DEEP DIVE: Testing the new Stargazer 13.5" Brazier. Do you need one? 

Glad to see more than just the Cook Culture onion test for this one. I enjoy seeing the cookware in action in these reviews.

So many of the things you would want to braise or cook for a long time have acidic ingredients. We're talking tomatoes and wine etc. For that reason I just can't recommend spending top dollar on a raw cast iron braiser, and that's not even mentioning one without an included lid. This does however still have some uses that an enameled cast iron braiser or a stainless rondeau might be not ideal for, like cooking outdoors over a fire or on the grill. However, if someone were to only own one piece of cookware in this form factor, stainless or enameled cast iron would be my recommendation.

Ah man imagine the absolute 🔥🔥🔥 fajitas you could make in this 🤤

I love mine, thank you for the review

Did you need to scrub stuff off with the chain-mail? Also, would you consider the adding-water-while-hot approach to removing stuck-on food? (And if so, what tool would you use to scrub it with hot water in it? You couldn't use chain mail in your hands in that case)

Would be lovely for paella, anything roasted. And it is lovely enough to be brought from oven to table. That yam dish would be a show stopper for entertaining. I would cut the cauliflower up and place it back in the middle surrounded by the yams and garnish with parsley. As for a lid…a cookie sheet would work until it needed to be removed for browning. I bet a deep dish pizza would be amazing….and foccacia.

Pre-ordered mine 4/24/2020. Arrived 1/9/2024. I like it a lot.

Thanks for the review! Been waiting over a year on this “braiser”a.k.a large skillet to make it to the market. To me, a key element for a braiser is a good lid. My 3.5 litre leCreuset works very well and my Lodge skillets do too, using their same sized lids off my Lodge dutch ovens. The 10.5” Stargazer skillet I have is fantastic but if braising, ie wet cooking, is needed, I have to back up to-my 10” or 12”Lodge skillets. Stargazer has promised lids for skillet sizes and this beast but the great rolled lip in these will be challenging to fit tightly. The oversize is no issue here, I often use the gas BBQ on the deck for heat. No issue in an oven either. Once the lid(s) arrive I will purchase this as a true wet heat simmering Braiser.

I would use it mainly for roasting too &I would buy a 12-inch immediately. Thanks Jed

Hopefully, mine arrives in the next few weeks, I pre ordered months ago.

I know the brasier is pre-seasoned but you usually season cast iron again before you cook with it. How come you didn’t this time?

Wow, both veggie dishes you made looked amazing! Did the the Stargazer pan come pre-seasoned, or did you have to season it?

Those yams look so delicious. Thats what I will make tonight. Roasted Yams!

I agree that Braisers have lids. Would a Lodge 13.25 lid fit?

Is this able to cook acidic foods for hours on end without being destroyed? If not, I’m kind of confused as to how this took several years to develop when it doesn’t come with a lid, nor try’s to mitigate this. I’m genuinely asking.

great review. understand the vegetable vibe. would like to see some meat protein cooks if possible. thanks as always!

Hopefully they make a 8" next. It's my most used pan for omelets and pancakes. 🥞🍳

At 4.6 litres it is same volume as the larger Le Creuset braiser, which is glazed and has a lid…

Make a paella in the braiser

Not meaning anything offensive but are you vegetarian? When I think of braising would be meat. Love your reviews either way. But for me the meat would be the true test for a braiser. But that is just me 😊

Would love to see you get away from the seed oils! They’re terrible for you, you e eliminated the nonstick but that’s only half the problem. They’re great for seasoning, but don’t cook with them!