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Old 04-12-2008, 09:49 AM   #11
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Quote:
Originally Posted by babetoo View Post
says it is stainless steel. has a disk i think, why?


babe

Well, you asked for opinions on the DO so I thought I'd ask which type it was before I said anything.

I have a Tramontina 12-quart SS stockpot with a disk on the bottom and a glass lid. I use it for small batches of stock and large batches of sauce. It does a good job. No complaints.

If yours is similar in construction, I would expect good results from it.
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Old 04-12-2008, 04:14 PM   #12
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Quote:
Originally Posted by Andy M. View Post
Well, you asked for opinions on the DO so I thought I'd ask which type it was before I said anything.

I have a Tramontina 12-quart SS stockpot with a disk on the bottom and a glass lid. I use it for small batches of stock and large batches of sauce. It does a good job. No complaints.

If yours is similar in construction, I would expect good results from it.

mine is smaller six quarts i think, also has a glass lid.

have u ever put it in the oven ie:new york bread? i am thinking the glass would break.



babe
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Old 04-12-2008, 04:29 PM   #13
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mine is smaller six quarts i think, also has a glass lid.

have u ever put it in the oven ie:new york bread? i am thinking the glass would break.



babe

Never used it in the oven. I would think the lid would be OK but offer no guarantees.
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Old 04-12-2008, 04:47 PM   #14
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Quote:
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mine is smaller six quarts i think, also has a glass lid.

have u ever put it in the oven ie:new york bread? i am thinking the glass would break.



babe
I have a cast-iron Dutch oven (not enameled) with a glass lid. I've made the NYT bread several times with it - no problems at all. HTH.
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Old 04-12-2008, 07:09 PM   #15
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a disk bottomed pot is meant for stove top use. A triply pot is also good in the oven.

Stainless is not a great heat transfer metal. So the disk radiates heat up from the bottom (stove top) but tri ply puts aluminum in the middle all the way up the sides and is good in the oven too as it radiates heat all through the pot.
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Old 04-17-2008, 05:48 PM   #16
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Love my dutch oven

Hey everybody. I'm glad to be posting again. I love my dutch oven. Its old but works like a charm. We use it for baking a lot, mainly cakes, cobbler, and brownies. I say you should definitely hang on to both of them because they will come in handy sometime.
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Old 04-17-2008, 06:20 PM   #17
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Originally Posted by Robo410 View Post
a disk bottomed pot is meant for stove top use. A triply pot is also good in the oven.

Stainless is not a great heat transfer metal. So the disk radiates heat up from the bottom (stove top) but tri ply puts aluminum in the middle all the way up the sides and is good in the oven too as it radiates heat all through the pot.

Because oven heat is gentler than stove top burner heat and because it completely surrounds any cookware in the oven, I think a disk bottomed DO would work just fine.

As Robo said, the tri-ply is definitely better on the stove top. The aluminum (most often) in the middle layer does a great job of delivering the heat of the burner more evenly throughout the pan and protects the food from uneven temperature distribution.
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Old 04-17-2008, 08:44 PM   #18
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thanks for all the imput , everyone. have made bread in do and am using skillet in am for breakfast. the bread turned out great. i let the glass like heat up slowly like the pot.


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