An ovenproof pan is a handy tool for one-pan cooking. It is a pan that can be used in the oven as well as on the stovetop. This is advantageous for recipes that start on the stovetop and finish in the oven, such as searing or reverse searing, or even just for keeping a dish warm while preparing the rest of the meal. Ovenproof pans can also go under the grill, perfect for finishing off frittatas or crisping up cheesy pasta. Most manufacturers are very clear about whether or not cookware is oven-proof, usually denoting it with a symbol on the pan or in the care instructions.

Characteristics of an Ovenproof Pan

Pans made from copper, stainless steel, aluminium, or cast iron are usually oven-safe

An oven-safe pan is one that can be used in the oven as well as on the stovetop. This is especially useful for recipes that require a combination of stove-top and oven cooking, such as searing or Dutch babies.

When selecting an oven-safe pan, it is important to pay attention to the heat maximums specified in the product specifications or care guidelines. Additionally, some pans may have features such as plastic or wooden handles that make them unsuitable for oven use. Always refer to the manufacturer's instructions to determine if your pan is oven-safe and to familiarise yourself with any necessary precautions.

Pans with wooden or plastic handles are not oven-safe

An oven-proof pan is one that can be used in the oven as well as on the stovetop. This is ideal for recipes that start on the stovetop and finish in the oven, such as Dutch babies, searing, or reverse searing, or even just for keeping a dish warm while preparing the rest of the meal.

Most manufacturers clearly state whether their cookware is oven-safe, usually with a symbol on the pan or in the care instructions. It's important to pay attention to the heat maximums a pan can endure, which are often listed in the product specifications or care guidelines.

While most cookware materials are oven-safe by themselves, some features of pans, such as plastic or wooden handles, render the pan unsuitable for use in the oven. Pans with plastic handles should not be used in the oven, as the melting plastic can cause health hazards. Cheaper plastics tend to melt at around 100°C, while certain plastics can withstand temperatures of up to 180°C. However, as a general rule, it's best to avoid putting a pan with plastic handles in the oven.

If you're unsure about the safety of your pan's handles, you can refer to the manual, which should specify the temperature and time limits. If you no longer have the manual, you can determine the melting point of the plastic by searching for the type of plastic used. Most plastics can withstand a temperature of 100°C, so setting your oven to this temperature is a safe option for pans with plastic handles. Alternatively, you can bake at a lower temperature than the melting point of the handles.

There are tricks to prevent plastic handles from melting, such as wrapping wet paper towels around the handles and covering them with aluminum foil. However, these methods are not very reliable, and it's always best to use a pan without plastic handles for baking. When purchasing a new pan, it's wise to choose one with metal handles, such as steel or cast iron, which can withstand higher temperatures for longer periods.

Non-stick pans are not suitable for high temperatures

An oven-safe pan is one that can be used in the oven as well as on the stovetop. This is useful for recipes that start on the stovetop and finish in the oven, such as searing or reverse searing, or even just for keeping a dish warm while preparing the rest of the meal.

Non-stick pans are usually not suitable for high temperatures. Here are some reasons why:

• The higher temperatures can damage the non-stick coating on the pan. Over time, exposure to high heat will deteriorate the surface, reducing the pan's effectiveness.
• Cooking with non-stick pans over high heat can lead to the release of unhealthy, potentially toxic vapours.
• Some non-stick pans have plastic handles, which will melt in the oven.
• Non-stick pans should not be preheated without food in them. Empty pots and pans reach high temperatures very quickly, and when heated above 348 °C (660 °F), the coating can begin to deteriorate.
• Non-stick pans should not be used in ovens hotter than 260 °C (500 °F). Higher temperatures can discolour the surface of the coating or cause it to lose some of its non-stick properties.

It is important to check the manufacturer's guidelines for your non-stick pan to ensure that you are using it safely.

Cast-iron pans are almost always oven-safe

An oven-safe pan is one that can be used in the oven as well as on the stovetop. This is ideal for recipes that start on the stovetop and finish in the oven, such as searing a steak or making a frittata.

When using a cast-iron pan in the oven, it's important to note that the pan's handle may also be made of cast iron, so be sure to use oven mitts or pot holders when handling it. Additionally, some cast-iron pans have wooden or plastic handles, which are not oven-safe. Always check the manufacturer's guidelines before using any pan in the oven.

Cast iron is a versatile material that can be used for a variety of cooking techniques. It gets screaming hot and stays hot, making it ideal for foods that need high heat, such as stir-fries and searing meat. It can also be used for frying, baking bread, and making pizza.

Stainless steel pans are oven-safe but have poor heat conductivity

Stainless steel pans are oven-safe, but they have poor heat conductivity. This means that they can be used in the oven, but they may not be the best option for certain recipes that require quick and even heating. While stainless steel pans are durable and long-lasting, their heat conductivity can affect the cooking process.

When it comes to oven-safe pans, it is important to consider the material of both the pan and its handle. Stainless steel pans are generally safe to use in the oven due to their high melting point. However, not all stainless steel pans are created equal. Lower-quality stainless steel pans may not be oven-safe and can be dangerous at high temperatures. To ensure safety and optimal cooking performance, it is recommended to invest in high-quality "cladded" stainless steel cookware with grades like 18/10, 304, or 430.

Additionally, some stainless steel pans may have plastic or wooden handles that are not oven-safe. These handles can melt at high temperatures, so it is crucial to check the handle material before placing the pan in the oven.

While stainless steel pans offer the advantage of oven-safe use, their heat conductivity can be a drawback. Heat conductivity refers to how well a material conducts and distributes heat. Stainless steel has lower heat conductivity compared to other materials like copper or aluminium. As a result, stainless steel pans may take longer to heat up and may not distribute heat as evenly. This can impact cooking techniques such as searing or sautéing, where rapid and even heating is desired.

In summary, while stainless steel pans are oven-safe, their heat conductivity may not make them the best choice for certain cooking methods. For recipes that require quick and even heating, other materials like carbon steel or cast iron may be more suitable. However, stainless steel pans still have their benefits, such as durability and corrosion resistance, making them a versatile option for many cooking applications.

Frequently asked questions