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For those using the oven method, do you determine when to add potaotoes and veggies by the doneness of the meat? I'm not a crock pot fan for stew and it's really hard to keep a low simmer without watching it constantly. Thanks in advance.

In Chicago you really have to hunt for a butcher that won't overcharge simply because there are too many people here that will buy meat from market A because it's where the Jones' shop. I have a good butcher and shop ther for special occasions. I stock up on bulk meat at Costco. Pork loins, Pot...

I've done these a a lot of different ways, rubbed, marinated etc... but nothing has really blown me away. I'm grilling tonight and was looking for a really great recipe. Thanks in advance for any thoughts. :chef:

I have a question about stainless steel as well and I hope someone here can help. I have a set of Cuisinart stainless stell as well and I am having real trouble with foods sticking. If I try to brown anything the food almost fuses itself to the pan. Is my heat too high? Am I not using enough...

Thanks for the tips! I'm gviing the steel wool and reseasoning a try. :chef:

I stumbled onto these forums and I am hooked! My first question of many to come. How can I remove rust from a cast iron pan?