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 7 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 5 hours 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 …

[weinoo]

4 hours ago, Duvel said:

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

 

That might be too easy!

 

In any event, for braising, I quite enjoy using (depending on how much or what I'm braising), either my 3 or 4 quart Staub Dutch ovens. Or a great Falk copper rondeau. All bought on sale at great prices, which I believe are offered annually. Sometimes, on occasion, I'll use a large Le Creuset.   I even have, in my batterie de cusine, some real old school Danish and Belgian stuff. To me, stuff sold as specialized braisers, is just marketing.

 

Don't get me started on broasting!

[gfweb]

I do most of my braising in deep baking dishes in my Breville...occasionally in a Le Creuset.  

 

I know, I know...no class on my part.😀

[weinoo]

12 minutes ago, gfweb said:

I do most of my braising in deep baking dishes in my Breville...occasionally in a Le Creuset.  

 

I know, I know...no class on my part.😀

Well, if the shoe fits…in the Breville, that is.

 

i have a great Staub that fits perfectly into my steam girl.