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Jan 17, 2011 09:12 AM

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. The original comment has been removed
        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.