Any home chefs using this size braizer?


 
Brett-EDH

Brett-EDH

TVWBB Olympian
I’m looking for a large do-it-all type of pot that can hold large quantities of meats in sauce without damaging or breaking the meat during stirring.

Think of Sunday sauce with meats, barbacoa in birria, braised lamb shanks, seared chicken for stocks.

Any of the chefs here own a 15 qt like this one? Seeking feedback and input please.

Winware Stainless Steel 15 Quart Brasier with Cover https://www.amazon.com/dp/B001ASCU6S/?tag=tvwb-20

1647058785264.png
 
Make sure it fits on your cooktop/range.
I have a lodge CI that has the same diameter ( 15" ) and it barely fits on my Jenn-air cooktop without hitting the knobs or backsplash.
 
I agree with Larry’s opinion mostly, as long as your are mindful of heat management, you should be fine but you could get a hot spot and have a little bit of a scorching hiccup. That said, I’d use that all day long. I’ve taken to doing long braises in the oven which helps with that in my Revere Pro-Line pot. As long as you think, it won’t stink.
 
timothy said:
Make sure it fits on your cooktop/range.
I have a lodge CI that has the same diameter ( 15" ) and it barely fits on my Jenn-air cooktop without hitting the knobs or backsplash.
Click to expand...
Are you running a 30” or 36” cooktop? I have your down line brand, KitchenAid, 36”. My center burner has a lot of real estate. I will measure though. Solid advice. Thanks!
 
Timothy F. Lewis said:
I agree with Larry’s opinion mostly, as long as your are mindful of heat management, you should be fine but you could get a hot spot and have a little bit of a scorching hiccup. That said, I’d use that all day long. I’ve taken to doing long braises in the oven which helps with that in my Revere Pro-Line pot. As long as you think, it won’t stink.
Click to expand...
Cooktop would be the searing and then low and slow with liquids. I’m open to either, cooktop braise or oven for ease of use. For lamb shanks I’d likely do cooktop and then oven. I’ve just been space limited with current 12” pan as sides are only 3 1/2” high and that size limits me to 2-3 shanks in the pan. Need 5-6 shanks capacity for larger family/holiday meal cooks. I’m usually cooking those types of meals for 10-14 people and thinking this will get me there.
 
Same methodology for me, sear, reduce, relax with a comforting beverage while the shanks roll along. I have maybe six shanks down in the freezer…I might do them alongside the corned beef. No, that would be enough for 12 we will only be six for the feast of St. Patrick, another time for the shanks.
Brett, do you”girdle” your shanks when you braise them? Cut around the hoof end? I saw that somewhere and it leaves you with a lovely “meat pop” when they are done.the meat shrinks up to the large end and you have a nice handle to strip the meat off.
 
Timothy F. Lewis said:
Same methodology for me, sear, reduce, relax with a comforting beverage while the shanks roll along. I have maybe six shanks down in the freezer…I might do them alongside the corned beef. No, that would be enough for 12 we will only be six for the feast of St. Patrick, another time for the shanks.
Brett, do you”girdle” your shanks when you braise them? Cut around the hoof end? I saw that somewhere and it leaves you with a lovely “meat pop” when they are done.the meat shrinks up to the large end and you have a nice handle to strip the meat off.
Click to expand...
I have not girdled them. I usually do an overnight exposed dry brine and then oil up a pan, add sear and then sauté aromatics and then add vino and stock and let them simmer off and reduce. I have broiled them too in the past, with them rubbed in SPG, and then baked exposed with no liquids. I like how they render down in their own fat and juices. When done, I’ll remove the shanks and make a pan gravy with the fond. That’s usually a great flavored simple sauce.
 
Brett-EDH said:
I have not girdled them. I usually do an overnight exposed dry brine and then oil up a pan, add sear and then sauté aromatics and then add vino and stock and let them simmer off and reduce. I have broiled them too in the past, with them rubbed in SPG, and then baked exposed with no liquids. I like how they render down in their own fat and juices. When done, I’ll remove the shanks and make a pan gravy with the fond. That’s usually a great flavored simple sauce.
Click to expand...
Try it some time, I was amazed at the result!
 
You must log in or register to reply here.

 

Back
Top