Stark wrote:
> In article . com>,
> Sheldon > wrote:
>
> > Wayne Boatwright wrote:
> > > On Mon 30 Jan 2006 06:25:03a, Thus Spake Zarathustra, or was it Stark?
> > >
> > > > What's the deal here? I've got one of those glass Vision oval roasters
> > > > which I occasionally use for braising when the roast won't fit my Dutch
> > > > Oven. Using time and temp for a Dutch Oven, this glass thang cooks the
> > > > roast in half the time,
> >
> > I don't believe you.
> >
> Well I don't either, but it's happened, a half dozen times over the
> past years. Braising chuck, round and eye of round at 325 for 3 to 4
> hours, the roast is fork-tender, well-done in 2. Dutch ovened or
> tightly wrapped in foil, roast takes recommended 3 to 4 hours depending
> on size.

That's not very clear as to what occured.

Only way to test accurately is to use both types of cookware containing
the exact same ingredients in the same oven at the same time. Relying
on memory over long periods as to what was done and what occured is
highly suspect. What were you drinking and how much... in the time it
takes to braise I can get stewed... that's how I learned that
braised/stewed dishes taste best the next day.