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A type of pan that is made specifically for braising foods. Available in several different sizes, this pan is round, contains a lid, and has two small round handles opposite each other. Meats or vegetables can be seared quickly in the open pan and then covered with a lid to cook slowly in their liquid and the moisture that is created. It is important that the cooking vessel has a tight fitting lid so that the liquid does not evaporate. Both the cooking process and the pan maintain the natural juices and flavor of the food while also tenderizing the ingredients. Paella is a common dish that can be prepared in a braiser pan as well as pasta, potato and enchilada dishes.
A braiser pan will typically have a thick base and shallow sides that are rounded, sloping up and out. A non-stick surface is common as is a see through lid. A Traditional sized braiser pans are 10 to 14 inches in diameter and holds 2 to 4 quarts of contents.
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