Rachael Ray Cookware

I bought this stove a few weeks ago, but have not had the chance to use up to now. I used to make a braised beef with red wine. Brown the meat and chopped vegetables was a breeze. I thought the oblong pan could be a problem with my stove, which has its glass top plate. But it turned out well. The fact that part of the plate is not under the burner was actually an advantage because I was able to cultivate vegetables cooked at the bottom heated and avoid overcooking. Then I put the concoction together (with red wine, broth, etc.) covered in the oven for 3 hours is to braise the meat. The rubber grips, then they should still be treated with a support plate, not burned like the metal handles are small bees. This will be my go-to new cooking pot for all cookers.