What kind of pan should you use for stewing?

1. Holds heat well: This ensures even cooking and prevents scorching.

2. Has a large surface area: Allows for proper browning of the meat and vegetables.

3. Is deep enough: To hold the liquid and ingredients without overflowing.

4. Has a lid: To trap moisture and steam, helping the stew to cook evenly.

5. Is oven-safe (optional): Some recipes require finishing the stew in the oven, so an oven-safe pan is convenient.

Best Pan Choices for Stewing:

* Dutch Oven: The classic choice for stewing. Cast iron Dutch ovens distribute heat incredibly well and retain it for even cooking. They are also durable and oven-safe.

* Stock Pot: A large, deep pot that is excellent for making large batches of stew. Many stockpots are also oven-safe.

* Braising Pan: These are similar to Dutch ovens but often have a larger surface area. Perfect for browning large pieces of meat.

* Stainless Steel Pot: A good option for stewing, especially if you are looking for a more affordable option. Choose a thick-bottomed pot for better heat distribution.

* Ceramic Pot: These pots are good for heat retention and are often oven-safe. They are also non-stick, which can be helpful for browning meat.

Things to Avoid:

* Non-Stick Pans: These are typically not designed for high heat cooking and may be damaged by prolonged stewing.

* Thin-bottomed Pans: These will not heat evenly and could lead to scorching.

Ultimately, the best pan for stewing depends on your individual needs and preferences. Consider the size of the batch you want to make, the type of heat source you will be using, and your budget.