Hello to all.
I like to make pot roast in a large dutch oven. The Magnalite one that was my mother's is aluminum and, unfortunately, we used it for reducing fresh tomato squeezings down to a thicker sauce(canning season). This caused pitting in the aluminum which I know is a reactive metal. Funny, even when I know something, I sometimes just don't pay attention. Next time, I'll use an 18-8 SS stock pot which I bought a few months ago.
Anyhow, I was wondering if the Le Crueset dutch ovens can be used for searing the the meat before adding the liquid for braising? I could do this with the aluminum dutch oven. Will the enamel withstand the high heat? From what I understand, the Le Crueset is wonderful for pot roast and other slow cooking meals. I just like to get the most out of what I buy. Double duty is good and triple duty is even better.
Any advice would be welcomed. Oh yeah, I'll listen this time.