I have just purchased Mollie Steven's "All About Braising" but have not yet received it.
Perhaps this question should be in the cookware category, but somehow I feel it is about cooking.
Perhaps the moderators will move it.
My question is do I need a cast iron dutch oven or will a stainless one work.
I will be using it in the oven, not on the stovetop so I don't think the heat retention of cast iron will matter much, but I am ready to be corrected.
Please don't advise me to get a le creuset© as my finances would not allow it.
A 6qt stainless with an aluminum bottom can be had for about $40.
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