Alternatives to Le Creuset????
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What you don't want to spend $175 on a casserole that weighs 10 lbs?  I'd send you mine if the shipping wasn't a killer.
If you have a cast iron pot, that would work, but what I use any more is my Corningware casserole. You can brown the meat in the casserole and go from there, and could probably cook at 450, but I find 300-350 is fine but takes longer. Once you get all the meat browned and the yummies off the skillet by deglazing with wine, you can put it into a crock pot! (I think the last time I did make it I used the crock...) One thing I did last time I made it use demi-glace.....the super concentrated meat...or veggie...stuff. Not bouillon cubes, way too salty, but the real stuff (no I didn't make it but may have to as I'm having trouble finding it anymore) Imagine taking bones and aromatics and simmering down until the broth is super concentrated and only a few ounces! Remember to use a big bold red wine, not some whimpy stuff......true Burgundy from France is way tooooo expensive so seek alternatives. |
| I don't see way not. Except to brown the meat. A dish is a dish for the oven. |
| I figured the Pyrex would be o.k. but wanted to check. After browning the meat, the directions say to put the meat in the casserole and bake at 450 for 5-10 minutes, then turn down the heat to 350 for 2 hours.
I may even have a Corningware casserole and if I don't, I could buy one. I'm sure it's a LOT cheaper than Le Creuset (and weighs a lot less). |
Since the recipe says brown in one pan and bake in another, I would think that any high temp tolerant casserole would do, right? 
Paula, have you tried ebay for Le Creuset? I got a couple of great Le Creuset pieces for way under $100 on there - Sniped 'em at the last minute. No problems with either of them - They were factory 'seconds' because the glaze was ripply, but they're perfect otherwise. |
I should just give you my Le Creuset stuff. I use it when we have guests, but I hate them. I prefer using regular glass dishes (all which can handle high temps). I personally wouldn't think twice about using a different dish.  |
Lokis Mom wrote: Paula, have you tried ebay for Le Creuset? I got a couple of great Le Creuset pieces for way under $100 on there - Sniped 'em at the last minute. No problems with either of them - They were factory 'seconds' because the glaze was ripply, but they're perfect otherwise.
Apparently everybody has the same idea as me, because I checked Ebay and the bids were nuts. Plus shipping is outrageous due to the weight. I'll just use my Pyrex. |
Yup - Understood. It took me a while to scope out the ones I wanted, but at the time I didn't have much else to do.  Now I don't have the time or money, but I'm glad I did it anyway. I do have to say, though, that all the Le Creuset lifting and hauling does wonders for my upper arms.  |
Paula, if you end up wanting the Le Creuset look at TJ Maxx, they have pretty cheap prices. I had one and loaned it out, never saw it again   |
| I think I got mine on amazon when on sale at a great price |
Paula O. wrote: Inspired by the movie Julie and Julia, I'm going to make Julia Child's boeuf bourguignon this winter. The recipe directs you to use a 9-10 inch fireproof casserole 3 inches deep, which I interpret to be Le Creuset. However. I do not own Le Creuset and I am not willing to spend the money on it. Can I use a Pyrex casserole dish instead? The recipe says to brown the meat in a skillet on top of the stove and transfer to the casserole to be baked in a 450 degree oven.
When should Tony, Pirate, Keira, Lizzie and I be there? |
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