My new thing is the cold oven. Usually I sauté aromatics, reserve, sear meat, deglaze, add veg, all on stovetop, then pop in preheated oven. I then have a dirty pan, plate, and utensils, and stovetop, too. And a chopping board and knife.

Kitchen stays much cleaner, and I haven't noticed any taste or texturre difference, if instead I layer everything, raw, and pop into cold oven, then turn oven on.

Made a venison paprikás by putting garlic (should have been bacon grease, I know, Mom) on the bottom of the dish with hot paprika, then onion and celery with marjoram and some salt, then cherry tomatoes and zucchini for some liquid, then the meat dry rubbed with more paprika and smeared with beef bouillon paste, then mushrooms with thyme and a little more salt, and a hefty splash of wine. Nothing but knife and chopping board to wash. The added preheating time wasn't as much as the saved sautéing, reserving, searing etc. time, either.