Mehaul: the recipe/method sounds fine, but braising and searing are incompatible cooking terms (I'll concede it may have been a typo lol)
Re: why recipes call for heavy bottom pots:
With the exception of cast iron skillets/pots, heavy bottom pans are usually multi-ply (and these days, usually more than one type of metal). They distribute heat more evenly than thinner bottoms made of only one metal or one layer, which lessens your chances of getting anything "stuck" if it's something you don't stir often - well, as long as you don't walk away from it for "hours" lol (you do have to check once in awhile to see if there is enough liquid). And, obviously the bottom is thicker, which puts more distance between the heat source and the food which also helps to enable cooking things over a long period of time without scorching.
Besides stews, soups and braised meats, thick pots are quite good for things such as rice (you know how it always says on the bag: "no peeking/no stirring"? lol). You might have to cook it for a few minutes longer, is all.
Edited by Jakeroo (Mon Jul 25 2011 02:22 PM)
Everybody gets so much information all day long that they lose their common sense
- Gertrude Stein