Cooking Guides

The slow braise: getting the most from cast iron

26 July 2026 · 7 min read

Low heat, a heavy lid and patience. A guide to braising cheaper cuts into something remarkable.

Brown in batches — crowding the pan steams the meat and costs you all the flavour you were after.

Deglaze with something acidic, return everything to the pot, and hold it at the barest simmer. In enamelled cast iron, the oven is far more reliable than the hob.

Three hours at 150°C will do more than ninety minutes at 200°C ever will.