readandpostrosie wrote:
> ed,
> why a cast iron skillet?
> do you turn the meat while its cooking in the oven?

Cast iron takes oven temps well, which is why many use cast iron
skillets when they need a small roasting pan. And you can use the same
piece of cookware to brown the meat and roast it... also makes it easy
to turn the dripping's into a gravy.