or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Help selecting stovetop casserole dish
New Posts  All Forums:Forum Nav:

Help selecting stovetop casserole dish

post #1 of 7
Thread Starter 

Hi,

 

I'm looking for advice on purchasing a stovetop casserole dish.

 

I picked up the Julie Child French Cooking books and cooked my first dish the other night from them, Boeuf Bourguignon.

 

It turned out amazing but I was going back and forth between a 6 qt pan that can't go in the over and a pyrex casserole dish that can't go on the stove top. The recipe calls for moving a casserole from the stove to the oven.

 

I'm used to creating a lot of dirty dishes to clean though it seems that I could have avoided some hassle if I had a stovetop casserole in my kitchen.

 

Any thoughts?

 

Mike

post #2 of 7
An enamel cast iron Dutch oven is best for dishes like this. If you can afford Le Creuset it's worth it. If not there are a lot of brands that make affordable Dutch ovens like cuisinart and chef brands like rachel Ray and Wolfgang puck. I've seen well priced ones at TJMaxx and even at Costco.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 7

A standard 12" skillet is very close to the same area as a pyrex 9x13. 113 square inches for the skillet, 117 square inches for the pyrex. The sides are a little taller in the pyrex.  Having a skillet with an oven safe handle makes this all the easier. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #4 of 7

You might also consider a cast iron skillet.  Check out restaurant supply stores, wal-mart, amazon, thrift stores etc.There's a plethora of dishes that can be prepared in same, i.e.:

 

https://www.pinterest.com/search/pins/?rs=ac&len=2&q=cast+iron+recipes&term_meta[]=cast|autocomplete|3&term_meta[]=iron|autocomplete|3&term_meta[]=recipes|autocomplete|3

post #5 of 7

Get a cast iron Dutch oven. In some of them the lid doubles as a skillet. Great also for deep fry and almost indestructible.

 

 

A clay pot is a probably choice too, but will require lots of care.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #6 of 7

I second the advice for a dutch oven, and my preference would be for enameled cast iron (mainly because that's what I'm using and that's what I'm used to). I have a Le Creuset dutch oven which is perfect for braises. 

 

However I have also made excellent braises including boeuf bourguignon in a standard stainless steel pot with a stainless steel lid, or even with a tempered glass lid. 

post #7 of 7
My personal best advice is to go with a cooking utensil that best meets your needs. There are many choices out there that are reasonably priced that perform multiple of tasks.
Edited by Cerise - 10/21/15 at 12:56pm
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Help selecting stovetop casserole dish