Dutch oven/braising cookware

[Shel_B]

I love my 2 quart all clad D5 saucepan (1.5qt is too small for anything I need, but you must have uses for a 1.5qt). I have made mornay sauces and ice cream bases in it countless number of times, among other things, and have never burned milk or cream. It is thick and heavy so I find it doesn't heat up lightning quick, but it evenly heats up and holds temperatures extremely well. It also responds to temperature changes quick.

I use that saucepan almost daily and it is just incredible. If I'm just boiling water I don't reach for it first as I don't mind using a cheaper saucepan I have and just putting it over high heat. I try to not put my All Clad pans over high heat ever. The most I do is 1 or 1 and a half notches below the highest setting when I need to bring a cold liquid to a boil, but don't want to burn it (like milk and heavy cream). I also have the D5 10 inch fry pan and D5 3 qt saute pan and they are all fantastic. If I haven't committed myself to wanting to buy copper pans next for myself I would have started acquiring more of the D5 line. They are all solidly built, heavy, sturdy, and heat evenly and quickly and I never, ever have to use anything close to high heat for the saute or fry pan.

I've been using the D5 for a couple of weeks now, and I love it. What you say above has been my experience as well. Two nights ago I made an impromptu vegetable soup, and put the pan on the electric burner just one scosh above the lowest setting. The pan, as you suggest, took a while to heat up, but also as you said, it held the heat beautifully. I experimented, and cooked the soup for 30 minutes without stirring. There was no sticking, the soup maintained a nice, even simmer, and the pan cleaned up quickly and easily - just a wipe with the sponge and a little detergent did the trick.

I'm thinking of getting the 10-inch skillet. If it cooks anything like this saucepan, I'll be in heaven. If I didn't already have a 12-inch All-Clad, I'd consider that size as well. My 12-inch is an early Ltd version - I must have gotten it on sale somewhere - and my old housekeeper ran that puppy through the dishwasher. The result was that the shiny black outer coating washed off. The skillet cooks OK, but looks like crap. Maybe it, too, should be replaced, Maybe I like the D5 so much that I'm looking for reasons (excuses) to buy more.

[Robenco15]

I love my 2 quart all clad D5 saucepan (1.5qt is too small for anything I need, but you must have uses for a 1.5qt). I have made mornay sauces and ice cream bases in it countless number of times, among other things, and have never burned milk or cream. It is thick and heavy so I find it doesn't heat up lightning quick, but it evenly heats up and holds temperatures extremely well. It also responds to temperature changes quick.

I use that saucepan almost daily and it is just incredible. If I'm just boiling water I don't reach for it first as I don't mind using a cheaper saucepan I have and just putting it over high heat. I try to not put my All Clad pans over high heat ever. The most I do is 1 or 1 and a half notches below the highest setting when I need to bring a cold liquid to a boil, but don't want to burn it (like milk and heavy cream). I also have the D5 10 inch fry pan and D5 3 qt saute pan and they are all fantastic. If I haven't committed myself to wanting to buy copper pans next for myself I would have started acquiring more of the D5 line. They are all solidly built, heavy, sturdy, and heat evenly and quickly and I never, ever have to use anything close to high heat for the saute or fry pan.

I've been using the D5 for a couple of weeks now, and I love it. What you say above has been my experience as well. Two nights ago I made an impromptu vegetable soup, and put the pan on the electric burner just one scosh above the lowest setting. The pan, as you suggest, took a while to heat up, but also as you said, it held the heat beautifully. I experimented, and cooked the soup for 30 minutes without stirring. There was no sticking, the soup maintained a nice, even simmer, and the pan cleaned up quickly and easily - just a wipe with the sponge and a little detergent did the trick.

I'm thinking of getting the 10-inch skillet. If it cooks anything like this saucepan, I'll be in heaven. If I didn't already have a 12-inch All-Clad, I'd consider that size as well. My 12-inch is an early Ltd version - I must have gotten it on sale somewhere - and my old housekeeper ran that puppy through the dishwasher. The result was that the shiny black outer coating washed off. The skillet cooks OK, but looks like crap. Maybe it, too, should be replaced, Maybe I like the D5 so much that I'm looking for reasons (excuses) to buy more.

So glad I could help and you love the saucepan!

I have a 10 inch d5 SS skillet (stainless steel interior, not non-stick) and I love that too. However, while it is 10 inches total, the actual flat surface area is probably around 9 inches (I don't have it in front of me as I am not at home, but I think others comment on Amazon with actual measurements). I have a d5 3 qt skillet too which has around an 11 inch diameter so I never really have a problem the 10 inch since I can just use the saute pan if a job is too big.

The 10 inch fits my electric coils perfectly. My saute pan though is larger than my coils. That isn't a problem as long as I make sure I give it time to pre-heat all the way through. Obviously the part directly above the electric coils heats up a little quicker than the bottom of the pan that hangs over the coils.

In terms of performace of the 10 inch, it is fantastic. It is heavy and it evenly sears everything. As it is heavy and has those 5 layers, if I am searing something at a level of 6 (out of 10, 6 being the absolute hottest I ever go, and only use that to sear meats) and then want to make a pan sauce with red wine, I turn it down to 4 as 6 can be too hot and it separates the wine (I'm no expert at making wine reductions fyi). When I turn the burner down to 4, I also tend to give the pan a little time to change temperature since firstly, the coil has to adjust (obviously changes slower than a flame), and then the pan has to adjust. I guess I'm saying it doesn't react to temperature changes instantly (I guess only copper would anyway?), but more times than not, that is neglible as I've never ruined anything because of the pan (aka, it's always my fault). While I am no expert in making thick, wine based pan sauces like a bordelaise, I've made dozens using the 10 inch d5 and have had wonderful results. You learn how to use it with your stovetop and then you know what to do with it. If a pan sauce is boiling away and I need it to get to a simmer it has no problem doing it. If I need to get it to do it quickly, I can just lift the pan off and hold it while the coil adjusts to the lower temperature. As soon as the pan is off the heat it begins to lose its boil and then I put it back on the adjusted coil and get my simmer.

The only concern I guess is 10 inch vs. 12 inch. With the 10 inch you could comfortably sear 4 to 5 U10 scallops without them steaming eachother. 6 could probably fit, but it would be tight. That is it though. I sear steaks one at a time, unless they are filets, then I can usually fit them. When I made croque madames and toast two slices of bread at one time, I use it, but the sides of the toast run up a little on the side of the fry pan, but because it evenly heats so perfectly all over, it still works perfectly.

The next fry pan I buy will definitely be a 12 inch fry pan as it is definitely something I want, but don't need currently. I just purchased the d5 12 inch non-stick fry pan as I've found that some cuts of fish I buy are a little too large for the 10 inch and the edges of the fish run up the side of the fry pan (like the toast), but because it is fish it sticks and tears. I purchased the 12 inch specifically because I knew the 10 inch would be too small. I like having a 10 inch skillet now as it works for me, but the 8 inch non stick (not all clad) I have was getting very limiting. I haven't used the 12 inch d5 non stick yet though so no reviews.

Let me know if you have any other questions and hope this helped!

Edited October 14, 2013 by Robenco15 (log)

[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 yesterday at 06:19 PM 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 23 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.

[Dr. Teeth]

I braise in a number of LeCruset and Staub Dutch ovens.   I use the 3-4 qt round ones the most and if I was cooking for 1-2 it’s probably all I’d use

 

Staub puts a Dutch oven that size on super deep sale EVERY holiday season.   
 

I really try not to tell other folks how to spend their money, but if I was thinking about learning to braise I’d wait and snatch one when they go on sale