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.