It feels like I only started to learn how to really cook in August...at least that is when I became brave enough to actually COOK, rather than to just toss frozen chicken breasts in the oven and veggies in the steamer.

Anyway - I roast a lot. I love roast pork, roast chicken, and now I've access to good quality grass-fed beef from a local farmer, some of the cuts are quite large. I do a lot of braising as these are all lower-quality cuts, and braising does wonderful things to these cuts of meat. Right now I've two arm roasts in my freezer that are just too large for the large baking dish that I tend to use as a roaster/braiser and it is time to add to my kitchen implements.

With all of the holiday sales, I've noted that I can get a decent dedicated electric roaster/cooker for the same price as a decent oven roaster. Is there an advantage to having a dedicated roaster rather than getting an oven roaster? I've the idea the electric roaster is more versatile but I may be mistaken. If you have one, do you use it or does it wind up collecting dust because of <insert reason here>?