Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Cookware 19

Anyone Have Cooking Tips For A French 'Boxpan', A.K.A. 'Daubiere', or 'Braiser' ?

JimmyH | Apr 3, 201509:39 AM

I've wanted one of these animals since the first time I saw a photo in a French cookbook back in the '80s. Now that I am retired, cooking much more, new and different recipes, I am wanting one of these. For aesthetic reasons as much as for utility.

In Molly Stevens 'All About Braising' she gives a brief mention of 'rectangular' pans, but that seems to be for historical value only. She recommends other types/shapes for the actual cooking.

In looking through threads, websites, cookbooks, I haven't found any that give recipes/techniques to be used with these pans. I'm looking at a 12" long, 7x7&1/2 tall/wide rectangular boxpan.

It is expensive and I don't want to buy it just to admire the beauty. So can anyone direct me to a website, a book, or share their own experience with these ?

I know there are 'better' alternatives for braising. Looking for encouragement rather than discouragement. If you have anything to offer in that vein it would be appreciated.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound