A question about braising

[Shel_B]

What benefit, if any, can be had from using a "dedicated" braisier, like the style shown below, over a Dutch oven, sauté pan, or other style pot.  I vaguely recall Molly Stevens commenting on this in her book, All About Braising, but the book is not here now, so what do the braising gurus say?

 

 

 

 

Edited 3 hours ago by Shel_B
typo addl info (log)

[Duvel]

There is an in-depth discussion on browning in various braising vessel here:

 

The truth about braising: assignment 1

 

The truth about braising: discussion 1

 

As well as the braising step itself:

 

The truth about braising:  assignment 2

 

The truth about braising: discussion 2

 

Part 3 & 4 are also worth a read …

[rotuts]

Asked by this same OP ,  June 2024 ?

 

https://forums.egullet.org/topic/143759-braising-help-needed/page/3/

 

 

and answered ?

 

 

 

[Shel_B]

Well, Mr. Rotuts, thanks for that reminder.  My memory can be poor at times, and it's certainly spotty. Nice to know that I was correct about reading the info in Molly Stevens' book.

 

In any case, I appreciate your taking the time to check up on my contributions and posting history.  Keep up the diligence, and feel free (I think you already do) to remind me of my errors, omissions, and carelessness.  It's nice to know that you're there as a good backup for my poor memory.

Edited 41 minutes ago by Shel_B (log)

[Duvel]

I think @rotuts point is rather to make full use of the vast information provided in this forum by using the search function …