Does the peche color come with the gold handle? It looks gold in the pictures

The Le Creuset Signature Enameled Cast Iron Braiser with Glass Lid, 2 1/4-Qt. features a Stainless-steel knob on the glass lid.

https://www.williams-sonoma.com/products/le-creuset-signature-enameled-cast-iron-braiser-with-glass-lid-2-14-qt/: are there larger sizes for this product than indicated in the product display page? I am interested in the glass lid but want a larger pan.

Unfortunately, this is not part of our current assortment. Our selection does change seasonally, however, so please check back. For news and product updates, please join our emailing list by scrolling to the bottom of the webpage and entering your email address in the box that reads "Be the first to know about new arrivals, sales, and more.”

Do I have a choice of gold or steel knobs?

These are equipped with Stainless-steel knobs.

What is this pan best used for? Suitable for chicken Marbella, coq au vin, poached fish, omelette, etc?

Here’s a breakdown based on the dishes you mentioned: ✅ Chicken Marbella — Perfect fit. The braiser’s wide base allows you to brown the chicken pieces evenly before baking them in the marinade. It transitions beautifully from stovetop to oven and then right to the table for serving. ✅ Coq au Vin — Ideal use. This is a classic braised dish — and the pan is practically made for it. You can brown the chicken, sauté the vegetables, deglaze with wine, then let it all slowly simmer under a lid for rich, deep flavor. 🟡 Poached Fish — It can work, with care. While not its primary strength, you can poach fish in a braiser if you use a gentle, even heat. The broad surface is nice for laying fillets flat, and the lid helps retain moisture — just keep temps low to avoid overcooking. 🔻 Omelette — Not recommended. Braisers are too wide and heavy for delicate, fast-cooked dishes like omelettes. A nonstick skillet or omelette pan will give you much better control and results.

A braiser pan is a kitchen multitasker — best used for slow-cooking foods that benefit from both searing and simmering. It creates a much richer flavor and texture than a slow cooker due to its ability to brown and caramelize ingredients. Best Uses for a Braiser Pan: • Braising – Sear meat or veggies first, then add liquid and cook low and slow. – Great for: short ribs, chicken thighs, pork chops, or even tofu. • One-pan meals – Sauté, deglaze, simmer, and finish — all in the same dish. – Think: chicken cacciatore, shakshuka, curry, or risotto. • Roasting vegetables – Works like a shallow roasting pan, offering excellent caramelization. • Stovetop-to-oven dishes – Most braisers are oven-safe, so you can start on the stove and finish in the oven. • Serving & presentation – Their wide, shallow shape makes them ideal for serving right at the table. • Casseroles & baked pasta – Lasagna, mac and cheese, enchiladas — anything you want gooey and golden on top. How It Differs from Other Cookware: • Versus a Dutch oven: Wider and shallower, ideal for cooking foods in a single layer (especially meats you want evenly browned). • Versus a skillet: Higher sides and a lid help retain moisture — perfect for simmering and braising. A Bit of Braising Background: Braising [brāz·ing] — noun / verb A cooking method that combines dry heat and moist heat. It typically involves searing food first at a high temperature, then slow-cooking it in a covered pot with liquid (like broth, wine, or tomatoes) over low heat, either on the stovetop or in the oven. The Two-Step Breakdown: • Dry Heat (Sear) – Brown meat or vegetables in a small amount of fat (oil or butter). – This develops deep flavor through caramelization (aka the Maillard reaction). • Moist Heat (Simmer) – Add a small amount of liquid (just enough to partially cover the food). – Cover and cook low and slow to tenderize and infuse with flavor. The braiser pan is a versatile and delicious addition to your cooking arsenal — thank you again for your question. Now go enjoy something warm, rich, and beautifully braised!

Can this go in the oven? If so, to what temp?

Pan is oven and broiler safe to 500°F; lid is oven and broiler safe to 425°F.

I’m confused by the dimensions… 14”x11”x5”??? Isn’t it round? Is it 5 inches tall with the lid or without

Yes it is round but the 14” is measuring with the handles. The round vessel is 11”x 11” across.

How many ounces of liquid does it hold?

Interior Dimensions: 10.2"l x 10.2"w (diameter), 1.9"h, 10.2"d (diameter) Exterior Dimensions: 13.9"l (w/handles) x 10.9"w (diameter), 4.9"h (w/lid)

Le Creuset Signature Enameled Cast Iron Braiser with Glass Lid, 2 1/4-Qt.

Name: Le Creuset Signature Enameled Cast Iron Braiser with Glass Lid, 2 1/4-Qt.
Brand: Le Creuset Signature Enameled Cast Iron Braiser with Glass Lid, 2 1/4-Qt.
Price: 164.95 USD
Availability: InStock
Rating: 4.6 (35 reviews)

An essential pan for everyday cooking, Le Creuset's braiser features a wide, flat base for searing and a tempered glass lid to lock in moisture and flavor. Its cast-iron construction ensures superior heat distribution. and the vibrant enameled finish is easy to clean and maintain. Use this pan for sautéing, shallow frying, steaming, baking casseroles, roasting vegetables and more.

Enameled cast-iron construction boasts superior heat-retention and requires no additional seasoning.
Dish-like shape and vibrant color make it perfect for serving directly at the table.
Optimized for steady, even heat, Le Creuset's improved enamel interior resists staining, dulling, and wear and tear.
Glass lid fits snugly to retain heat and moisture while allowing you to monitor food.
Stainless-steel knob.
Dishwasher safe.

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