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.