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<blockquote data-quote="Dannyalcatraz" data-source="post: 8781470" data-attributes="member: 19675">Here’s a link about the “Thanksgiving Casserole” I made.&nbsp; It was a mixed bag of successes and mistakes.&nbsp; Plenty of Roman for improvement, but I’m planning on doing it again…when I get the proper cooking vessels for it.[MEDIA=imgur]a/AjqmL14[/MEDIA] A couple of selected pix:[MEDIA=imgur]ZaEmCvd[/MEDIA][MEDIA=imgur]oi6zwvO[/MEDIA]The main issue was what I cooked it in.&nbsp; It was too loose to be served fresh out of the oven from a standard baking pan- it just disintegrated.&nbsp; Dishes like this are best made &amp; served in an individual cocotte/crock/bowl of some kind, like a chicken pot pie or French Onion Soup…which im ALSO interested in cooking.&nbsp; So now I’m shopping for something in the 16-22oz size that can handle 350-500degF and doesn’t have protruding handles.</blockquote>

[QUOTE="Dannyalcatraz, post: 8781470, member: 19675"] Here’s a link about the “Thanksgiving Casserole” I made. It was a mixed bag of successes and mistakes. Plenty of Roman for improvement, but I’m planning on doing it again…when I get the proper cooking vessels for it. [MEDIA=imgur]a/AjqmL14[/MEDIA] A couple of selected pix: [MEDIA=imgur]ZaEmCvd[/MEDIA] [MEDIA=imgur]oi6zwvO[/MEDIA] The [I]main[/I] issue was what I cooked it in. It was too loose to be served fresh out of the oven from a standard baking pan- it just disintegrated. Dishes like this are best made & served in an individual cocotte/crock/bowl of some kind, like a chicken pot pie or French Onion Soup…which im ALSO interested in cooking. So now I’m shopping for something in the 16-22oz size that can handle 350-500degF and doesn’t have protruding handles. [/QUOTE]

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