Saute Pans
Saute pans can be used for frying, braising or cooking as well as for serving food.
.jpg?sw=270&sh=270&sm=fit)
Braising pans – versatile pans for flavorful dishes
Braising pans are true kitchen classics. They combine the strengths of a pan and a pot, making them ideal for slow-cooked meals. Thanks to their high sides, sturdy handles, and a tightly fitting lid, you can braise, sear, and serve with ease.
What is a braising pan?
A braising pan features high sides and a large capacity. You’ll usually find two handles or a long stick handle, and every braising pan comes with a lid. This lid keeps moisture and flavours locked inside—essential for juicy, aromatic results.
Which dishes call for a braising pan?
Braising pans shine with meat dishes like goulash, beef roulades, or coq au vin. Vegetable dishes, risotto, and curries also benefit from the even heat distribution.
What does braising mean?
Braising combines searing with gentle cooking at low heat under a closed lid. Liquids play a key role: meat or vegetables release their own juices, and you often add stock, broth, or wine. Only some of this liquid evaporates—the rest circulates under the lid, keeping flavours inside and making your food tender.
Difference between a braising pan and a Dutch oven (roaster)
A Dutch oven, also called a roaster, is deeper and works well for large cuts of meat. A braising pan is shallower and offers more surface area for searing—perfect for smaller portions or dishes where browning matters.
What’s the difference between a braising pan, a serving pan, and a frying pan?
| Braising pan | High sides, with lid, even heat | Braising, searing, curries, risotto |
| Serving pan | Often flatter, two handles, decorative | Serving at the table |
| Frying pan | Low sides, usually without a lid | Quick frying, omelets, sautéed dishes |
Are all braising pans oven-safe?
Most of our high-quality braising pans are oven-safe, especially those made of cast iron or stainless steel. Always check the handles: even if the pan is stainless steel, certain handle materials may not be suitable for the oven. For aluminum or coated pans, check the packaging or product details for specifics.
Which material should a braising pan be made of?
Braising pans come in different materials, each with advantages for braising:
- Cast iron: Excellent heat retention, great for braising.
- Stainless steel: Durable, long-lasting, easy to clean.
- Aluminum: Lightweight, good heat conduction, often coated.
Are braising pans coated?
Braising pans from STAUB, DEMEYERE, ZWILLING, and BALLARINI are available with different interior coatings:
- Cast iron with enamel coating
- Ceramic coating
- Classic nonstick coating
How do you clean and care for braising pans?
- Cast iron: Dry thoroughly after washing and lightly oil.
- Uncoated stainless steel: Usually dishwasher-safe; hand washing protects the surface.
- Coated pans: Avoid harsh cleaners or metal utensils.
Classic braised dishes for your braising pan
- Meat dishes: Beef roulades, goulash, coq au vin, Bolognese
- Vegetarian or vegan braised dishes: Ratatouille, risotto, pumpkin curry
Conclusion: Braising pans—versatile and essential
Whether you’re cooking meat, vegetables, or entire braised meals, a braising pan is a must-have. It combines searing and braising in a single piece of cookware and stands out for its versatility, durability, and delicious results.
FAQ about braising pans
As a guideline, cover the bottom of the pan (about 1–2 cm). For longer braising times, add more liquid as needed. Stock, broth, or wine add depth; with the lid on, steam circulates and gently reduces.
For 2–3 servings, choose a braising pan with a diameter of about 24 cm; for 4–5 servings, 28–30 cm. Make sure there’s enough surface area for searing so ingredients don’t overlap.
Depending on the series, our braising pans are available for all stovetop types (including induction). Check the product details or packaging for each pan.
Only a lid that reliably keeps in heat and moisture creates the typical braising effect. Your food stays juicy and full of flavour.
Yes, the wide diameter makes it ideal for searing. Afterward, you can add liquid right away to start braising.
