1. What is the difference between braising on the stove top and braising in the oven? What are the pros and cons? 2. I don't have a dutch oven. Can I use my 10 qt stainless steel stockpot to braise in the oven? 3. Specifically, I am going to be braising beef chuck roast stew and lamb shanks (not together) in the near future. Would it be better to do these on the stove top or in the oven? Will the stock pot do or should I get a dutch over or something similar? Thanks.