Details
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.
Some colors are exclusive to specific retailers.
Features
