nostr:nprofile1qy2hwumn8ghj7etyv4hzumn0wd68ytnvv9hxgqtxwaehxw309anxjmr5v4ezumn0wd68ytnhd9hx2tmwwp6kyvf4xdux6etcxse8sdrrdpjxvde4xa58qvm3xea8sct8094kkettxacxgemhw4mkgvphxsunvdryddukscfewvuryunew5ur7cnjdaskgcmpwd6r6arjw4jsqg9ap9w4v98lpp6wzm3jqqc4lw2hlg4e4w57vmye6adc8fpw3hzkzv9zawmu nostr:nprofile1qyt8wumn8ghj7cnfw33k76twv4ezuum0vd5kzmqpp4mhxue69uhkummn9ekx7mqqyzrplkup4crp9sw0uu7qma652qlfmkqclmpygtx2kjpj4jgfq8hj5kx7nql #Carnivore #Peatstr #Steak

Looking for some advice

I slow roast a tough cut of meat on the weekend whether it is lamb shank or beef brisket

I use a standard slow cooker

They’re often advertised as stainless steel but that’s just the material on the outside whereas the inside is coated with black stuff

I am aware the temperature doesn't get as high when you’re searing a steak so its likely the material is quite safe

Is there an unknown better alternative and has anyone any recipes that involves some pure stainless steel cauldron only

Thanks and have a blessed Sunday

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