Home & Kitchen with Caraway

Can You Braise in a Stainless Steel Pot? A Guide

Key Takeaways

Stainless steel is great for braising thanks to its non-reactive surface and high-heat searing ability.
Keep an eye on the temperature to avoid sticking and maintain a steady simmer.
Proper preheating, searing, and gentle cooking lead to tender, flavorful results.

At Caraway , we love a good braise, where meat turns fork-tender, veggies soak up rich flavor, and your whole kitchen smells amazing. But if you’ve ever wondered whether stainless steel is up for the job, the answer is yes, with a few technique tweaks.

Unlike coated cookware, stainless steel is naturally non-reactive and great for high-heat searing, which makes it an excellent choice for building deep flavor. That said, it doesn’t hold heat the same way cast iron does, and it can be a little less forgiving if you’re not watching your temperature.

In this guide, we’ll break down exactly what braising is, the pros and cons of using stainless steel for it, and the simple steps to get a perfect, melt-in-your-mouth result every time.

What Is Braising?

Braising is a cooking method that combines two techniques: searing and slow cooking.

First, food is browned over high heat to develop flavor.
Then, liquid is added, and the pan is covered to cook everything gently over low heat for an extended period.

The result? Tender, flavorful meat and vegetables with rich, concentrated sauce.

What Are the Pros and Cons of Using Stainless Steel for Braising?

Now that you know what braising is, let’s look at how stainless steel performs for the job.

Pro: Non-Reactive

Stainless steel doesn’t react with acidic ingredients like tomatoes, wine, or vinegar , so your flavors stay clean and true. You won’t get any metallic taste, even during long cooking times.

Con: Heat Retention

Unlike cast iron, stainless steel doesn’t hold onto heat as long once you turn the burner down. This means you’ll want to keep an eye on the temperature to maintain a steady, gentle simmer.

Pro: Easy To Handle

Stainless steel is lighter than cast iron, making it easier to move from the stovetop to the oven or to lift when serving. This is especially helpful when you’re working with a heavy braise full of liquid and ingredients.

Con: Potential Sticking

Because stainless steel isn’t non-stick , food can cling to the surface if the pan isn’t properly heated or oiled. The good news? Those browned bits stuck to the bottom (fond) are flavor gold and dissolve beautifully into your braising liquid.

How To Braise in Stainless Steel

Wondering how to get the best results without sticking or scorching? Here’s how to do it right.

Preheat and Sear

Start by heating your pan over medium heat, then add oil before placing in your protein or vegetables. Let them sear undisturbed until a golden crust forms. This locks in flavor and builds fond for your sauce.

Add Liquid

Once seared, pour in your braising liquid, whether that’s broth, wine, or a mix of both. Scrape up any fond from the bottom with a wooden spoon to infuse the liquid with flavor.

Monitor and Maintain Low Heat

Cover the pan and reduce the heat to low. Keep the liquid at a gentle simmer, checking occasionally to make sure it doesn’t drop too low or boil too hard. Slow, steady heat is the key to tender, juicy results.

Frequently Asked Questions

Can you braise in a nonstick pan?

It’s not ideal. Nonstick pans aren’t built for high-heat searing and can limit flavor development.

What’s the best cut of meat for braising?

Tougher cuts with connective tissue, like chuck roast or short ribs, break down into tender, flavorful bites.

Can you braise without putting the pot in the oven?

Yes, braising can be done entirely on the stovetop as long as you maintain a gentle simmer.

The Final Word

Enameled Cast Iron Braiser - Gray - Cooking Juicy Chicken in Cast Iron

At Caraway , we know braising is more than just a cooking method—it’s the kind of slow, flavorful process that fills your home with comfort and your plate with something worth savoring. Stainless steel can absolutely handle the job when you follow the right steps, but if you want the ultimate braising experience, our 3.5 qt Enameled Cast Iron Braiser takes it to the next level.

Crafted with a 3-layer enamel coating for durability and superior heat retention, it delivers the steady, even warmth that braises crave. The domed lid gives extra room for larger cuts or layered veggies, while the non-toxic, scratch-resistant surface makes cleanup simple.

Ready to make braising even easier, healthier, and more delicious? Explore our cookware collection and see how Caraway can help you cook better, eat cleaner, and enjoy every step in between.

Sources:

In Praise of Braise | NPR

Vinegar | The Nutrition Source | Harvard

Is Stainless Steel or Cast Iron Cookware Best? Is Teflon Safe? | NutritionFacts