Disclaimer: This video was filmed earlier this year and our team is currently working on exciting new content at home for the foreseeable future. Stay healthy and hope you enjoy!
I have invested in this brasier and I also have Le Creuset Dutch ovens... this is my workhorse and I use it multiple times a week. I have had it for years and it has stood the test of time. Absolutely worth it 💯
Thanks for this episode! I bought a Le Creuset braiser last year, used it once on some short ribs, wasn't all that impressed and haven't used it since then. Now my interest has been renewed. I'd like my braiser to have the same value in my cooking wheelhouse as my Dutch oven does. I was definitely encouraged by Riddley's five-day-a-week use of hers.
I was under the impression that braising involved searing both sides of a protein in hot oil before adding the liquid, but I finally gave up on caring about the searing because the meat comes out SO tender from the braiser. Finally I learned, as pointed out above, that the important thing is the fond, not the meat being browned on each side before you put it in the oven
Stuart you should take the 105 west and exit on culver, take venice and follow it all the way down and then you're in Marina Del Ray. They know how to braise pork there.
I have the 5QT Le Creuset braiser in indigo blue and it looks gorgeous and the food tastes gorgeous. I’ve used it almost everyday since the day I got it couple of months ago. Handles so many recipes for the family - pad Thai, one pot pasta, zucchini noodles, curried paneer, paella, chunky soups, quesadillas, red and green shakshouka, stir fries 😋. I absolutely love it because it’s super easy to clean and it looks as good as the day I bought it (I only use wooden spoons and tongs). Besides it’s the only brand that passes California prop 65 standards. I wish we invested in it earlier in our life. We would have cooked more at home and been healthier for it.
I have one of these Le Creuset braisers, and beyond the other things mentioned it's actually superb for Detroit style pizza. I know its round but just do the regular high hydration dough, cheese all the way to the edges assembly. Heat on stove until oil starts simmering around edges, put in very hot oven preferably on a pizza stone. Best pizza ever.
I have used a Lodge deep skillet for braising and deep-frying for years. It comes with a lid, and I know just how brown foods are by having used it a few times a month for years. It also goes camping with me rather than other cookware. Great for beans.
I have two Stuab pots and love them. I also have a few Le Creuset pans and skillets but prefer the Stoubs. The white coating on the Le Creuset pans stains. With the Stuab, you don't have to worry about damaging the ceramic coating when using a wisk, it browns better and I have no problem seeing the "contrast of browning."
I prefer my Staub to my Le Creuset. I have never seen them win an ATK comparison. But honestly, I can see the browning just fine and would never have thought about the color having the issue they describe.
Totally agree - I use my Staub much more then my Le Creuset - and I didn’t have to change the handles on any of my Staub pans to make sure they were oven safe
Agreed. I only have Staubs and I love them to bits. I too have no problems seeing browning on the black surface. I also love Staubs for their self-basting lids. A lot of American reviewers tend to overlook that feature for some bizarre reason!
Staub lids tend to be flat and benefit from the dimples. Le Creuset lids tend to be more domed and offer better convention so the dimples are not necessary. I own both and prefer the Le Creuset, for both the light interior and domed lids.
The handles on the Tramontina are not bad at all. I have larger hands and have not noticed any problem. Perhaps if you are weak and are using super thick hot pads you might like the bigger handles I suppose.
ArnMan the large handles are for when you are using oven mitts to take it out of the oven. If you are just moving it around on the stovetop it wouldn’t matter much at all:
I just bought the Tramontina. I like it a lot especially saving over $200 dollars! The handles aren't that small. I've always used a folded towel as a pot holder for 30 years. Haven't burned myself yet.
Fourthgirl yeah it’s not the end of the world. But when you are bending over reaching into that hot oven lifting out a 7qt full pot of whatever, you better hope you can maintain that grip. Otherwise you might end up like Kevin from the Office.
@@fourthgirl bought one, the Tramontina, about 5 years ago. It developed 2 hot spots, the interior is dull and everything sticks. I still have it for "just in case" but never use it. 18 months ago I bought a Staub, not one hot spot, i love the finish in the pan as it is like a nicely seasoned cast iron pan, nothing sticks, and I've never had an issue with over browning. I also bought a Staub fry pan and I use it every single day multiple times a day for darn near everything and it is WONDERFUL. I take the time to hand wash which is basically, wipe it out with paper towel, quick swipe with soapy cloth rinse well and dry, 5 minutes tops. I also go to the extra to take a couple of drops of oil on a paper towel and wipe the interior. This pan is the best I've ever used in nearly 50 years of 3 meal a day cooking.
@@Kindlyone777 Mexican rice (unlike Cuban and Dominican) never sticks because you sautée it first then add a ton of tomato sauce. So, the pan floor is really never dry enough until the very end to ever stick.
I love my Le Creuset Classic-series braiser. I replaced the "Classic" knob with a "Signature" knob for the higher heat resistance, but other than that it's just fine as is.
@@nora22000 I really like the Flame color; it's the original color introduced by Le Creuset in 1925. Unfortunately, when I bought my first piece of Le Creuset 10 years ago or so I mistakenly bought a Dutch oven in Cerise (cherry red), so that's what I buy now in order to have matching pieces. Not that there's anything wrong with the red, but the Flame would have been nice for tradition's sake. (I do have one piece in Flame, and that's a limited-edition 90th Anniversary reproduction of the 1925 "La Cocotte Originale.")
I can't understand how someone has a problem or issues with a dark interior like the Staub but yet be okay with non-stick cookware, carbon steel and natural cast iron for the last forever years of the past. If nothing else being a positive I bet the bottom of that darker interior is not going to be all stained up like the white ones in 10 or 20 years either. Just saying. If you can manage cooking with non-stick , carbon steel and cast iron then the dark Staub interior is not going to be a problem.
I've had a Le Creuset braiser for over a year and not really known what to make with it (it was a gift). So, thank you! I previously made the fennel pork ragu in a dutch oven and it was fantastic, I'll try the braiser next time.
I decided to take the plunge and get the 5.5 Dutch oven and the 3.5 braiser from the Le Creuset outlet. The 7.5 Dutch oven was 50% off but it wasn't a great color, but I got it home and it was so heavy and didn't fit into my Breville Smart Oven Air so I decided to take it back and get the 5.5. The guy at the outlet told me that Le Creuset was coming out with a new color (Light seafoam blue) 30% the next week. So I went back to get the Dutch oven and the Braiser and to my surprise, all of the colors were 35% off! So now I have a beautiful red Dutch oven and a dark blue braiser. I use the braiser all of the time! If you can get the Le Creuset on sale, I highly recommend it!
A lot of people are confused by the term. I tell them to think about the butt of a rifle stock; it goes into your shoulder. In this case, it's the "butt end" of the foreleg of the pig, as opposed to ham, which is from the hind leg of the pig.
I have both a Le Creuset braiser and Dutch ove and I use the hell out of both of them. The braiser is also great for casseroles and other baked things. I've done mac n' cheese, baked beans, etc... They're great.
I didn't notice until you mentioned it. Then I listened intently, and only noticed occasional vocal fry. Moreso, she has a valley girl glissando. Usually they go together.
That's the thing about Le Creuset. It's cripplingly expensive, but it is the gold standard, and the stuff is basically indestructible. They also often replace stuff for free if it gets damaged. Your kids will still be using the same braiser when it gets passed down to them, And that's not just marketing, either-- my dutch oven was given to me by my mother.
@@veraxis9961 you were not being disrespectful at all. I grew up low income and a lot of my family is low income. Almost everything you buy that is cheap is not going to last, trust is a fact of life. Anyone that gets offended at a $300 pan is most likely also throwing hundreds of dollars at a phone that will not last anywhere near as long.
The braiser was the most-recent addition to my Le Creuset collection, and like you I'm finding that I use it more than the other pieces. When I get into the mood to bake bread more often that may change (the Dutch oven is great for baking rustic loaves), but for now I'm doing a lot of braises, frittatas, and such, and the braiser is great.
I understand it is not enameled with a white interior, but the Lodge Double handle skillet (L10SKL), $20 Walmart, when combined with the Lodge 7 qt Dutch Oven (L10D03), $65 Walmart is a great solution. The Dutch Oven comes with a lid which fits both the Dutch Oven and the Double Handled skillet. The lid combined with the Double Handled skillet makes an excellent braiser. A couple of advantages of the cast iron is that you can use any type of utensils, metal, wooden or plastics without affecting the surface. The cast iron will last throughout your lifetime. Your grandkids might even fight over who gets Grandma's cast iron. A couple of disadvantages are slow cooking with tomato sauce will tend to remove some of the seasoning (easily fixed). The cast iron should not be machine washed. The black cast iron will not be as pretty being used on the table.
And do not have to worry about chipping. If I paid 350$ for a dutch and it got chips I would be 😡😡😡. Lodge has every size and I like the ability to cook over open fire outside. Though I have a gas stove that has cast iron grates and griddle. My Mother was given a square Lodge pan for wedding. Her mother in law said let me season that for you. Well two months before MIL passed away my Mom got her cast iron skillet back. 45 years it was well seasoned. It was one of the last times My mom grandmother and I had a good laugh. My grandmother passed away from kidney cancer two months after that in my parents home with us holding her hands. We still laugh about Gmaw seasoning moms pan for 45 years.
That braiser pan looks nice, but I already have a dutch oven to cook in and it does a great job too and I don't mind that it is larger and I bet it is much cheaper than that pan.
I have the Le creuset braiser and honestly if I could go back I would have bought the same braiser but with the glass lid. For what I use it for, which is stroganoff, chicken parm and sauces/gravy, the CI lid is overkill and just heavy. For something like a Dutch oven, yes get the CI lid, but for an everyday pan you use a lot for weeknight dinners in place of a skillet, go with the glass lid.
At Marshalls i found the Le Crueset 3.5 new for 169.00. And i get most of my Le Cruset and all others off of EBay. I look for low priced items that are used! Then i get them home and detail them to be the best they can and put them to work for me and pas some onto my sons.
Okay sure, it doesn’t get stained. But ATK has consistently made the case for the better visibility afforded by the white enameled models. I lean toward function over form.
Lodge brasier currently sells for $70 but periodically goes on sale. Got mine a couple of years ago for $32, compares favorably to the Tramontina, except the Lodge colors are ugly.
I like Lodge's red, and the deep blue offered for the braiser is okay, but some of the other items are also available in colors that I don't care for. I have a Lodge red Dutch oven, and it looks nice sitting next to my larger Le Creuset Dutch oven in Cerise red.
Never had any luck with the Tramtina. Always hot spots, and I am very careful but had one that chipped inside another chipped on edge. I'm biting the bullet buying a Staub.
@@xglsc6465 May I ask why Staub and not Le Creuset? The Le Creuset is a few dollars cheaper at the moment, and it has that nice light interior rather than Staub's black.
Had a car issue. Then getting college junior situated so had to put it off. Now looking at the all day staub or everything staub. I have a couple of staub pieces and I LOVE LOVE them. The open skillet is just wonderful. Once seasoned its darn near as good as any non stick. Back in the day, a local Cadillac dealer would end his commercial with, "The practice of THRIFT begins with the purchase of VALUE." Mom always said you get what you pay for😉
I love my Chantal braiser (but admit it is not as good - or expensive - as Le Creuset). It is enameled steel, with a glass lid, about $100. It works wonderfully and looks beautiful as a serving dish. 😎
for me i would not compare this to a frypan but more to a saute pan. Im not sure if there is anything this can do that a saute pan could not saver perhaps heat retention (although i dont see that as a huge factor in most use cases)
Had to cringe when she was banging the wooden spoon on the rim of that $400 pot and using metal tongs without silicone tips. Those of use who buy pots retail treat our cookware with more care. I have Le Creuset, Staub, and one Lodge piece that I rarely use unless I’m browning or roasting at very high heat (because I’m not worried about damaging it). I have stir fried in it, as well. I don’t think the Lodge lid fits as well as the other two, do I rarely use it for oven braising. I prefer the Staub enamel and its black interior on the Dutch ovens, but really appreciate the high domed lid and handle shape on the LC braiser. No reason not to mix them. The colors blend beautifully. Le Creuset weighs less, which may be a deciding factor, and the recent metal knob is a bit easier to grasp if using oven mitts. Some people prefer the spiked interior on the Staub lids because it retains moisture, but I actually prefer the Le Creuset lid as it allows some of the juices to evaporate and thicken while cooking. They’re similar enough that you can chose based on color and aesthetics and be assured you’ll have a great piece of cookware that you’ll enjoy for many years.
be prepared for hot spots and an uneven interior after a year or so. The light finish gets dull and everything you put in it sticks. I'll send you mine for free if you pay the shipping.
If you're trying to join two pieces of metal together by melting and flowing a filler metal into the joint, "brazing" is one good method. If you're doing moist-heat cooking in a shallow pan, you're "braising," not "brazing."
Thank you for showing the other brands/models you tested. I wonder if the looped handle is patent and/or copyright protected and that's why others do not utilize it. Also thank you for using the time it takes to cook the item with valuable data.
It's one aspect among many. For most people it won't matter much, but when ATK is ranking tested products they take every parameter into account. Staub products are great. Le Creuset is just "greater." ;-)
@@blazetrent3407 "Staub is waaaay better." That's your opinion. "..most chefs prefer Staub." Can you cite some evidence for that? A survey from a reputable source, for example?
@@blazetrent3407 "SeikiBrian why don't you search the internet" That's not the way it works. *You* made the claim; it's up to *you* to support it with facts.
4:03 Ceramic has far superior heat retention to cast iron because its thermal conductivity is very low - more than TEN TIMES lower than cast iron. This is why ceramic "kamado" bbq grills are so popular. Ceramic takes a long time to heat up, but once it's hot, it retains that heat. Go look up the thermal conductivity values for cast iron and ceramic.
I bought the Tramotina about a year ago for $65 on Amazon. Love it. I already had a Dutch Le Creuset I found at an estate sale I perfect condition, but I mostly cook for one these days. The braiser is now my work horse.
Good review. But way down the list of what I need and afford. One big point on enamel, is not just the color. But the ability to do a long braise with acidic based (like tomatoes) liquids. Without comprising your seasoning of the vessel. Plus clean-up is easier. Would love to see more updated versions of countertop equipment. Changes happen so quickly. Hand held mixers, food processor, induction hot plates, ( for those of us who live in apartments with electric safety burners)
Although I love and use enameled cast iron often, I find bare cast iron much easier to clean up when doing high heat cooking (searing, shallow frying, etc). Oil splatter and other stuff can stick quite tenaciously to enameled cast iron whereas that and almost everything else comes off a well-seasoned cast iron with little more than a 5 second scrub under the sink (I typically put it back on the stovetop to dry off and apply a light coating of oil). That said, I agree that traditional cast iron suffers from acidic braises and the like. Both surfaces have unique properties, which translates into different strengths in the kitchen IMO.
I have a large cast-iron skillet with a lid and sides higher than your braiser. Any reason I couldn't use it as you used your braiser? As far as cooking goes; I don't have the opposite handles and it's black, obviously.
I love my Tramontina braiser with one exception. In order to purchase Tramontina, I have to do it online and when the package was delivered I noticed right away that the lid weighs more than the pan. I wonder if that is really necessary. I"ve never owned a real braiser before so have nothing to compare it to but the lids to my Tramontina dutch ovens (favorites in my kitchen) and, to me, the braiser lid is the heaviest.
Real-deal, French-made enameled cast iron is a serious investment, but it is heirloom-grade cookware that will last a lifetime-- or several! I once chipped the enamel on my Le Creuset dutch oven and they replaced it free of charge. Never tried the Lodge stuff from China, but it is not as flat across the bottom, and my understanding is some folks have also had issues with the enamel chipping more easily.
Bought a 5 quart Le Creuset flame braiser at TJ Maxx for 1/3 the price. Love it!!! One of my favorite pans. It is this, my Lodge skillet and my All Clad pots. This braiser does it all for me....savories and sweets. I use Bar keeper's Friend for the interior for stains and as a result it looks good as new.
@@chantellucky4565 I appreciate your response, but if you read what I actually wrote, I said the interior, not the exterior, the interior of my braiser. And I use a small amount on a non abrasive cloth.
You would need to have a lid for the sauté pan for it to be able to be used for a similar set of purposes. In the average home kitchen you probably don’t strictly need a stainless sauté pan (with lid) as well as an enameled cast iron braiser. I have noticed that my heavy Dutch oven lets out less moisture with the lid on than my stainless steel stuff, with lighter lids, but your mileage may vary.
I own one 5 quart Martha Stewart Dutch oven which is peeling near the rim of the Dutch oven and needs to replaced. I also own one Le Creuset 9 quart Dutch oven. The 9 quart is reserved for larger quantity recipes, so I tend to grab my 5 quart model more frequently. Looking at quality and price, I will probably purchase another Le Creuset model. I am not sold on the need for the brasier over the Dutch oven, but perhaps that is due to the types of recipes I prepare? I generally braise and roast large cuts of meat, Also, I do not fry foods and focus more on making soups and stews.At around five quarts, the brasier and dutch oven are similar in price so I would probably purchase another Dutch oven. Plus, I already own an All Clad skillet, so I think taking inventory of all your cooking tools FIRST is important😊
Yes, this. Personally I don't think name always means better quality. I have all the geegaws in the kitchen. Like you, I make lots of soups and stews, and braise lots of things like lamb shanks often. A braiser, to me, is just another sell. I will make do with what I have!
Just received my Lodge ceramic coated Cast iron Dutch ovens, 4.5 quart sized. I never imagined how useful they are. Bought one just for sourdough bread, but I'm browning meat, poaching chicken, etc.
@@balrene Yep, Le Creuset :D I now realize that it's the perfect size for me. 3.5qt size is super versatile; the 2.5qt size would have been a tad small to cook meals.
The top of the meat will be browned inside the oven as the lid heats up. You can get even more browning by removing the lid but at the risk of loosing too much liquid.
Val, I posted about this above to another poster, and for the me, the answer is no. I was under the impression that braising involved searing both sides of a protein in hot oil before adding the liquid, but I finally gave up on caring about the searing because the meat comes out SO tender from the braiser. Finally I learned, as pointed out above, that the important thing is the fond, not the meat being browned on each side before you put it in the oven.
Staub is better for most use cases imho and also cheaper than Le Cruest. The handling and visual is better with Le Crueset (lighter). I won’t go for cheaper products for serious cooking (I.e. heavier load and more usage). Again imho you’ll probably face chipping of enamel and also excessive burning...
My view is it’s misleading here when it came to the Ceramic EH , tried excessively Staub , Le Creuset and last this Ceramic EH , the Ceramic EH is by far the best in every aspect , heat retention , distribution…etc add to this the weight which is much less than cast iron
Turns out, right now, a braiser is much more useful to me than a Dutch oven. I'm hoping to get the latter eventually as well but for now, anything I can do in a Dutch oven I can also do in a regular, big pot. But the braiser is great for finishing dishes in the oven or roasting meat and then making a gravy out of the burnt juices.
I love my Dutch oven. I can’t really see why a braiser makes sense. Other than a little larger surface area on the bottom, what’s the advantage over a Dutch oven? I can not think of a dish I can’t do in the Dutch oven that I could in the braiser. It’s lovely and I might consider one once I have a large kitchen.
I love my Le Cresuet dutch oven and braiser. I also have a Staub oval dutch oven. (I wanted to try the brand.) I also have a Tramontina dutch oven. I use it mostly for baking bread. I know in another video you explain why Staub's 12 in grill pan is the best. Is it better than Le Cresuet's version? I am in the market for one and wants your opinion between the two. Thanks!
I have both a flat and a grill pan with the dark enamel from Le Creuset. They are both absolutely amazing! I haven’t used Staub but Le Creuset is solid choice. It will probably come down to design and price. I do not like the design of Staub skillets so it was an easy choice for me.
I bought a Tramontina 6.5 quart Dutch oven about 15 years ago for $50.00. It has been a great workhorse for me. There is no reason to spend $300! ATK has recommended them as a Best Buy in the past. You can order their braiser from Walmart for $40.
I love my Emile Henry Flame braizer. Super versatile. Easy to clean. Looks great. Holds it heat. Usually this channel gives reasons why something is not making the grade. Show me the problem in a “Test Kitchen”. Don’t just scrunch your nose and be dismissive.
"...the lid is heavier than the pan." "...the lid may seem heavier, but are you sure it actually is?" Okay, let's end the suspense. I weighed my 3.5 litre Le Creuset braiser on my recently calibrated OXO International digital scale, and here are the results: the pan weighed 2.831kg, and the lid weighed 2.507kg. The pan is slightly heavier than the lid, but 324 grams is a negligible difference in the grand scheme of things.
That $32 Tramontina enameled braiser sold by Costco must be the best deal on the internet. My Tramontina braiser & induction cooktop are a match made in heaven -- a devine cooking experience!
So glad to see this video. I have just started looking into purchasing a braising pan. First time I’ve seen Riddley; sure hope she’ll be on camera more! She’s delightful! Thanks guys!
I have to braids in my slow cooker due to disabilities. Be very careful because you can overcook it! If you leave it in there too long osmosis will start to work and the liquids that the meat took into itself to be tender and juicy will come back out into the pot and you will have sawdust.
Disclaimer: This video was filmed earlier this year and our team is currently working on exciting new content at home for the foreseeable future. Stay healthy and hope you enjoy!
blond girl really doubling down on her vocal frrrrryyyyyyyyyyyyyyyyyaaaaahhhhh.
I have invested in this brasier and I also have Le Creuset Dutch ovens... this is my workhorse and I use it multiple times a week. I have had it for years and it has stood the test of time. Absolutely worth it 💯
Thanks for this episode! I bought a Le Creuset braiser last year, used it once on some short ribs, wasn't all that impressed and haven't used it since then. Now my interest has been renewed. I'd like my braiser to have the same value in my cooking wheelhouse as my Dutch oven does. I was definitely encouraged by Riddley's five-day-a-week use of hers.
Bob Duncan hope you have been creative especially with some extra time on our hands with the pandemic. It is my most used pot..
I was under the impression that braising involved searing both sides of a protein in hot oil before adding the liquid, but I finally gave up on caring about the searing because the meat comes out SO tender from the braiser. Finally I learned, as pointed out above, that the important thing is the fond, not the meat being browned on each side before you put it in the oven
For a second, I thought I was watching "The Californians" skit on SNL. 😂😂
Stuart you should take the 105 west and exit on culver, take venice and follow it all the way down and then you're in Marina Del Ray. They know how to braise pork there.
same
Lay Croosay
"Omg, the La Creuset is AWESOME! Take the 405n to the culver exit and get one!"
Hilarious! Wish they stared into a mirror after!
This was such a good review! I delayed buying one for years and now that I have it- I love it!
I have the 5QT Le Creuset braiser in indigo blue and it looks gorgeous and the food tastes gorgeous. I’ve used it almost everyday since the day I got it couple of months ago. Handles so many recipes for the family - pad Thai, one pot pasta, zucchini noodles, curried paneer, paella, chunky soups, quesadillas, red and green shakshouka, stir fries 😋. I absolutely love it because it’s super easy to clean and it looks as good as the day I bought it (I only use wooden spoons and tongs). Besides it’s the only brand that passes California prop 65 standards. I wish we invested in it earlier in our life. We would have cooked more at home and been healthier for it.
I have one of these Le Creuset braisers, and beyond the other things mentioned it's actually superb for Detroit style pizza. I know its round but just do the regular high hydration dough, cheese all the way to the edges assembly. Heat on stove until oil starts simmering around edges, put in very hot oven preferably on a pizza stone. Best pizza ever.
Oh man. You sold me!
As it turns out, the lid off my Wagner dutch oven fits perfectly on my Lodge skillet, so I guess I have a braiser already.
Lodge also sells a lid for their 12 inch skillet with basting tips
Lodge is mass produced in China
I have used a Lodge deep skillet for braising and deep-frying for years. It comes with a lid, and I know just how brown foods are by having used it a few times a month for years. It also goes camping with me rather than other cookware. Great for beans.
Right and it is much more affordable.
I have two Stuab pots and love them. I also have a few Le Creuset pans and skillets but prefer the Stoubs. The white coating on the Le Creuset pans stains. With the Stuab, you don't have to worry about damaging the ceramic coating when using a wisk, it browns better and I have no problem seeing the "contrast of browning."
CW4PWR I totally agree. I can see the "contrast to the browning" just fine. LeCruset always wins America Test Kitchen reviews for some reason.
I prefer my Staub to my Le Creuset. I have never seen them win an ATK comparison. But honestly, I can see the browning just fine and would never have thought about the color having the issue they describe.
Yes for braising I prefer staub bc it Sears better.
Totally agree - I use my Staub much more then my Le Creuset - and I didn’t have to change the handles on any of my Staub pans to make sure they were oven safe
Agreed. I only have Staubs and I love them to bits. I too have no problems seeing browning on the black surface. I also love Staubs for their self-basting lids. A lot of American reviewers tend to overlook that feature for some bizarre reason!
Had purchased this pan many years ago, but was not using it. Thank you for this. Now I see I can use this pan in all sorts of ways! Thrilled.
Recently bought myself a Staub 28cm braiser with chistera lid. I like Staub’s self-basting lids. Love it!
Staub lids tend to be flat and benefit from the dimples. Le Creuset lids tend to be more domed and offer better convention so the dimples are not necessary. I own both and prefer the Le Creuset, for both the light interior and domed lids.
I can live with slightly smaller handles for an almost $200 saving. Plus, it has a larger capacity!
The handles on the Tramontina are not bad at all. I have larger hands and have not noticed any problem. Perhaps if you are weak and are using super thick hot pads you might like the bigger handles I suppose.
ArnMan the large handles are for when you are using oven mitts to take it out of the oven. If you are just moving it around on the stovetop it wouldn’t matter much at all:
I just bought the Tramontina. I like it a lot especially saving over $200 dollars! The handles aren't that small. I've always used a folded towel as a pot holder for 30 years. Haven't burned myself yet.
Fourthgirl yeah it’s not the end of the world. But when you are bending over reaching into that hot oven lifting out a 7qt full pot of whatever, you better hope you can maintain that grip.
Otherwise you might end up like Kevin from the Office.
@@fourthgirl bought one, the Tramontina, about 5 years ago. It developed 2 hot spots, the interior is dull and everything sticks. I still have it for "just in case" but never use it. 18 months ago I bought a Staub, not one hot spot, i love the finish in the pan as it is like a nicely seasoned cast iron pan, nothing sticks, and I've never had an issue with over browning. I also bought a Staub fry pan and I use it every single day multiple times a day for darn near everything and it is WONDERFUL. I take the time to hand wash which is basically, wipe it out with paper towel, quick swipe with soapy cloth rinse well and dry, 5 minutes tops. I also go to the extra to take a couple of drops of oil on a paper towel and wipe the interior. This pan is the best I've ever used in nearly 50 years of 3 meal a day cooking.
I have a Le Creuset braiser that I used to make Arroz con Pollo, Fideo con Pollo, Calabasita Guisada, and Osso Buco. Yum, yum
Oh nice! I’m planning on making Mexican rice in new braiser. Does the rice stick? I’ve been using it and love it
I was thinking the same thing. These things look just like the cheap aluminum ones available for
@@Kindlyone777 Mexican rice (unlike Cuban and Dominican) never sticks because you sautée it first then add a ton of tomato sauce. So, the pan floor is really never dry enough until the very end to ever stick.
I love my Le Creuset Classic-series braiser. I replaced the "Classic" knob with a "Signature" knob for the higher heat resistance, but other than that it's just fine as is.
SeikiBrian Me too! Mine is in the 'Flame' colorway, and it brightens up my kitchen so well it is always on display when not in use.
@@nora22000 I really like the Flame color; it's the original color introduced by Le Creuset in 1925. Unfortunately, when I bought my first piece of Le Creuset 10 years ago or so I mistakenly bought a Dutch oven in Cerise (cherry red), so that's what I buy now in order to have matching pieces. Not that there's anything wrong with the red, but the Flame would have been nice for tradition's sake. (I do have one piece in Flame, and that's a limited-edition 90th Anniversary reproduction of the 1925 "La Cocotte Originale.")
SeikiBrian has
I
I have also decided on Signature knob. Although it is purely for esthetics.
I can't understand how someone has a problem or issues with a dark interior like the Staub but yet be okay with non-stick cookware, carbon steel and natural cast iron for the last forever years of the past. If nothing else being a positive I bet the bottom of that darker interior is not going to be all stained up like the white ones in 10 or 20 years either. Just saying.
If you can manage cooking with non-stick , carbon steel and cast iron then the dark Staub interior is not going to be a problem.
I've had a Le Creuset braiser for over a year and not really known what to make with it (it was a gift). So, thank you! I previously made the fennel pork ragu in a dutch oven and it was fantastic, I'll try the braiser next time.
I decided to take the plunge and get the 5.5 Dutch oven and the 3.5 braiser from the Le Creuset outlet. The 7.5 Dutch oven was 50% off but it wasn't a great color, but I got it home and it was so heavy and didn't fit into my Breville Smart Oven Air so I decided to take it back and get the 5.5. The guy at the outlet told me that Le Creuset was coming out with a new color (Light seafoam blue) 30% the next week. So I went back to get the Dutch oven and the Braiser and to my surprise, all of the colors were 35% off! So now I have a beautiful red Dutch oven and a dark blue braiser. I use the braiser all of the time! If you can get the Le Creuset on sale, I highly recommend it!
I was gifted a lecruset braiser and it has become my work horse pan. Love it
laughed when they showed an image of what part pork butt actually is 🤣 its good they did that
A lot of people are confused by the term. I tell them to think about the butt of a rifle stock; it goes into your shoulder. In this case, it's the "butt end" of the foreleg of the pig, as opposed to ham, which is from the hind leg of the pig.
I have both a Le Creuset braiser and Dutch ove and I use the hell out of both of them. The braiser is also great for casseroles and other baked things. I've done mac n' cheese, baked beans, etc... They're great.
Thank you , I need to use my Le Cruset braiser more often, will try the Mac and cheese . Great suggestion !
@@josephhaynes3017 Plus it looks great on the table.
The vocal fry on the blond chef is killing me.
I didn't notice until you mentioned it. Then I listened intently, and only noticed occasional vocal fry. Moreso, she has a valley girl glissando. Usually they go together.
I just purchased mines. Can’t wait to get it!!!! Thanks for the video ❤️
Me: $310 for the braiser?
Also me: Kids we're having microwaved hotdogs again for dinner
That's the thing about Le Creuset. It's cripplingly expensive, but it is the gold standard, and the stuff is basically indestructible. They also often replace stuff for free if it gets damaged. Your kids will still be using the same braiser when it gets passed down to them, And that's not just marketing, either-- my dutch oven was given to me by my mother.
@@veraxis9961 try feeding your Le Creuset to a family
@@sullivanspapa1505 Fair. Was not my intention to be disrespectful.
$310.00 can buy a lot of hot dogs
@@veraxis9961 you were not being disrespectful at all. I grew up low income and a lot of my family is low income. Almost everything you buy that is cheap is not going to last, trust is a fact of life. Anyone that gets offended at a $300 pan is most likely also throwing hundreds of dollars at a phone that will not last anywhere near as long.
I buy my Le Cruset from their outlet stores when they have a sale on holidays. Won use anything else ! Their non stick metal cookware is superb.
I have lots of le Creuset and my braiser gets the majority of use. It’s great for cooking for four.
The braiser was the most-recent addition to my Le Creuset collection, and like you I'm finding that I use it more than the other pieces. When I get into the mood to bake bread more often that may change (the Dutch oven is great for baking rustic loaves), but for now I'm doing a lot of braises, frittatas, and such, and the braiser is great.
Mine too! Cost per cooking??? Pennies...
Lovely to hear. I just got a braiser to add to my collection.
Hi, what size did you buy that cooks for four? Thank you.
I'm getting one! Would you guys consider doing a review of sauciers as compared to sauce pans, dutch ovens, or even braisers? Thanks!
Hey guys, I really wish you guys did a video on how to understand your oven? tips on how to play with it? How to make modifications?
I recently made a nice sized pot roast in the le creuset braiser. Plenty of room for veggies too!
Vocal fry ftw
good for a paella also i think. large area and medium even heat for a long time
I understand it is not enameled with a white interior, but the Lodge Double handle skillet (L10SKL), $20 Walmart, when combined with the Lodge 7 qt Dutch Oven (L10D03), $65 Walmart is a great solution.
The Dutch Oven comes with a lid which fits both the Dutch Oven and the Double Handled skillet.
The lid combined with the Double Handled skillet makes an excellent braiser.
A couple of advantages of the cast iron is that you can use any type of utensils, metal, wooden or plastics without affecting the surface.
The cast iron will last throughout your lifetime. Your grandkids might even fight over who gets Grandma's cast iron.
A couple of disadvantages are slow cooking with tomato sauce will tend to remove some of the seasoning (easily fixed). The cast iron should not be machine washed. The black cast iron will not be as pretty being used on the table.
And do not have to worry about chipping. If I paid 350$ for a dutch and it got chips I would be 😡😡😡.
Lodge has every size and I like the ability to cook over open fire outside. Though I have a gas stove that has cast iron grates and griddle. My Mother was given a square Lodge pan for wedding. Her mother in law said let me season that for you. Well two months before MIL passed away my Mom got her cast iron skillet back. 45 years it was well seasoned. It was one of the last times My mom grandmother and I had a good laugh. My grandmother passed away from kidney cancer two months after that in my parents home with us holding her hands. We still laugh about Gmaw seasoning moms pan for 45 years.
I 100% so wanna be a braising expert.
E FUDD
You know about the cup size, right?
I would love to braise the braising expert. She looks cute.
Lol!
That braiser pan looks nice, but I already have a dutch oven to cook in and it does a great job too and I don't mind that it is larger and I bet it is much cheaper than that pan.
The problem with the dutch oven is that it is hard to constantly turn things due to high sides.
I have the Le creuset braiser and honestly if I could go back I would have bought the same braiser but with the glass lid. For what I use it for, which is stroganoff, chicken parm and sauces/gravy, the CI lid is overkill and just heavy. For something like a Dutch oven, yes get the CI lid, but for an everyday pan you use a lot for weeknight dinners in place of a skillet, go with the glass lid.
AND the straighter sides keep the large cooking surface. The Lodge sides slope and lessen the cooking area of the bottom of the pan.
I hate the Lodge. Wish I never got it.
You should demonstrate cleanup.
Warm soapy water and a soft, non-abrasive sponge. If anything sticks, soak it for a while. Cleanup is easy.
Great Really through review. Thanks
At Marshalls i found the Le Crueset 3.5 new for 169.00. And i get most of my Le Cruset and all others off of EBay. I look for low priced items that are used! Then i get them home and detail them to be the best they can and put them to work for me and pas some onto my sons.
I love my Le Creuset Braiser and now I know I can roast a chicken in it too so I will be trying that very soon. Thank ladies. Love your videos.
Staub is sooo much easier to maintain because of the black interior.
Okay sure, it doesn’t get stained. But ATK has consistently made the case for the better visibility afforded by the white enameled models. I lean toward function over form.
Lodge brasier currently sells for $70 but periodically goes on sale. Got mine a couple of years ago for $32, compares favorably to the Tramontina, except the Lodge colors are ugly.
I like Lodge's red, and the deep blue offered for the braiser is okay, but some of the other items are also available in colors that I don't care for. I have a Lodge red Dutch oven, and it looks nice sitting next to my larger Le Creuset Dutch oven in Cerise red.
Never had any luck with the Tramtina. Always hot spots, and I am very careful but had one that chipped inside another chipped on edge. I'm biting the bullet buying a Staub.
@@xglsc6465 May I ask why Staub and not Le Creuset? The Le Creuset is a few dollars cheaper at the moment, and it has that nice light interior rather than Staub's black.
@@xglsc6465 I just saw your post below from a month ago, where you said you bought a Staub. Are you buying another one?
Had a car issue. Then getting college junior situated so had to put it off. Now looking at the all day staub or everything staub. I have a couple of staub pieces and I LOVE LOVE them. The open skillet is just wonderful. Once seasoned its darn near as good as any non stick. Back in the day, a local Cadillac dealer would end his commercial with,
"The practice of THRIFT begins with the purchase of VALUE." Mom always said you get what you pay for😉
I love my Chantal braiser (but admit it is not as good - or expensive - as Le Creuset). It is enameled steel, with a glass lid, about $100. It works wonderfully and looks beautiful as a serving dish. 😎
I LOVE my Staub braiser
for me i would not compare this to a frypan but more to a saute pan. Im not sure if there is anything this can do that a saute pan could not saver perhaps heat retention (although i dont see that as a huge factor in most use cases)
Had to cringe when she was banging the wooden spoon on the rim of that $400 pot and using metal tongs without silicone tips. Those of use who buy pots retail treat our cookware with more care.
I have Le Creuset, Staub, and one Lodge piece that I rarely use unless I’m browning or roasting at very high heat (because I’m not worried about damaging it). I have stir fried in it, as well. I don’t think the Lodge lid fits as well as the other two, do I rarely use it for oven braising. I prefer the Staub enamel and its black interior on the Dutch ovens, but really appreciate the high domed lid and handle shape on the LC braiser. No reason not to mix them. The colors blend beautifully. Le Creuset weighs less, which may be a deciding factor, and the recent metal knob is a bit easier to grasp if using oven mitts. Some people prefer the spiked interior on the Staub lids because it retains moisture, but I actually prefer the Le Creuset lid as it allows some of the juices to evaporate and thicken while cooking. They’re similar enough that you can chose based on color and aesthetics and be assured you’ll have a great piece of cookware that you’ll enjoy for many years.
The Tramontina is currently $19.12 off which brings it to $43.87 at Amazon.
be prepared for hot spots and an uneven interior after a year or so. The light finish gets dull and everything you put in it sticks. I'll send you mine for free if you pay the shipping.
@@xglsc6465 You must have gotten a bad pan. I haven't had any issues with my Tramontina, knock on wood. It is lovely cooking with it on induction.
Brazing is a great way to keep all of your bases *covered!*
If you're trying to join two pieces of metal together by melting and flowing a filler metal into the joint, "brazing" is one good method. If you're doing moist-heat cooking in a shallow pan, you're "braising," not "brazing."
@PhillipMargrave This made me laugh so hard
Thank you for showing the other brands/models you tested. I wonder if the looped handle is patent and/or copyright protected and that's why others do not utilize it. Also thank you for using the time it takes to cook the item with valuable data.
what about stainless steel braises?
Is it really that difficult to seeing the browning on your meat in a Staub? I can’t believe they would still be in business if that was the case.
It's one aspect among many. For most people it won't matter much, but when ATK is ranking tested products they take every parameter into account. Staub products are great. Le Creuset is just "greater." ;-)
I have both the Staub and the Le Creuset. I prefer the even heating ability of the Staub and the color of the inside has never been a factor.
They always pick Le Creuset. Staub is waaaay better...most chefs prefer Staub.
@@blazetrent3407 "Staub is waaaay better."
That's your opinion.
"..most chefs prefer Staub."
Can you cite some evidence for that? A survey from a reputable source, for example?
@@blazetrent3407 "SeikiBrian why don't you search the internet"
That's not the way it works. *You* made the claim; it's up to *you* to support it with facts.
Sorry, but the 3.5 Q braiser from Staub is kind of the industry standard. As far as dutch ovens go, you can't be Le Creuset.
I have the le cruset blur braiser for 129 at Williams Sonoma. Go in you finds deals a lot and ask the staff. I love it use it instead of a frying pan.
4:03 Ceramic has far superior heat retention to cast iron because its thermal conductivity is very low - more than TEN TIMES lower than cast iron. This is why ceramic "kamado" bbq grills are so popular. Ceramic takes a long time to heat up, but once it's hot, it retains that heat. Go look up the thermal conductivity values for cast iron and ceramic.
thanks for making this video definitely is helping me put what I need on my list of fancy cooking.
I bought the Tramotina about a year ago for $65 on Amazon. Love it. I already had a Dutch Le Creuset I found at an estate sale I perfect condition, but I mostly cook for one these days. The braiser is now my work horse.
I love Lay Croozay! :-)
🤣🤣🤣
For the ragu, you skipped the lemon part, is it zest, juice or both and how much?
Thank you from the review. I just purchased one with your link. 💕
cant waaait to get baaack to caaali maaan
Good review. But way down the list of what I need and afford.
One big point on enamel, is not just the color. But the ability to do a long braise with acidic based (like tomatoes) liquids. Without comprising your seasoning of the vessel. Plus clean-up is easier.
Would love to see more updated versions of countertop equipment.
Changes happen so quickly.
Hand held mixers, food processor, induction hot plates, ( for those of us who live in apartments with electric safety burners)
Although I love and use enameled cast iron often, I find bare cast iron much easier to clean up when doing high heat cooking (searing, shallow frying, etc). Oil splatter and other stuff can stick quite tenaciously to enameled cast iron whereas that and almost everything else comes off a well-seasoned cast iron with little more than a 5 second scrub under the sink (I typically put it back on the stovetop to dry off and apply a light coating of oil). That said, I agree that traditional cast iron suffers from acidic braises and the like.
Both surfaces have unique properties, which translates into different strengths in the kitchen IMO.
I have a large cast-iron skillet with a lid and sides higher than your braiser. Any reason I couldn't use it as you used your braiser? As far as cooking goes; I don't have the opposite handles and it's black, obviously.
I love my Tramontina braiser with one exception. In order to purchase Tramontina, I have to do it online and when the package was delivered I noticed right away that the lid weighs more than the pan. I wonder if that is really necessary. I"ve never owned a real braiser before so have nothing to compare it to but the lids to my Tramontina dutch ovens (favorites in my kitchen) and, to me, the braiser lid is the heaviest.
I own Le Crueset and the lids are Very heavy compared to any pan!!!…
Real-deal, French-made enameled cast iron is a serious investment, but it is heirloom-grade cookware that will last a lifetime-- or several! I once chipped the enamel on my Le Creuset dutch oven and they replaced it free of charge. Never tried the Lodge stuff from China, but it is not as flat across the bottom, and my understanding is some folks have also had issues with the enamel chipping more easily.
The braisers seem to overlap with the 3-4 qt saute pans. I'd like to see how they compare with shallow frying and the like.
Tell me why, why using metal utensil in the Le Creuset braiser
With the enameled surface metal utensils are fine. I practically use a jack hammer on my LC Dutch oven, and after 20+ years it is just fine.
Staub is my winner. Bye girls.
Bought a 5 quart Le Creuset flame braiser at TJ Maxx for 1/3 the price. Love it!!! One of my favorite pans. It is this, my Lodge skillet and my All Clad pots. This braiser does it all for me....savories and sweets. I use Bar keeper's Friend for the interior for stains and as a result it looks good as new.
Be careful, Bartenders Friend is abrasive, it is designed for cleaning metal etc and not for cleaning Le Creuset ceramic.
@@chantellucky4565 I appreciate your response, but if you read what I actually wrote, I said the interior, not the exterior, the interior of my braiser. And I use a small amount on a non abrasive cloth.
How would a braiser compare to something like a 4 qt all clad saute pan? Is there a need to have both?
You would need to have a lid for the sauté pan for it to be able to be used for a similar set of purposes. In the average home kitchen you probably don’t strictly need a stainless sauté pan (with lid) as well as an enameled cast iron braiser. I have noticed that my heavy Dutch oven lets out less moisture with the lid on than my stainless steel stuff, with lighter lids, but your mileage may vary.
Can you please review stainless steel braisers?
I have the Staub, and it’s great!!!
For the price, I'd rather have two Le Crueset durch ovens in different sizes, than one oven and one braiser. I use both of my DOs all the time.
I own one 5 quart Martha Stewart Dutch oven which is peeling near the rim of the Dutch oven and needs to replaced. I also own one Le Creuset 9 quart Dutch oven. The 9 quart is reserved for larger quantity recipes, so I tend to grab my 5 quart model more frequently. Looking at quality and price, I will probably purchase another Le Creuset model. I am not sold on the need for the brasier over the Dutch oven, but perhaps that is due to the types of recipes I prepare? I generally braise and roast large cuts of meat, Also, I do not fry foods and focus more on making soups and stews.At around five quarts, the brasier and dutch oven are similar in price so I would probably purchase another Dutch oven. Plus, I already own an All Clad skillet, so I think taking inventory of all your cooking tools FIRST is important😊
Yes, this. Personally I don't think name always means better quality. I have all the geegaws in the kitchen. Like you, I make lots of soups and stews, and braise lots of things like lamb shanks often. A braiser, to me, is just another sell. I will make do with what I have!
Just received my Lodge ceramic coated Cast iron Dutch ovens, 4.5 quart sized. I never imagined how useful they are. Bought one just for sourdough bread, but I'm browning meat, poaching chicken, etc.
I was wondering the same: does the height of sides affect the brazing quality? Perhaps due to gas volume? I would not think so, but I am not sure.
I am a bachelor, and I usually cook a two-person meal. Should I get the 3.5 Qt or a 2/2.5 Qt Le Creuset braiser?
3.5qt
@@balrene Thanks! I did end up buying the 3.5 qt Marseille Blue.
@@shailendrasaiwal Hi which one did you go for? Le Cresuet?
@@balrene Yep, Le Creuset :D I now realize that it's the perfect size for me. 3.5qt size is super versatile; the 2.5qt size would have been a tad small to cook meals.
@@shailendrasaiwal Nice!
That buzzer was in fact the death knell of ceramic braisers for all time.
Lisa is the best, love your videos.
Should the meat be browned before adding it to the liquid
The top of the meat will be browned inside the oven as the lid heats up. You can get even more browning by removing the lid but at the risk of loosing too much liquid.
Val, I posted about this above to another poster, and for the me, the answer is no. I was under the impression that braising involved searing both sides of a protein in hot oil before adding the liquid, but I finally gave up on caring about the searing because the meat comes out SO tender from the braiser. Finally I learned, as pointed out above, that the important thing is the fond, not the meat being browned on each side before you put it in the oven.
I have four utensils that will perform braising perfectly, so I certainly don’t need one of these.
Staub is better for most use cases imho and also cheaper than Le Cruest. The handling and visual is better with Le Crueset (lighter).
I won’t go for cheaper products for serious cooking (I.e. heavier load and more usage). Again imho you’ll probably face chipping of enamel and also excessive burning...
My view is it’s misleading here when it came to the Ceramic EH , tried excessively Staub , Le Creuset and last this Ceramic EH , the Ceramic EH is by far the best in every aspect , heat retention , distribution…etc add to this the weight which is much less than cast iron
Which le creuset braiser
would be most comparable to a 12 inch skillet, the 3.5 or 5 qt?
3.5qt
Her vocal fry is OTT!
I have the same braiser in red. Love it.
Turns out, right now, a braiser is much more useful to me than a Dutch oven. I'm hoping to get the latter eventually as well but for now, anything I can do in a Dutch oven I can also do in a regular, big pot. But the braiser is great for finishing dishes in the oven or roasting meat and then making a gravy out of the burnt juices.
Can't you also braise and finish dishes in the over for a dutch oven? I thought the only difference was the shape and length of sides.
I love my Dutch oven. I can’t really see why a braiser makes sense. Other than a little larger surface area on the bottom, what’s the advantage over a Dutch oven? I can not think of a dish I can’t do in the Dutch oven that I could in the braiser. It’s lovely and I might consider one once I have a large kitchen.
I love my Le Cresuet dutch oven and braiser. I also have a Staub oval dutch oven. (I wanted to try the brand.) I also have a Tramontina dutch oven. I use it mostly for baking bread.
I know in another video you explain why Staub's 12 in grill pan is the best. Is it better than Le Cresuet's version? I am in the market for one and wants your opinion between the two.
Thanks!
I have both a flat and a grill pan with the dark enamel from Le Creuset.
They are both absolutely amazing!
I haven’t used Staub but Le Creuset is solid choice.
It will probably come down to design and price.
I do not like the design of Staub skillets so it was an easy choice for me.
I have two of the La Tramontina braisers. They're very useful.
I bought a Tramontina 6.5 quart Dutch oven about 15 years ago for $50.00. It has been a great workhorse for me. There is no reason to spend $300! ATK has recommended them as a Best Buy in the past. You can order their braiser from Walmart for $40.
Thanks I just purchased one from Walmart based on your recommendation. It's about $45
I love my Emile Henry Flame braizer. Super versatile. Easy to clean. Looks great. Holds it heat. Usually this channel gives reasons why something is not making the grade. Show me the problem in a “Test Kitchen”. Don’t just scrunch your nose and be dismissive.
I have a Le Crueset Braiser and oddly enough, the lid is heavier than the pan.
Since the pan has two handles and the lid only has one, the lid may *seem* heavier, but are you sure it actually is?
It makes for better cooking trapping in heat with no escape. Less cook time. 😊
"...the lid is heavier than the pan."
"...the lid may seem heavier, but are you sure it actually is?"
Okay, let's end the suspense. I weighed my 3.5 litre Le Creuset braiser on my recently calibrated OXO International digital scale, and here are the results: the pan weighed 2.831kg, and the lid weighed 2.507kg. The pan is slightly heavier than the lid, but 324 grams is a negligible difference in the grand scheme of things.
@@seikibrian8641 Nice investigation! I believe your original thought was correct: the base you pick up with two hands, the lid only 1.
@@seikibrian8641 i've been looking everywhere for this info. Thank you very much for listing these weights!
The title of this video is spot on. My exact questions when I was searching about this.
The la Cruset braiiiizer is like totally the behhhhst....
Is she using metal tongues in that enamel braisedr😦that is an absolute NoNo!
Flame. Classic.
I have a Le Creuset paella pan is there a difference between that and a braiser pan in function/utility?
Probably not... if you have a lid for the paella pan.
@@hxhdfjifzirstc894 but the knobs on the lids are different!
Awesome comparison!
You guys should test cladded stainless steel braisers too
Is this the same thing as a rondeau? I got a copper one recently at the thrift store and it's fantastic
I bought the Tramontina braiser and can’t wait to use it!
That $32 Tramontina enameled braiser sold by Costco must be the best deal on the internet. My Tramontina braiser & induction cooktop are a match made in heaven -- a devine cooking experience!
So glad to see this video. I have just started looking into purchasing a braising pan. First time I’ve seen Riddley; sure hope she’ll be on camera more! She’s delightful! Thanks guys!
I have to braids in my slow cooker due to disabilities. Be very careful because you can overcook it! If you leave it in there too long osmosis will start to work and the liquids that the meat took into itself to be tender and juicy will come back out into the pot and you will have sawdust.
I am glad I just saw this I was thinking of purchasing one.