Gibson Nonstick Slow Cooker Braiser, 5-Quart
Last updated: January 26, 2023
Made from a durable cast iron, this braiser has a natural non-stick surface. It features a self-basting lid, which means less work for the home chef. Another top feature is the thick and wide handles that make moving the braiser from the stove to the table a breeze.
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.
Product Details
Key Takeaway: With this braiser, you'll get a choice of colors, such as slate gray, lavender purple, scarlet red and sapphire blue.
In our analysis of 49 expert reviews, the Gibson Nonstick Slow Cooker Braiser, 5-Quart placed 1st when we looked at the top 13 products in the category. For the full ranking, see below.From The Manufacturer
Slow simmer a flavorful stew or bake up a new creation with the versatile Crock-Pot Artisan 5 Qt. Braiser Dutch oven with self basting lid. Made of quality cast iron with a beautiful and durable enameled finish, it looks great in the kitchen or on the table. The Artisan series is an updated American classic that every home needs. Cook delicious meals with this versatile braiser which distributes and retains heat evenly. Effortlessly take it from the stovetop to the oven and store leftovers in the refrigerator. It looks great in the kitchen or on the table. The lower profile is a true selling point for cooking, serving and storage. Oven and stove top safe. Order yours today!
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
