Cooking FAQs

Roasting is often confused with broiling as these cooking techniques share many similarities. For one, roasting and broiling both use hot, dry heat in the oven to cook food evenly. The difference, however, lies in the temperature employed inside the oven. Broiling uses only top-down heat from the oven to cook ingredients, whereas roasting uses the same dry heat, but at higher temperatures.

Typically, roasting is when hot air surrounds the food and exposes ingredients to heat of at least 300°F (or 150 °C). This cooking technique is regularly used to enhance flavour by caramelizing and browning the surface of food. For more information on roasting, read our full glossary term.

Similar confusion exists between roasting and baking given how similar these cooking techniques are. As is the case with broiling, the key distinction between roasting and baking is once again the temperature used in the oven. Typically, baking uses moderate temperature to cook delicate foods from top to bottom that cannot be exposed to high heat for a sustained period of time. As a result, roasting is best suited for browning ingredients such as meat and vegetables that already have a solid structure. Baking, by contrast, should be used to retain moisture and coax out flavour in more delicate dishes, including baked goods, pasta dishes, and casseroles among others.

Absolutely! Le Creuset roasting pans are completely oven-safe up to 260ºC / 500ºF. Made from enamelled cast iron, our rectangular roaster guarantees even heat distribution, cooking your food evenly. This piece of cookware is an essential component to any collection, allowing you to prepare meat, vegetables, and layered casserole dishes like lasagna with the minimum of fuss.

Its interior is sand-colored, offering the ability to easily monitor the browning of ingredients. The roasting pan is extremely versatile and can even be used on all cooktops, including induction. Simply slide it safely on your oven rack and get roasting!

Simmering is a culinary technique that brings the liquid in your pot to just below the boiling point, ranging anywhere from 185°F to 205°F (85 °C to 96°C). This is also known as a simmer and especially applies to preparing soups, and delicate sauces. Typically, simmering employs moderate heat to break down foods over a long period of time and maintains the structure and flavour in ingredients. This technique is best suited for soups, stews, sauces, but can also be used to turn rough cuts of meat and fish into a tender final dish.

Short ribs are an especially delicate piece of meat and require special care when preparing them. Typically, simmered short ribs are cooked on low heat over a long period of time, allowing them to absorb all the rich flavours of the liquid and spices around them. This recipe can be done in a variety of pieces of cookware, including a French or Dutch Oven, a braiser, or in a lidded pot on the stove. These pots are crafted to lock in moisture, usually with a tight-fitting lid and high walls, and offer the short-ribs superior heat retention to simmer to perfection.

Braising is a cooking technique that employs both wet and dry heat to transform rough cuts of meat into a tender final dish. It can also be used to prepare side dishes, including vegetables. It is absolutely crucial to begin braising by searing your cut of meat at a high temperature. This will add another layer of flavour into your dish, before slow-cooking for hours inside a braiser. This piece of cookware will lock in moisture and heat to create steaming conditions and expose ingredients to a consistent heat source as they slow-cook.

Much like with any other cooking method, braising is as healthy as you make it. Simply put, as long as you are reducing the amount of fat used in your recipe as much as possible, braised foods are a healthy alternative to deep-frying and other techniques. Cooking food in high temperatures tends to cause rapid loss of nutrients, whereas with braising, ingredients are slow-cooking using wet-and-dry heat. This helps them retain their nutritional value without sacrificing flavour.

Braising may seem like a difficult cooking technique to master, but it only involves four simple steps. Firstly, pre-heat the braiser until it reaches a high temperature. This is especially important for step two. Next, sear your cut of meat until a delicious brown crust forms on either side of it. Once the meat is appropriately seared, you must add the liquid in the braiser. Typically, one-third to half the meat should slow-cook in the liquid for a truly succulent final dish. This cooking technique will take care of the rest, transforming your rough cut into a tender piece of meat, locking in moisture with its domed lid. To get started with this age-old cooking technique, consult our complete guide to braising, including four delicious recipes and a care and use section!

Braising a pork shoulder follows the four simple steps outlined above. First, pre-heat the braiser to a high temperature and season the pork shoulder accordingly. Next, sear the meat on high heat until all sides are perfectly browned. Once this is done, remove the pork shoulder from the braiser and add in your liquid of choice. You can opt for wine, stock, broth, and even vinegar, but be careful! Too much liquid can dilute the flavour forcing you to readjust. Lastly, partially submerge the pork shoulder in the liquid and let it slow-cook on low heat for hours until it is wonderfully tender.

Searing is done by exposing ingredients, typically meat, to high temperature for a short period of time to create a crisp browning on the outside of food. This cooking technique is designed to add another layer of flavour to your dish, achieving a crispy, brown exterior on the surface of the meat. Indeed, searing also improves the texture of meat through browning, resulting in a deep, caramelized crust. Read our full glossary term on searing to become more familiar with this cooking technique, including common uses and benefits!