Braiser · enamelled cast iron

A braiser is a shallow casserole, and shallow is the whole point: the base is wide enough that six chicken thighs sit in one layer instead of stewing in three. The body is sand-cast in one piece and enamelled inside and out, so there is nothing to season and nothing to rust, and the matte sand-coloured interior lets you see how dark a fond has gone, which a black interior does not. The lid is cast iron too and sits heavy enough to hold steam without being clamped. Two honest drawbacks. It weighs 3.4 kg in the nine-inch and 4.9 kg in the eleven, which is a two-handed lift out of an oven, and the enamel will chip if you knock it against a tap. It is not dishwasher safe: the detergent dulls the exterior enamel within a year. Wash it warm, dry it on the hob for thirty seconds, and it will outlast the kitchen you bought it for.