Braisers & Casseroles

It is built for the two-step dishes that need a hard sear and then a long, gentle simmer. Braised short ribs, coq au vin, a pot of beans, even a shallow fry: the wide base browns food beautifully, and the lid traps enough moisture to cook it tender. If a recipe says sear, then cover and cook low, a braiser is the pan it is asking for.

Mostly shape. A braiser is wide and shallow, usually with sides around 2 to 3 inches, which gives you room to sear and turn food. A Dutch oven is deeper with tall walls, better for soups, stocks, deep frying, and bread. If your cooking leans toward taller pots, browse our enameled cast iron Dutch ovens; plenty of cooks keep both.

Higher, sloped sides and a lid. That lets a braiser hold more liquid without splashing and shift into slow, covered cooking, which a skillet cannot do. A skillet still wins for quick, high-heat cooking and for tossing or flipping, since its low sides make that easier. Think of the braiser as a skillet that can also simmer.

Yes, and you will want to. Most braises are finished exactly this way: sear on the burner, add your liquid (our stock vs broth guide helps you choose), then cover and slide it into the oven to cook low and slow. Both the Bestow enameled cast iron and Signature stainless steel braisers handle high oven heat well, so just check the care guide for your piece's maximum rating.

It comes down to how you cook. Enameled cast iron holds heat like a champion for long, low braises, needs no seasoning, and comes in colors worth showing off; the Bestow and Mesa braisers cover that side. Tri-ply stainless steel from the Signature and Tempo lines heats faster, responds the instant you adjust the burner, and is lighter to lift.

Every one of them will. The enameled cast iron and tri-ply stainless steel braisers are all induction-ready, and they work just as happily on gas, electric, and ceramic glass, so you are covered no matter your range.

For a couple or a small family, a 3 to 3.5 quart braiser such as the Signature 3 quart or the Mesa handles weeknight dinners and sides with room to spare. Cooking for a full table or making big batches to freeze? Step up to a 6 quart. When in doubt, the larger size rarely goes unused.

More than the name lets on. Risotto, chili, a pot of rice, shakshuka, shallow-fried chicken, roasted vegetables, even a skillet-style dessert all come out well thanks to the wide base and even heat. It quietly becomes one of the most-used pans in the kitchen.