institutional Braising Pan

Similar to pot roasting, braising uses a combination of both moist and dry heat. In many instances, foods are first seared and then cooked slowly at a low temperature with liquid in a closed container.

In some cases the more complicated a recipe the better the taste.

Another plus is that cuts of meat you would otherwise avoid and which typically cost less because they are harder to work with, can in fact be made into delicious meals through the braising method in a proper braising pan.

Braising pans are such items, and they’re also many times overlooked in restaurants! Braising pans can change the way you operate a kitchen, and are worth a closer look when choosing your restaurant’s equipment.