On size...Delia Smith (a longtime, respected and loved British cooking teacher) recommends a 10-cup casserole for family use (about 2.5 liter or quart) and a 15-cup one for entertaining (just under 4 quarts or about 3.5 liters). But if you often cook in batches for your family, and can only manage one (for space, cost or both), go for the larger one. As with scruz' answer, I like my pans to do double-duty - in the oven and on the stove top. Materials - I've had best experience (evenness of cooking, conducting heat, etc) with both of enamelled cast iron and layered stainless steel. No plastic or silicon (except heat-resistant plastic handle in center of some lids). Metal or glass lid? Your choice. Both work well. Staub has some casseroles whose lids have interior prongs or stalactite-shaped pieces that help the juices drip back into the pan. A glass lid lets you check on the cooking without releasing hot steam. Hope this helps.
all of my kitchen tools serve double duty. so i use a no stick pan. i have several sizes and depths. and either us a lid or cover with foil. i only buy no sick that can be used in oven and it must be up to 400 degrees. works well for me.
Glass or enameled cast iron lid will impact on a temperature of cooking dish? Can I put this braiser pan in a oven? Can I cook a whole butternut squash in 3,5 ?
Hi Irina! Some of our most popular braisers are 3.5Q and 12" in diameter, and this size will work really well for a small family—and it will likely work if you have guests over, too. A glass lid is helpful for keeping an eye on your ingredients (I love this one: https://food52.com/shop/products/4503-food52-x-staub-multi-use-braiser-with-glass-lid-3-5qt), but you could also go for the enameled cast iron, which is very attractive (for example: https://food52.com/shop/products/3995-food52-x-staub-multi-use-braiser-3-5qt).
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But if you often cook in batches for your family, and can only manage one (for space, cost or both), go for the larger one.
As with scruz' answer, I like my pans to do double-duty - in the oven and on the stove top.
Materials - I've had best experience (evenness of cooking, conducting heat, etc) with both of enamelled cast iron and layered stainless steel. No plastic or silicon (except heat-resistant plastic handle in center of some lids).
Metal or glass lid? Your choice. Both work well. Staub has some casseroles whose lids have interior prongs or stalactite-shaped pieces that help the juices drip back into the pan. A glass lid lets you check on the cooking without releasing hot steam.
Hope this helps.