I have a ~1946 GE roaster that I've used for three things:  Corned beef & cabbage for a crowd (the main reason I bought it for $10 at a thrift store) where it functions as a giant crock pot, baking pies and banana bread on summer days when it was too hot to bake indoors, and once for a Thanksgiving turkey so the main oven would be freed up for sides.

I was impressed with how well it baked an apple pie, although it took a little longer than in the regular oven (it took longer for the banana bread too), and I was even more impressed with how the turkey turned out.  I was concerned that due to the moist heat, the skin wouldn't brown or crisp up, but that wasn't an issue and the meat was super moist.  Really delicious.  I'd do that again for sure.

I think it draws 1300 watts, but don't quote me on that, and of course it cycles on and off to maintain the set temperature so that draw isn't constant.  Well worth it for certain uses but be sure the circuitry can support it.

Use a lot less energy than a regular electric [ or gas  ] oven costing less than a nickel and hour to operate.

John L.

I like the styling and relative rarity of my GE roaster, but the Westinghouse design with window in the lid decreases or in some cases may even eliminate the need to open the lid and allow heat to escape.  This would be particularly advantageous when baking as opposed to roasting.

Thanks Kevin,

My roaster was in sketchy cosmetic shape when I got it, but I felt I could make it presentable with a two-pronged attack using brush-on white appliance touch-up and my go-to bottle of Meguiar's Car Cleaner/Wax.

It also had an issue with a break in the nichrome heating element that had to be repaired.  I've linked to the thread where the repair is discussed and also includes pictures of how I did it.  There's a lot to scroll through before the repair process begins, but it's good info for any appliance that uses a nichrome wire heating element.

I really like the design of the cupped side handles on this roaster.  I've attached the only picture I have that shows one of them, taken on Thanksgiving Day 2016.  The dark spots on the side near the handle are splatters and not permanent.  Also, the fluorescent lighting above the stove is responsible for the unappetizing shade of the turkey.

Tom, I've read about that same procedure being used with a Westinghouse, and has been mentioned, there are holes in the insert and pegs in the roaster body designed to allow for this.  And yet instructions advise against ever using the roaster without the insert placed inside the roaster cavity. 

Even though the cavity is water-tight, I would guess that the only uses with the inverted insert on top would be for things that weren't being cooked in any liquid.  If I were ever to use a roaster this way, I'd try to find a roasting pan that fit inside the cavity (with enough space around it to easily extract it, of course) to collect drippings, etc. and possibly effect an easier cleaning process after use.

Certainly the amount of energy required to maintain temperature for double the volume of heated space would be significantly higher, causing the heating element to cycle more often, and the inverted insert would be a burn hazard in the event of accidental skin contact.  A manufacturer's suggestion for this procedure would surely be DOA with the CPSC today, even if they included an insulated wrap for the insert to remediate the risk of injury, I suspect.  Everything must be idiot-proof and plastered with warnings like a sun visor in a car.

I like that Nesco, Sarah.  There is something to be said for hinged lids when work and/or cooking space is at a premium.