Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Jun 19, 2011 06:27 PM

Le Creuset Braiser uses?

I couldn't pass up the deal I found at Marshall's today. It's a Le Creuset Braiser, I think it's the 3.5 quart one (has a 30 stamped onto the lid), and I believe the color is Cobalt Blue, was on clearance for $69! Had a few small scratches on the lid but for the price I can live with that. I already have a 7 1/4 quart round dutch oven that I use for soups and such. What do you like to use the braiser for? I bought it figuring I'd find a use for it, please help!

  1. Click to Upload a photo (10 MB limit)
  1. Chicken thighs and rice. Cook boneless skinless thighs until almost done. Remove from pan. Check fat level and add or subtract if necessary. Sweat onions or shallots in fat. Add long grain rice to pan and toast. Add stock and herbs if desired - I like thyme or ground coriander seeds. Stir to mix. Add back chicken thighs. Cover and cook on low until rice is done and thighs are cooked through.

    1. I don't do a whole lot of braising in it, but the bottom part of the 2.5 qt (26cm) is perfect for roasting enough veg and fish for one. I also use it for scrambled eggs. Yes, they stick, but it's so easy to clean LC, who cares?

      1 Reply
      1. re: Jay F

        I've given up on using this for eggs. Non-stick is just too much easier all the way around.

        I'm going to make a small batch of Chicken with Garlic and Vinegar from "The Nouvelle Cuisine of Jean and Pierre Troisgros" c.1976 in it this weekend. Small batches of things are what I bought this size for.

      2. I have both the 3.5 and the 5 quart ones. I use them for curries, pilafs and pretty much anything that you'd use a sauté pan for.

          1. It's my most used enameled cast iron, I use it for a number of chicken dishes and fish dishes where the food is browned and then a sauce (liquid) is added and some vegies., also some of these are finished in the oven and the braiser works out great for that. Really, anything that requires browning and not a lot of liquid.