A bit like the rondeau, the braiser is one of those unique cookware items that sounds like a slightly fussier version of a more everyday pot or pan. But we promise—there’s nothing fussy about the heavy duty, versatile braiser, which can tackle everything from stewing to shallow frying with ease. So without further ado, here’s everything the braiser can do, and why it deserves a spot next to your other favorite cast iron pots and pans.
What Is a Braiser?
It helps to think of a braiser like a slightly shallow Dutch oven (or a high-sided sauté pan). Typically made from durable enameled cast iron, braisers retain heat beautifully, and feature both ample cooking surface area and a domed, tight-fitting lid that further aids heat retention.
This makes them well-suited to tasks like searing, baking, roasting, and—yes—braising. Like a Dutch oven, braisers also come with two sturdy handles, making them safer and easier to lift and carry when full.
How a Braiser Works
Most braises start with searing your protein to develop a savory, golden brown crust, then adding enough liquid—often stock, broth, wine, water, or some combination of these—to partially cover the ingredients. With slightly less depth than a Dutch oven by design, the braiser still holds plenty of liquid and does a great job of trapping moisture using the aforementioned heavy lid.
Stove-to-oven recipes (aka, most braised dishes) are where a braiser really shines: since enameled cast iron is oven-safe and high heat-resistant, you can get a really hearty sear on your ingredients before transferring the braiser to the oven.
What Can You Cook in a Braiser?
While everything about a braiser seems to scream traditional French cooking, you can use a braiser for pretty much anything that benefits from a slow, steady stint in the oven or on the stove—even your favorite tuna noodle casserole recipe. It also works equally well for drier preparations like chicken piccata, and even for perfectly toasted grilled cheese or panini.
What’s the Difference Between a Braiser vs. Dutch Oven?
As mentioned earlier, the braiser is a convenient vessel for braised dishes like coq au vin, shortribs, and brisket. And while you can technically cook any of these recipes in a Dutch oven or rondeau, or even transfer your ingredients to a deeper pot after searing, a braiser’s ample surface area and low walls allow you to fit more food in a single batch without overcrowding. This helps moisture evaporate more quickly, evenly browning and crisping your food before you add your braising liquid.
On the other hand, if you’re cooking something like a marinara, stock, or brothy soup, a Dutch oven is a slightly safer pick. In addition to containing everything safely without sloshing, a Dutch oven is better at preventing liquid from evaporating, which is good to have when making soups and stocks.
Why You Need a Braiser in Your Kitchen
We think a braiser is the perfect addition to a well-stocked kitchen—but if you need more convincing, here are a couple additional reasons to consider getting one.
Versatility
While braising is a huge part of our cooking regimen (especially now that the temperatures are starting to dip), it’s just one of many cooking methods the braiser excels at. You can also whip up a weeknight chicken Parmesan, spaghetti and meatballs, or even a whole roasted chicken—not to mention a slew of baked goods, from biscuits and cobbler to skillet cookies.
Ideal for One-Pot Meals
The ability to sear and cook your food over low, steady heat makes the braiser a true one-pot wonder. Once your protein is nicely browned, simply transfer it to a plate before sautéing your aromatics, deglazing your pan, etc. Then, add your protein back in and turn the heat down to a steady simmer or place in a preheated oven.
Perfect for Hosting
The braiser’s one-pot functionality makes it a versatile and convenient option for hosting. Plus, along with turning out restaurant-quality coq au vin and braised short ribs, braisers come in a variety of elegant colors and designs, making for a beautiful oven-to-table presentation.
Why a High-Quality Braiser is Worth the Investment
Like a Dutch oven, a braiser is an investment piece. Higher-quality enameled cast iron will last much longer, and will offer a better performance overall, than a cheaper product. You’ll likely get more even heat distribution, an ergonomic design, and a tighter-fitting lid, along with more durable, scratch- and chip-resistant coating.
Care and Maintenance of a Braiser
Since most braisers are made from enameled cast iron, you’ll follow more or less the exact same care and maintenance regimen as you would with your Dutch oven or other enameled cast iron cookware. This means no metal utensils, abrasive scrubbers, or harsh cleaning products. When stacking with other cookware, you should always place a protective dish cloth or trivet underneath or inside of the braiser; if storing in the cabinet, keep away from long pot or pan handles and other sharp or angular items.
Ready to Shop?
- Traeger x Made In Enameled Cast Iron Braiser
- 3.5 QT
- $299
If all this talk of braising has you itching to get your hands on the best tool for the job, you’re in luck: we’ve collaborated with Traeger, the original wood pellet grill, to create the perfect braiser. Made from our heritage cast iron for unmatched heat retention, a naturally non stick pre-seasoned surface, and our proprietary Cloud Cover Lid, it’s a braiser unlike any other.
