I am making a huge amount of chili for a fundraiser event and the recipe calls for cooking the chili in the oven for 5 hours at 225 or 250. The only pot I have that is large enough is my enamel stock pot from Le Creuset (my dutch oven is too small). The manufacturer website says 'all heat sources, including induction' but doesn't specifically mention oven for stockpots -- it does mention 'oven' for the dutch ovens. Would love some input from other cooks. Do you think I can put it in the oven? My only other option is a large steel lobster pot but I'm concerned about the acidity of the chili ... Thanks in advance to anyone who responds!