The Best Braising Pans for Delicious Meat, Soup, Sauce, and More

The Le Creuset Enameled Cast Iron Braiser is our top pick

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The Spruce Eats / Sabrina Jiang

Braising is great for transforming tough or cheap cuts of meat into tender, juicy meals. But really anything can be braised. It's an easy cooking process that combines wet and dry heat. First, food is seared, sautéed, or pan-fried over high heat. Then, it’s covered with liquid and gently simmered at lower temperatures. 

The Spruce Eats Top Picks

The Le Creuset Enameled Cast Iron Braiser is our winner because it holds and distributes heat evenly, giving the perfect every time, and will confidently last a lifetime of cooking all your favorites meals. Our budget pick, the Lodge Enameled Cast Iron Casserole Dish, is a wallet-friendly version of the Le Creuset braiser.

Some commonly braised dishes include the famous coq au vin, pot roast, chicken cacciatore, and beef Bourguignon. Whole fish and hearty vegetables, like leeks, cabbage, and root vegetables, can also be braised.

Here are the best braising pans to add to your kitchen.

Best Overall: Le Creuset Enameled Cast Iron Braiser

Le Creuset Enameled Cast Iron Braiser

Courtesy of Amazon

What We Like
  • Holds and distributes heat evenly

  • Will last a lifetime of cooking

  • Cheerful colors and timeless design

What We Don't Like
  • Pricey

  • Inner enamel can stain with improper maintenance

What do buyers say? 92% of 300+ Amazon reviewers rated this product 5 stars.

“This braiser has a great weight to it that holds heat evenly whether I am searing short ribs for a hearty stew in the winter, browning chicken skin for homemade chicken noodle soup, or making myself duck confit as a treat on my days off,” says Thierry Perez, director of food and beverage of Mainzer in California, who grew up in France. “It lends itself well to being able to reduce sauces and develop flavor consistently over a long period of time."

This 3.5-quart braiser is made to last years, browning and evenly braising meat 20 years later as good as it did the day it was purchased.  The enameled cast iron is known for its great heat distribution and is resistant to regular wear and chipping. Le Creuset has made the handles larger than vintage versions for easier gripping. The lid, with its oven-safe knob, fits snugly into its locks, keeping moisture and heat inside. It's absolutely worth the price tag, according to Pflake.

Material: Cast iron | Capacity: 2.25, 3.5, and 5 quarts | Lid Style: Cast iron, opaque | Handles: Double | Finish: Enamel | Color: 19 options available

Best Budget: Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid

Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid

Courtesy of Amazon

What We Like
  • Similar to Le Creuset

  • Holds and distributes heat evenly

  • Wide array of color choices

What We Don't Like
  • Complaints about finish chipping/failing, poor manufacture

On a budget or perhaps don’t cook as often as you may want to, but are looking to try out braising? “This is essentially the budget version of a Le Creuset,” says Plafke. 

Lodge Enamel Cast Iron Casserole Braiser is a quality piece of equipment that is definitely wallet-friendly. Like a Le Creuset, the Lodge braiser can withstand heat up to 500 degrees. It heats evenly,  has good heat retention, and its glass surface does not react to ingredients or need seasoning. This also works on induction stovetops. 

Material: Cast iron | Capacity: 3.6 quarts | Lid Style: Cast iron, opaque | Handles: Double | Finish: Enamel | Color: Blue, desert sage, gray, oyster, red

Best Cast Iron: Finex 5-Quart Cast Iron Dutch Oven

Finex 5-Quart Cast Iron Dutch Oven

 Courtesy of Crate and Barrel 

What We Like
  • Lighter weight than similar braisers

  • Cast iron is pre-seasoned and ready to use

  • Spring-design handles stay cooler

What We Don't Like
  • Requires proper cast iron maintenance and cleaning

This high-quality, pure cast iron braiser from Finex isn't as heavy as other cast iron brands, which makes it much easier to work with. 

A downside though is the cleaning and maintenance of a cast-iron pan—it’s a commitment. Luckily, this Dutch oven comes pre-seasoned for a nonstick surface that’s ready to use right out of the box. It also has a thick iron base and sides that distribute heat evenly for consistent cooking temperatures.

“Cast iron braisers actually retain heat better than stainless steel, so they're great for soups, stews, jambalayas, and even baking bread due to their even heat," says Sam Marvin of Echo & Rig in Las Vegas. "I like to use cast iron braisers on the stovetop for low and slow cooking, and typically stick to stainless steel in the oven.”

Material: Cast iron | Capacity: 5 quarts | Lid Style: Cast iron, opaque | Handles: Double, coiled | Finish: Pre-seasoned cast iron | Color: Black

What Our Experts Say

“Not only does it slowly breakdown the intramuscular fat, collagen, and sinew of tougher cuts of meat but a nice braise in a flavorful liquid will add richness to most any vegetable,” says Kimberly Plafke, production manager at The Meat Hook, a whole animal butcher shop and restaurant in Brooklyn, New York.

Best Electric: Instant Pot Nova Black Stainless Steel 6-Quart, 7-in-1 One-Touch Multi-Cooker

Instant Pot Duo Nova 3-Qt. 7-in-1, One-Touch Multi-Cooker

Courtesy of Macy's

What We Like
  • Ultimate multi-use, goes beyond braising

  • Interior pot is dishwasher safe

  • Speedy meal prep

What We Don't Like
  • Hogs counter space

Lead a busy lifestyle and don’t have time to wait for your meals to cook? Then an Instant Pot may be the best option for you. Though it is not technically a traditional braiser, you can give food a quick sear before adding any liquid and vegetables. Instant Pot’s massive popularity is partly due to its pressure cooking function which halves the amount of time it takes for most dishes. When used to braise, it yields tender and flavorful meat. 

The Duo Nova 6-quart model is not only a pressure cooker and braiser, it’s also a slow cooker, rice cooker, steamer, saute pan, food warmer, and yogurt maker. It has 14 different preset functions, making it easy for beginners to learn. There's also a variety of safety features like the easy-to-seal lid, a safety lock, and protection from overheating.

Material: Mixed | Capacity: 3, 6, 8, and 10 quarts | Lid Style: Pressure cooker (glass lid optional) | Handles: Double on appliance; no handles on cooking pot | Finish: Stainless steel cooking pot (appliance has plastic elements) | Color: Black/stainless

Best With Lid: Staub 3.5-Quart Braiser

Staub 3.5 Quart Braiser

Courtesy of Aamzon

What We Like
  • Glass lid for monitoring cooking progress

  • Nonstick cooking surface still allows browning

What We Don't Like
  • Some concerns about manufacturing quality, consistency

This pot from Staub is made specifically for braising and is nonstick, oven-safe, and easy to clean. It comes with a glass lid that lets you check on your food without letting heat and moisture escape. The domed lid construction also allows large pieces of meat and steam to circulate.

Staub makes this with a textured black matte enamel interior, which is great for good browning. The enameled cast iron offers superior heat retention and distribution.

“You can also purchase a custom lid knob for your pot, which is fun,” says Carla Contreras, founder of the online cooking school Cook+Chop and a former "Chopped!" competitor.

Material: Cast iron | Capacity: 3.5 quarts | Lid Style: Glass, transparent | Handles: Double | Finish: Enamel | Color: Cherry, dark blue, matte black, white

Best Stainless Steel: All Clad Stainless Steel French Braiser

all-clad-stainless-steel-3-ply-french-braiser-with-rach

Courtesy of Williams Sonoma

What We Like
  • Distributes heat well and evenly

  • Allows better sear than other surfaces

  • Safe in oven, on stovetop, induction

What We Don't Like
  • Limited availability

  • Lid needs to fit tightly to braise

This stainless steel braiser from beloved brand All-Clad is geared towards household cooks and restaurant chefs alike. Rather than enameled cast iron, it is made with 3-ply bonded stainless steel around an aluminum core for evenly heating your food.

“The benefit of stainless steel is that you can get a really great sear on the meat,” says Contreras. 

This French braiser can contain a large amount of food within its 6-quart capacity and domed cooking lid. It also comes with a rack and has a wide cooking surface and high sides, which makes for less splattering. Like other braisers, this one is oven and broiler safe up to 600 degrees, and induction stovetop compatible.

Material: Stainless steel | Capacity: 6 quarts | Lid Style: Stainless steel, opaque | Handles: Double | Finish: Stainless steel | Color: Stainless steel

Best Dutch Oven for Braising: Le Creuset 13.25 Quart Round Dutch Oven

4.8
Le Creuset 13.25 Quart Round Dutch Oven

Courtesy of Amazon

What We Like
  • Double duty as proper Dutch oven

  • Dishwasher safe

  • Use in oven or on any style cooktop

What We Don't Like
  • Huge capacity, but really heavy as result

Easy to clean and easy to cook in, this Le Creuset oval Dutch oven will look beautiful sitting on your stove.

“This is one of my cooking secrets—I will make double batches of what I’m cooking and freeze them so I only have to cook once,” says Contreras of her pot pick. “The beauty of the extra space of a Dutch oven is that you can cook more in it, meaning you can double recipes, cook large cuts of meat, make soups, stocks, grains, etc.” 

It can withstand temperatures of up to 500 degrees and has the impeccable heat distribution and retention that Le Creuset is famed for. Its tight-fitting braising lid helps your food retain moisture and come out super juicy and tender.

Material: Cast iron | Capacity: 12.54 quarts | Lid Style: Cast iron, opaque | Handles: Double | Finish: Enamel | Color: Cerise, flame, marine, Marseille

The Final Verdict

If you're looking for a high-quality braiser that'll last a lifetime—and beyond—we recommend Le Creuset's Enameled Cast Iron Braiser. It's a sturdy pan that distributes heat evenly no matter what you're cooking. If you're on a budget, Lodge's Enamel Cast Iron Casserole Pan is the next best thing—a quality piece of equipment that distributes heat evenly.

What to Look for in a Braising Pan

Dutch Oven vs. Braising Pan

You can use a Dutch oven to braise foods, but note that it is different from a braising pan (braiser). Braising pans are rounder and shallower than Dutch ovens, and hold around 3.5 quarts. They have sloped slides to make sure the liquid is kept in and a wide surface for browning. Unlike a Dutch oven, braising pans are not meant for stewing or deep-frying.

Dutch ovens are taller than braising pans with a thicker base but smaller circumference. The sides are usually a little thinner too. But Dutch ovens are much larger and can hold up to 7 quarts. In some cases, our chefs' favorite selects for braising pans are Dutch ovens.

Other Names for Braising

Braising is sometimes referred to as pot-roasting. The difference is what size the meat is: If it’s cut up, it’s braised; if it’s whole, it is pot-roasted. On the other hand, stewing means the food is totally immersed in liquid; it’s not necessarily seared or sautéed beforehand. Stewing is performed on the stovetop, and braising can be done on the stove or in the oven. Pressure-cooking and slow cooking are forms of braising, too. 

FAQs

What is braising?

Cooking large pieces of meat or vegetables slowly in liquid at a low temperature is the cooking technique known as braising. This process produces a tender, moist, and very flavorful dish.

Can braising be done on the stovetop or the oven?

You can braise either on the stovetop or in the oven. The process is the same: Simply add the water, stock, or desired liquid and bring to a boil, then cover and simmer for the time allotted in the recipe. 

What liquid is used in braising?

Water or stock, such as chicken, beef, or vegetable, are typical liquids used during braising. But some recipes use wine or beer, too.

Why Trust The Spruce Eats?

Marisel Salazar is a food, restaurant, and travel writer, and video host based in New York City. She spoke with industry professionals, chefs, and home cooks for this comprehensive review, in addition to performing a cross-section analysis of consumer and editorially rated braising pans.

Catherine Russell, who updated this article, spent much of her time in her grandmother's kitchen growing up, and that’s where she first experienced the complex and satisfying connections between food, family, and culture. On those many afternoons spent in a small kitchen warmed by the oven and redolent of spices, she learned to bake, roast, broil, and cook most anything from scratch, and often with only the recipes as grandma remembered them.

Updated by
Sharon Lockley
Sharon Lockley
Sharon Lockley has over 20 years of experience as an editor and writer and has been contributing to The Spruce Eats since 2019.
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Catherine Russell
Catherine Russell The Spruce Eats

Catherine is a freelance writer and editor specializing in food, culture, tourism, home and garden, business, and the arts. Her work has appeared in national and online publications, such as Bon Appetit, Saveur, Simply Recipes, and in film and video. She’s also proud to have been featured in the pages of smaller regional publications that maintain a commitment to local print journalism alongside their digital presences.

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