Le Creuset Dutch Oven and Braiser Do You Need Both?
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- Опубліковано 23 вер 2024
- In this video I quickly discuss my thoughts on if you need both a Dutch Oven and a Braiser, comparing a 28cm Dutch Oven and a 30cm Braiser.
The Braiser is a beautiful vessel. You may find that the looks itself is worth the price tag!
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Do I *need* both? No. Do I *have* both and *use* both? Yes and yes.
Saaaame 😆 I have two Dutch oven of different sizes (I call them personal and visitors size) and still got the braiser 😂😂😂😂
I like both. I use the blue one to steam clams with sake and ginger.
The rounder edges on the Le Creuset Brazer is to encourage the natural movement of liquids. That’s why it’s called a bRAiSER & NOT A SAUTÉ PAN. But you can use it as such. When covered it also allows better heat distribution & keeps heat in better than stainless steel. There also isn’t any reaction when cooking acidic dishes, when using stainless steel.
I watched almost all of your videos and there're really really good. You provided very helpful advises for someone like me who is starting to build my cookware collection. Thank you for all your efforts and honest opinions.
Glad that the videos are helping you!
I use my braiser every day. It’s my go to pan. My favorite. Why use a big Dutch oven when you don’t need the volume. Save the Dutch oven for stew and roasting chicken or baking bread.
I completely agree. I have a Staub DO which I love but my Le Creuset Braiser gets a lot more use. Perfect for shallow frying, sautéing veggies, one-pot meals and of course braising meats. The DO is just too big for daily use of types of recipes.
@@BlendingWithHenry Verry good and perfect answer!
I love the braiser. I want one in every size.
Same here!
I purchased a 7.5 quart LC dutch oven and then found a 26 cm braiser on eBay in Coastal Blue (a color and size not available in the US) for an amazing price. Then I entered my year of surgeries after which I learned I could no longer lift the Dutch oven so I gave it to my BFFs husband. I love my braiser! It is my “everything pot.” And I say I love it not only because it’s what I have left (nope. I do have a 3.5 quart soup pot) but it is so usable. Bake a cake (Yup)…Make a ragout (Yup)… and everything in between. It is a multiuse pot. Do I miss the Dutch oven? Absolutely. But I haven’t found anything I can’t do in my braiser.
Yes I do. Use both daily.
If you want no slope, they make the 6.2 litre shallow round/risotto pot that you may enjoy. It has the wider cooking surface and no slope. Personally I love my braiser, and my Dutch oven, but I also am a collector and have many many Le Creuset pots. The lid is engineered specifically for the cooking type. Braising is quite different than cooking on stove top.
I suspected that there is a technical reason why the lid is so heavy and thick. Do you know what the reason is? Although I doubted that the average guy like myself would notice the difference.
@@mq46312 The reason for the heavy lid is that when you are braising or baking in the oven the lid itself heats up and is cooking the food on top.
In addition people associate weight with quality in cookware (whether they realise it or not) Basically I paid a good amount of money on this Le Creuset pan. It is beautiful and in addition it is quite heavy = good feeling in most buyers.
My family has 5 Le Creuset Cast Iron Pieces FYI :)
I wish I had seen your video before I have purchased LC braiser. And your critique about the size and shape was right on the point and le creuset need to redesign this casserole. In the meantime those who are still making decision on getting le creuset braiser should rather purchase Staud braiser which is bigger in size and has large cooking base surface.
Hopefully you might still be able to return it, if unused. It was too late for me. I wanted to send it back but I've already used it.
@@mq46312 it was too late for me as well. Thanks for your advice anyway 👍
I have a huge collection of Le Creuset cookware and my Doufeu ovens are still among my favourites. However, i think LC Campagnard - with the heavy lid - is one of the best and most versatile designs Le Creuset ever made, it's a gem.
I completely i agree with you. Although I like the look of the braiser, It is not very practical for me. I like to cook in batches and I use the Dutch oven more than I would use a braiser. Also the useful surface of the braiser is small, I would have to think first if the recipe I m going to make will fit in the braiser since the headspace is very small.
Great video content, you just got a new subscriber from U.S 😊.
I love my Le Cruset casserole dish. I bought the smaller one as I have an electric hob. I use it nearly every day. It’s great you can cook in it and finish off the dish in the oven. It saves on washing up. I had a Dutch oven which I have now sold as I no longer have a need for it. I have a separate electric slow cooker and I make soups in a large saucepan.
If you are going to make two dishes using both the braiser and the Dutch oven, you will need both. If I could not have both, I would choose the Dutch oven. However, you might also consider a Dutch oven that is medium sized.
I think you need both if you cook regularly. Unless you only cook stew & otter dishes that requires a deeper pot. Paella can also be cooked in the bRAiSER. It would not come out right in the deeper Dutch oven.
I use the braiser for braises where I want the top to brown and not get lost in a much higher non-browned food that would happen in a Dutch oven filled to the top.
The Le Creuset Fait Tout (traditional Bistro Pan) has an 11" cooking surface and vertical sides, comes with a ECI lid. It's an amazing piece, and I use it more than the braiser (and use my 7.25qt. dutch oven as well). The Fait Tout is LC's hidden hero.
Not the brand but these two pots are essential in my kitchen
Everything stated as a con in the LC design is present in the STAUB Braiser, except it is the pretty colors. Wider cook surface ✓ higher wall ✓ curvature of bottom to wall for tossing ingredients during the cook ✓ I guess that's why STAUB is much heavier, it's a much bigger pot.
Yeah, you could even use the pot like a skillet and make pancakes in it. Would be a little less convenient, but you can do it.
Very honest. I agree.
thanks , great video . my exact issue. I have a the dutch oven , am looking to replace a 13" scanpan (never again) considering mauviel m'cook or the leCreuset braiser.
Thank you for your honest opinion!
You are incorrect: the 30cm (3.5 qt) braiser isn’t the biggest braiser Le Creuset makes. They also make a 32cm (5 qt) braiser.
Yes correct. I saw it later on the Le Creuset USA website. Not available here in Europe.
Yes, I love my 5qt braiser. It will produce the best Caramelized onions on earth.
I have a braiser that I purchased because I can barely lift an empty Dutch oven, let alone full of liquid or meat.
I only make dinner for 4, all for me for 4x or freeze portions.
The only reason I would love to buy the larger piece would be to bake bread.
Well this braiser is about the same weight as a 26cm Dutch Oven, and the DO gives you more volume.
i love the LC dutch oven as well as the braiser!! but i bake bread and i would recommend a less expensive dutch oven,,as heating the LC pan on 450 empty, and then cooking for 450 for 45 minutes..really beats up the interior enamel on the pan!! go with lodge ...and use it only for your bread baking
I have both! The braiser i soooo cutte and lighter to handle when you don't do big quantities. Also you can use it as a big Skillet and grill 4 steaks at the same timr
Nice review, thanks. And pretty table.
Great review I would love to see what you end up making in the braiser. The Staub braiser (4qt) has straight sides and the diameter is 28cm. Ironically ikea has very good knives and cookware for the price.
I sold this braiser. Too impractical and I have other pans that do the job better.
I have a large Tramontina braiser that is 4 QT and I use it to bake stuffed peppers along with many other things. It has lasted quite a while with no chips or issues, but it’s very heavy. On the plus side, the sides are straight up and down and it has a huge cooking surface.
Haha I should’ve watched this video much earlier. I just bought a beautiful red brasier, I found it in a great price at Home Goods. I had a small orange flame already. My next one will be a big orange Dutch oven one.
Agree. So many of LC's items are single use type. I don't know why they don't make a 5 qt sauteuse. Lodge enameled is heavier, Crock-Pot enameled is crazy heavy. But they are both more practical.
I use LC for the light weight.
I have both of these and they are very very good for different uses. The Dutch oven is great for soups, chilis and stews. The Brasier is really good for sautéing chicken, making pasta with garlic and olive oil, etc. Each of these has a special place in my kitchen.
Personally I find the braiser too shallow. It is basically shaped like a typical frying pan.
Thoughts on braiser VS SHALLOW dutch oven? Won't even be using it for braising much, want it more like a big skillet with possibility for more if anything. Cook steaks, meats, pasta, stir fries, and oven bake veggies. I have a Creuset CHEF dutch oven, more sloped, I barely use it. I asked for a dutch oven years ago and my family got me that one. I also don't make stews or soups often.
2022-02-02 Do you know where they get all the iron from to make the Le Creuset pans?
Great review, as usual. Dummy here. Is the stainless steel pan you showed 3 quarts or 4? And how tall are the sides? Looking for something taller than 2.2/3in All-Clad Saute pan which I find too shallow. Many thanks.
That one was closer to 5 quarts. Not sure about the side height as I no longer have it.
Thank you for the information
This is super helpful!!!
I also have read you can saute and braise in a Dutch Oven so the braiser is even worse. I got a saute pan and am kind of regretting not just buying two sizes of Dutch Oven.
The Le Creuset "wide" Dutch oven model is worth looking at. It's more practical than the braiser.
I have a braiser LC. And meals always sticks to surface. Dont no what to do with it.
You could take cooking classes.
Depend on what you are making, if you love enamel cast iron even heat distribution you should get both, you can make lots of things on blue braiser, steam seafood, spanish rice seafood, you can friec rice, steam fish very versatile, but dutch oven is too big for this.
Cast iron is actually not good at evenly distributing heat. Stainless steel pans are much better at distributing heat.
Can you fry in it? Like chicken for example..
Yeah definitely. The form factor is basically like a 30cm fry pan. That's why I'm saying it's not ideal for braising especially with a larger batch.
Fico louca com essas panelas um sonho de consumo ,Deus Abençoe a todos 🙏
I agree on everything except that the dutch oven can do everything a braiser can do. The braiser is basically a fry pan with a dutch oven lid. THus, it is better in what fry pan do best: frying letting the heat escape. So is best for preparations requiring both frying and then covering with a lid
Plus the reason the lid is heavier on the braiser is to let heat accumulate in it and then cook the food from both sides (being close to the product the lid cook top-down). It's what you do with some braised recipes
that's what the sloped sides are for, the braiser is essentially a skillet. My issue is I have a chef dutch oven.. and I've used it like twice (it was a gift, would've preferred the shallow straight walled dutch oven). I'm looking into a braiser now as most my cooking is skillet based, I wouldn't even need the lid but having it there adds flexibility, wouldn't be really using it for braising either, most of my meats go into an instant pot
I like the braised for risotto. What’s going on with that stainless steele pan? It looks etched.
That was just a cheap IKEA pan I was using as an example.
@@mq46312 please how much is the brazer & the DO
@@fungbeakinbote5332 Both about 200 euros or a little more. I would get the DO.
What color is the braiser?
It's called teal, a shade of blue.
The Tramontina braiser is just as good and a half a quart bigger at 1/4 the price.See the ATK review of braisers.
The Le Creuset last forever....it is GREAT quality
You could've bought a 32 cm braiser if you like larger
There is indeed a 32cm version but from what I can see it's only available in some regions.
I have another French brand braiser that has straighter sides.
My braiser gets used two times a week but my Dutch oven has been used once in twenty years.
Your probably biased with the type of food you cook.
What color and size is the blue one?
30cm. Teal.
Any Le Creuset I've ever bought looks disgusting in short order and I can never get it clean, and I've had to throw it out. Now, I just use Lodge cast iron and All-Clad stainless.
I find that the GIF stuff works quite well for cleaning the yellow/brown patina off the enamel surface.
Cast iron is made different
Wait what? are you actually complaining about the lack of flat surface area in a BRAISER pot? LOL. Nice content, but you really need to know why these things are called a braiser pots vs. an old school deep Dutch oven. They have different areas of cooking efficiencies, bro. Dedicated Braisers have those tapering to actually increase the surface area to easily sear ingredients prior to the actual braising. It's so annoying to sear ingredients in a different tapered pan and then transfer them to a proper oven-proof pan for braising. Dedicated Braisers such as these Le Creuset ones solve this efficiency/workflow problem.
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Le Creuset Cassaduo is what you need.
Not a bad piece. But honestly these days I prefer a good SS saute pan like the Demeyere Atlantis.
How many quarts is 30cm?
About 3.5
Boy oh boy, your cooking just does not include Braising, does it? You simply don’t get it.
I do braise every now and then. I just find the Le Creuset braiser too shallow. It's basically a fry pan with two short handles. When I braise I prefer to use a low casserole style pan.
@@mq46312 the heavy lid and the shallow pan are perfect-for braising something like beer short ribs. The sloped sides give in reased area for fluid while the protein stays away from it in the centre. The thermal mass of the pan and the lid even out the temperature. The leCreuset is thoughtfully laid out as a braiser. Straight walled steel pans like deMeyere are not as well designed for hours of braising. The leCreuset shines in the oven as well for spatchcock chicken and root veggies, lid on to roast and off to brown. It makes great reductions stove top for curries and fish dishes. This is a very versatile utensil, as much or more so than the leCreuset dutch oven. I have both and use both. They cleanup well, also.
I fell asleep on you! I have a braiser and I had enough since to buy the largest size to make its use practical to me. Nevertheless it’s still an excellent piece of cookware to prepare and serve Italian dishes.
* Had enough *sense.*
I’m not at all impressed with Le Creuset. I much prefer Staub.
There's no reason to be not impressed by LC or by Staub. They're both great, quality brands.
Please please speak louder or bring your microphone closer, the audio is terrible. I don't have this issue with other videos.