I recently got a new shallow/wide pan that I want to use for braising. I find that my dutch oven is lacking on surface area and I usually need to do multiple batches for browning and sometimes even have a second pan for the braise itself. I realize that the real culinary solution is to use a rectangle pan in the oven for the braise but I'm a home cook with too much time and a constant desire for new gear. Also, it'll be nice to have for browning meatballs and making paella.
Anyways, here I am with a 34cm wide pan and it didn't come with a lid. I'm shopping for a lid big enough to fit the pan and I'm debating even just making my own.
Lots of commercial braising pans come with either raised dome lids (Staub 40501-985 for example) or lids with textures (Staub 40511-513 for example) for "the condensation to gather on and rain down instead of dripping down the sides". Ok I guess the texture makes sense in theory.
Do either of those actually matter though, or are they just marketing? I can't say I've ever had issues braising with my LC dutch oven which has a non-textured lid. Or will any well-fitting lid be just as good.
That being said, I'm still curious to hear from those with more professional experience or understanding of braising science.
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