Use the enameled Dutch oven for braising. The skillet is not the tool.

Don’t do it. A raw cast iron skillet is great for searing the meat before braising, but it’s a terrible vessel for the actual braising part. Braising needs liquid (often wine, stock, tomatoes), a tight-fitting lid, and steady, gentle heat over a long time. A skillet is shallow – you can’t submerge the meat without splashing all over your stovetop, and without a lid, that liquid evaporates fast. You’ll end up steaming or boiling instead of braising.

An enameled Dutch oven is designed for this. Thick walls and a heavy lid trap steam and maintain a consistent temperature. The enamel coating also won’t react with acidic ingredients (like tomato or wine), which raw cast iron will – that metallic taste is real. You can sear in the Dutch oven, toss in aromatics and liquid, lid on, and walk away. The skillet can only do half the job.

The skillet is a great searer. But braising is a two-act play, and the Dutch oven is the star of Act Two.