Do You Need a Dutch Oven AND a Braiser? Experts Recommend the Best Pan for Your Cooking

You make everything from quick grilled cheese sandwiches and luscious fruit tarts to delicious fish dinners, and your kitchen is well stocked with pots and pans, each with their designated job. Except perhaps for the braiser and Dutch oven. The two pans have much in common, and it's not always clear when to use which or if you even need both in your kitchen. The two pans are versatile but not always interchangeable. We turned to culinary experts to find out when you should use a braiser versus a Dutch oven—and if you plan on only having one, which to invest in.  

The Difference Between a Dutch Oven and Braiser

A Dutch oven is a heavy-bottomed pan with a tight-fitting lid that helps retain heat and moisture; it is an essential tool that goes from the stovetop to the oven.

You might not be as familiar with a braiser. It's less well-known but also a versatile piece of cookware that many chefs swear by. A braiser is an oven-safe wide-based pan with sloped/curved sides and a lid, says Albert Nguyen, a chef at the Institute of Culinary Education. It's often used for braising, a wet/dry cooking method that uses the stovetop or the oven. Braisers are often made of a thicker, heavier metal to make for even cooking temperatures and sustained heat after being removed from the oven, says Nguyen.

The major difference between a braiser and a Dutch oven is the height of the sides of the pan. A braiser is lower than that of a Dutch oven. Also, its lid is more domed than that of a Dutch oven. This profile allows steam to circulate and moisture to return. 

When to Use a Dutch Oven

"Dutch ovens are ideal for low and slow cooking; you can also sear and braise in a cast iron Dutch oven, and the high walls and depth allow you to do a lot of other things in it as well," says Will Copenhaver, vice president of marketing at cookware company Smithey's.

While most of us know we can use a Dutch oven for making stocks, soups, stews, and chili, that's not all this workhorse can do. We use it for baking bread, and it's a go-to pan for all kinds of one-pot recipes because it can handle both low-heat sweating and high-heat browning, says Copenhaver,

When to Use a Braiser

The braiser is an everyday pan that you can use for braising but also for searing and pan frying. Reach for a braiser when you want to create rich, thick sauces or cook a dish with less liquid. It's also the right pan if you cook a lot of bone-in pieces of meat like short ribs or chicken thighs.

"With lower sides and a larger surface area, braisers are excellent for searing meats and then allowing them to finish at a low and slow heat in a small to moderate amount of liquid," says Copenhaver. "Braisers also make good roasting pans, allowing a cook space to spread out vegetables or protein over the larger surface area."

"I would use a braiser for cooking cuts of meats or vegetables that do not require a long cooking time," says Nguyen. Its wider and shallower shape makes for speedier cooking in the oven compared to using a Dutch oven, he says. He recommends the pan for braising chicken legs or thighs or smaller cuts and roasts. 

Which Pan Do You Need?

Both the Dutch oven and the braiser are worthwhile investments you'll use daily for years to come. If you have the budget and space, we suggest you stock them both in your kitchen.

If you have to pick one pan, Nguyen and Copenhaver both recommend the Dutch oven. It is larger and taller, so you'll be able to cook bigger pieces of meat like pork shoulder or butt, a whole beef roast, and it's better suited to stews and soups which require more liquid. "It's the more versatile of the two and the first piece I'd choose for a kitchen," says Copenhaver.