I put it on a stovetop to heat bean soup. Enamel on the inside discolored (lightened and dulled) right where the stove element was. Any way to fix?

Unless the porcelain "enamel" surface is cracked or broken, the pan should continue to perform normally. The "enamel" surface was sprayed on and then fused to the carbon steel using extremely high temperature. It is not repairable in the usual sense. As Ms. Lembris states, this type of pan is never intended for use on the stove top. Doing so will lead to discoloration as you have learned; and could lead to actual failure of the surface finish rendering the pan unfit for cooking use.

Sorry for being a cooking noob.. But can someone help me with how roasting is done please?

If you want a pot roast, preheat oven to 425 deg F. Rinse the meat and pat dry with paper towels. (I use about 6 lbs of brisket or boneless chuck roast.) Put the roast in the large roasting pan. Liberally sprinkle with meat tenderizer and use a fork to poke holes in meat about 1” apart, to a depth of about 1/2”. Put pan UNCOVERED in oven for 15 minutes. Take pan out of oven and lower oven temp to 350 deg F. Add: 1 bunch celery, washed and cut in 2” strips, 1 lb baby-cut carrots (or chopped regular carrots in 2” pieces) 2 large yellow or brown onions, cut into eighths and separated into individual pieces by layers. A couple of pounds of baby potatoes Mix: 1 38-oz bottle of ketchup 1/4 cup Worcestershire sauce 1/4 teaspoon minced garlic Spices to taste (I use lemon pepper, poultry seasoning (which works fine on beef), whatever other spices you like - you might just have to experiment) I can’t tell you how much, because I work by eye - sorry! Add enough water to mixture to make about 16 cups of liquid altogether. Pour over meat and vegetables. It should completely cover the meat and vegetables, and come within an inch of the lip of the pan. Put lid on pan. Return COVERED pan to 350 deg F oven. BE CAREFUL - it will be heavy and easy to spill! Cook for about 4 hours, checking liquid level (should stay well above meat) about every hour, starting after about 2 hours. After about 3 hours, start checking for doneness. The roast is done when you stick a fork in the corner and the meat essentially falls apart. This is likely to be around the 4 to 4 1/2 hour mark. Remove pan from oven (carefully!) and let sit for 5-10 minutes. Remove meat from pan. Slice ACROSS the grain into thin slices (1/8” to 1/4” thick). Use pan liquid as au jus sauce. Serve with the cooked vegetables. Put leftover meat into ceramic container and pour pan liquid into container to completely cover the meat. This keeps it from drying out. Same for leftover veggies. If you have pan liquid left over, pour into a covered pitcher. Put everything in refrigerator. This was my grandmother’s recipe, and my mom has been making it for 45 years. My family loves it! Good luck!

I have a granite roaster that measures exactly 13 inches from inside handle to handle without the lid. Is this one the same?

No. This one is 16 inches from handle to handle without the lid. I also have the 13 inches from inside handle to handle without the lid. This one in particular is the one that you can bake a turkey. The 13 inches I use it for a whole chicken. Hoping this will help you.

Capacity	4 Liters
Item Weight	0.16 Pounds
Item Dimensions L x W x H	13"L x 8"W x 5"H
Item Shape	Oval
Color	Speckled Black
Maximum Temperature	932 Degrees Fahrenheit
Is the item dishwasher safe?	Yes
Handle Material	Porcelain
Finish Types	Painted
Material Type	Enameled Steel

Granite Ware 13-inch oval roaster with Lid. Enameled steel design to accommodate up to 7 lb poultry/roast. Resists up to 932°F. Ideal for preparing meals for two!

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