I have a recipe for pot roast that calls for braising it in the oven at 300, covered, for 2 hours.
However, all of my pans with lids have plastic handles and I'm concerned that they'll melt if they're in the oven for that long. Do you think I could do it on the stove set on low and just keep an eye on it with no discernable loss of quality?
If anyone's interested, I'm planning on making the Newcastle Pot Roast from this month's Cooking Light (password required):
Updated 1 year ago | 3
Updated 2 months ago | 13
Updated 1 year ago | 7
Updated 1 year ago | 4
Updated 1 month ago | 2