Braising pans are also called tilting skillets and combine a 2-step cooking process to produce large quantities of quality ingredients. In the first step, the food is seared with oil or fat and dry heat and then, in the second step, liquid is added to the food and cooked at a low setting for a long time. This process softens up tough meats and allows flavors to permeate and tenderize the batch of food. Chili, stew, meats and coq au vin can become masterpieces even in large quantities when the braising method is applied.