As was noted in this blog post, a Lotus Rock pan is excellent for braising meats or vegetables that need to be seared quickly in the open pan and then covered with a lid to cook slowly in their liquid and the moisture that is created.  For this type of cooking method the whole process is done over the stove.  However if a Professional Forged Stainless Steel handle is used, then braising can also be done in the oven as well.

One way to use a Lotus Rock Braiser in the oven is to cook en cocotte, or otherwise known as casserole roasting.  This is a common cooking method in France that is typically used for chicken and lamb.  It is similar to braising in that it:

• Utilizes a covered pot,
• Low oven temperature,
• Extended cooking time to yield tender, flavorful meat.

However, there is one big difference – with en cocotte no liquid is added!

With the en cocotte cooking method, juices are drawn from the meat into the pot.  These juices create a moist-heat environment, so that the meat cooks gently – in effect braising it its own juices.  The result is unbelievably tender and flavorful meat undiluted by additional liquid.