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Old 01-21-2013, 06:40 PM   #8
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Join Date: Oct 2008
Location: Orchard Park, WNY
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Originally Posted by Leiiki
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.
Well see this is what I don't understand. I have a big All-Clad pan that I use to sear things with and then I transfer whatever it is to a slow cooker. The Dutch oven was supposed to short circuit that loop and make cleaning easier. I'm really wondering if I even need a Dutch oven. Arg.
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