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Non-Stick Braising Pan?


JoNorvelleWalker
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For employment reasons I am not currently in kitchen toy buying mode at the moment, but I have discovered a weakness in my battery of cookware:

 

Tonight is the third time I've made Mark Bittman's NY Times Crisp-Braised Duck Legs With Aromatic Vegetables.  Obviously I like it.  Amanda Hesser critiques Bittman's recipe, saying that when she prepared the dish in her Le Creuset, the duck stuck to the pan.  She says to use a non-stick pan if you have one.  When I cooked the Crisp-Braised Duck Legs the two times before I used my Berdes non-stick wok.  This was great except the Berdes exactly does not quite fit in my Anova Prescision Oven.

 

Tonight I decided to try La Creuset.  I can't say I was not forewarned.  The duck stuck to the pot.  It's always great when I achieve the same results as the New York Times.

 

So what I need is an induction compatible (I can't live without my Paragon) non-stick braising vessel that fits in the APO.  For the application in question a lid is not required.

 

Thoughts?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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I just read the recipe. Maybe I am missing something, but you can just do the searing in a non-stick pan, and then do the braise part with the veggies in the Le Creuset (w/ baking paper, if this is the point where it “sticks”) …

Edited by Duvel (log)
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4 minutes ago, Duvel said:

I just read the recipe. Maybe I am missing something, but you can just do the searing in a non-stick pan, and then do the braise part with the veggies in the Le Creuset (w/ baking paper, if this is the point where it “sticks”) …

 

The duck skin sticks during the "searing" but it is not really searing, as the skin crisps languidly in its own rendered fat.  Yes, a two pan solution should work, as long as there is someone to wash the extra pan.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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