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Browne 5724014 15-qt Stainless Steel Braising Pot

KaTom #: 158-5724014 • MPN: 5724014

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Retail Price: $220.96
$89.21 / Each

Browne 5724014 Description

The Browne 5724014 Thermalloy® braising pot has oversized handles for comfortable gripping. Since the handles stay cool, users are protected against burns while braising meat. Quick recovery times and even heating is possible with the thick disk base. To ensure the pot is heavy-duty for commercial use, it is constructed of stainless steel. Safe for use with ceramic, electric, gas, halogen, and induction cooking, this Browne 5724014 Thermalloy braising pot gives you versatile cooking possibilities. It has a capacity of 15 quarts.

Product Details

  • Thermalloy braising pot
  • 15-qt. capacity is perfect for braising small, thin cuts of meat
  • Stainless steel constructed for heavy-duty strength
  • Handles are attached with rivets to provide more strength
  • Hollow core handles stay cool while cooking
  • Comfort is provided with the oversized handles
  • Even heating and quick recovery with the thick disk base
  • Ceramic, electric, gas, halogen, and induction cooking capability
  • Retain heat with 5724136 cover (Sold separately)
  • Overall Dimensions: 14 in. dia. x 5.5 in. H

Thermalloy® Brazier, 15 qt., 14" x 5-1/2", without cover, oversized stay cool riveted handles, induction capable, stainless steel, NSF

Browne 5724014 Specifications

PDF Spec Sheet
Manufacturer Browne
Material Stainless Steel
Specialty Options Induction Ready
Depth (in) 5.5
Capacity (Qts) 15
Diameter (in) 14
Weight 11.02

Browne 5724014 Customer Reviews

  • 4 out of 5
  • 1 review
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  • 4 Stars: (1)
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'Information' said...
"I bought 14'' Pan, for 12'' Frozen Beef (Chuck-Roast), on HOME Stove;(vs did-NOT-fit in 12'' Skillet, cuz Rectangle-Corners, vs Circle..."

See All Browne 5724014 Customer Reviews
  • 4 out of 5
  • 1 review
  • 5 Stars: (0)
  • 4 Stars: (1)
  • 3 Stars: (0)
  • 2 Stars: (0)
  • 1 Stars: (0)
  • 14'' Diameter, WORKS on HOME-Stove

    By on February 9, 2012

    "I bought 14'' Pan, for 12'' Frozen Beef (Chuck-Roast), on HOME Stove;(vs did-NOT-fit in 12'' Skillet, cuz Rectangle-Corners, vs Circle Pan.)Easily Fits TWO Side-by-Side, = Cook 2-at-a-time,for Freezer-Ziplocs Ready-to-Eat.(I used 'Medium'-Heat.)11 3/8'' WIDE FLAT Disc Base, (Disc = 1/4'' Thickness, Aluminum, encapsulated-between Stainless-Steel), WORKS on 7 1/2'' Electric-Coil Stove.(11 7/8'' against the Pan, cuz Diagonal Perimeter.)My Household Stove has a Ridge along the Side-Edge,Pan DOES Fit, cuz Pan is ABOVE it.The Pan is 5 1/2'' h INside; 5 3/4'' h Exterior (cuz 1/4'' Disc Base);Plus, Lid-Handle = 7 7/8'' Total Exterior-Height.19 5/8'' Length including Handles;15 1/8'' Diameter at Outer-Edge of Rim.14" Diameter 'Opening' INside Pan.Storage in Oven; (Regular House-Stove: Oven 21 1/2'' width x 17'').The Handles are PERFECT; Will Fit the Hugest MAN-Hand;Rounded Underside Special-shape is Comfortable against Palm/Grip.4'' Length INside-the-Opening; 1 3/4'' away-from Side-of Pan;1 3/8'' away-from RIM.Lid-Handle is 3 1/2'' Length INside-the-Opening,1 1/4'' space above the Lid.Lid is Slightly Convex (upward toward Center).Lid is recessed to be ' 1/2'' below the Rim', down into the Pan.The Lid is Satin-finish, SLIGHT-Striations (Circular-Ring Pattern).The RIM of the Pan is Flat 5/16'' width, = WIDER than the Photo;(= Same-as LID-Photo). The PAN doesNOT have the 'MIRROR-BAND' shown-in-Photo;(OK-with-Me either-way, Keeps Cheaper-Price.)The PAN is COARSELY Striated Exterior = DEEP-Lines (Horizontal);~LESS-Coarse 'INterior';OK-enuf, cuz probably would-be Thinner Metal IF Sanded-smooth.Definitely SEE Stripes; Definitely FEEL Stripes;Definitely WILL notice-it when Washing,IF you wipe crosswise across those Stripes (& Rings on Floor-of-Pan). - - - - - - - - - -Cleans-up with 'Bar-Keepers Friend' 'Stainless-Steel Cleaner',(= 'Oxalic-Acid' POWDER, = Grease-remover too; NO-Stink);(at [@] & Grocery-Stores,near 'Scouring-Powder', --- eventho 'BKF' is ''Not'',tho same Canister, Looks-like 'Scouring-Powder').1st, I Dry-Wipe using Paper-Towel to remove Oil/Grease.Then, I put Huge-Pan in Bathtub, to Fill Pan with Water,to Re-hydrate Dried-on Food, for ~3 Minutes; (Easier to Dump-Out 4 Gallons HEAVY Pan-of-Water in Bathtub.)Then, Long-Handle Dish-Brush to see-if Food is Loosened;[I use Brand-New 'Toilet-Bowl Brush' cuz Longer-Handle, (Kept in Kitchen);(NOT the Old-style Loop-Head type.)] Rinse; Then BKF the INterior (using 4'' Paper-Twl, folded to 2''); then Rinse; Then, Paper-Towel Wipe, (cuz Silver-Powder clings until WIPED-Off).Then, I look-at Exterior to see-if Grease-smudges;Then, use BKF-Pad here-&-there on Exterior; Wet-Wipe-Away via Lil Ppr-Twl.Then, ReRinse (Wiping INterior); Wipe-Dry with Paper-Towel.(See-if NO Grey-Color on White Paper-Towel.)"
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