My old oven that came with the house is now toast.
I have decided with all the cast iron pans and large pressure cooker usage, I probably shouldn't go with a flat top.
Any opinions on convection ovens? Looked at one today and it looks pretty slick without an element on the oven bottom. Easy cleaning. I think a guy told me years ago the convections dry out the meat and he didn't use it much. Then there's the thought of more crap turning results in lower reliability over time. I dunno.
Opinions?
I have decided with all the cast iron pans and large pressure cooker usage, I probably shouldn't go with a flat top.
Any opinions on convection ovens? Looked at one today and it looks pretty slick without an element on the oven bottom. Easy cleaning. I think a guy told me years ago the convections dry out the meat and he didn't use it much. Then there's the thought of more crap turning results in lower reliability over time. I dunno.
Opinions?
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