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Originally Posted by Sundae Girl
I have a lidded roasting pan. I thought a Dutch Oven was a terracotta thing for some reason, so thanks for the elucidation. I'm going to use that instead of the tray I had originally intended.
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The lid needs to really be nice and heavy so it's borderline airtight. If it's not, you can hedge your bets by placing a separate pan of water (1-2 inches deep) on the lower shelf in the oven, so the air outside the lidded container will be nice and moist too, just in case.