Description
A braiser is a skillet that changed its mind. Eleven inches across, only 3.1 in deep, with a domed lid that returns condensation to the centre. The wide floor means eight chicken thighs sit in one layer and actually colour instead of stewing in their own liquid.
Then the lid goes on, the oven does the slow part, and you finish uncovered to tighten the sauce. One vessel, three stages, no transfers.
It is the piece the workshop kitchen uses most after the No. 10 skillet, and the one people are most surprised they needed.
Four habits and it will outlive you
- Wash hot, dry hotter. Hot water, a stiff brush, no soaking. Put it back on the burner for ninety seconds until the last of the water steams off.
- One fingertip of oil. While it is still warm, wipe a thin film of neutral oil across the cooking face with a paper towel, then buff it until it looks dry.
- Cook fat early. The first ten cooks should be bacon, potatoes, cornbread — anything that lays another layer down.
- Rust is not the end. Steel wool, hot water, dry, three coats of flax at 500 °F. It comes back every time.
Send any of our pieces back to the workshop and we will strip and re-season it free, forever. Details on the care page.
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