Kitchen

[qualitygal]

Only make mine in our crockpot. Have 3 different ones.

[AuntG]

Stove top for me. I'm making some tomorrow. A few years ago, I got a spaghetti recipe off the recipe forum that's made with canned chili. Now that one I make in a casserole and bake.

[ECBG]

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@RollTide2008 wrote:
I make mine in the oven in a cast iron dutch oven.

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@RollTide2008 

Sounds great, but I can't lift that up.

[BLH]

I don't believe anything they show in Temptations.  There is no way that they make that stuff in there.  I'm sure they make it in something else and just put it in the Temptations. 

[mimomof4]

I only make it on the stovetop.  The only use I could see for the oven would be to keep it warm in a fancy serving dish.

[PA Mom-mom]

@luvmybeetle  I've only ever made my chili on the stove, but I'm willing to try it in my Dutch oven in the oven - low and slow. I don't, for one minute, think they made that chili in the Temp-tations in the oven, but I think making it in the oven in enameled cast iron Dutch oven might be interesting. Going to try it next time.

[WORKING GAL]

@BLH- I agree with you.  Every time they take something baked out of a bakeware dish there is never any residue showing.  It makes me mad when they keep saying it is naturally non stick.  I have a 6 cup round muffin pan.  Even if I spray each section, the corn muffins stick on the bottom.  I have to use paper liners.  I have many pieces but am very careful which ones I use as I don't trust it.  I have had to toss 2 square pans because they were so crazed I was afraid to use them.  I use my glass Lock & Lock mostly now.

What's your experience?