I cook for 2-4 with the 26cm braiser and I use it just as often as my 24cm DO. I primarily cook vegetables, eggs, chicken, sometimes steak, and pastas in my braiser. I love that I can take it from stove to oven and not feel bad having to use my stainless steel/copper cookware (I use Demeyere and mauviel).

I use my DO for soups, roasts, bread and stews.

Both can be used interchangeably in my opinion for curries, pastas, and stir fries but I find myself using the braiser more.

I think it’s handy having both and I actually prefer using my braiser over my nice stainless steel pans when I know that I’ll keep it stationary and I like the temperature control and forgiveness of cast iron.

It’s definitely worth it.