So I think I am going to make one next weekend. It involves sauteing vegetables and chopped lamb over the stove, then topping it with mashed potatoes and finishing it in the oven. Most recipes say to saute the ingredients, then transfer them to a casserole dish to put into the oven.
Since my last foray into the kitchen used every pot and pan available, I'd like to keep this dish to two (a pot to boil the potatoes, and a pan for everything else.) Am I correct in assuming I would have to either use an enameled covered cast iron or stove-to-oven all clad (or similar)? I cannot saute the stuff in stoneware or pyrex, correct? The heat would cause the cookware to explode?
Thanks in advance for your thoughts....
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