"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Stews
Reply
 
Thread Tools Display Modes
 
Old 11-14-2011, 02:26 PM   #21
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Stew in oven is also not that simple. You will have to have oven proof dish/pot. But don't forget, that if you make a stove top, slow cooker or oven type they will all have different taste and different flavor. Depending on what flavor you are trying to get it may or may not suite you.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-14-2011, 02:39 PM   #22
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Quote:
Originally Posted by CharlieD View Post
Stew in oven is also not that simple. You will have to have oven proof dish/pot. But don't forget, that if you make a stove top, slow cooker or oven type they will all have different taste and different flavor. Depending on what flavor you are trying to get it may or may not suite you.

As long as the stew is braised in a tightly lidded cooking vessel, using a stovetop, crockpot or oven won't have much affect on taste, if at all.

Stew in the oven is very simple, actually. Because the pot is surrounded by heat, it cooks more evenly with less chance of burning. You just need to stir it once in awhile.

The same goes for other types of soups and stews.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 11-14-2011, 02:45 PM   #23
Assistant Cook
 
Join Date: Nov 2011
Location: Regina, Saskatchewan
Posts: 43
Anything cooked in the oven typically has that deep flavor that I like.

Most of my cookware is Kirkland. Costco - Kirkland Signature and a small surgical steel pot.

What do you mean by oven-proofing?
__________________
jes is offline   Reply With Quote
Old 11-14-2011, 02:53 PM   #24
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by jes View Post
Anything cooked in the oven typically has that deep flavor that I like.

Most of my cookware is Kirkland. Costco - Kirkland Signature and a small surgical steel pot.

What do you mean by oven-proofing?
That set of pots looks oven proof. It doesn't look like it has any plastic handles or other stuff that could melt in the oven.

If you still have the instructions and/or packaging, it might tell you if it is oven proof.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-14-2011, 03:39 PM   #25
Assistant Cook
 
Join Date: Nov 2011
Location: Regina, Saskatchewan
Posts: 43
I just thought that "oven-proof" may mean more sealing or something like that. The utensils have no plastic. They are stainless steel and copper. My Manaware pot has some plastic but the manufacturer claims that it has been tested to 350 degrees.

(I like your avatar)
__________________
jes is offline   Reply With Quote
Old 11-14-2011, 03:54 PM   #26
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Your cookware will be fine in the oven. All metal pots and pans are easily good in the oven to 400 F and more.

I recommend making the stew in one of your pots and cook it in the oven. I think you'll be pleased with the results.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-14-2011, 04:01 PM   #27
Assistant Cook
 
Join Date: Nov 2011
Location: Regina, Saskatchewan
Posts: 43
Thank you for all the advice, everyone.
__________________
jes is offline   Reply With Quote
Old 11-14-2011, 04:30 PM   #28
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Quote:
Originally Posted by jennyema View Post
As long as the stew is braised in a tightly lidded cooking vessel, using a stovetop, ....
But that is where the problem was to begin with.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-14-2011, 04:31 PM   #29
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Quote:
Originally Posted by jes View Post
What do you mean by oven-proofing?
Did I say proofing, I meantt to say proof, you know, there are no plastic parts, for example, that will melt in the oven.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-14-2011, 04:33 PM   #30
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Oops, I see you already got the answer. Good luck.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
beef, stew

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.