[Madame Cholet]

just seen a tiny one 1.5 l in B&M £9.99 any good mine is 3.5 litre only use for chutney.

[chrissie B]

don't know the brand sorry but I would have thought that there isn't much difference between brands of the basic ones , has it got any special features
chrissie b

[mumofstig]

I agree chrissie, all the basic are just that 

[Auntiemogs]

Can't you just make more of everything and freeze it MC?    Mine is great for soups (carrot & lentil, yum!) and I even roast chicken/beef in it. 

[Madame Cholet]

I do freeze batches sometimes but 3.5 ls is huge.

[Lardman]

I do freeze batches sometimes but 3.5 ls is huge.

   Mines about that size and I was thinking of getting a bigger one.

If yours is too big why not just put an oven proof container inside the pot ? I keep meaning to buy some ramekins to do creme brulee in mine.

[chrissie B]

I can get a large leg of lamb in mine , and large chicken as well I love mine 
wouldn't be without it my favourite is pasta bean soup very yum just did butter chicken very yum
chrissie b

[Madame Cholet]

I'm a vegetarian

[mumofstig]

Each to their own 

[Lardman]

I'm a vegetarian

We wont hold that against you   

I've put jacket spuds and whole spaghetti squash in mine.

[Madame Cholet]

I'm a vegetarian

We wont hold that against you   


I've put jacket spuds and whole spaghetti squash in mine.

Now there's an idea


edit to fix quote

[Auntiemogs]

If yours is too big why not just put an oven proof container inside the pot ? I keep meaning to buy some ramekins to do creme brulee in mine.

Completely forgot about that Lardy (smaller container).     Ooh, creme brulee...

[Madame Cholet]

Use it as a bains marie great idea too

[New shoot]

I've put jacket spuds and whole spaghetti squash in mine.

With the spaghetti squash - just the whole thing and that's it or do you add a splash of water to steam them in ?  I was given a couple last year and liked them so much I am growing them myself this year 

[Lardman]

I bodged a few holes in it with a skewer and just stuffed it in whole, the more you cook it the less stringy and spaghetti like they are. Can't say I was overly impressed with the texture but I've still got a few downstairs from last year so can't argue with their storing ability