As its name suggests, the Brasier Pan is designed for brazing meats and vegetables. This technique (which involves searing, deglazing and slow cooking) can be beautifully accomplished in a brasier which features a wide, flat base and shallow sides. The wide base maximizes contact with the heat source and provides a generous surface area to prevent overcrowding – this allows for effective browning, which is essential to the development of deep, robust flavor. The shallow sides allow easy access to the food so you can flip items comfortably and baste effectively. The low sides also promote efficient evaporation which is essential for reducing liquids to make concentrated sauces. Although this pan shape is named for its excellent utility when braising it is a versatile shape that can also be used to sear and pan fry, roast, poach, sauté or bake. This shape is a great choice for many one-pot-meals and these pans are attractive enough to be taken directly from the stove top or oven to your table. A quality brasier can add value to any cookware collection.
