I don't have an oven-proof pot with a lid (NYC probz); can I prepare and caramelize on a skillet/pan and then transfer to a baking or roasting dish and cover with foil? If yes, can I use a pyrex dish and should I pre-heat it? Thanks in advance!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)