so, our bosch range is on the blink - the oven doesn't work at all and won't until a faulty part is ordered and installed. until then, we have to cook on the range top only.
i was thinking of doing a chuck roast and veggies today in my staub oval dutch oven. this model has a ridge around the lid that can hold ice for "doux feu" (a.k.a. "doufeu") cooking, in which you keep the lid cooler than the oven in order to facilitate basting via condensation.
my question is, can this be done properly on the range top alone or does it require a hot oven? i would imagine the fact that it's cast iron would mean that it would retain and disperse heat pretty evenly despite the heat source coming only from below.
thanks for any input.
* btw, we do have a crock pot, but i think the dutch oven would be better as you can brown the meat and deglaze the fond in it.