This mode of cooking is most successful when the meat is lacking in flavor or is tough. It is, when properly done, the act of cooking by the action of heat above as well as below the article cooked. The braising-pan (see Kitchen Utensils) has a deep cover, on which live charcoal is placed. The pan is air tight, and vegetables are generally placed with the meat, thus imparting any particular flavor desired. Stock is added to the pan (if there is any at hand) or water may be substituted. Braising in the oven is much easier, and the result is practically the same. A deep pan with a close-fitting cover will answer in place of the regular pan, but the parts must not be soldered together.