Choosing the right braising pan depends on factors such as shape, material, and usage. Home kitchens benefit from small pans, while restaurants use large tilting pans. Cast iron and stainless steel with aluminum cores are good options, while non-stick pans are not suitable for glazed dishes. Braising pans can be used for frying, steaming, and baking.
Braising is a cooking method that involves slowly cooking meat or vegetables in liquid. There are several factors to consider when choosing the best pan, including its shape, the material it’s made from, and how it’s going to be used. Braising pans can be made of cast iron, anodized aluminum, or stainless steel with a non-stick coating. A home kitchen may benefit from a small braising pan that can fit in an oven, while a restaurant kitchen may benefit more from a tilt pan unit.
Home baking pans are typically round with a flat bottom and sturdy lid. Deeper braising pans with high sides hold larger cuts of meat and distribute heat evenly to cover more surface area of the meat as it cooks. Cast iron skillets are sturdy, but are often heavier than other types of skillets. Also, they need to be seasoned or pre-treated before you can cook with them.
The shape and size of the pan must be considered to find the best one for your particular needs. The skillet should be able to hold many different types of food, from whole chickens to pot roasts. If your pan has handles, you’ll probably want to make sure they’re securely attached to the pan, to prevent accidents, and that they’re oven-proof for those moments when a recipe calls for you to finish a dish in the oven.
Non-stick pans are not suitable for braised dishes that require the pan to be glazed for a sauce. Stainless steel pans with aluminum cores tend to be more expensive than other types of braising pans. The aluminum core promotes even heat distribution in the pan to cook food evenly. Cast iron Dutch ovens can also be used as braising pans.
Commercial or restaurant-style braising pans are large tilting pans that hold up to 152 gallons of water or stock. They consist of flat stainless steel grates with 7 inch to 9 inch (about 18 cm to 23 cm) walls and a hinged top and bottom. Hinges allow the tilting braising pot to rotate at an angle for easy pouring and cleaning. These types of braising pans often have a spout on the front wall panel. These pots can be gas or electric powered.
In addition to stews, restaurant-quality skillets are used for frying, steaming, and baking foods. When cooking or braising meat, the pan may tilt to drain the fat from the meat. Steaming can also be done by bringing 1 inch (about 2.5 cm) of water to a boil in the bottom of the braising pan, adding the food to be steamed, and closing the lid.
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