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  • i use the cast iron pots as a slow cooker frequently, works a treat for me. The difficulty will be judging the temperature for which you want to slowly slowly cook and not burn while you're out.

    I tend to get it started when i'm in and watching it, set the temperature and alter water / fluid content to suit. I prefer putting the casserole in the oven for this purpose.

  • My oven kindly turns off after 4 hours which really screws slow cooking up for me.

    I get a similar amount, it’s supposed to be a helpful feature in case you’ve left it on and forgotten about it. Not that great it you want to cook something for 8hrs on low.

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