Cuisinart 7 Qt Round Casserole

Last updated date: October 29, 2019

DWYM Score
9.3


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We looked at the top Braisers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Braiser you should buy.

Overall Take

The Cuisinart 7 Qt Round Casserole dish is a great value in the field of braisers. The added depth allows for a bigger volume and lets you make larger quantities of food than most other braisers on the market. its size makes it handy for any number of cooking tasks. In our analysis of 55 expert reviews, the Cuisinart Cuisinart 7 Qt Round Casserole placed 4th when we looked at the top 10 products in the category. For the full ranking, see below.

Editor's Note October 23, 2019:
Checkout The Best Braiser for a detailed review of all the top braisers.

Expert Summarized Score
8.3
7 expert reviews
User Summarized Score
8.8
1,827 user reviews
Our Favorite Video Reviews
What experts liked
Its larger cooking surface area allowed for more evaporation, thus a more condensed broth.
- New York Times Wirecutter
May 22, 2019 | Full review
Combination of porcelain and cast iron constructions retains heat and keeps food hot for hours. 3 color options.
- BestReviews
The pot includes an oven-safe knob to guarantee endless cooking options. Its porcelain enameled exterior features a durable finish that comes in rich colors so that it can complement a variety of kitchen decors.
- Only Portable
The porcelain enamel exterior also stands out for its durable finish. You can use this cookware for cooking as well as serving and entertaining.
- Heavy
The dutch-oven has wide handles for effortless carrying and you can cook fantastic meals in the oven, the stove shirt along with perhaps even a broiler.
- Tech Zimo
July 4, 2019 | Full review
This is one of those beauties that you will find every reason possible to leave it out in the kitchen instead of keeping it in the cabinets just so that you can see it beautify the kitchen.But the magic with this product is more than just it’s appearance. It has a lot of substance built into it too.
- Propertylogy
August 21, 2016 | Full review
With the appealing colors and elegant enameled finish, this casserole is perfect for cooking, serving and entertaining.
- Real Good Cooking Tips
August 30, 2012 | Full review
What experts didn't like
But that additional space also means additional weight. Plus, the Cuisinart has small handles that are less than ideal.
- New York Times Wirecutter
May 22, 2019 | Full review
Heavy and smaller handles can make handling difficult. Some say the enamel chips too easily.
- BestReviews
Some report that the exterior ceramic material can chip
- Heavy
The main issue I had with this casserole is it’s weight. At about 15 pounds, this is something that even a teenager might find too much to handle. And that is without counting what is inside it being cooked.
- Propertylogy
August 21, 2016 | Full review

From The Manufacturer

Cast iron improves its solid reputation with Cuisinart Chef's Classic Enameled Cast Iron Cookware! Cast iron is recognized as one of the best materials for cooking because of its ability to retain heat and provide even heat distribution. This type of cookware is widely used for almost any recipe from roasts to desserts and performs well with a variety of cooking methods from searing to simmering. May pan styles are available for cooking soups, sauces, casseroles, grills quiches, breads, and etc. These versatile pieces yield great results whether it's on the stove or in the broiler or oven. They can go to table and double as elegant serving pieces! Savor the Good Life right at home, with family and friends. Cuisinart makes it absolutely delicious.

An Overview On Braisers

One long-standing method for cooking meats and vegetables is to use high heat and a little oil to first brown our foods before slowly simmering them in cooking liquid. This method of braising can be done by amateurs and professional chefs alike to easily bring robust flavors to our dishes.

Kristin Forte/Simplemost Media

Braising provides a nice caramelized, brown crust that really brings out the nuanced flavors of specific cuts of meat. It also allows them to cook at a slower pace and have time to truly soak in the seasonings. This process, also ideal for browning and caramelizing vegetables, lets the food gather flavor as the liquid evaporates and circulates back over the top of the meats and vegetables with the help of a tightly fitting lid.

Kristin Forte/Simplemost Media

“Braising is best done in a pan designed for the purpose,” culinary expert Julie Chernoff, member of Les Dames d’Escoffier, dining editor of Better magazine, and food journalist, says. “But don’t worry … this pan will be one of the most versatile in our cooking arsenal.”

She says the best pans are large, with a flat bottom and high sides to accommodate larger cuts of meat or a stew. An ideal set of braising cookware will be especially wide at the base, as seen in the Tramontina Enameled Cast Iron Covered Braiser. That provides a lot of surface area, so that all of the meats and vegetables can have direct contact with the pan directly while searing.

Kristin Forte/Simplemost Media

“Because you don’t want to overcrowd proteins in a pan when searing them — that would lead to steaming rather than to the desired caramelization — most recipes have you sear the meat in batches. Larger pans mean fewer batches are necessary,” Chernoff explains. “You’re looking for a pan that is made of heavy metal, which protects against burning and promotes even heating.”

The pan should also be deep enough to allow you to add your liquids and other spices or ingredients before placing the lid on to allow it all to simmer together. This will tenderize your meats and vegetables to the perfect temperature and texture. The depth of the braiser can determine how much food you can create in the one dish, generally ranging from three to seven quarts in volume. A deep pan, like the Cuisinart 7 Qt Round Casserole, can be very handy in creating large batches of soup, chili or stews for a large crowd, or for those of us who like to meal prep large quantities of food to have handy for the upcoming week. Deeper, larger pans also mean fewer dirty dishes during the process of creating your meal and also gives a lot of flexibility to how the braiser can be used in the kitchen.

Kristin Forte/Simplemost Media

Many of the braisers that top the product category also boast a design that allows them to go in the oven for the latter half of the cooking process. The Le Creuset Signature Enameled Cast-Iron 3 1/2 Qt. has large handles that can be easily picked up and maneuvered while wearing oven mitts. As a general rule, it would be wise to stay away from any products which have rubberized handles that aren’t rated for oven temperatures up to 450 degrees Fahrenheit.

A braiser will need to have a heavy, tight-fitting lid to help circulate all the steam and flavoring back into the dish as it simmers on the stove or in the oven. The lid doesn’t have to be anything too fancy, but it should have an easy-to-use handle that can be grabbed while wearing an oven mitt. You should always be mindful to not put your face directly over the pan when removing the lid, as there will generally be a release of steam.

Another part of the design to look out for in most braisers is two handles, one on each side of the pan, which allow a solid grip while picking it up and moving it. A long single handle, like seen on many frying pans, will get very hot and could be dangerous if the user doesn’t exercise caution.

Kristin Forte/Simplemost Media

Safety and balance are key when it comes to handles, Remember, though, that those double handles will get hot, too.

“Don’t forget your oven mitts,” Chernoff advises. “Moving hot liquid around is no joke!”

Braisers are truly a multi-use cookware set, as touted by the Calphalon Tri-Ply Stainless Steel Cookware, Everyday Pan. As it suggests in its name, you might find yourself grabbing this option for most of your daily cooking needs. It provides the versatility many look for while shopping for new cookware. For example, the low stance of a braising pan allows it to be used for simple frying tasks, like cooking eggs, but provides room to use your spatula to flipping things and moving food around.

Kristin Forte/Simplemost Media

Many braisers are even coated with nonstick ceramic finishes that make cleaning them a breeze; just a little soap and hot water will allow you to easily remove all the food debris you created from cooking. You won’t need to use a  scrubber and a good amount of elbow grease to get them clean.

But braising is a great way to get the most out of tougher, less expensive cuts of meat, so having one of these pans on hand is a great idea.

“This cooking method is ideal for short ribs, osso buco, pork shoulder, chicken cacciatore and more,” Chernoff notes.

DYWM Fun Fact

Braised meats became popular in European cooking in the 19th century when many families began braising large cuts of red meat, like pot roasts and mutton. This was not only a simple approach to feeding large groups of people, but also a nearly fool-proof method of creating a flavorful dish. The term originated in France, where “braiser” was a method that referred to the use of both dry and wet heats in the creation of a dish. The method of cooking catered to the working class people of the time who didn’t always have fresh meats or expensive ingredients to use. The idea of tenderizing older or tougher meat while also being able to add simple ingredients, like broth and onions, helped make the idea popular.

The Braiser Buying Guide

When looking to purchase a braiser, there are a number of factors to keep in mind that will help ensure that your new cookware lives up to the task.

  • Find a braising pan that has a large bottom surface area. In order to brown or sear your meats and vegetables, they should have as much contact with the hot surface of the pan as possible. Any pieces stacked above the bottom layer will not braise, but will start cooking slowly as the heat passes up to them.
  • Determine how many portions of food you will generally want to make in your braiser. A smaller braiser can hold a few quarts of food, which is often enough to feed an average family. A deeper braiser will let you build a much larger dish that can be divided up into many more servings. But the depth of the pan will not allow for browning more meat, so this option is best suited for stews or soups, where the larger volume is beneficial.
  • Look carefully at the specs of both the lid and the pan. Make sure that both will handle the high temperatures of roasting in the oven, which is often the method used for the simmering portion of the recipe.
  • Choose a pan that is easy to lift with two hands while wearing oven mitts. This will also make the pan more compact as it won’t have one long handle and will, therefore, fit more conveniently in your cupboard when in storage.
  • Braisers can come in many beautiful colors as well. If you like the idea of taking the simmering dish out of the oven and setting it directly on the table for serving, look for an aesthetically pleasing color and finish. If you’re looking for a braiser that will look nice on the table as a serving dish, you may want to lean toward purchasing one that has a thicker construction, which will help the dish retain its heat over the course of the meal. A thicker enamel-coated cast iron braiser will keep foods hot much longer than a thinner stainless steel model. The thicker braisers will also help eliminate hot-spots as the food simmers.
  • If you intend to use the braiser as a skillet, look at the braisers that will cater to that need. It should have a shorter depth that allows you to get down to the bottom of the pan easily with a spatula or other utensil.
  • Note that some braisers have a glass lid while others have an opaque lid that matches the pan. The glass lid has the benefit of allowing the user to see into the pan and check on your food. Other than that, both types of lids serve the same function during the cooking process.