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Does casserole material matter?

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Does casserole material matter?

HowlinPup | Dec 12, 2010 09:05 AM

Hi, Chowhounders. I am planning to make this braised veal shoulder recipe for Christmas dinner: http://www.foodandwine.com/recipes/sm.... I noticed that it calls for an enameled cast-iron casserole. I do not have one, but I do have a metal, oven-safe Dutch oven with lid, and am wondering if this will serve just as well, or if I need to make a special purchase to make this meal. (We're on a budget this year, so will be less thrilled than I usually would be about having to make a special purchase to make this meal.

)

If it weren't for a special holiday meal, of course I would not be as worried about switching things up. Thanks in advance for your thoughts on this!

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