Stove top to Oven pot, what am I looking for?

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BobKat

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Hi,
I'm new to the kitchen and am looking for a pot that I can use on my stove top to brown meat and so forth then transfer straight to the oven, my wife tried it with a ceramic casserole dish...it didn't go well. What am I looking for when making a choice? It's an electric stove top and electric oven as well, any advice would be greatly appreciated.
Thanks in advance
 
Cast Iron?

When you say it "didn't go well", I'm taking it as meaning the dish broke. How quick was the transfer from stove top to oven, and were the two at similar temperatures?
 
Yes it did break, it didn't even make it to the oven, cast iron sounds like the correct material, any issues with it being an electric stove top? not induction stove in case you were wondering
 
Sounds like you need a Le Creuset. As well as cast iron ones I think they now also do ceramic ones which can still be used for browning on the hob as well as in the oven. A good one will last a lifetime if treated well!
 
epicuric said:
Sounds like you need a Le Creuset. As well as cast iron ones I think they now also do ceramic ones which can still be used for browning on the hob as well as in the oven. A good one will last a lifetime if treated well!
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Le Creuset is fine but very expensive! There are other makes which are cheaper. I actually don't like them much as they are very heavy and prone to having food sticking to them (I find). I prefer a good quality non-stick pan which will serve as a stove top casserole pan but can also be put in the oven. Something like this, which is a doddle to wash up:

51WzH2bUWPL._SL1000_.jpg

https://www.amazon.co.uk/ProCook-Go...e=UTF8&qid=1463410592&sr=1-9&keywords=proCook
 
The standard Le Creuset are cast iron with inner ceramic coating. Cast iron pans without any coating need specialist treatment and must be seasoned properly before use - and maintained. I wouldn't recommend them really unless you are prepared for the upkeep. Le Creuset and other cast iron with inner coating, make non-stick versions as well.
 
morning glory said:
Le Creuset is fine but very expensive! There are other makes which are cheaper. I actually don't like them much as they are very heavy and prone to having food sticking to them (I find). I prefer a good quality non-stick pan which will serve as a stove top casserole pan but can also be put in the oven. Something like this, which is a doddle to wash up:

View attachment 2703
https://www.amazon.co.uk/ProCook-Go...e=UTF8&qid=1463410592&sr=1-9&keywords=proCook
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Plastic handles would melt in an oven.
 
BobKat said:
Hi,
I'm new to the kitchen and am looking for a pot that I can use on my stove top to brown meat and so forth then transfer straight to the oven, my wife tried it with a ceramic casserole dish...it didn't go well. What am I looking for when making a choice? It's an electric stove top and electric oven as well, any advice would be greatly appreciated.
Thanks in advance
Click to expand...
Lodge 5-qt cast iron Dutch Oven..jpg



Try THIS. The 5-qt Lodge Cast Iron Dutch Oven. It can be used as a slow cooker! It is ALL METAL. No plastic parts at all!

It is perfect for browning & searing & braising! It can be used on top of the stove or in the oven!! I also use it to make marinara, spaghetti sauce, pot roast, stove-top casseroles & other things. I love it!! :wink:
 
Last edited:
BobKat said:
Hi,
I'm new to the kitchen and am looking for a pot that I can use on my stove top to brown meat and so forth then transfer straight to the oven, my wife tried it with a ceramic casserole dish...it didn't go well. What am I looking for when making a choice? It's an electric stove top and electric oven as well, any advice would be greatly appreciated.
Thanks in advance
Click to expand...


are you sure you are looking for a pot? or a skillet?

either way I would go with a stainless steel (a good stainless steel pan) or a hard anodized. if you are looking for a good cheap pot that will double as a dutch oven a soup pot etc. I like one that I got at ikea a long time ago. I don't see it on their website. it's oval, with a heavy glass lid that doubles as a casserole dish. it's nonstick and is wonderful. but other than that I like Hard anodized and stainless.
 
Chef00 said:
are you sure you are looking for a pot? or a skillet?

either way I would go with a stainless steel (a good stainless steel pan) or a hard anodized. if you are looking for a good cheap pot that will double as a dutch oven a soup pot etc. I like one that I got at ikea a long time ago. I don't see it on their website. it's oval, with a heavy glass lid that doubles as a casserole dish. it's nonstick and is wonderful. but other than that I like Hard anodized and stainless.
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Yes. The one I pictured above is hard anodised. They are certainly the easiest and most versatile type of pan for new cooks (and for me!).
 
Just about ANY pot with all-metal handles can be used in the oven.

Even glass bakeware can go in the oven, but the big drawback is that it can't be used on top of the stove. :headshake: :stop:
 
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