How Should I Cook This?

Oven or stovetop? Search any protein or vegetable for the best method, why it wins, and exact temps & times.

153 foods covered — proteins, vegetables, shellfish, game, plant-based

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Proteins

Beef (11) Chicken (8) Fish (11) Game & Other (12) Lamb (5) Offal (6) Plant-Based & Other (7) Pork (12) Shellfish (7) Turkey (4)

Vegetables

Alliums (7) Corn (2) Cruciferous (9) Fresh Legumes (5) Leafy Greens (5) Mushrooms (5) Nightshades (6) Other (13) Root (13) Winter Squash (5)

Quick Decision Rules

Use the Oven When...

Too large for a pan (whole birds, roasts, ribs)
Tough & collagen-rich, needs 2+ hrs (braise at 300-325°F)
Dense, starchy vegetables (roots, squash, cruciferous)
Thick bone-in cuts (even heat around bone)

Use the Stovetop When...

Thin cuts where you want a crust (steaks, cutlets, fillets)
Shellfish (speed + control prevents overcooking)
Leafy or water-rich vegs (spinach, zucchini, snap peas)
Mushrooms (high-heat sear for browning)