Can anyone make recommendations as to how to cook on a Darby Coalbrookdale stove top? It has two levels of top, the closed top is open gratework and I keep a cast iron kettle full of water on there and it sort of slowly steams off into the room. If I open that grate, though, there's a cooktop surface with several raised ridges.
I'd like to get a large dutch oven and make slow cooked stew, chili, and braises. But the maximum diameter of such a pot would be about 11 to 11 1/2 inches, since that's the depth of the open cooktop area. Can I slow cook with a larger dutch oven on the closed cooktop? Or am I best off limiting myself to the space inside the open cooktop area.
I'd be feeding 10-12 people with these dishes, so I want more than the 5 qt dutch oven that should fit in that open space.