How to Use a Dutch Oven Instead of a Braising Pan

A Dutch oven is a versatile choice for braising.

Braising meat or vegetables may seem perplexing to the novice cook. A braising pan and a Dutch oven both have wide cooking surfaces with sides tall enough to hold the meat as well as the cooking liquid. Both pans have two handles, enabling you to easily move them from stove to oven. "Cook's Illustrated" calls the Dutch oven a kitchen essential and the best choice for braising. Cooking in a braising pan or a Dutch oven will produce the same result, however. Choose your pan based on the size of the meat you are braising. Small pieces of meat or vegetables work best in a braising pan, while a pot roast or chicken braises better in a Dutch oven, which has taller sides.

Things You'll Need

• Dutch oven with tight fitting lid
• Long-handled spoon
• Long-handled fork
• Tongs
• Meat or vegetables
• Seasonings
• Liquid
• Oil (see your recipe)

Instructions

1. Preheat your oven to 350 degrees F or the temperature required by your recipe. Turn on the heat on your cooktop and place Dutch oven or braising pan on the heat source or burner.

2. Add two to three tablespoons oil to the Dutch oven or braising pan, and heat until the oil begins to sizzle.

3. Season your meat according to your recipe. If you are braising a large piece of meat, use your hands to place the meat gently into the Dutch oven and allow it to sear for five minutes. Use the fork and tongs to carefully turn the meat to the other sides to sear for an additional five minutes. If you have small pieces of meat, whether you use a Dutch over or braising pan, use your spoon to drop the pieces into the pan. Allow the meat to sear for about five minutes and then turn to sear on all sides.

4. Add liquid and other ingredients according to recipe. Allowing the liquid to deglaze the Dutch oven or braising pan. This will create the sauce for the meat.

5. Cover Dutch oven or pan tightly with its lid and place into preheated oven.

6. Braise in the oven according to your recipe.

Tips & Warnings

• Make sure your braising pan or Dutch oven and lid are designed to be used in the oven.

• Take care when heating the oil because if it gets too hot it can pop and burn you.

References

• Cook's Illustrated: Dutch Ovens