Best material for roasting pan

[Hustle_]

Having a cull of cheap nasty baking trays and roasting pans. Bought for about a tenner probably, and within months shedding black flakes of god knows what onto my chips.

Fed up of cleaning fussy non-stick coatings on a Le Creuset roaster too. Anything that gets really baked on and not shifted in the wash becomes permanent. Unable to go at it with a scourer or a Brillo etc.

So what’s the best direction to go for roasting joints, getting good roast potatoes etc? Stainless plus a Brillo pad? Enamel coated mild steel? Glass?

Or is the move to buy a really good non-stick pan?

If anyone wants to fire me suggestions I’ll gratefully receive but please- nothing with sticky up handles which I’ll burn my flipping hands and forearms on during manoeuvres!

[Hustle_]

Went for a stainless roaster from Procook.

Was hoping it'd be thicker gauge to be honest but it was a hit in the kitchen.

Somebody might've accidently chucked out / lost the yorkshire pudding cup tray too but we had a massive mono-yorkshire made in a pyrex dish which turned out to be the most successful yorkshire pudding ever made in this house? I'm guessing because the thick ceramic holds onto heat very well