After the roast I stand the roasting tin on its edge to dry, not flat with water in the corners

The meat is already on the dish — and the roasting tin is still wet after the sponge, lying flat by the sink “it’ll dry itself”. Easy to leave it like that: by morning water sits in the corners, the metal smells of damp, and on the next batch drops spit onto the potatoes. I stand the tin on its edge by the rack or the cupboard — so the corners drain, they don’t pool overnight.

After the roast I stand the roasting tin on its edge to dry, not flat with water in the corners. Washing while the kitchen is warm is another note; leaving the baking tray ajar after biscuits its own; fat from the tin another story. Here it’s the roasting tin after Sunday: on its edge, corners dry — not a puddle lying flat overnight.

If a corner already rusts from habit — only wipe dry and stand on edge again, not “one more night flat”. I don’t dry it on the hot oven door until it warps. I’m not shopping for a new roasting tin with a review in this note — it’s about the one that already held today’s meat.

I don’t need a roasting tin with a puddle in the corner by morning. I need a dry rim I’m not ashamed to put a new piece on. At yours does the roasting tin dry on its edge — or already flat with water in the corners?