Pronunciation: [bɹˈe͡ɪzə] (IPA) 
The word "braiser" is spelled with the letter "s", but it's pronounced with a "z" sound. This is because of a rule in English phonetics known as voicing assimilation. When a voiced sound (like "z") comes before an unvoiced sound (like "s"), the voiced sound will become unvoiced to match. So, the "z" sound in "braise" becomes an unvoiced "s" in "braiser". The IPA transcription for "braiser" is /ˈbreɪzər/.
A braiser is a heavy-bottomed cooking vessel primarily used for slow-cooking techniques such as braising and stewing. This deep, wide, and shallow pan is typically made of thick, durable materials such as cast iron or stainless steel, allowing for even heat distribution and retention. It comes with a tight-fitting lid that helps lock in moisture and flavor during the cooking process.
The term "braiser" can also refer to the cooking method itself. Braising involves searing ingredients in a small amount of fat over high heat, then adding liquid to the pan and simmering the ingredients slowly until tender. This method infuses the food with intense flavors and creates rich, succulent dishes.
Braisers are versatile cookware that can be used on various stovetops, including gas, electric, and induction. They are also oven-safe, making them suitable for both stovetop and oven cooking techniques. The wide surface area of a braiser allows for browning meat and vegetables evenly before adding liquid, enhancing the development of flavors.
Commonly used for preparing dishes like pot roasts, stews, casseroles, and braised vegetables, a braiser is often favored for its ability to transform tough cuts of meat into tender, flavorful morsels. Its sturdy construction and generous capacity make it ideal for cooking large portions or feeding a crowd. Overall, a braiser is an indispensable tool that brings out the best in slow-cooked, savory dishes.
The word "braiser" is derived from the French verb "braiser", which means "to braise" or "to cook slowly in a closed container". The French verb is itself believed to have origins in Old French and ultimately comes from the Frankish word "brasan", meaning "to fry". The word "brazier" is related to the Middle English word "brasen", which means "to burn", and also to the Old English word "bræsan". The term "braiser" was originally used to refer to the cooking technique of braising, which involves browning meats or vegetables in fat and then slowly cooking them in a closed container with a small amount of liquid. Over time, "braiser" also came to be used to describe the cooking vessel or pan used for this technique.
