h a l f b a k e r y
Go ahead. Stick a fork in it.
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A classy, decorative ceramic pot, aesthetically suitable for table service, enclosed in a robust, removable, tightly-fit steel shell. Store together, prepare food in the compound pot, remove inner ceramic for immediate service.
Yes, I'm a bachelor. The problem being addressed here is that of cooking
in one pot and then transferring to another for service and/or storage, thereby requiring twice the dishwashing. And yes, I do know about crock pots, but they don't do the same kind of short-term, high temperature cooking that stovetops enable, and they are generally much oversized for service, considering the quantity of food contained.
Le Creuset
http://www.lecreuse...n/international.asp
The Risotto pan and the Karahi are suitable for your purpose..? [prufrax, Jan 20 2005]
[link]
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Even on Christmas Day, we put the pot right on the table and serve out of it. What's wrong with that? |
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Ah I see - you want effectively a saucepan that converts into a dish. |
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What you want is the enamelled cast-iron stuff you get from Le Creuset. |
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See link for some pots suitable for tabletop and stovetop use. |
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"Named for the noted French chef and inventor Gerarde D'Croque, I call this invention a Crock Pot!" |
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