I am lusting and planning my finances to purchase one of these pots. They fascinate me for some reason, and I suspect for tough cuts of meat they will be an asset.
So here is the question, I have been reading various posts on the world wide web regarding cooking in these pots. Some posts indicate they are for stove top cooking only and some posts indicate they have used their Doufeu inside the oven.
What gives? For instance one post I read said something like, "these are used for stove top cooking only because you only want heat applied to he bottom of the pan.
Thanks in advance for the help.
So here is the question, I have been reading various posts on the world wide web regarding cooking in these pots. Some posts indicate they are for stove top cooking only and some posts indicate they have used their Doufeu inside the oven.
What gives? For instance one post I read said something like, "these are used for stove top cooking only because you only want heat applied to he bottom of the pan.
Thanks in advance for the help.
