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- Joined Jun 5, 2009
OK, I lucked out. My enameled iron dutch oven popped a part of the enamel but the store just exchanged it for a new one. I had blamed poor QA/QC on the old one but now I'm not too sure. As a preliminary to braising I usually sear the meat in a touch of oil in the dutch oven. I tend to use relatively high heat to get a nice crust -- too high maybe? It's a rinky dink electric range with the control knobs going from 1 to 10 and I frequently use a setting of about 8-9 for searing. Typically, while gathering my goodies I'll preheat the pan on a setting of 4-5 for a few minutes prior to adding the oil. A minute or two before adding the meat I'll crank it up. If this is wrong, what should I do to get a good sear but without damaging the pot? Of course, after searing it gets popped into the oven at around 275-300 for several hours and I can't believe that any damage occurs during this part.
I'd just as soon not wreck another pot so any sage advice would be welcome.
Rich
I'd just as soon not wreck another pot so any sage advice would be welcome.
Rich