Dutch Oven vs Braiser: Do I Really Need Both?

It is not an easy decision to know whether you need to purchase one type of cooking pot over another unless you understand the differences between two similar cooking pots.

The two pots we are talking about today are so similar they are effectively cousins in the world of enameled cast-iron cooking. They are of course the Dutch oven and the Braiser. So which cooking pot is the best Dutch oven vs braiser?

Dutch ovens and braisers are both made from enamel-coated cast iron. The Dutch oven has high sides for casseroles, soups, and stews but can also fry, roast and bake. The braiser has a wider base with lower sides and is used for shallow frying, roasting, and other dishes that do not require a large amount of liquid.

Whether you need both a Dutch oven and a braiser depends upon what functionality you require from the pots. Combine this with storage capability in your kitchen and your budget you can then make an informed decision as to whether you need both cooking pots.

I guarantee making the decision as to whether you need both cooking pots in your kitchen will become easier when you understand the differences and functionality of both the Dutch oven and the Braiser.

Let’s go…

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What Is the Difference Between a Dutch Oven and a Braiser

Both Dutch ovens and braisers are versatile pieces of cookware, but the deeper Dutch oven is often better for larger meals, soups, and stews, while the wider, shallower braiser excels at recipes involving searing or frying, followed by slow cooking.

Dutch Oven vs Braiser Comparison Table

Here’s how a Dutch oven and a braiser compare:

	Dutch Ovens	Braisers
Cooking Method	More versatile, good for both wet and dry cooking methods	Excels in methods that require initial searing followed by slow cooking
Uses	The Dutch oven can carry out various types of cooking styles including sauteing, shallow and deep-fry, stewing, roasting, baking, and more…	A braiser carries out almost all the cooking styles of a Dutch oven apart from stewing and deep-frying. The shallow sides limit the amount of liquid you can use.
Heat Sources	Can be used on the stovetop, in the oven, or over a campfire	Best for stovetop and oven cooking
Heat Distribution	Excellent, ideal for slow cooking	Excellent, great for searing and slow cooking
Performance	Dutch oven stews tough cuts of meat that are then fully immersed in the liquid and generally slow-cooked. This achieves that fall-off-the-bone tenderness – we all love…	The braisers’ wide design allows for limited liquid in the pan. Generally, the liquid covers the bottom of the pan the ingredients then braise in the liquid and high heat.
Sizes	Dutch oven sizes 1 qt up to 17 qt	Braiser sizes limited to 2qt to 6qt
Materials	Dutch ovens are made from seasoned cast iron or enamel-coated cast iron.	Braisers are made from enamel-coated cast iron.
Shapes	Dutch oven shapes – round and oval. High sides are straight or curved.	Braiser shape – round with low sides that curve at the bottom of the pot.
Bases	Dutch oven bases are flat or have legs for campfire use.	Braisers’ bases are flat.
Handles	Dutch ovens have a handle on each side of the oven or wire bail handle on camp Dutch ovens.	Braisers have a handle on each side of the pot.
Lids	Smaller, ideal for smaller cuts of meat, searing, and frying	Braiser lids are just as heavy. Heat and moisture will also be held inside the pot to braise or roast in less liquid.
Volume	Larger, ideal for larger cuts of meat, stews, bread baking	Smaller, ideal for smaller cuts of meat, searing and frying

What Is a Dutch Oven?

Dutch ovens when working at their absolute best are the ultimate cooking pot for slow cooking and preparing stews or casseroles.

They are high-sided cooking ovens cast from thick cast iron with a thick base, sides a little thinner, and a very heavy tight-fitting lid.

Heat sources for a Dutch oven include a stovetop, gas, electric, induction, ceramic, and conventional oven.

Although seasoned cast iron is non-stick anything less than a very good quality brand of enamel-coated cast iron cannot be truly non-stick.

Good quality brands such as Le Creuset, Staub, and some less expensive brands will give you a non-stick and nonporous surface which will allow your dishes to develop a fond.

How Does a Dutch Oven Work?

To achieve this type of cooking (with tougher cuts of meat) the idea is to have the food fully submerged in the liquid.

Then with low heat over a period of time, the meat tenderizes with the help of a heavy self-basting lid which stops any steam from escaping and the condensation drips back into the dish being prepared. Forming beautiful nourishing, tender hearty meals.

Due to the high level of condensation formulated within the Dutch oven, combined with the excellent heat retention properties of cast iron you can achieve this over any heat source. Meaning the majority of the cooking process does not have to be finished in a conventional oven.

Dutch oven uses  –  stews, casseroles, roasts, baking, soups, chili, beans, frying, sauteing, and more…

Dutch Oven – Cooking Technique

Budget Slow-Cooked Cassoulet (Casserole)

This is a true budget cassoulet that turns out creamy and decadent every time.

Ingredients

• Bacon Chopped
• Sausage of choice
• Pork shoulder
• Caramelized Onion
• Carrots
• 2 Bay leaves
• Salt and Pepper
• Water
• Parsley

Instructions

Prepare all ingredients before you start cooking.

Heat your pan on the stovetop add chopped bacon – and add water. Water will evaporate and your bacon will be browned/fried.

Remove bacon and set aside.

Add pork shoulder pieces then sear/brown all sides – remove and set aside.

Time to brown the sausage remove and set aside.

Time to layer the cassoulet.

Pork, sausage, bacon, and soaked beans add water onion, carrot, and bay leaves.

Simmer on top of the stove for 30 minutes

Then, move the Dutch oven to your conventional oven pre-heated to 300° for 1 to 2 hours.

Serve with chopped parsley and enjoy!

What Is a Braiser?

A brasier is fondly known as “the everyday pot” in many European countries. Called this because a pot like this is used every day in kitchens the world over.

The braiser I refer to today is of course made from enamel cast iron. Further, the two pots I refer to today are of similar volume – 3.75 quarts.

It has a look similar to a Dutch oven in that it has molded handles at the side of the pot like a Dutch oven. You will notice the handles in the image above are very generous in size making it easier than some similar pots with handles to move around safely.

Also sports a tight-fitting heavy lid like the Dutch oven.

What Is a Braising Pan Used For?

The wide opening of a braiser makes it perfect for sauteing and searing ingredients required before the actual cooking process begins.

Cooking tough pieces of meat is ultimately what a brasier is used for. Much like a Dutch oven, this cooker uses low temperatures for longer to soften the meat.

The braiser cooks a little like slow cooking but the meat ingredients are not covered fully. The liquid, in fact, should only cover the meat halfway.

The liquid slowly bubbles away and steams the meat. The steam is used to break down the food.

The types of dishes that you would prepare in a braiser are coq au bin, risotto, paella, beef bourguignon, bean dishes, lamb shanks, stir fry, Osso Bucco, and shallow frying…

In-depth details in my article What Is a Braiser find out what it’s used for and how to choose the right one.

Braiser – Cooking Technique

Braised Short Ribs

Ingredients

• Beef Short Ribs
• Chopped carrots
• Caramelized Onions
• Olive Oil
• Flour and salt
• Whole canned tomatoes (large can)
• Red Wine
• 1-2 Bay leaves
• Gremolata – (parsley, lemon vest, garlic)

Instructions

Prepare all ingredients before you start cooking.

Coat short ribs in salted flour

Heat your pan on the stovetop. Add a generous amount of oil. Place your beef short ribs in to be sealed until brown.

Remove ribs and set them aside.

Dispose of fat and clean off any residue from inside the pot.

Place the pot over heat and add onions, carrots, short ribs, red wine, and liquid from tomatoes.

Puree whole tomatoes then add to the braiser as well as your bay leaves, and season with salt and pepper.

Cover and heat up the pan to a simmer.

Then move the Dutch oven to your conventional oven pre-heated to 300° for about 2 hours.

Serve with your favorite accompaniments.

Top with Gremolata enjoy!

What Is Enamel Cast-Iron?

Unlike seasoned cast iron which provides a natural non-stick cooking surface that improves with use, enamel cast iron is only non-stick to a certain extent. Plenty of oil, liquid, and low cooking temperatures provide the best non-stick surface with enamel cast iron.

It also helps to prevent your food from sticking to your enamel cast iron.

Good quality brands such as Le Creuset, Staub, and some less expensive brands will give you a non-stick and nonporous surface which will allow your dishes to develop a fond.

Cleaning Enamel Cast Iron

Whenever I come across the subject of enamel cast iron two things are always mentioned.

Enamel cast iron is non-stick and easy to clean.

Let’s address non-stick first. The quality of the enamel matters and I would challenge anyone out there to add any ingredients to a hot pan without adding some sort of liquid.

Oil or water will stop the food from sticking to the enamel.

Utensils will scratch and wear down the enamel of any quality – so stick to wood if possible or silicon.

As far as cleaning enamel cast iron… The interior of most enamel cast iron pans will be a light color so you can expect discoloration.

Manufacturers advise that enamel-coated cast iron can co into a dishwasher – BUT… I always wash mine by hand – soapy water and a soft scourer will do the trick.

There are some different strategies if a heavier clean is required – see this article.

Do I Really Need Both a Dutch Oven and Braiser?

I would say yes you do if you regularly carry out the various types of cooking that both cooking pots offer.

You will note that even though both pots are very similar in material and design it is in the preparation of similar types of dishes that they differ.

• One cooks in half the liquid and is finished off by steam under the heavy cast-iron lid.
• While the other fully covers the ingredients and slowly cooks it in its own juices.

Ultimately it comes down to what meals you like to prepare regularly. Braised meals or hearty liquid stews and casseroles?

Choices are:-

• If you do not want both in your kitchen – what you need is the one you will use the most
• Still cannot choose – my advice is that if you only want one of these pots the choice has to be the Dutch oven as it can adapt to the recipes that require braising
• Unfortunately, a braiser cannot carry out the functions of a Dutch oven

FAQs

Is a Braiser the same as a Dutch oven?

No, a braiser is not the same as a Dutch oven. They can be made from the same materials but a Dutch oven has high sides to hold more liquid for stewing.

Whereas a brasier has lower sides and the dish being prepared is not meant to be submerged wholly into the liquid for cooking.

Can I use a Dutch oven instead of a Braiser?

Absolutely, as long as you take into consideration the smaller circumference of the base of the oven as opposed to the wider base of a braiser. You could reduce the size of the meal or cook it in two Dutch ovens or cocotte if you have them.

If you want to shallow fry in the Dutch oven just do it in a couple of batches.

What can I use instead of a Brasier?

Dutch ovens, skillets, or deep skillets and be used to sear or brown the ingredients. Then put all ingredients in an oven-safe cooking pot with a lid and finish the meal in a conventional oven.

You can use a casserole dish, ceramic dish, or glass casserole.

This article gives you some awesome suggestions as to what you can use instead of a brasier.

Final Thoughts – Dutch Oven Vs Braiser | Do I Really Need Both?

Should I buy a braiser or a Dutch oven?

Two very different cooking pots that can prepare almost all the same dishes. The only real difference is that one can hold more liquid than the other. Thereby restricting the choice of recipes a little.

But any good cook will know it is all about adaptation if you really want a particular recipe but only have one vessel to prepare it in – you will find a way to adapt the said recipe to that cooking pan.

That being said, if you have space and money and will use both pots, then go ahead and treat yourself.

One-Pot Cooking Rocks!

Braising Pan vs Dutch Oven