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looking for some casserole dishes with close fitting lids |
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#1 |
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Forum Member
Join Date: Nov 2004
Location: Loughboro', Leicester (ex NTL)
Posts: 5,953
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looking for some casserole dishes with close fitting lids
For a few years now I've been into oven cooking by putting everything in the oven and nothing on the hob
I cook all my veg s in a pyrex with water in I have noticed they cook faster with less water in so it boils much quicker and streams them more than boils This also need a better fitting lid so it doesn't let too much steam/heat out So now to my question I'm looking for some casserole dishes with close fitting lid s About 2.5 litres Prefer glass Prefer square But not essential Any clues? |
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Can help on the specifics but some work arounds are
A layer of clingfilm and tinfoil to cover the dish. A layer of graseproof over the food (cartouche). A slow cooker instead of oven cooking. |
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#3 |
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Forum Member
Join Date: Nov 2004
Location: Loughboro', Leicester (ex NTL)
Posts: 5,953
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It has to go in the oven as part of my low/no maintenance cooking methods
Cling film would surely melt writing it? I'll give foil a go though thanks |
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Slow cooker is just or moreso low maintenance than an oven and probably cheaper.
If you're cooking low and slow then there should be no problems with the clingfilm. |
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#5 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
It has to go in the oven as part of my low/no maintenance cooking methods
Cling film would surely melt writing it? I'll give foil a go though thanks |
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#6 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,684
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You can cook with cling film in the oven but really only at lower temperatures and don't let the film touch the food as it imparts a slightly plasticky taste.
Old fashioned way of sealing pans is make a water and flour paste into a sausage shape and line top of pan then put lid on top and it forms a really good seal. Perhaps try roasting bags they can be used to steam foods quite nicely. |
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#7 |
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Forum Member
Join Date: Nov 2007
Location: Folkestone
Posts: 1,648
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I'd go with putting foil over the dish.
Alternatively put the veg in a microwaveable lidded bowl with about a table spoonful of water and cook for a few minutes, they come out perfect every time, from fresh or frozen. |
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