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 Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.