Add a little oil / butter / ghee to a cast iron skillet (or
other oven proof pan) and place over medium heat.
On the stove, melt the coconut oil in a 9 inch round cast iron skillet or
other oven proof frying pan over a medium heat.
Apparently you don't have to use a cast iron pot if you don't have one,
any other oven proof pot with a lid on would work.
Other than that, I found the marinade / sauce more than sufficiently thick without a roux after a short amount of cooking - I didn't need as long as indicated but maybe that's because I used a cast iron pan and it retained the heat from the oven better than
some other oven proof pans.
Place the roast in 5 - quart dutch oven (or
other oven proof pot / pan with a lid) and pour the water around the roast.
Not exact matches
Preheat
oven to 450 F. Place butter in a large (12 - inch) cast iron or
other oven -
proof skillet and place in
oven until butter is melted.
I have just popped in the
proofing oven and thought I would look at your
other recipes.
Mix all
other ingredients in a bowl and dip knots into mixture and place slightly separated from each
other into well greased,
oven -
proof skillet
Place cauliflower in a large dutch
oven or
other high - sided
oven -
proof pot or dish.
Heat cast iron pan or
other oven -
proof pan and add olive oil.
Heat oil over medium - high heat in a large cast - iron or
other oven -
proof skillet.
Rub a small amount of olive oil on the bottom of a pie plate or
other oven -
proof baking dish.