Q: I am a graduate student, trying to survive on a graduate student budget, which means I don't have a whole lot of money to invest in really good cookware. I have been slowly adding nice things as I can afford them. One of the next things on my list will be a Dutch oven (probably Le Creuset), but until then I am having trouble adapting recipes requiring oven-safe pots, like Beef Stroganoff or Julia's Beef Bourguignon.
I have a CrockPot, and sometimes I will use the ceramic inside for things like No-Knead-Bread, and just cover it with foil, but I think it would be hard (and dangerous) to put it on the stove and use it like a pot. Any tips or suggestions?
Sent by Allison
Editor: Allison, well, before you write off Dutch ovens themselves, do check out some of the less expensive alternatives. Check out this post for some ideas.
As far as substitutes go, I would recommend a metal pot over a ceramic one. Do you have a 4-quart stockpot or soup pot? Use that, with the lid, or with foil over the top. Also check out more ideas here:
Readers, what other advice do you have?
(Image: Faith Durand)