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Explanation: Veja essa definiçao de braising:
Braising is a combination cooking method. Both dry-heat and moist-heat are used. First the meat is browned or seared using dry heat; this is usually done on top of the stove. Then it is simmered in liquid until tender; this is usually done in an oven. The result is both cooked meat and, because of the liquid, a sauce for the meat.
There are four pans commonly used for braising: braising pan (called a "rondeau" in France, "buffet casserole" in the United States), sauté pan, sloped-sided braiser, stew pot. The pan made specifically for this is a braiser or braising pan. It has a wide cooking surface, like a sauté pan, for browning. It also has high enough sides to hold both a roast and the liquid for simmering. In addition, it has two side handles so it can go easily in the oven and a cover to hold in the steam during the simmering process. A rondeau or buffet casserole is also used; it is the same as a braiser, but with shallower sides. It is usually a sauté pan with two side handles, instead of one long handle.