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| braiser? http://cookaholics.org/viewtopic.php?f=15&t=4095 |
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| Author: | Emilie [ Thu May 28, 2015 7:23 am ] |
| Post subject: | braiser? |
So the one pan I don't have is a braiser -- I have 2 LC dutch ovens and then various french skillets, fry pans, saute pans, etc. But I'm tired of my stir-fries usually spilling over the edges of my skillets, plus sometimes it would just be nice to have a more rounded shaped pan with higher sides. I'm leaning toward getting an LC either on eBay or at the LC outlet. Would appreciate any thoughts! Emilie |
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| Author: | Linda [ Thu May 28, 2015 7:59 am ] |
| Post subject: | Re: braiser? |
My favorite pan and most-used is my AllClad 3 qt. sauté pan. Maybe for you you might need a 4-qt. I like it way more than any skillets because of the higher sides. I wouldn't use LC for this purpose because of its weight, too heavy, although I love all my LC ovens. |
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| Author: | Paul Kierstead [ Thu May 28, 2015 9:12 am ] |
| Post subject: | Re: braiser? |
Well, for stir fry I normally use a Du Buyer Country Fry Pan, which has very nice high sloped sides and is getting seasoned enough to be fairly non-sticky (I don't use it enough to get it super seasoned). Doesn't have a lid, so use as a braiser may be limited. But is a great stir-fry pan. |
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| Author: | JesBelle [ Thu May 28, 2015 9:34 am ] |
| Post subject: | Re: braiser? |
I think if you want to use it on the stove-top, you might be happier with stainless. Cast iron is great for the oven, but good stainless is more responsive on the stove-top. Google "everyday pan" and see if that would better suit your purposes. |
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| Author: | fitzie [ Thu May 28, 2015 9:40 am ] |
| Post subject: | Re: braiser? |
Love the DeBuyer but why not a wok? fitzie |
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| Author: | BeckyH [ Thu May 28, 2015 11:13 am ] |
| Post subject: | Re: braiser? |
I have a Calpholon everyday pan in anodized aluminum, and it works well for stir fries and braises in the oven. |
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| Author: | Cubangirl [ Thu May 28, 2015 1:19 pm ] |
| Post subject: | Re: braiser? |
I agree that an LC would not be ideal. I use this one most of the time for stir fries. If I am making more than that pan holds (which is a lot, really nice big bottom surface) I then use my 5 qt hard anodized (url=http://www.amazon.com/Cuisinart-Non-Stick-Hard-Anodized-Saute/dp/B00NZF9LNE/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1432840489&sr=1-2&keywords=cuisinart+hard+anodized] like this one [/url]. The cover from the saute pans fits the 12" skillets. I have a couple of woks, but not worth the trouble imho. I have the above pans both in hard anodized and multi clad SS. |
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| Author: | Emilie [ Thu May 28, 2015 4:58 pm ] |
| Post subject: | Re: braiser? |
Thanks so much for the opinions/suggestions! That's the beauty of this board. I'll definitely look into the options mentioned! Emilie |
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| Author: | Paul Kierstead [ Fri May 29, 2015 7:35 am ] |
| Post subject: | Re: braiser? |
fitzie wrote: Love the DeBuyer but why not a wok? fitzie No particularly good reason. I had the country pan and a wok, used the country pan for certain things, the wok for stir fry. The wok got seriously damaged (accident in a small kitchen flood, it got water in it and I didn't discover till quite some time later), so I just started using the DeBuyer all the time; it works well. I think for very small quantities the wok would be better (too much space on the bottom of the DeBuyer), but otherwise I'm happy with it. I'm not a stir fry master by any means, so likely would not use the distinct advantages of a wok anyway (nor have the massive BTU's, though 17,000 is not bad for wokery) |
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| Author: | Linda [ Fri May 29, 2015 7:41 am ] |
| Post subject: | Re: braiser? |
My wok got donated because it didn't get used; not enough bottom surface to really cook much. We used a 12" sauté pan instead and liked the results better. |
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