On Sat, 5 May 2018 10:42:03 -0700 (PDT), "
> wrote:

>On Saturday, May 5, 2018 at 11:50:56 AM UTC-5, Sheldon wrote:
>>
>> Can braise on the stovetop, yesterday I braised pork
>> chops on the stove top... I always braise on the stovetop... I see no
>> advantage whatsoever to braising in the oven or slow cooker. I found
>> my slow cooker to be a useless appliance, I gave it away.
>>
>>
>I just replied to Janet that I don't use mine weekly but it's nice to put
>something in there without having to babysit it. Thursday I made "crock-
>pot beef stroganoff" and headed off to Wally World. It needed another 2
>hours or so of cooking when I got home and pretty much all I had to do
>was cook the noodles and heat the bread.
>
>Dinner's ready!

I can accomplish exactly the same on the stovetop... do your stovetop
burners not have temperature control? Does your oven not have a
thermostat? Yesterday I braised a mess of porkchops in tomato sauce
in a twelve quart pot on the stove top... didn't need to look at it
for over six hours. If your top burner can't be turned down low
enough simply use a larger pot. I ended up with six falling off the
bone chops and some seven quarts of scrumptious tomato sauce for my
freezer plus enough for dinner last night. In error I defrosted two
small top round steaks thinking it was pork chops, clearly labeled but
my fault for neglecting to read the label I snipped from the meat
package and froze in the zip-loc with the meat. In any event those
joined the chops in the sauce.
With modern cookstoves I see no use whatsoever for crockpots.