With a flat base that allows for techniques like poaching, searing, roasting, stir-frying and browning, this versatile dish is inspired by traditional French braisers, which employ both wet and dry heats to break down and tenderize tough cuts of meat.
Braising (derived from the French word for live coals or embers) uses both wet and dry heats in varied intensities to break down tough cuts of meat and tenderize fresh vegetables. Most recipes that call for braising involve first searing meat at a high temperature, then finishing covered on lower heat, creating a natural gravy.
The Le Creuset braiser is designed for a variety of cooking techniques, and its low profile makes it a convenient serving solution for crowded tables and buffet-style settings. From rich risottos and spicy curries to jasmine rice for stir-fry, the enameled cast iron braiser is well-suited for preparing a wide range of main courses and side dishes that require careful moisture control.
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A flat base steadies the braiser squarely over the heat source
Even heat distribution and superior heat retention
Durable, nonreactive sand-colored interior enamel
Colorful, long-lasting exterior enamel that resists chipping and cracking
A secure lid that locks in heat and moisture while cooking
A phenolic knob that withstands temperatures up to 375°F
3 1/2 QT.
DIMENSION (US) DIAMETER
DIMENSION (US) HEIGHT
11 3/4 LBS.
SAND OR WHITE (IN WHITE BRAISER)
BRAISING MEDIUM SIZED CUTS OF MEAT, VEGETABLES OR COMBINING THEM, BARBECUE BRAISING ON THE GRILL