Dave W. > wrote:

> The "flameproof casserole" could be, I suppose, one of those French made
> enameled cast iron jobs or perhaps a ceramic casserole like Corningware.
> Would a garden variety cast iron Dutch oven do the job or would the iron
> have an untoward effect on the food. I don't cook much with wine ...
> does one need to keep iron away from a dish like this?

A cast iron Dutch oven or casserole would indeed do the job well enough,
even though it will react a bit to the acidity of the wine. The
difference will be hardly noticeable, though.

Victor