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Feb 9, 2014 11:19 AM

Stove substitute for oven

I have a recipes which calls for searing meat, sauteing veggies in the pan, then adding the meat and wine and putting it in a 300 degree oven. Unfortunately, I don't have a pan that can do this. I know I could use multiple pans, but is it possible to do this solely on the stove?

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  1. Yes. Bring the wine to a gentle boil and lower the heat to a simmer, covered. It will take about the same amount of time as in the oven and you quill have to watch it more carefully to keep the temp right, but it will work.

    1. I think you could do this in a chef's pan or a CI skillet with a lid. Instead of putting the seared meat and sauteed veggies into an oven, you would continue cooking on the stove, but you might need to add extra liquid, depending on your original recipe. I'd choose the CI over a saute pan, I think.

      I am guessing that you would use med to med high heat for the oven portion of the recipe.

      2 Replies
      1. re: sueatmo

        Really? Stoves may vary, but to avoid scorching the bottom, on my stove I'd have to use low to med low.

        1. re: sueatmo

          If, instead of braising in the oven, you choose to braise stovetop, it should be at the lowest possible heat, while maintaining the liquid at a low simmer.

        2. I have a few recipes like that. I use a non stick electric skillet with a lid.

          Another even better way is using a enamel coated cast iron dutch or french oven. You can sear and sweat vegetables in the same pan then deglaze with wine. Add everything else and put in oven. You may have to take the seared meat out temporarily and lower the heat while you sweat the mirapoix.

          It doesn't sound like you have a dutch oven but I highly recommend you save for one. Start out with a 6 quart tramontina brand for around $50. Someday, you may want to try a $200 Le Creuset or maybe not.

          1 Reply
          1. re: Hank Hanover

            I would love a dutch oven (and the recipe calls for one), but don't currently have the room to store one.

          2. What pan(s) are you thinking of using for this? You can braise on the stovetop but you will need lidded pan that is capable of simmering at low heat without boiling over or excessive burning at the point of burner contact.(or a good heat diffuser)

            1 Reply
            1. re: JTPhilly

              I have a stock pot, but it's not oven safe.

            2. Short answer is yes. The oven braise facilitates prep-set-forget style of cooking. Stove-top braising might need a wee bit more attention, just to keep the temperature low enough.
              Is your main challenge one of not having a large enough oven-safe pan, or not having a large enough pan at all?
              Certainly fine to divide everything into multiple pans for oven braising. Equally fine to braise on stove-top, or even in a slow cooker. You may find you have greater evaporation, using stove-top, or less evaporation, using the slow-cooker.

              2 Replies
              1. re: KarenDW

                I have a large enough oven-safe pan, but rather not go through the hassle of multiple pans (switching, cleaning, etc.).

                1. re: bzookaj

                  I always find that the extra 60 seconds or so it takes to clean up another pan or two is a small price to pay for time saving and other pluses. For example for a stew I soften mirepoix in one pan whilst sealing the meat in another, rather than using one pot successively for the two purposes. Saves 10 minutes.

                  Get your meal into the oven in the oven-safe pan and it will give you a load less hassle.