One could almost say that it’s a commercial for LC, that we, ourselves, clicked on. 🤔🤨

stuab is better lol

@@MasterofPlay7 Debatable. They're so close.

@@Chironex_Fleckeri nope actually le creuset had been found to contain lead in their coating

@@MasterofPlay7 Source: trust me, bro. I read it somewhere

@@Chironex_Fleckeri did you get the link? I think le creuset deleted my link

Brush Saint E - Exactly..... 🙄

"Fresh" in this context means "not cooked." Compare a can of stewed tomatoes and a can of tomato sauce with a can of whole tomatoes, for example. Quite different.

@@seikibrian8641 Actually ALL caned foods are pressure cooked. The canning factory fills the cans with food and then seals the cans. The sealed cans are then put into a steam chamber where the food is pressure cooked causing the cans to swell. The cans that do not swell have leaks and are rejected. david

@@postholedigger8726 The amount of time for canned tomatoes is less than the amount of time to be considered "cooked."

Totally bogus. The pre cooking the mirepoix and letting it sit in a bowl on the side was bogus too.

@@StephenWorth "The pre cooking the mirepoix and letting it sit in a bowl on the side was bogus too." LOL! If you don't precook the onions and carrots you don't get the right flavor and texture. Cooking them only in the liquid during braising is a sign of an amateur cook. (And it's not mirepoix, because there's no celery.)

Tim37NY !!! 3.5

I have the 3.5, looks like mine

Looks like the 5qt to me. I have the 3.5 qt and the handles are smaller. Can’t go wrong with either and also depends on how many your cooking for.

Me, too! The MSRP on the 3.5-quart version is $310, but I got mine at a Le Creuset outlet store that was having a 35%-off sale on the cherry-red (Cerise) ones. $197 after taxes; couldn't pass it up. I hope you enjoy yours, and -- as Jacques Pépin would say -- happy cooking!

@@seikibrian8641 - Jacques Pepin, a real chef.

@@theresa94010 "Jacques Pepin, a real chef." Yep. When I took my first professional culinary training many years ago, Jacques Pépin's "La Technique" (1976) was our textbook. This was before he was as well known as he later became, but even back then our instructors referred to him as "the chef's chef."

+tonehawke It's understandable that he would wipe it out, given that he braised the meat in a tomato-based sauce that would not have been helped by the residue from the searing, but it's odd that he would make a point of saying that he was going to develop a fond at 1:43, only to wipe it out at 3:05. (Not as odd as him saying that he's making a "puree of fresh tomatoes" in a can at 3:31, but still.)

ploeg ctfu um he lost me

i didnt see any fond

Wasn't it just oil?

I'm sure this is a 3.5 qt. Only on sale one more week according the the website. :)

It looks like the 5 quart size to me. Ruhlman is a big guy, so I'm comparing him to the size of this pan. Besides, he placed all of those short ribs into the pan and had plenty of room to spare. I don't think you could do that with the 3.5 quart braiser.

Le Creuset makes three sizes. 2 1/4 qt, 3 1/2 qt. and 5 qt. That one he's using looks like the 5 qt.

He didn't say, but since he said 300°F (about 150°C), I'd guess three to four hours for those cubes.

Agreed.

You can safely cook acidic ingredients (tomatoes, vinegar, wine, etc.) in an enameled cast iron pot as it's non-reactive.

Agree with the above reply. It's non enamelled cast iron you can't really use acidic ingredients :)

I recently bought one and was surprised how easy it is to clean. I didn't even have to soak it, after a 3 hour roast.

Simple, hot water and soap with a sponge. No harsh scrubbing. Ez

I couldn't believe how easy mine was to clean after having red wine and tomato paste in it and a 5 hour cook time. The sides were all crusted up black and gross. It was the easiest dish to clean and not a single stain left behind. My braiser wasn't cheap, but it looks nice left out on my dining table and meals come out perfect in it.

"Nonstick" is relative. It might be better to call enameled cast iron "stick resistant." My dutch oven develops a great fond, but it wipes out much more easily than my stainless steel pans. (But I agree about the so-called "fresh" tomatoes from a can. That's an oxymoron if there ever was one.)

SeikiBrian Fresh tomatoes are available locally around me from mid summer to early fall. The plastic tomatoes available in the store year round don’t count. In this case canned plums are a better choice.

@@TheItsmegp46 Yes, canned tomatoes are often a good choice; but they shouldn't be called "fresh tomatoes."

I like you, you are fussy and observant!

original recipe from le creuset says 3-4 hours @ 350F (not the 300 he quoted)

I like going lower and slower than most recipes call for; I'd go 300°F / 150°C and start checking for doneness at four hours. 300° is hot enough for the Maillard reaction to occur, but low enough to reduce the risk of pyrolytic breakdown...better known as burning...if my timing is off.

Till its done

I wi ssd h they’d add the time in the KZfaq description.

@@danceratsoul I realize this is a long shot, but do you have the original recipe that was posted? I lost mine and it’s killing me!

30CM 12INCHES

Yes. As of today (Updated on Sept. 22, 2018) it's available in 19 colors, including six blues. See: www.lecreuset.com/braiser

@@seikibrian8641 which of these colors is this blue?

Raechel Sykes "which of these colors is this blue?" I can't tell for sure without actually being there, but on my screen it looks like either "Marine" or "Matte Mineral Blue." Those two are similar in tone, but "Marine" is glossier than "Matte Mineral Blue." I'm pretty sure it's not "Marseille" (A very saturated blue.), "Caribbean" (A light blue.), or "Matte Sugar Blue" (An even lighter blue.). It's definitely not "Indigo," which is a super-saturated blue. With so many colors available, the best thing to do is visit a store to look at them in person, even if you later buy online...although I encourage supporting our brick-and-mortar storekeepers.

@@RaechelSykes Marselle

It’s Chambray blue

The enamel coating makes them easy to clean with just dish-soap and a sponge. For more stubborn stains a non-metallic scrubbing sponge like Scotch-Brite works well. You could also try hot water with a little baking soda to act as a mild abrasive. Le Creuset sells a mild abrasive liquid but it's expensive. The liquid soft cleanser made by Bar Keepers Friend works perfectly. I have a Le Creuset dutch oven and a braising pan. Despite using them often the interior of both pans look as good as the day I bought them.

@@paullemay5362 I have tried each of the methods you mention including the Le Creuset cleaner all leave me with stains. All the same I am most grateful for your input. I will head back to the drawing board. If it works for you, well it should work for me too.

@@faeryfox6253 Sorry to hear your pan(s) are still stained. The only other thing I might suggest is perhaps trying the powdered version of Bar Keepers Friend. It's still a mild abrasive but a bit more aggressive than the liquid. It might work.

@@paullemay5362 I shall, I am nothing if not tenacious!

3.5 Quarts, 11.75-inches diameter.

Beef stock , that's what I would you , but wine does cook off , but if you don't want to it's fine or use a non alcohol wine . Hope this helps

thanks for the tips will try

No problem .

I use wine and beef stock.

Depending on the type of flavors you are going for, try using pomegranate juice for a red replacement. Works rather well. Sometimes a good raspberry tea works well. A very good tea you've brewed up but without any of the sweeteners or other substances one might add. Obviously, stay way from the pre-mades. As others have suggested, play with various stocks, spices and herbs. See what you have in your kitchen and try it on an off-night to taste how it might (or not) work for you. Just be careful with all the pre-made juices as all that sugar and other garbage they add doesn't always work out as well as you'd hoped. Half water and half (balance can be varied depending on tastes) orange juice is nice, especially with almonds and even a little milk or cream, especially with chicken. Just leave most of the spices out and stick with herbs or the sweeter spices like coriander and fennel seeds.

It's Michael-fucking-Ruhlman. French Laundry cookbook. I think he knows what he's doing. Yes, he used a blender in a can. Brilliant time-saver. I'll be using that technique.

Tom Keenan umm ok. Stay pressed.

+ jnnlis "Did this guy really use an immersion blender in a can?" Yep. It's a great way to do it; no need to dirty another container.

Yes hahhh

Your heat may have been too high...that's a common mistake with braising meat. If the oven temp is too high the liquid in the braiser will boil instead of simmer and your meat will be tough. Cook on low steady temp for 1-3 hours...no more than 325F will make a nice tender dish.

this is very interesting thanks, but after like 2 hours they meat didn't seem to cook so I just turned the heat up. It was like rubber

+ maak "after like 2 hours they meat didn't seem to cook so I just turned the heat up" That was your mistake. It's gotta be low and slow. It won't be cooked after 2 hours, but it will be after 4 hours. Have you tried it again since your comment was posted, and did you have better luck?

Carolyn Courtney it’s the Le Creuset channel lol

A Dutch oven has higher walls which will tend to hold in more of the moisture. The braiser's shorter walls will tend to allow for more of a crispier meat or other food items. Whether or not you use the lid can also affect moisture and heating levels. From there, it's down to what you are going for and your cooking skills. Both are great items which can often be interchanged if need be but depends on what you're going for as well as what you have on hand. I always say, "Experiment" and see what works for you.

I have both a Le Creuset Dutch Oven and the Braiser. You can braise in both. Brazing is a technique not a particular pot.

Its a technique

The oil seemed to be a seed oil looking to the color, perhaps sunflower

Love the LC pans but the cook? Not so much.

Angela G How do you butcher an animal to get rid of the blood?

Hi! We can definitely give you some tips to help with this. First, try lowering the heat, heating the pan slowly, and allowing it to heat up a little longer - you'll typically only need medium or medium/low heat when cooking with cast iron. Make sure you're using enough oil/ butter to cover the pan, and heat until the oil is shimmering before adding food. It also helps to pat meats and vegetables dry before placing them in the pan, and take food out of the refrigerator 5 minutes before cooking so it can come up closer to room temperature. Finally, be patient! Allow the food to develop a good sear and release naturally before flipping it. You should be able to see the edges start to slightly lift off the pan on their own before you try to move it. Please visit our website for more info: www.lecreuset.com/blog/how-to-cook-with-enameled-cast-iron.html and www.lecreuset.com/blog/cooking-class-indoor-grilling.html. Thanks!

​@@RoyBolinggoingyes, heating the pan has been the hardest part of the learning curve for me. I'm used to non stick, which heats up so much faster. 😂