Braisers and Dutch ovens are both pieces of enameled cast iron cookware that can serve many purposes, but both are often used for braising, which might make you wonder if they're much different from each other. These pieces of equipment actually do have differences that you should know before buying either one.

A braiser is a heavy-duty pan that is wide and shallow with a curved lid, which makes it perfect for searing and simmering all in one vessel. Because they are shaped like skillets, though without the long handles, a good braiser is also able to handle other tasks like sautéing and browning meats, as well as shallow-frying.

Dutch ovens are taller, deeper pots — not pans — with straight sides and flat lids, and their walls can be as much as 4.5 to 5 inches high. This extra depth means Dutch ovens hold more and are perfect for making soups, stews, and braises, and they can also be used to make rice, pasta, and even bake bread in the oven.