All-Clad 4400 Stainless Steel Tri-Ply Bonded Dishwasher Safe Braiser Pan with Domed Lid / Cookware, Silver
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- Premium tri-ply construction delivers even heat distribution
- 18/10 stainless steel cooking surface will not react with food
- Engraved capacity marking on the bottom of the pan
- Lifetime Warranty
- Dishwasher Safe; Handcrafted in USA
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|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||—||Amazon.com||QualityGoodsNC||Chef's Arsenal/Market Warehouse||Amazon.com||Amazon.com|
|Color||Stainless Steel||Silver||Gradated Cobalt||Dark Blue||Palm||Marseille|
|Finish Types||silver||Stainless Steel||Enamel||—||Enamel||Enamel|
|Item Dimensions||16.75 x 13.13 x 2.38 in||15.6 x 3 x 12.4 in||15.38 x 12.19 x 4.75 in||14.5 x 11.5 x 4.5 in||14.5 x 12.3 x 5.3 in||9.6 x 7.8 x 3.4 in|
|Material Type||Stainless Steel||Stainless Steel||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Size||4-Quart||—||4-Quart||2.75 Quart||3.75 Quart||N/A|
Named for the classic cooking technique, the braiser is designed for searing, then slow roasting in sauces or gravy. With its wide, flat cooking surface, meat or vegetables can be easily browned or seared at higher temperatures. Round sides accommodate liquids easily without splattering. Lock in moisture with the included domed lid to ensure tender, flavorful results.
Top customer reviews
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This pan is beautiful to look at - so pretty that you can use it for a serving dish. Be sure to put it on a trivet or something though.
It isn't nonstick, it's stainless steel, but if you are careful how you cook then your food won't stick. If you do end up with stuck food on the pan, google "deglazing" and you'll find a French cooking technique for making delicious sauce - which also gets stuck food off the pan gently. The pan is safe, but like any other stainless steel pan, the dishwasher will not remove stuck on food.
This pan is durable enough for my gas stove and flat enough to satisfy an flat top induction stove. The wide side handles are easy to grab and hold on to and stay relatively cool. I still use mitts - I don't care what the product documentation says - the handles are metal and the mitts are cheap and easy to wear.
All clad promises: "The 18/10 stainless-steel interior will not react with food". I find this to be true. Test your pans by boiling water in them with just the tiniest pinch of baking soda. Let the water cool. If you only taste the baking soda then your pan is not flavoring your food either.
This pan is versatile enough to be used as a saute pan (it's a little over 2" deep) and I've also used it as a dutch oven. I have a small kitchen, so all my pans and things have to be versatile. This is a fairly heavy pan and it cooks food evenly.
The domed lid is lovely and works well in the oven, but this set cost so much that I wish it had come with a glass lid too. Sometimes a clear lid on the stove top is handy. Guess I'll have to visit my cookware store for that.