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I just gave this cookbook to my daughter, who first told me that slow-cooker "Low" = 200 degrees and slow-cooker "High" = 300 degrees. With that knowledge, I often use my Dutch oven for slow-cooker recipes: I brown meat and veg as needed on the stove-top, and then move it into the oven pre-heated to "Low" or "High" and cook it slow-cooker style. This gives me lots more capacity than my (relatively small) slow cooker. An example of one of my recipes is this oxtail stew, which I often make with short-ribs and oxtails, half and half.
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