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Braising in the oven or on the stove top?

Is there a difference, end product wise, between oven and stove top braising? I usually braise in a dutch oven on the stove over low heat.


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  1. i haven't perceived a difference in the end result. if i'm going to be home, i usually go stovetop,...easier to peek, stir and taste. but if i need to go out while the braise is happening, i go for indirect heat in the oven. off to braise some pork shoulder right now!

    1 Reply
    1. re: chez cherie

      What is "indirect heat in the oven"?

    2. Nope. They're both a closed environment in which to cook food with moist heat.

      I braise on top of the stove, too.

      1. Until I got an induction cooktop, I usually used the oven because it was sometimes hard for me to get the flame low enough. Sometimes I would use a "donut" of aluminum foil as a diffuser.

        1. There is clearly a difference as the stovetop has direct heat being applied to a concentrated area on the bottom of the pot, while an oven provides even heat distribution around the entire vessel.

          I tend to use the oven for long braises, as using a stove can produce some level of burning, regardless of how low the flame is. This will rarely if ever happen in the oven.

          6 Replies
          1. re: tommy

            Agreed. I just can't get a good even heat on the stovetop. Plus, it keeps it more out of the way for other chores that need to be done!

            1. re: katecm

              I am with the oven-braisers...IMHO, oven-braising produces a desireable top-carmelization effect that cannot be re-produced on stove-top. And, though I think it has its uses, I do not approve of the suggestion sometimes made here and often by crock-pot/slow-cooker manufacturers that this applicance replicates oven-braising.

              1. re: LJS

                I actually did replicate something a few months ago while in Rio. I was doing Will Owen's porkshoulder roast. It first gets seared on top of the stove on all sides, then into the oven at high heat for 30, then low heat til done. I didn't have a DO but did have a slow cooker. So I did the searing in an ovenproof saute pan, put that in the oven for the lid-off high heat and then into the slow cooker for the remainder. The saute pan would not have worked once it start producing all the juice and fat. It worked great. And I will dry rub, sear and THEN use the SC at times. But overall, I agree with you.

            2. re: tommy

              I'm in this camp as well. On the stove takes more babysitting.

              1. re: tommy

                Totaly correct on all counts. There is an obvious difference.

                1. re: tommy

                  Actually with my induction cooktop I CAN get it as low and slow.

                2. I find oven braised dishes are easier to control and have less chance of a burn. For the last 15-20 years I have always braised in the oven.

                    1. On the stove...In the stove...Sometimes over a campfire ~~ It's all good!

                      1. I like to use the oven and a porcelain over cast iron dutch oven with a lid that seals well.

                        If I have the time, I braise at 225 degrees but it takes a lot longer. I turn the meat over every hour to 1.5 hours.

                        1. Always on the stove top. I use a 1/4" aluminum defuser disk. Recipes call out for the oven because it's easy to control an even low heat. But the problem with the oven is there is no convection going on inside the pot. The lid and sides stay dry. On the stove top the room temp causes moisture inside the pot to start moving. I use Staub pots that have little bumps under the lid. They collect the moisture and it drips down as a self basting action. In the oven this does not work because the pot is surrounded by the same heat.
                          A proper braise should be done on the stove top or by a fire as indirect heat.

                          2 Replies
                          1. re: Jackorion

                            Respectfully, I disagree. The basting method, to me, is inappropriate, as it is desirable to drive the meat flavor out and into the marinade. Only in the oven can you have the proper temperature, pressure, and humidity to do that.

                            1. re: Jackorion

                              I have a Staub, as well as other, DOs and get that moisture inside the oven. As a matter of fact, I rarely use it on the stovetop.

                            2. I prefer what comes out of the oven, and for seven months of the year I don't mind having the oven on for two or three hours. It also frees up the small stovetop for other cooking.

                              In summer, when the heat's too much to have the oven on for any length of time, if I really want a braise or stew I use either the induction unit (great for carnitas) or the pressure cooker. It's nice to have an already cooked dish that just needs warming up on days when I come in from the garden at dusk -- it's too late then to cook much from scratch, and I'm beat.