How to choose a braiser or saucier
A braiser sears and slow-braises in a single pot, while a saucier is built to make sauce night effortless.
A saucier's curved, sloped sides are designed for constant whisking, which is exactly what risotto and delicate sauces need. A braiser offers more surface area for searing than a Dutch oven does, so more of your protein browns at once before the liquid goes in. A tight-fitting lid traps moisture for a proper stovetop-to-oven braise, and enameled cast iron resists reacting with the wine or tomatoes that show up in most braises. Reach for a braiser when the dish calls for searing plus braising, and a saucier when the job is really about the sauce.
Frequently asked questions about Braisers & Sauciers
What is braising?
What is braising?
Browning food over high heat, then cooking it slowly in a small amount of liquid with the lid on. The dry sear builds flavour, the wet cook makes it tender.
What is a braiser?
What is a braiser?
A wide, shallow lidded pot, usually enameled cast iron. The broad base gives room to sear, and the low sides let liquid reduce as it cooks.
How do you braise meat?
How do you braise meat?
Sear on all sides, remove, soften aromatics, deglaze, return the meat with liquid coming a third to halfway up, cover, and cook low for two to three hours.
What is a saucier for?
What is a saucier for?
Sauces, risotto, custards, and polenta. The curved base has no corners, so a whisk reaches everywhere and nothing catches and scorches.
Braiser or Dutch oven?
Braiser or Dutch oven?
Braiser for short braises, chops, and dishes where you want reduction and a wide searing surface. Dutch oven for deep liquid, big joints, and long cooks.