s/o slow cooker recipes vs cast iron/dutch oven

[workingmom]

So I recently invested in a nice cast iron dutch oven and wanted to know can I make the same slow cook recipes in it in the oven or stove top?

 

Will things like chicken dry out if cooked that long on the stove/oven, I'm assuming so?

 

Any good blogs to follow for cast iron slow cooking?

[workingmom]

bump

[Frontier Mom]

Great question as I have wondered that myself. I do cook roasts in mine all day and they never dry out. I cook with a little more liquid than I would in a Crock-pot and keep the temperature relatively low, but the recipe is basically the same.

[mrs.m]

The low setting on a CP is usually about 200 degrees.

The high setting is 300 degrees.

 

I think my CP cooks even hotter than that!

 

So you can probably use the oven depending on what your lowest degree is. Mine is 250. So I would set the cook time less than what is suggested in recipes that use "low". Keep it covered and it should work out fine!

[workingmom]

so no problems with undercooking meats or drying them out. That's great info about the CP temp. I hadn't realized that, so basically even a oven at that temp would be fine or low heat on a gas range.