|
| Hi,
I want to get a pan to do some braising and the occasional stew. Is a braiser pan a better choice then a dutch oven? Thanks |
Follow-Up Postings:
|
- Posted by teresa_nc7 (My Page) on Tue, Jan 31, 06 at 7:35
| Not sure that I have ever seen a braiser pan? A cast iron dutch oven or a Le Creuset French oven is certainly great for cooking by braising in liquid. The following link to a thread on the Cooking Forum discusses all the uses for the Le Creuset French oven. |
Here is a link that might be useful: Le Creuset thread
|
| I have both, but use my Le Creuset dutch oven for stews. |
|
| Thanks for the posts! They are helpful. leel, does this mean you prefer the braiser for braising? Braising is my primary desire. teresa_nc7, |
Here is a link that might be useful: Link to All Clad Brasier Pan
|
| Frankly, I think the braising pan is another way for cookware producers to make money! I bought the pan because it works well for items that require a somewhat shallow pan, and which, in my opinion, is attractive enough to go to the table. I also use it for things, like shrimp, that I want to broil. If I could have only one of the two items, I'd choose Le Creuset because it can be used for so many different types of recipes. |
|
| A braiser pan is just an old fashioned chicken frier with a different name. Buy one if you really want one....but a heavy Dutch oven will do the same thing and more. Linda C |
|
- Posted by robinkateb (My Page) on Sat, Feb 4, 06 at 22:32
| Personally I would go with the Le Creuset dutch oven. I use mine mostly for braising and I love it. I think the stainless steel in a braising pan would be a problem for clean up and also would not maintain the temperature as wonderfully. -Robin |
|
| Hi Guys, check this out, i bought a cast iron / enamel braser, with a pyrex domed lid, It looked like my 5 1/2 qt LC's lid might be the same size, well it is so now i have a new experiment. this short sided pan should work great, i will find out soon, oh by the way my olive & tyme 5 qt cast iron / enamel pot's lid works great on my cast iron fry pan, i have already tested this setup, works like a champ |
|
| Thanks again for you posts...I will get a dutch oven and I cannot wait to try it out once I get it. I am using just a plain aluminum "casserole" (i.e. small stock pot with domed lid) and hope to get better results in cast iron. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Cookware Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.