 lemon crosswise. In a Curtis Stone 4qt Cast Aluminum Roaster combine sliced lemon, tarragon stems, 1/3 onions, and enough cold water to come halfway up sides of pan. Cover and bring to simmer over medium-high heat.
  3. Season salmon with salt and pepper. Lay fillets in pan and add hot water as needed to submerge them completely. Cover, reduce heat to low, and cook salmon, without simmering, 7 minutes, or until opaque with rosy center when flaked in thickest part with tip of small knife. Using slotted spatula, transfer salmon fillets to baking sheet. Refrigerate, uncovered, for 45 minutes, or until cold.
  4. Meanwhile, bring large pot of salted water to a boil. Add green and yellow beans and cook 3 minutes, or until crisp-tender. Drain well, then plunge beans into large bowl of ice water to cool. Drain well and pat dry with paper towels.
  5. In large bowl, toss beans, radishes, and remaining onions with chopped tarragon. Grate zest from 1 lemon over salad. Squeeze juice from lemon and add to bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper.
  6. Divide salad among 4 dinner plates and top with salmon fillets.

Creamy Asparagus Risotto

PREP TIME 20 minutes
COOK TIME 35 minutes


2 tbs. olive oil
3 shallots, finely chopped
2 garlic cloves, finely chopped
3 sprigs fresh thyme
2 cups Arborio rice
3/4 cup dry white wine
8 cups low-sodium vegetable broth or chicken broth, hot
1 1/2 lb. thin asparagus, woody ends removed, stalks cut into 1-inch lengths
1/2 cup grated Parmigiano-Reggiano cheese
4 tbs. (1/2 stick) butter, cut in small pieces
1/3 cup mascarpone cheese
1/4 cup finely chopped fresh mint leaves
2 tbs. finely chopped fresh flat-leaf parsley
Juice of 1/2 lemon
Parmigiano-Reggiano cheese, shaved with vegetable peeler, for garnish.


  1. In a Curtis Stone 4qt Cast Aluminum Roaster over medium heat, heat oil. Add shallots, garlic, and thyme and sauté for about 2 minutes, or until shallots are tender but not browned. Add rice and sauté for 30 seconds to coat with oil. Stir in wine and cook for about 3 minutes, or until wine is absorbed.
  2. Add 3/4 cup hot broth and cook, stirring constantly, until it has absorbed. Continue adding hot broth, 3/4 cup at a time, stirring until each addition has been absorbed, for about 22 minutes, or until rice is al dente (center of each grain of rice should still be slightly firm).
  3. Add asparagus and cook 2 minutes. Discard thyme stems (thyme leaves should have fallen off stems and into risotto). Remove risotto from heat and add grated Parmigiano-Reggiano, butter, and mascarpone cheese. Stir until butter has melted Stir in mint, parsley, and lemon juice, and season risotto generously with salt and pepper.
  4. Divide risotto among 4 warmed serving bowls. Garnish with shaved ParmigianoReggiano and serve.

Roasted Chicken with Tomatillos

PREP TIME 15 minutes, plus 10 minutes resting time
COOK TIME 1 hour


One 4-lb. whole chicken
1/4 cup olive oil, divided
2 tsp. sweet paprika
1 tsp. ground cumin
1 1/2 lb. tomatillos, husked, rinsed, cut in half
1 white onion, halved, cut into 1/2-inch thick wedges
3 garlic cloves, finely chopped
1 jalapeño pepper, seeded, finely chopped (for a hotter sauce, keep seeds)
1/4 cup coarsely chopped fresh cilantro
1 lime, cut into wedges, for serving
8 corn tortillas, warmed, for serving


  1. Preheat oven to 375°F.
  2. Using poultry shears, split chicken open by cutting down one side of backbone, then cut out and remove backbone. Place chicken skin side up on chopping board. Put your hand on breastbone and press hard to flatten chicken.
  3. Heat a Curtis Stone 4qt Cast Aluminum Roaster over medium-high heat. Meanwhile, in small bowl, mix 2 tbs. oil with paprika, cumin, 1 tsp. salt, and 1 tsp. pepper. Rub mixture all over chicken. Place chicken skin side down in hot pan and cook for about 4 minutes, or just until skin is golden brown. Transfer chicken to a large plate. Set pan aside.
  4. In large bowl, toss tomatillos, onions, garlic, and jalapeños with remaining 2 tbs. oil. Season with salt and pepper. Arrange half of tomatillo mixture in pan and nestle chicken on top, skin side up. Scatter remaining tomatillo mixture around chicken.
  5. Roast about 55 minutes, or until chicken shows no sign of pink when pierced in thickest part with tip of a small sharp knife and tomatillos are completely tender and falling apart into sauce. Remove from oven and let stand for 10 minutes.
  6. Season tomatillo salsa with salt. Sprinkle cilantro over chicken and salsa and serve with lime wedges and tortillas.

Penne Pasta with Sausage-Tomato Ragú

PREP TIME 5 minutes
COOK TIME 15 minutes


4 sweet Italian sausages (about 1 1/3 lb. total), casings removed
1/2 bunch broccoli rabe, trimmed, sliced (about 2 cups)
2 garlic cloves, chopped
1/2 cup dry white wine
1 1/4 cups tomato sauce
10 oz. penne
2 tbs. freshly shredded Pecorino cheese.


  1. Bring large pot of salted water to a boil over high heat. Meanwhile, heat a Curtis Stone 4qt Cast Aluminum Roaster over medium-high heat. Add sausages and cook, breaking meat up with wooden spoon, for 6 minutes, or until golden brown. Add broccoli rabe and garlic and cook 4 minutes, or until broccoli rabe leaves are wilted. Add wine and then tomato sauce, bring to a simmer, and cook 3 minutes, or until liquid is reduced by one-fourth.
  2. When water comes to a boil, add penne and cook, stirring often so pasta doesn’t stick together, for about 8 minutes, or until tender but firm to bite. Drain, reserving about 1/2 cup of cooking water.
  3. Stir penne into sauce and add enough reserved cooking water to thin sauce to desired consistency. Season with salt and pepper. Sprinkle with cheese and serve immediately.

Middle Eastern Couscous

PREP TIME 3 minutes
COOK TIME 10 minutes


2 cups low-sodium chicken broth
Large pinch of saffron threads, crumbled (optional)
10 oz. plain couscous
1/4 cup raisins
1/4 cup pine nuts, toasted


  1. In a Curtis Stone 4qt Cast Aluminum Roaster, combine broth, saffron, if using, and 1 tsp. salt. Bring mixture to a boil over high heat.
  2. Remove pan from heat. Add couscous and stir to blend. Sprinkle raisins over. Place lid on pan and let stand for about 5 minutes, or until liquid is absorbed and couscous is tender.
  3. Fluff couscous with fork and mix in pine nuts. Season with pepper and serve.

Homemade Chorizo and Potato Tacos

PREP TIME 10 minutes
COOK TIME 35 minutes
MAKE-AHEAD Uncooked chorizo mixture can be made up to 1 day ahead, covered and refrigerated.


12 oz. ground pork
3 tbs. cider vinegar
2 garlic cloves, finely chopped
2 tbs. chili powder
1 tbs. sweet paprika
1/8 tsp. cayenne pepper
3 tbs olive oil, divided
1 lb. white potatoes or red-skinned potatoes, cut into 1/4-inch dice
12 corn tortillas, warmed
1 cup shredded green cabbage
1/2 cup Mexican crema or sour cream
2 oz. queso fresco, crumbled
2 limes, cut into wedges.


  1. In large bowl, using hands, mix pork, vinegar, garlic, chili powder, paprika, cayenne, 2 tsp. salt, and 1/4 tsp. black pepper.
  2. Heat a Curtis Stone 4qt Cast Aluminum Roaster over high heat. Add 1 tbs. oil and then pork mixture and cook, stirring frequently to break up pork into small pieces, for 6 minutes, or until browned and crisp. Using slotted spoon, transfer pork to heat safe bowl and reserve.
  3. Add 2 tbs. oil to pan and heat until smoking. Add potatoes and cook, stirring occasionally, for 20 to 25 minutes, or until very crisp on all sides. Season with salt.
  4. Add chorizo to crispy potatoes and cook 1 minute to rewarm. Divide potato and chorizo mixture among warm tortillas. Top with cabbage, crema, and queso. Serve with lime wedges.

Barbecue Braised Pot Roast

PREP TIME 15 minutes
COOK TIME 4 hours
MAKE-AHEAD Beef can be cooked up to 2 days ahead, cooled, covered and refrigerated. Rewarm covered over low heat, adding water if sauce gets too thick.


One 4-lb. beef chuck roast
2 tbs. olive oil
1 tbs. butter
1 onion, grated
2 garlic cloves, smashed
2 tsp. paprika
3 cups reduced-sodium beef broth
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup cider vinegar
1 1/2 tbs. Worcestershire sauce
Coleslaw, for serving


  1.  Preheat oven to 325°F. Pat beef dry and season with salt and pepper. Heat oil in a Curtis Stone 4qt Cast Aluminum Roaster over medium-high heat. Add beef and cook, turning as needed, for 10 to 12 minutes, or until browned on all sides. Transfer beef to plate. Pour off and discard oil in pan.
  2. Return pan to medium heat and melt butter. Add onions, garlic, and paprika and cook, stirring frequently, for 3 minutes, or until fragrant. Whisk in broth, ketchup, vinegar, sugar, Worcestershire sauce, 1 tsp. salt, and 1/2 tsp. pepper and bring to a boil.
  3. Add beef and cover pan with lid. Place in oven and braise, turning beef over halfway through cooking, for 3 1/2 hours, or until beef is fork-tender.
  4. Transfer beef to plate and cover with foil. Strain cooking liquid into measuring cup. Allow fat to settle on top and spoon off fat. Return defatted cooking liquid to pan. Simmer over medium heat to reduce by half, 15 to 20 minutes.
  5. Increase oven temperature to 425°F. Return beef to pan, spooning sauce over. Rewarm in oven 5 mins.
  6. Slice beef and serve with sauce and coleslaw.

Baked Cinnamon Apple Crisp

PREP TIME 15 minutes
COOK TIME 1 1/4 hours, plus 10 minutes cooling time
MAKE AHEAD Crisp topping can be made up to 1 day ahead, covered and refrigerated or frozen up to 1 month. Baked crisp is best served warm, but will keep for up to 1 day, covered at room temperature.


1 cup plus 3 tbs. all-purpose flour, divided
1 cup old-fashioned oats
2/3 cup granulated sugar
1 tsp. fine sea salt, divided
10 tbs. chilled unsalted butter, cut into pieces
3/4 cup packed light brown sugar
1 1/4 tsp. ground cinnamon
5 Granny Smith apples, cored and cut into 1/2-inch wedges
5 Golden Delicious apples, cored and cut into 1/2-inch wedges Vanilla ice cream, for serving.


  1. Position rack in center of oven. Preheat oven to 350°F.
  2. In medium bowl, mix 1 cup flour, oats, granulated sugar, and 3/4 tsp. salt to blend. Using your fingers, rub butter into flour mixture until clumps form. Freeze topping 10 minutes, or until firm.
  3. Meanwhile, in large bowl, mix brown sugar, remaining 3 tbs. flour, cinnamon, and remaining 1/4 tsp. salt. Add apples and toss to coat. Transfer to a Curtis Stone 4qt Cast Aluminum Roaster. Sprinkle crumble topping over.
  4. Place pan on baking sheet lined with aluminum foil to catch any juices that bubble over. Bake 1 1/4 hours, or until topping is golden brown and filling is bubbling. Cool 10 minutes. Spoon crumble into bowls and serve warm with ice cream.


  • 4qt Cast Aluminum Roaster with Glass Lid



  • Cast aluminium body with reinforced rims for added strength
  • Exclusive DURA-PAN ® non-stick interior for reliable food release and easy cleaning.
  • Safe to use on all cooktops, including induction
  • Dishwasher Safe
  • Suitable for oven and cooktop use DURA-PAN ® NON-STICK INTERIOR
  • 5 layers of interior coating
  • 4x stronger than non-reinforced coatings
  • Premium food release that lasts
  • Easy clean up
  • PFOA free


  • Remove all packaging, stickers, labels and tags.
  • Wash in warm, soapy water, rinse and dry thoroughly.
  • The high quality DURA-PAN® non-stick interior does not need to be conditioned with oil, however you may choose to use oil depending on your recipe requirements.


  • Carefully wipe off any drips which occur during cooking immediately for easier clean up later.Do not pour cold water into hot cookware, as this may cause warping or oil to splatter and may affect the non-stick performance of your non-stick cookware.
  • After each use, wash the inner and outer coatings of your pan with warm water, mild liquid detergent and a sponge. Rinse and dry thoroughly. Do not use metal scouring pads, abrasive wire wool or harsh scouring powder. This can scratch both the interior and exterior coating and is not covered by the manufacturer’s warranty.
  • Do not use metal scouring pads, abrasive wire wool or harsh scouring powder. This can scratch both the interior and exterior coating and is not covered by the manufacturer’s warranty.
  • To remove stubborn stains, partially fill the cookware with three parts water to one part detergent or vinegar and bring to the boil. Turn off the heat source and set aside for a period to cool and allow these stains or deposits to soften; then wash in mild dishwashing detergent and warm water using a nonabrasive mesh pad or a soft brush.
  • To help preserve the finish of the pan hand washing is recommended. The pans are dishwasher safe, however dishwasher may cause discoloration to the base, this in no way affects the performance of the pan. Discoloration is not covered by the manufacturer’s warranty.
  • Always dry cookware thoroughly after washing, paying particular attention to the rims, handles, rivets and other small spaces where water might collect.
  • This cookware is oven safe to 450°F. Do not use above this temperature setting. Using above the temperature setting can cause discoloration and can permanently damage the cookware.
  • In a convection oven, adjust the temperature in line with the oven manufacturer’s guidelines.
  • Do not place empty cookware in a hot oven.
  • Always use oven mitts when removing cookware from the oven. This cookware can used under a broiler. Ensure that the cookware and handle is at least 2” away from the heat source. Do not exceed the oven safe temperature when using cookware under the broiler / grill.


  • Glass lid is oven safe up to 450°F.
  • The knob is stainless steel. Always use oven gloves when handling the pan or lid in and out of the oven.
  • Always use oven gloves when handling the pan or glass lid.
  • Do not place glass lid directly on the cooktop.
  • If dropped or subjected to extreme temperature changes (i.e. submerging in water before glass lid is completely cool), the glass lid may shatter. This is not covered by the manufacturer’s warranty.


  • This cookware is suitable for all cooktops including induction.
  • We recommend not to cook on high heat as this may damage the non-stick coating, burn food, produce stains or damage the base of the product.
  • Always choose a suitable sized flame or ring for the base of the pan. When using a gas cooktop, do not allow the flames to rise up along the sides of the pan. This could damage the cookware, coating and handles. Turn down the flame to prevent this from happening. If the flames do rise up along the sides of the pan, the stainless steel handles will get hot.
  • Never heat fat or oil to the extent that it smokes, burns or turns black.
  • After prolonged usage some minor discoloration of the non-stick coating may occur. This is quite normal and will not affect the non-stick properties of your cookware.
  • Never heat an empty pan or allow to boil dry. This may damage the coating or base. If this occurs, turn off the heat and allow the cookware to cool completely before attempting to move it from the cooktop.
  • Your cookware interior is lined with the high quality Dura-Pan® non-stick which allows for easy food release and clean up.
  • While the interior of the pan is metal utensil safe, we do recommend that you use nylon, wooden or silicone utensils to prolong the life of your non-stick cookware. Do not use sharp edged utensils on the non-stick surface.
  • Do not use a knife or any pointed tip utensils to cut or pierce food directly on the non-stick surface as this could cause permanent damage and is not covered under the manufacturer’s warranty. Do not gouge the non-stick surface.
  • Always clean & dry the base of your cookware before cooking, especially if you use it on a ceramic or halogen cooktop otherwise the pan may stick to the hob.
  • Avoid dragging or sliding cookware over the cooktop surface as this may damage your cook top surface. Take special care when you’re using a glass cooktop or any other surface that may scratch easily. We do not take responsibility for scratched cooktops.
  • Depending on your cooktop type, the base of your pan may become marked or scratched. This is normal. Center your pan over the heat source (this prevents damage to the handle and exterior coating). Small pans may need careful placement on the support legs of gas cooktops.


  • To protect your non-stick coating, do not stack or nest cookware inside each other without a protective sheath (ie. tea towel) in between.


  • Cookware should never be used in a microwave.
  • Ensure cookware is stable on the cooktop surface to prevent tipping.
  • Never leave cookware unattended on a hot cooktop.
  • Continuous high heat or over heating may shorten the life of cookware, cause discoloration and damage both in the interior and exterior surface.
  • Never leave the handle of your pan sticking out over another hob.
  • Never put a hot pan on the floor or near the edge of a kitchen surface. Let it cool down and keep out of reach of children.
  • Use the lid to prevent burns caused by hot ingredients splattering.
  • In general, we recommend using oven mitts when holding handles on cookware and lids.
  • In the event of a pan fire, turn off the heat supply and place a dampened towel over the pan and leave for 30 minutes before removing.


Your Curtis Stone cookware is warranted for 1 year to be free of defects under normal household use to the original purchaser. This warranty excludes damage caused by accident, overheating, misuse, or abuse, and does not apply to scratches, discoloration, stains, dents, or other damage which does not affect the functionality of the cookware. This warranty gives you specific legal rights, and you may also have other rights which vary between states. If it is determined that the warranty claim is valid, we will provide the original purchaser with a replacement of the same product. Should the product be discontinued, a replacement product of close to equivalent value will be sent.

Shipping and handling charges may apply. Proof of purchase is required to confirm the warranty.


EMAIL [email protected]

TOLL-FREE PHONE  1.877.822.7450
HOURS M-F 8:00am – 4pm CT
WARRANTY SITE https://warranty.curtisstone.com/  Visit our warranty site to register your Curtis Stone Products.

Dura-Pan® is a registered trademark of Food Fight Ltd. • Made in China.



  • En aluminium forgé avec rebords renforcés pour plus de solidité
  • Intérieur antiadhésif Dura-PanMD exclusif permettant de dégager facilement les aliments et facilitant le nettoyage
  • Sécuritaire pour toutes les surfaces de cuisson, sauf induction
  • Résiste au lave-vaisselle
  • 5 couches de revêtement intérieur
  • 4 fois plus résistant que les revêtements non renforcés
  • Facilite le détachement des aliments pour plus longtemps
  • Facile à nettoyer
  • Sans PFOA

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