In article >,
"Ada Ma" > wrote:

> "Victor Sack" > wrote in message
> .. .
> > 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
>
Thanks, Victor.

> Oh no, you'll have to get her own brand of casserole dish! Otherwsie the
> dish would not cook well, the thighs would run away and the wine would be
> mysteriously drank by someone other than the cook. ;-)

Hey! Thanks for the warning. 8^)