Ella Walter
Braising pans are incredibly versatile, and can be used for a variety of dishes and cooking methods. Braising pans are wide, shallow dishes with a large, flat bottom and sides that are lower than a Dutch oven, but higher than a skillet or frying pan. They are perfect for one-pot dishes and can be used on the stove, in the oven, and as a serving dish. Braising pans are ideal for braising, but can also be used for sauteing, searing, browning, simmering, steaming, shallow-frying, and roasting. They can be used to cook a wide variety of foods, including meats, fish, tofu, vegetables, soups, stews, pasta, rice, sauces, and even desserts such as skillet cookies or brownies.
| Characteristics | Values |
|---|---|
| Ideal for | Braising, sauteing, searing, browning, simmering, steaming, shallow-frying, roasting |
| Suitable for cooking | Meat, fish, tofu, rice, pasta, soups, stews, sauces, vegetables, beans, greens, casseroles, desserts |
| Materials | Stainless steel, cast iron, enamel-coated cast iron |
| Features | Wide, flat surface, short/low sides, tight-fitting lid, lightweight, non-stick surface, durable, easy to clean, oven-safe |
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$16.48 $35
What You'll Learn
Braising meats, tofu, and vegetables
Braising is a French cooking technique that works well with tough cuts of meat and is also effective with beans and hardy greens. It involves searing the main ingredient, then partially covering it with liquid and cooking over low heat for hours. Braising pans are ideal for this as they have a wide surface area for searing and short sides that make it easy to manoeuvre larger cuts of meat.
When braising meat, the first step is to sear the meat in oil over medium-high heat until it is golden brown on both sides. This creates a crust that locks in flavour and moisture. After searing, the meat is removed from the pot, and a liquid is added to create a sauce. The meat is then returned to the pot and cooked over low heat until tender.
Tofu can also be braised, and the process is similar to braising meat. First, the tofu is pressed to remove excess liquid, then it is pan-fried or deep-fried until golden brown and crisp. A braising liquid is then added to the pan, and the tofu is simmered until the liquid has thickened into a sauce. The tofu can be tossed in cornstarch before frying to create a crispy outer layer that the braising liquid can cling to.
When braising vegetables, it is important to choose hardy varieties such as kale or cabbage that can withstand the long cooking time. The vegetables are typically sautéed in oil to add flavour before being added to the braising liquid. They can also be stir-fried with aromatics such as garlic and ginger to build flavour.
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One-pot meals
Braising pans are ideal for one-pot meals. They are designed to slow-cook food by retaining heat and circulating moisture, but they also have a wider, flatter surface that is perfect for searing meats to lock in flavour before letting them simmer.
Soups and Stews
Braising pans are perfect for making large batches of hearty soups and stews. You can try recipes like Chrissy Teigen's Winner, Winner, Chicken Dinner, where you can use the braising pan to sear and cook the chicken, and then use the same pan to make the soup. You can also make a simple vegetable soup by sautéing cubed onions, zucchini, tomatoes, capsicum, and cauliflower or broccoli in the braising pan, and then adding some vegetable stock and spices.
Pasta
Braising pans can be used to make one-pot pasta dishes. You can cook the pasta in the braiser, drain it, and then make your sauce in the same pot. This avoids the hassle of using multiple pots and pans and makes cleaning up easier. Try a simple pasta dish with a creamy vodka sauce and rigatoni, or a vegetarian mushroom alla vodka stovetop lasagna. You can also make an American Goulash, where you cook the pasta and beef in the same pot with a homemade red wine tomato sauce.
Meat Dishes
Braising pans are excellent for slow-cooking meats. You can make tender pulled pork, pot roast, or a whole roast chicken in a braising pan. For a simple yet delicious one-pot meal, you can brown burger meat, pour off the excess grease, and then add a box of Spanish or Mexican rice with the required liquids. Cover and cook until the rice is done. You can also try Chrissy Teigen's recipe for buttery mashed potatoes with roasted meats, all cooked in the same braising pan.
Other One-Pot Meals
There are numerous other one-pot meals that you can make in a braising pan. You can make a vegetable curry with onion, zucchini, tomato, capsicum, and cauliflower or broccoli. Sauté the vegetables, add some curry paste, and then stir in plain yoghurt to make a sauce. You can also make a vegetarian dish with "Mexican" lentils, celery, and capsicum, and sprinkle grated cheese on top. For a quick and cozy weeknight meal, try the Broccoli Cheddar Orzo, which can be prepared in under 30 minutes.
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Soups and stews
Braising is a great way to cook soups and stews, especially those that require a long, slow cooking time. This technique is perfect for tough cuts of meat and sturdy vegetables, which benefit from being cooked slowly to develop flavour and tenderness.
To braise meat for a soup or stew, you'll first want to sear the meat to create a crust and lock in flavour and moisture. Heat a little oil in your braising pan over medium-high heat, then add your meat and sear until golden brown. Remove the meat from the pan and set aside. Next, you'll want to add your vegetables, also known as aromatics or a mirepoix, to the pan. This typically includes onions, carrots, and celery, but you can also add garlic, peppers, or other vegetables of your choice. Cook these over low heat until softened.
Now it's time to add your liquid. For a braise, you'll want to add enough liquid to partially cover the ingredients, usually to about one-third of the height of the meat. For a stew, you'll add enough liquid to cover all the ingredients. You can use water, stock, wine, or a combination of these. Bring the liquid to a boil, then reduce the heat and simmer for several hours until the meat is tender.
Some classic examples of stews and braises include French fricassee, Indian lamb curry, Louisiana gumbo, and coq au vin. For a West African twist, try braising goat meat with onions, scotch bonnet peppers, and bullion, or experiment with your own combination of ingredients!
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Roasting
Braising pans are incredibly versatile and can be used for roasting. Roasting is a great way to cook a variety of meats and vegetables, and a braising pan can help you achieve delicious results.
When roasting in a braising pan, you can take advantage of its wide cooking surface to sear meats and vegetables, locking in flavour and creating a beautiful caramelization. This initial step is an important part of the roasting process, as it adds depth of flavour to your dish. The high sidewalls of a braising pan contain oils and juices, while still allowing good airflow, resulting in crispy roast potatoes and vegetables.
When choosing a cut of meat for roasting, you can opt for tougher, more affordable cuts as the roasting process will render them tender and juicy. For example, pork shoulder, chicken thighs, lamb shanks, and short ribs are all excellent choices. These cuts have marbling and connective tissue that break down during the roasting process, adding to the flavour of your dish.
To ensure your meat is cooked safely, it is important to use a meat thermometer to check that the thickest parts of your roast have reached the desired temperature. Additionally, to prevent the outside of your roast from drying out, basting with liquid throughout the cooking process is recommended. This will not only keep the exterior moist but will also enhance the flavour and prevent scorching.
Remember that roasting is a mostly hands-off process, so patience is key. Take your time and allow your roast to develop a rich depth of flavour. Whether you're roasting a leg of lamb or a fennel and rosemary-crusted pork roast, your braising pan will help you achieve a delicious and impressive meal.
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Simmering sauces
Braising is a cooking technique that combines dry and wet heat to create tender, flavourful dishes. It involves searing food at high temperatures and then cooking it slowly in a covered pot with a small amount of liquid. This technique is perfect for tougher cuts of meat that require longer cooking times to break down connective tissues and achieve tenderness.
Braising pans are ideal for creating simmering sauces. The first step is to sear your main ingredient, which could be a chunk of meat, a bunch of kale, or a salmon steak. Searing creates a crust on proteins, adding flavour and locking in moisture. Warm a little oil in your pot over medium-high heat, then sear the ingredient until golden brown on both sides.
After searing, you can add your braising liquid, which typically includes stock, water, beer, wine, aromatics, and a bit of fat. You can also add unique flavours to your braising liquid by using vinegar, onions, garlic, shallots, and herbs. Let the sauce simmer and reduce until it reaches your desired consistency.
To thicken your sauce, you can either allow it to simmer uncovered to reduce further, or you can add a slurry of cornstarch and water. For a glossy sheen, whisk in a tablespoon of room-temperature butter once your sauce has reached the perfect consistency. However, be careful not to add the butter earlier, as simmering butter can cause it to separate and your sauce to "break."
With your braising pan, you can create delicious simmering sauces that pair perfectly with your chosen protein, such as a red wine sauce that beautifully enhances the flavours of beef and lamb.
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Frequently asked questions
A braising pan is a round, enameled cast-iron pan with a wide base and sloped sides that are lower than a Dutch oven but higher than a skillet. It is designed to retain heat and circulate moisture, making it ideal for slow-cooked meals.
You can cook a variety of dishes in a braising pan, including soups, stews, pasta, meats, rice, and sauces. Braising pans are perfect for one-pot meals and can be used on the stovetop or in the oven.
Braising pans have a wide surface area, which is ideal for searing meats and other proteins. They also have relatively short sides, making it easier to add and remove ingredients. Braising pans with enamel coating can be used to cook acidic foods without affecting the taste.
The size of your braising pan depends on the number of people you typically cook for and your available storage space. A 4-quart braiser is suitable for one or two people, while a 5- to 6-quart braiser is ideal for a small family or meal prepping. If you cook large cuts of meat, consider a larger pan.
