Le Creuset 3.5 Qt. Braiser Pan w-Lid

Braising is derived from the French word for "live coals" or "embers". It employs both wet and dry heat in varied intensity to break down tough cuts of meat and tenderize fresh vegetables. Most recipes that call for braising involve first searing meat a  high temperature, then finishing covered with a lid in liquid on lower heat, creating a natural gravy.