Not sure that I have ever seen a braiser pan? A cast iron dutch oven or a Le Creuset French oven is certainly great for cooking by braising in liquid.

The following link to a thread on the Cooking Forum discusses all the uses for the Le Creuset French oven.

Here is a link that might be useful: Le Creuset thread

I have both, but use my Le Creuset dutch oven for stews.

Thanks for the posts! They are helpful.

leel, does this mean you prefer the braiser for braising? Braising is my primary desire.

teresa_nc7,
What I meant was something like the All Clad at the link below. It is relatively wide with low sides like a fry pan and has a domed lid. I have seen one of LC's casserole dishes with domed lid referred to as a braising pan as well.

Here is a link that might be useful: Link to All Clad Brasier Pan

Frankly, I think the braising pan is another way for cookware producers to make money! I bought the pan because it works well for items that require a somewhat shallow pan, and which, in my opinion, is attractive enough to go to the table. I also use it for things, like shrimp, that I want to broil. If I could have only one of the two items, I'd choose Le Creuset because it can be used for so many different types of recipes.

A braiser pan is just an old fashioned chicken frier with a different name.
Buy one if you really want one....but a heavy Dutch oven will do the same thing and more.
Linda C

Personally I would go with the Le Creuset dutch oven. I use mine mostly for braising and I love it. I think the stainless steel in a braising pan would be a problem for clean up and also would not maintain the temperature as wonderfully.

-Robin

Hi Guys, check this out, i bought a cast iron / enamel braser, with a pyrex domed lid, It looked like my 5 1/2 qt LC's lid might be the same size, well it is so now i have a new experiment. this short sided pan should work great, i will find out soon, oh by the way my olive & tyme 5 qt cast iron / enamel pot's lid works great on my cast iron fry pan, i have already tested this setup, works like a champ

Thanks again for you posts...I will get a dutch oven and I cannot wait to try it out once I get it. I am using just a plain aluminum "casserole" (i.e. small stock pot with domed lid) and hope to get better results in cast iron.