(Part 2) Reddit mentions: The best roasting pans

If the other suggestions don't work out and you find that the logistics of a stove-top sear simply won't fly in your building, I've always found that the broiler is the next best method. If you have a proper broiling pan, the fat will drain away from the meat (and the heat) and shouldn't really smoke at all. This method also tends to keep that aerosolized beef stank from lingering in your apartment.

If you choose to try this, just keep in mind that all ovens are a little different. You will need to experiment to find the sweet spot that gets you a good crust without over (or under) cooking the interior. But it's definitely do-able, and definitely capable of turning out a very decent steak without causing an impromptu fire drill.

This method is most analogous to grilling, so turning the steak every 60 seconds or so until done to your liking will yield the best results.

[EDIT - added links]

I used a 9x13 metallic roast pan that we already owned: Chicago Metallic Professional Non-Stick Bake 'N Roast Pan, 13-Inch-by-9-Inch. It made the pizza a little thicker than the recipe called for (it uses a 10x14 pan), but I really liked how the pizza turned out. Honestly, it was the perfect pan.

If you have a gas stove and you don't want to keep on buying coil burners I have this and it works great, you just have to stick it on top of your gas stove

https://www.amazon.com/Nut-Roaster-by-VICTORIO-VKP1215/dp/B01IN1GKKG/ref=sr_1_2?ie=UTF8&qid=1520432223&sr=8-2&keywords=nut+roaster

I started out stove top roasting with this. Make sure you have a good vent and probably make a foil lid for this with an opening to watch the beans.

I personally use an old grill grate over a foil-lined commercial aluminum half sheet pan. Real commercial pans, like this one or this one are bare uncoated aluminum.

For smaller items, I use the broiler pan and rack that came with my toaster oven (something like this). If it can't handle the heat from the torch, it has no business under the broiler.

I checked Amazon. The difference is $5 for a similar baking dish. I think people would be fine with that.

http://www.amazon.de/Pyrex-1040733-Ofenform-eckig-Griffen/dp/B000CD9UG0/

http://www.amazon.com/Pyrex-Bakeware-Quart-Oblong-Baking/dp/B00004SZ7N/

I use a larger roasting pan, like this one. This is 18 x 24 in., also available from a variety of other manufacturers, sizes and prices.

Saw it awhile ago bought mine on Amazon. The other thing with the pelican is the drain is standard garden hose so I got one of the spigots with the valve so I don't spill water draining it.http://www.amazon.com/Coolife-Garden-Connector-Adapter-Nozzle/dp/B00XU9O6V2?ie=UTF8&psc=1&redirect=true&ref_=od_aui_detailpages00

http://www.amazon.com/Winco-SPT6-Size-Pan-NSF/dp/B001VZ8OF6?ie=UTF8&psc=1&redirect=true&ref_=od_aui_detailpages00

http://www.amazon.com/Winco-SPSCT-Size-Solid-Cover/dp/B001VZERQQ?ie=UTF8&psc=1&redirect=true&ref_=od_aui_detailpages00

Baked the chicken sits in the fat grease and soaks, grilled it drops away. you might want to experiment with a pan that has a rack in it so it will sort of roast and not boil in its juices. here is a link that might get you started https://www.amazon.com/dp/B00OCVAR7E/ref=psdc_289826_t1_B0006LB1M4

Here is the link.

I think it's this one: https://www.amazon.de/K%C3%BCchenprofi-401001024-Bratentopf-Provence-schwarz/dp/B00JDZCMVS

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I have an older version of this pot though and mine is not enameled..

Emile Henry, 16.75 by 11, at 3 inches deep.

Clay/ceramic, in different choices of colors.

the technique is sound when using a vertical mount instead of a can.

http://www.amazon.com/Norpro-Nonstick-Vertical-Poultry-Roaster/dp/B00004UE7S

close enough http://www.amazon.co.uk/Pyrex-Borosilicate-Rectangular-Roaster-Handles/dp/B000CD9U6A/ref=pd_sim_201_5?ie=UTF8&dpID=31xz9soxdWL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=1XJ1P9HPDRH00BCTYQ23

I'm guessing it might be the pot you cook in and too high heat? We use a Magnalite Pot to cook Red Beans and have never had them stick and we cook them for 2-3 hours. Had this pot for years, It is the most used pot in our kitchen hands down.

New baking tray! I was actually talking to my Mum about it last last as my current one is flaking and horrid D=

I see a few passing mentions here, but I solved the no grill problem while living in my NYC apartment.

Cooking foods under the broiler in your oven is very close to grilling, and generally a reasonable substitute. The proximity of your food to the high heat of the broiler can offer similar browning and charring. The exception is the maillard reaction is reduced since your food isn't making contact with the grill itself. I suspect this can be approximated with a broiler pan but I never used one. I either used a baking rack placed in a sheet pan, or directly on a sheet pan.

TL;DR - No grill? Broil!