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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?
What benefit, if any, can be had from using a "dedicated" braisier, like the style shown below, over a Dutch oven, 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?
What benefit, if any, can be had from using a "dedicated" braisier, like the one shown below, over a Dutch oven, 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?
