Yeah, I’ve added a pan of water in the bottom of the oven for the first 20 minutes, but I’m still looking for the best “setup” via trial and error ahahah I appreciate the suggestions, thanks a lot!
Yeah home ovens don’t tend to hold steam too well but it’s better than nothing.
I haven’t found anything that works as well as a Dutch oven, well aside from big sealable stone ovens. I wonder if putting a dome of alfoil or something over it might help hold steam? It might reflect too much heat, but maybe if heating from the bottom an overturned mixing bowl or similar would hold steam and reflect heat over the top?
I should try that.
Otherwise if in the usa I think you have a company over there called lodge that makes extremely affordable cast iron cookware. It’s ugly and heavy but works great.
Yeah, I’ve added a pan of water in the bottom of the oven for the first 20 minutes, but I’m still looking for the best “setup” via trial and error ahahah I appreciate the suggestions, thanks a lot!
Yeah home ovens don’t tend to hold steam too well but it’s better than nothing.
I haven’t found anything that works as well as a Dutch oven, well aside from big sealable stone ovens. I wonder if putting a dome of alfoil or something over it might help hold steam? It might reflect too much heat, but maybe if heating from the bottom an overturned mixing bowl or similar would hold steam and reflect heat over the top?
I should try that.
Otherwise if in the usa I think you have a company over there called lodge that makes extremely affordable cast iron cookware. It’s ugly and heavy but works great.