> > Perhaps you can create one of your own. Others might add to or change my > suggestion: If you have a heavy, heavy dutch cast-iron pot, with a tight > lid (they usually have spikes in the lid which helps to drop the water back > into the pot), get a separate burner (I don't know why that's essential, but > just in my mind) and put it on one speed (lowest) for hours and hours; you > might even add one of the asbestos-type thingies to put on top of your > burner to make the heat more consistent. You could even further insulate it > by wrapping a few layers of aluminum around it. I like to put my separate > burner outside for cooking. > Then you could make a haphazard decision if you would really like one; and > maybe someone from the UK might mail you one, or gift you with one of their > old ones. > Another thought, there might be one on ebay in the Netherlands? don't know. > Dee Dee > > I have a cast iron Creuset-style pot that I could use for this, so thank you for this explanation. Do you know whether this method would lead to different results than straightforward stewing in tat same pot, using a thingie underneath to reduce the heat from the flame? IME, using that thingie plus a very small flame is just right for keeping the temperature at/just below simmering. I do need to keep an eye on it, though. And I wouldn't want to leave the pot unattended for many hours like I would dare with a crockpot.