I've always used a crockpot to do my slow-cooking, but have found it to always ended up in a mushy, but tasty mess.
I've really only been using cast iron as of late, purchasing a couple used skillets and most recently some dutch ovens.
I have one from Ikea's Senior line, which was a really good price, considering the quality of the build and finish (good fitting lid) but it is made in China
Then I found a Staub from Williams and Sonoma, the 5 quart Pumpkin, from Kijiji for $30!
I love the Staub and the Ikea with the black Matte interior enamle finish, as it sear's beautifully and gives great depth to the sauces.
I've made alot of stuff as of late, ranging from lamb shoulders, pork shoulders, chuck roasts/stews, to tonight two big batches of cabbage rolls.
I'm not sure why Staub or Le Creuset costs so much, but if you don't own one, pick up a Mario Ballati, Kirkland, Ikea, Kitchen Aid, one for $50 and enjoy a good hearty meal.
my favorite way to cook without charcoal
I've really only been using cast iron as of late, purchasing a couple used skillets and most recently some dutch ovens.
I have one from Ikea's Senior line, which was a really good price, considering the quality of the build and finish (good fitting lid) but it is made in China
Then I found a Staub from Williams and Sonoma, the 5 quart Pumpkin, from Kijiji for $30!
I love the Staub and the Ikea with the black Matte interior enamle finish, as it sear's beautifully and gives great depth to the sauces.
I've made alot of stuff as of late, ranging from lamb shoulders, pork shoulders, chuck roasts/stews, to tonight two big batches of cabbage rolls.
I'm not sure why Staub or Le Creuset costs so much, but if you don't own one, pick up a Mario Ballati, Kirkland, Ikea, Kitchen Aid, one for $50 and enjoy a good hearty meal.
my favorite way to cook without charcoal