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Cookware

Using Cuisinart CSB-75BC Immersion Blender With An Enamel Dutch Oven

Jim Leff | Oct 19, 201506:55 PM     7

I'm interested in cooking sarson ka saag, a Punjabi dish of blended greens (traditionally served with makki di roti, or corn bread, which I also intend to make).

I need 1. a heavy bottomed pot (or kadhai) to cook the greens, and 2. an immersion blender to blend it prior to final cooking.

It seems the Cuisinart is the best value (I don't plan on using it often, so don't need a more heavy-duty model), but I'm afraid the stainless steel blade will scratch the Lodge Enameled Cast Iron Dutch Oven I was planning to cook it all in.

Is the answer simply to be careful (i.e. not plunge the blender in all the way), or am I not using the right tools?

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