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Old 01-21-2013, 07:18 AM   #7
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Join Date: Sep 2010
Location: WI
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I know you decided, but my advice is to get a quality stainless pan like All-Clad for searing and use LeCreuset for other cooking. I have both and the searing performance is just so superior on stainless. If you want to keep the meat drippings/scrapings for longer cooking, you can always deglaze the pan and pour it into the Dutch oven.
Wife to my best friend , SAHM to DD1 (4/15/10) and DD2 (5/16/13)
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