Such a disappointment! After a botched food experiment caused pitting in my stainless steel interior All Clad pans, I decided to look for other types of cookware
. Cast iron cannot handle tomato products and I already had an Emile Henry
pizza stone (which works well) so I figured that I would try the Emile Henry
braiser. The first version of the braiser was defective: the lid would not fit! Couldn't figure out how that happened given 21st century manufacturing methods, but Zappos was wonderful (as always) and sent me a replacement. So I finally got to try the braiser tonight. I made Chicken Saag. Really simple: sear the meat and set aside, brown the onions, throw in spices, etc. Well, my main problem was that the braiser most definitely does not heat evenly. Just like cast iron and unlike All Clad, the Emile Henry
had obvious hot spots. I have a gas range and used the braiser on medium heat. I knew I was in trouble when the onions did not brown evenly. Eventually I gave up and finished making the dish in an All Clad skillet. When I finally got to washing the Emile Henry
, there were blatant burn marks where the burner had been. The heat was concentrated right above the burner and did not spread effectively to other areas. It looks like I am sticking to All Clad.