Used A Donabe vs. Braiser Cooking Pot? Know The Differences Between Them

When you dig into a bowl of warm rice or a delicious stew that makes you feel fuzzy and warm, a lot more than just fresh ingredients or an expert hand in the kitchen goes into making a meal synonymous with comfort. Most cultures across the world have dedicated cook pots which are traditionally used to prepare food using the process of retaining heat or slow-cooking, using a low heat source as well as being able to trap moisture within.

Amongst the widely known cooking pots across the world, the donabe and the braiser have often been labelled as great investments in the kitchen. Due to their near-perfect composition and shape, both cooking pots enable the food inside to cook evenly at the same time. Typically used to make soups, stews, rice or braise meat and vegetables, these cooking pots are heavy in utility as well as beautiful to look at. Here are a few differences to know and how to make varied use of them in your kitchen.

Image Credits: Misen

 ASIN ID - B08HYT459D   

A cross between a cast iron skillet and a Dutch oven, the braiser has shorter sides with sloped edges that contain any liquid poured into the pan, without running out. Usually designed with a wide, flat surface that allows for even searing, pan-frying or braising meat. Typically found with enamelled interiors, the cooking pot comes with a heavy lid that allows for moisture to collect on the inner surface and flow right back into the braiser. You could use the braiser to roast an entire chicken or sear some fish. Alternately, the braiser can also be used to make the most tender, pull-apart pork by slow-cooking in the oven.

Donabe

Image Credits: Shoran Japan

 ASIN ID - B004VKTQMI   

Known to be one of Japan’s oldest cooking vessels, donabes are designed for broth-based hot pots, soups and cooking fluffy rice. The dome-shaped lid of the ceramic cooking pot has a tiny hole on its narrowest circumference in order to regulate the moisture and make space for steam to escape. It is important to understand that the donabe builds heat slowly but retains it for a longer time than usual. What one must also be careful about while cooking with a donabe is to never place it on a direct source of heat, empty. Ideally, adding a spoonful of oil or the food itself is highly recommended.