I realized that I keep referencing my braiser, so here's a picture of it in case you don't know what one is or don't already have one. Mine's from Le Creuset, but I would imagine any wide, shallow, heavy, oven-safe pot with a tight-fitting lid would work for most of the recipes where I mention it. That being said, I love my braiser - it cooks very evenly and releases food easily. The lid stays put, even when food is at a full boil. And it's a breeze to take from stove to oven and back again, and then to the dinner table.
Now, getting it in and out of our ridiculously small apartment-sized kitchen cupboard is another story, as it is heavy as sh*t (it is iron, after all) and unforgiving on your fingers when you accidentally drop it.
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