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Le Creuset Braiser uses?

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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!

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  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.

            1. It makes a fantastic fryer. I second the saute pan comment above, too. If you don't have a good cast iron pan, the large flat bottom and lower sides makes it good for making steaks.

              Rub a ribeye steak with a tiny bit of canola oil, kosher salt, and black pepper. Put the pan in a cold oven and set it to 500 degrees. When the oven is up to temp, drop it to 450, take the pan out and put it over high heat. Add the steak, cook 4 minutes, flip, then 4 more. Put the whole pan in the oven and cook through until you reach your desired doneness. I like to deglaze the pan with some brandy, a splash of beef stock (sometimes some cream), and sauteed mushrooms. Ah-mah-zing and the best crust you'll ever get on a steak.

              1. I've used it twice so far, once to make Lamb Rogan Josh and it was great for that. Couldn't have made this in my cast iron since it had tomatoes in it. I also used it to cook up an onion/potato/garlic concoction. I determined I could have just as easily used the cast iron for that task, but the clean up of the Le Creuset is so much easier! A soak in some hot soapy water and everything washes right off like it were a non stick pan. I also have 10 and 12" Lodge cast iron skillets, so was worried buying this would be one pan too much but I'm happy I bought it.