Doesn't it feel like there are endless options for cookware out there these days? From the plethora of ceramic nonstick pans I see everywhere I go to the colorful baking sheets my algorithm keeps feeding me ... I’m a little overwhelmed when it comes to outfitting my kitchen with .

This is why, in hopes of finding a do-it-all piece, I began to look into buying a Dutch oven. But in doing some preliminary research, I stumbled across a similar kitchen essential, a braiser, that left me a little confused. Between two similar culinary workhorses, which one do I actually need to simplify my cookware collection and ease everyday cooking?

Unsure of which way to lean—Dutch oven or braiser—I reached out to Le Creuset to get the scoop on the difference between the two.

Braisers and Dutch ovens are usually crafted with the same material—enameled cast iron—so don’t worry about differing quality in heat retention or staining. They do have different shapes, which affects how food cooks in them.

“A braiser's shallow shape and rounded lid allow ingredients to interact with wet and dry heat at the same time, keeping food moist and tender throughout the cooking process,” says the expert I spoke to from Le Creuset. It also has a roomy cooking surface which is ideal for searing meat or veggies.