Suitable braising pots have a relatively large searing surface (approx. 9.4 or 11 in) and a lower sidewall than standard cooking pots. In contrast to cooking pots, less condensation forms and drips onto the surface, positively affecting browning, flavor development, and overall taste. Unlike pans, braisers also offer enough volume to add liquid after searing.
Searing creates intense roasted flavors that transfer into the liquid. During braising, the food retains its natural taste. Adding fat and flavorful liquids enhances the ingredients' taste.
For braising, Fissler recommends braisers or casserole pots with low sides, ample searing surface, and a tightly fitting lid. Outstanding results are achieved with an efficient, calibrated base such as the CookStar® base in the Original-Profi Collection® or the Superthermic® base in the Fissler Pure Collection.
CookStar® Base
The exclusive Fissler CookStar® base is suitable for all stovetops and optimized for induction. It is extra thick and solid, ensuring optimal heat distribution.
Cookware that is too flat or too small, such as frying pans or sauté pans, as well as pots that are too tall, are less suitable for braising.
Fissler Superthermic® Base
The Superthermic® base is suitable for all types of stovetops, including induction. Its construction enables fast heat absorption, distribution, and retention across the entire base, making it highly energy-efficient.