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Tofu with lemon, soy, white wine

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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. 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

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

      ~TDQ

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

      ~TDQ

      1. 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.