For Christmas I received 2 Staub dutch ovens and as a newbie roaster user I have some questions:
1.If you are using a slow cooker recipe, what would the equivalent oven temp be?
2. Once food is cooked and the cast iron pot is hot, how long will food stay warm after removing from the oven. As an example if I cooked beef stew in the oven and then wanted to take the dish to a potluck.
3. My new gear is porcelain coated cast iron. Should I worry about chipping?
4. How important is the size of the pan relative to the volume of the contents?
1.If you are using a slow cooker recipe, what would the equivalent oven temp be?
2. Once food is cooked and the cast iron pot is hot, how long will food stay warm after removing from the oven. As an example if I cooked beef stew in the oven and then wanted to take the dish to a potluck.
3. My new gear is porcelain coated cast iron. Should I worry about chipping?
4. How important is the size of the pan relative to the volume of the contents?