Cuisinart CI670-30BG Wide Heat Retaining Braiser, 7-Quart
Last updated: January 26, 2023
The Cuisinart 7 Qt Round Casserole dish is a great value in the field of braisers. The added depth allows for a bigger volume and lets you make larger quantities of food than most other braisers on the market. its size makes it handy for any number of cooking tasks.
We looked at the top Braisers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Braiser you should buy.
Product Details
Key Takeaway: Deeper than most braisers to allow for larger meals, this Cuisinart 7 Qt Round Casserole comes in multiple colors and is small for convenient storage.
In our analysis of 49 expert reviews, the Cuisinart Wide Heat Retaining Braiser, 7-Quart placed 12th when we looked at the top 13 products in the category. For the full ranking, see below.From The Manufacturer
Cast iron improves its solid reputation with Cuisinart Chef’s Classic Enameled Cast Iron Cookware! Cast iron is recognized as one of the best materials for cooking because of its ability to retain heat and provide even heat distribution. This type of cookware is widely used for almost any recipe from roasts to desserts and performs well with a variety of cooking methods from searing to simmering. May pan styles are available for cooking soups, sauces, casseroles, grills quiches, breads, and etc. These versatile pieces yield great results whether it’s on the stove or in the broiler or oven. They can go to table and double as elegant serving pieces! Savor the Good Life right at home, with family and friends. Cuisinart makes it absolutely delicious.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
