I already own the Staub 28cm Christea Nike sauter/braiser, and while it's an okay pan for braising, I feel like I would like to get the best there is.
While Staub ECI cast iron has nice heat retention, the even heat distribution is rather mediocre is my feeling.
Therefore I'm considering a new 28cm braiser pan/pot and would like to hear what you would consider the KING among braisers ?
I will mainly use it for braising, perhaps once in a while a one pot dish, but I have so many other fine pans for this from Mauviel and Demeyere.
What I consider buying right now is this braiser from Demeyere:
Demeyere Pawson 28cm low pot, 4,8 liter/5 QT, 14,5 cm tall, 7 PLY with copper in the middle.
Is there anything you can recommend over this ?
by David Watsky | Target has announced a new line of clean home cleaning products, Everspring. The environmentally friendly...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.