That Caribbean blue braiser looks gorgeous! Sorry to hear about your largest round (and gumbo!). Did you buy a collection or piece by piece?

Also, I'm more intrigued by the process of making the 300 quail capacity sautepan than anything.

Thank you.

If I get on a braising roll then maybe I'll consider the hassle of importing the Molly Stevens. She sure has a lot of fans here.

Thank you.

This is all so deliciously dramatic.

Huh. So you can braise in a gratin or casserole? Well, since I already own those I might as well give them a try. Too bad there isn't a kindle version of Molly Steven's book because I won't be able to find that book over here where I live.

Wow, that's the first time I've laid eyes on a french braisiere before and it is really beautiful. Unfortunately, that's definitely not coming home to my tiny apartment kitchen even if I could find one where I live. Do home cooks really have various pan sizes for each cut/dish they want to braise?

Are these terms interchangeable or is there a distinction between them? Which material is most recommended? Enameled cast iron or aluminum core encased in stainless steel? Thanks!