Braising Pan: What Makes It Unique and How to Use It
What Makes a Braising Pan Unique?
Advantages of a Braising Pan Over Conventional Pans
- Even Heat Retention: The thickness of braising pans ensures even distribution and longer retention of heat.
- Versatility: Braising pans are suitable for braising, searing, frying, making stews, or preparing sauces.
- Fat-Free Cooking: The STONELINE non-stick coating allows cooking without fat and oil, providing an ideal basis for a healthy diet.
- Easy Cleaning: Thanks to the scratch-resistant coating, the pans are easy to clean after cooking.
How to Properly Use a Braising Pan
- Preparation: Gradually heat the pan on medium heat.
- Searing: Sear meat or vegetables to create browning and develop flavors.
- Braising: After searing, add liquid (e.g., broth, wine, or water) so that the ingredients are partially or fully covered. Place the lid on the pan and reduce the heat.
- Be Patient: Let the dish cook slowly on low heat. Depending on the recipe, this can take several hours.
- Serving: After braising, you can serve the dish directly in the pan.
Tips and Tricks
- Don't Overheat: Overheating can lead to dry cooking. Keep the temperature moderate and always monitor the cooking process.
- Use Wooden or Plastic Utensils: Metal utensils can scratch the coating. Instead, use wooden or plastic utensils.
- Slow Cooking: Patience pays off. Let your braised dishes cook slowly to achieve full flavor and perfect consistency.
- Energy-Efficient Cooking: For dishes that simmer for a long time and where you don't want the liquid to evaporate quickly, keep a lid on the pan. This retains the heat, maintains a constant level, and gently cooks the food.
- Storage and Care: Braising pans should be well maintained and properly stored. Avoid stacking them to prevent scratches. Use pan protectors or hang them up.