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Tofu with lemon, soy, white wine

b
bxgirl Apr 26, 2008 05:06 PM

I would love to try this dish, however I am not sure which of my pots/pans can go from the stovetop to a 400 degree oven. For sure, my Lodge cast iron skillet could, but does it seem like an OK vehicle for this dish?
I believe I shouldn't make tomato-based dishes in the Lodge skillet, but can I make this dish, which contains wine?
I also have some regular, stainless steel pots, and a Calphalon Everyday, non-stick sauteuse-type pot.
HELP!!! Which would work best for this recipe?
Thanks

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  1. Quine RE: bxgirl Apr 26, 2008 05:16 PM

    I'm sorry, you didn't post the recipe! No idea how you are doing this, so can't advise on the pan/pot.

    1 Reply
    1. re: Quine
      The Dairy Queen RE: Quine Apr 26, 2008 05:21 PM

      Quine, I assume she's trying to make this recipe from the May COTM "Flexitarian Table". http://www.chowhound.com/topics/51106...

      ~TDQ

    2. The Dairy Queen RE: bxgirl Apr 26, 2008 05:19 PM

      I used my cast iron skillet--it worked perfectly, I thought.

      ~TDQ

      1. j
        janniecooks RE: bxgirl Apr 27, 2008 06:15 AM

        Any pan that you can put over direct flame or heat of a stove top can go right into the oven, the only caveat is if it has handles that are not metal you need to wrap the handles with aluminum foil to protect them from the heat of the oven.

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