I cook for one. I have two ovens and use the smaller top oven 99% of the time. My smallest dutch oven is too high and none of my other bakers had a lid. I would take an ovenproof skillet and cover with aluminum foil. It worked fine but the foil was a problem. It suits my needs and has many uses. My only problem is that I can't use it on the stovetop, but I can handle it. So I brown it and pan fry it, then I transfer it to a covered casserole dish in the oven.
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