Bratt pans are a versatile piece of high production equipment, able to perform up to eight cooking functions: braising, boiling, steaming, poaching, stewing, roasting, deep-fat frying & shallow frying. At the end of cooking the tilt feature is very useful for emptying the contents out & helps with washing the pan. Most bratt pans offer the option of being plumbed in so that a swivel tap is connected to the unit to allow water to be added both for adding liquid for the cooking & for washing out. A pressure bratt pan performs all the same functions as a standard bratt pan, but the lid can be clamped tightly shut for cooking at a higher water temperature than 100 °C. As with any pressure cooker, the increase in pressure means the food is cooked much quicker & tenderised, so is very suitable for dishes which use tougher cuts of meat.