1. Also called a rondeau, a brazier is a pan specifically designed for braising (see braise) food. It's typically large (from 15 to 28 quarts) and round with two handles. Most braziers are made of heavyweight aluminum, though there are now some smaller ceramic versions. All have tight-fitting lids to keep in the moisture necessary for this style of cooking. 2. The term can also refer to a square or round, bowl-shaped metal container, often topped by a grill. Small versions are used for heating or cooking food, and the heat source may be charcoal or electricity. Large outdoor braziers are used both as a heat source and for cooking. The word brazier comes from the French brasier, from braise ("hot coals").
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.