SS Braiser

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vilasman

Senior Cook
Joined
Sep 6, 2004
Messages
323
I have an itch for a new pot and I want to know if anyone has one and how they like it.
It's about 14" - 16" in diam. , about 4" -6" deep, and has 2 loop handles and a SS lid. I think it's a braiser.

Also, I guess you could use this same pot to brown a lamb or beef roast or leg-o-lamb, but what do you use? Right now we use a 8qt non stick stock pot, but I've got a feeling that thats the wrong pan. No pan drippings.
 
If you are going to put this item inside of the oven alot why not go get a piece of lodge logic Cast Iron.

It is heavy, but is a top performer when cooking a piece of meat.
 
I have a lodge CI dutch oven,
1. the inside is to dark to do the whole deglaze make pan drippings- fond and then make gravy or Au jous or what ever

2. the dutch oven is to heavy for DW

3. You can't use it for anything tomato based

4. I sorta want a new pot to frustrate DW

So do you anything about the braiser?
 
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