Braiser pans are cast iron pots for simmering foods in a small amount of liquid or even in the natural juices of a roast or meat chops. This specialty pot is different than a Dutch oven or casserole pot both of which are more suited for simmering and baking in a full pot of stock or juice. With its tight-fitting lid, a braiser holds in heat to help tenderizing choice cuts of meat. It has handles on either side that make it easy to lift and easily pop in the oven for simmering. A braiser is a pan that can be used for both browning and simmering. It has a big surface area inside the pan that usually gives you plenty of room to sear a brisket, an entire chicken cut in pieces, or at least four pork chops. The side walls are low enough to prevent unwanted steaming as you brown your favorite meat.