oven & flameproof casserole dish

morganlefay

I always brown my meat and do the onions etc in my wok (VERY cheap one - goes rusty if not used, but apparently that just gives us ladies more iron in our diets and is good for us - tho it washes off) and then use pyrex or whatever in oven. But I also have a Circulon pot with a mlid and a little handle either side which I can use for browning and in oven or on hob. It was cheaper that le Creuset, and not heavy, so I often do casseroles on hob with heat diffuser mat as well - much cheaper than putting whole oven on. I used to use the Corning dishes (used to be called Pyrosil and was apparently what the nosecones of space rockets were made of, so could go from freezer into hot oven) but I found that if you did the browning in that it stuck and burnt, so now I just use them as casserole dishes.