Amanda Hesser’s NY Times essay on braising reveals the reason for the different shape of the French and English pots used to slow cook meats. “French braising pots were often oval because butchers boned and tied meat in an oval shape, whereas in England, the meat was tied into a round button shape, so English cooks usually had round pots.” Many of the pots termed “braisers” nowadays are oval shaped, but I thought most meats fit best into an oval or rectangular pot. Knowing the way the English stick to their traditions, I’d venture a guess that they’re still getting plenty of rounded meats.