I would love to try this dish, however I am not sure which of my pots/pans can go from the stovetop to a 400 degree oven. For sure, my Lodge cast iron skillet could, but does it seem like an OK vehicle for this dish?
I believe I shouldn't make tomato-based dishes in the Lodge skillet, but can I make this dish, which contains wine?
I also have some regular, stainless steel pots, and a Calphalon Everyday, non-stick sauteuse-type pot.
HELP!!! Which would work best for this recipe?