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If I could have only two pieces of cookware in my kitchen, I’d pick a 5.5-quart Le Creuset Dutch oven and a 3.5-quart Le Creuset braiser.
Anyone who enjoys cooking is likely familiar with Le Creuset’s enameled Dutch ovens. These coveted pieces transition seamlessly from the stovetop to the oven, and while they’re versatile enough for nearly any cooking task, they’re ideal for soups, stews, sauces, and slow-cooking. And it sure doesn’t hurt that they come in a variety of gorgeous colors.
The love for Dutch ovens—and especially Le Creuset’s heirloom-quality Dutch ovens—is well deserved. But a similar piece of Le Creuset cookware, the braiser, is often overlooked.
An enameled cast-iron braiser has a lot in common with a Dutch oven. Both are constructed, of course, from heavy-duty cast iron to ensure even heat distribution, and like all of the brand’s cast-iron pieces, both are coated with a chip-resistant, nearly nonstick enamel. Both also have a matching lid (some lower-priced versions of the braiser have a clear glass lid) as well as two small handles for easy transport.
Still, the braiser is a very different piece of cookware. Where the Dutch oven has tall straight sides meant to hold lots of liquid, the braiser has a larger base and low sloped sides so it can only hold enough liquid for simmering or braising—but it can be used for so much more.
A 3.5-quart braiser is my favorite dish for roasting chicken; it’s literally made for cooking meat in the oven and the lower sides not only make it easier to get into the liquid with a spoon or baster, they also allow for more air circulation which results in crispier skin all around. I use it to sear a pork tenderloin then I just transfer the whole thing to the oven. I use it to roast vegetables like potatoes and cabbage, and the wide base means it’s spacious enough to fit whole carrots too. I’ve even used it to scramble eggs and make grilled cheese sandwiches because a braiser is truly a do-everything kitchen workhorse. It’s an ideal pan for anyone who likes the idea of cooking in a cast-iron skillet but doesn’t want to bother with the maintenance and seasoning required to keep it in good shape. (Though hand-washing is recommended, Le Creuset’s enameled cast-iron is dishwasher safe.)
I have three 3.5-quart braisers (two Le Creuset and one Lodge), and while they're all in regular rotation, these oven-to-table vessels get the most use on Thanksgiving.
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A braiser is my go-to for holiday casseroles like my vegetarian sage stuffing, baked mac and cheese, and candied sweet potatoes. The wide, shallow design produces more crunchy texture on top and the cast iron retains heat much better than the vintage Pyrex dishes I used for years (that heat retention is so helpful with so much in and out of the oven on Thanksgiving). The braiser’s shape also lends itself to evenly-browned roast vegetables like brussels sprouts and cauliflower. On the stovetop, I use it to toast almonds for green beans and croutons for salad. Sometimes I even use it to warm my store-bought dinner rolls in the oven.
In fact, the only thing that doesn’t get cooked in a braiser on Thanksgiving is the turkey and that’s only because my husband smokes ours on the Big Green Egg every year. But should I ever need to cook the entire meal indoors, I’ll be upgrading to a 5.5-quart braiser or buying a smaller turkey.
Need more ideas for what to cook in your Le Creuset braiser on Thanksgiving? Find our best Thanksgiving recipes here.
