How to adjust, especially braise, with an electric stove? Best pots to use?
Help! I just moved & new house has an electric stove, specifically, a Verona. It is glass-topped electric. I have only used gas & am finding the transition really difficult. I used more than anything else in my old home enamel pots, kind of small Dutch ovens, which could start out browning/braising on the stove, move to the oven, then to the table. I understand enamel is out with electric. I have a few stainless pans & want to get more, but I want stainless that can function as my enamel did--lidded, can braise, & go from stove to oven to table. Is there any product like that? Techniques? Spouse picked out the house. I didn't see the stove till I moved in, so it's really thrown me. It has multiple broil functions & fans, which I gather is European, but I don't really understand that either & am not getting clear info online. I'm willing to invest in good pieces that will last, but I'm not sure what kind of pots or brands would work for what I want. Bonus for Italians or Italy-lovers out there who can tell me what pot would make Sunday gravy on an electric stove.
2 Comments
Included are two or three versions each of all-clad and lagostina.
Look for independent or well known reviewers like Consumer Reports and America’s Test Kitchen.