I have the Calphalon Try-Poly roasting pan. I have the 16" pan; it also comes in a 14" version. The Calphalon 14" version is also a little wider than the All-Clad 14" pan.
The Amazon link is
http://www.amazon.com/Calphalon-LRS1805 ... 364&sr=1-1This pan has two main advantages over the All-Clad:
*The All-Clad pan is 100% stainless steel; i.e. unlike nearly all other All-Clad pans, the Petit Roti does not have an aluminum core. The Calphalon has an aluminum core that is surrounded by stainless steel. Why is an aluminum core important? Aluminum has good thermal conductivity. That means it heats up fast and the heat spreads evenly throughout it. Stainless steel has terrible thermal conductivity. That means parts of the pan will be much hotter than other parts of the pan. This is why nearly all stainless steel cookware has a layer of aluminum (or copper) sandwiched between layers of stainless steel.
Having said that, why when would you notice the difference between a 100% stainless steel roasting pan and a pan that contains an aluminum core? Mainly you'd notice it when you put the pan on the stovetop. For example, after roasting meat, you typically would want to remove the meat and then put the pan on the stove to build/reduce a pan sauce. The 100% stainless steel pan will take longer to heat up and will have hot spots (such as the areas directly above the flame). The pan with an aluminum core will heat quicker and spread the heat throughout the pan more evenly. I also use my roasting pan as an extra large saute pan sometimes. For example, if you want to brown a lot of meat, you can do it in batches in a 12" pan or do it all at once in a roasting pan.
You won't notice the difference in the pans that much when the pans are in the oven. The heat is hitting your meat in the oven from all directions. Unlike stovetop use, in the oven you aren't relying on the pan to transfer heat to the meat. If you aren't ever going to put your roasting pan on the stove, you mainly just want a pan that holds the food, won't warp, won't react with food, and has good handles.
So why doesn't the All-Clad pan have the aluminum core? I can only assume it is because they can manufacture and thus sell the 100% stainless steel pan much more cheaply than a full-clad pan, and the drawbacks of 100% stainless steel in a roasting pan are not that big of a deal compared to a stovetop pan (you'd never buy a 100% stainless steel stovetop pan).
*The second advantage of the Calphalon pan is that it is cheaper than the All-Clad.
The handles on the Calphalon are excellent. It is easy to grip them and also keep your hands away from the food.
Whatever you do, don't buy a nonstick roasting pan.