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Braising is one of the most satisfying ways to cook. Brown something well, add liquid, cover the pan, and let steady heat do the rest.

It's the kind of technique that looks impressive but asks very little of you once the work is done up front. A little patience turns tough cuts into something rich and tender, while the cooking liquid concentrates into a deeply flavored sauce.

Cast iron has always been especially good at this kind of cooking. The pan holds steady heat, moves easily from stovetop to oven, and, when paired with the right lid, creates the perfect environment for a long, slow braise.

Our self-basting lids are designed with small dimples underneath that catch condensation and redistribute it back over the food. Instead of moisture collecting in one spot, it gently rains across the entire braise. The result is more even cooking, less liquid loss, and deeper flavor.

If you're curious about the history behind that design, it's worth reading more about it here: The History of the Self-Basting Lid

And if braising is new territory, we put together a full guide explaining the technique, timing, and liquid choices: A Field Guide to Braising

Photo: Katie Miller

This milk-braised pork ragu is a perfect place to start. Pork shoulder slowly cooks in white wine, stock, and milk until it falls apart into a rich sauce. Pancetta, fennel, and herbs build the base, while a squeeze of lemon at the end keeps everything balanced. It's the kind of meal that asks for time, not attention.

Field Notes:

1.

To save yourself some effort, pulse the onion, celery, and carrots together in a food processor until very finely chopped.

2.

Depending on how full the skillet is, all the liquid may not fit at first. That's fine—add what comfortably fits and check the braise at the 1-hour mark, adding any remaining liquid once the meat begins to cook down.

3.

The sauce may look slightly separated while cooking. That's normal for milk braises—a squeeze of lemon and optional cream at the end brings everything together.

Recipe: Milk-Braised Pork Ragu

Yield: 4–6 servings
Print Recipe

Ingredients

2 Tbsp olive oil
1½ lbs boneless pork shoulder, cut into chunks
6 oz pancetta, chopped
½ large onion, finely chopped
2 celery stalks, finely chopped
1–2 small carrots, finely chopped
1 tsp fennel seeds
4 garlic cloves, minced
1 cup dry white wine
1 cup chicken stock
1 cup milk
1–2 sprigs fresh rosemary
2–3 sprigs fresh thyme
3 fresh sage leaves
Salt and black pepper
Squeeze of lemon juice
3 Tbsp cream (optional)

Lemon zest and parmesan, for serving

Tools

No.8 Cast Iron Skillet

Cast Iron Lid

Resources

A Field Guide to Braising

The Field Method for Cast Iron Care

Instructions

1.

Preheat the oven to 325°F. Chop the vegetables—if you want to save yourself the effort, pulse the onion, celery, and carrots in a food processor until very finely chopped.

2.

Season the pork generously with salt and pepper. Heat 1 Tbsp olive oil in a No.8 Field Skillet over medium-high heat. Brown the pork pieces on all sides, working in batches so the pan isn't crowded. Transfer the pork to a plate and reserve any rendered fat in the skillet.

3.

Add the pancetta and cook 8–10 minutes, until browned. Remove with a slotted spoon, leaving the fat behind. Add the onion, carrot, celery, fennel seeds, and a pinch of salt and pepper. Cook about 10 minutes, until softened. Lower the heat if the vegetables begin to brown. After about 5 minutes, add the garlic and continue cooking.

4.

Return the pork and pancetta to the skillet. Add the wine and simmer 5–7 minutes, reducing it by about half. Add the chicken stock and milk and bring to a gentle simmer. If the skillet is too full, add what comfortably fits and check the braise at the 1-hour mark, adding any remaining liquid once the meat cooks down. Tie the rosemary, thyme, and sage together with kitchen twine and place the herb bundle into the liquid (or simply add the sprigs loose).

5.

Cover with a lid and transfer the skillet to the oven. Cook about 2 hours, until the pork pulls apart easily with a fork. If it still feels firm, cook another 20–30 minutes and check again. The sauce may look slightly separated while cooking—that's normal for milk braises.

6.

Remove the pork pieces and shred them with two forks. Return the meat to the skillet and stir to combine. Discard any large pieces of unrendered fat if necessary. Season with salt and pepper and add a good squeeze of lemon juice. If the sauce feels loose, simmer uncovered on the stovetop to reduce slightly. Stir in 3 Tbsp cream if using—it helps bring the sauce together.

7.

Toss with pasta and finish with lemon zest and grated parmesan.

Seasoning Rating: OK

The wine is acidic, and braising doesn't create the same searing action that really bonds seasoning to the pan. You may lose a bit of surface layers, so use a well-seasoned skillet and you likely won't even notice.

After cooking, clean your skillet promptly and apply a dab of Field Seasoning Oil before you put the pan away.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

 

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