Watch the original braiser episode:
Read the full review of braisers:
Buy our winning braiser:
Buy our best buy braiser:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Lisa’s Twitter:
Lisa’s Instagram:
22 Comments
Leave a Reply
You must be logged in to post a comment.
Braiser does a couple of things for me. Besides being better for braising due to surface area, it's a great pan for pan-frying (dutch oven for deep-frying). Braiser also excels at one-pot pasta style dishes, slow-cooking vegetables like when caramelizing onions, baking deep-dish pizza, or just acting like a casserole pan for lasagna and stuff like that.
It's probably helpful to think of a braiser as a casserole pan mixed with a dutch oven.
Thank you, Lisa. I have decided to buy a Tramontina braiser after watching your vid on braisers. Le Creuset is out of my budget now and I'm opting for a braiser rather than a dutch oven because I am single and only cook for myself. I love one pan cooking and any pan that can go from stove top to oven ! I also just ordered the d3 All Clad stainless steel 12" skillet after watching one of your videos. I will get a dutch oven when I'm ready to bake some bread ! Thanks, again, Lisa !
This was more about Dutch ovens are better than braizers!
Would a braiser work similarly to a slow cooker?
Stock pots, next, please😊
nice that you took questions, thank you!
I don't trust Lisa's recommendations.
Braisers are also a good option if you want to reduce the cooking liquid into a sauce/gravy faster because the low sides help evaporation.
Have both a braiser and a dutch oven. I also use my braiser for casseroles and mac n' cheese etc…
One amazing advantage is roasting… I love roasting chickens in my braiser-better than my roasting pan and my dutch oven… the skin is sooo crispy, because the sides are shorter, and for stove top braised, they are so much better… less liquid volume required too.
Hi Lisa!!!! Hope you and the team are staying safe. You are awesome at your job and make this channel everything 😍
Please make a video comparing portable induction cookers. I don’t get to find reliable videos about them. There are a lot of options out there but no many reviews about them. I hope there is more people thinking the same. Cheers
Wheres Hannah?
Not related to braisers, but I have a question for ATK which I could use some clarification on. Are there formal definitions for the differences between the various types of cooked sugar desserts? i.e. how do you classify between caramel, toffee, butterscotch, buttercrunch, etc? I see a lot of conflicting definitions, with some folks saying the distinctions are based on the usage of milk/cream vs not, the temperature/hardness, or whether they are made with brown sugar or white. A definitive guide, if there are formal definitions, would be helpful, if only to know what to call something.
I know it is annoying to be a stickler for semantics, but it makes it very hard to look up recipes IMO because the words seem to get used very interchangeably. I always see "caramel" recipes that call for brown sugar and shooting it up to temp on high heat with no caramelization at all, or toffee sauces that are made with cream and only cooked to a low temperature, and I have no idea why certain words get used.
… at first I thought she meant something else.
I won't say what, I don't want to land in hot water!
Would love to see a recommended list of “must have” kitchen appliances/gadgets for apartment or smaller kitchens. Maybe a top 10 list or something. I love seeing the appliance/gadget reviews, but with a small kitchen, I’m just not always sure what is worth my money, and space.
You are so cute ..
Oh Lisa. Please one more. For the Kitchenaid stand mixer, stainless bowl or glass bowl. I see the thick glass bowl so attractive but stainless steel might be more practical? Thanks!
Thanks Lisa for the info. One more please. If I am getting only one because I’m only an occasional baker, should I get pie pan or tart pan? And how are they different? Thanks.
You didn’t answer or comment on your cohosts voice fry (valley girl voice) from the braiser episode. She was really pretty, but her voice was so annoying.
Lisa and Chef John on foodwishes are YouTube's best kitchen people IMO. Hardly ever been let down by their recommendations. Lisa especially, she's cost me a lot of money with her reviews. Lol
If you baked bread in a braiser, the lid would poke a bunch of holes in it. Which brings me to the point of a brasier: when you slow cook food with a liquid component, the lid is designed to drip the steam back onto the center of the pan. Where as a dutch oven lid promotes liquid to run down the sides of the pan. Also: the very best for frying foods.