In the oven, any oven-safe crockery or cookware can be safely used. You can tell if any vessel, bowl, or dish is oven safe by looking for an Oven-Safe mark underneath it.
You can tell if any vessel, bowl, or dish is oven safe by looking for an Oven-Safe mark underneath it.
Here are some oven-safe materials:
Cast iron and stainless steel are examples of oven-safe metals. Bear in mind, however, that such as wooden or plastic handles should be avoided. While the body of the cookware may be oven-safe, the handles can catch fire, and that’s dangerous.
In general, ceramics are safe to be used in the oven. However, avoid plates with sticky graphics, and if the ceramics are coated, be sure they were made to be used in the range. Unless the manufacturer has stated that it’s safe, that will be a source of potential problems when you bake.
Oven-safe glass is good to use in the oven, but avoid exposing it to temperature shocks by placing it directly in a scorching oven or immediately moving it from hot to cold water.
Silicone is ideal for baking and is virtually unbreakable unless someone decides to cut it.
The following items should typically not be used in the oven:
Some plastics can tolerate heat, but identifying them can be challenging. Whenever putting any plastic in the oven, check with the manufacturer.
What about wood? This material will most likely warp. Expect splits along the glue lines if these are present.
Can I Put My Skillet in The Oven?
A cast-iron pan is traditionally the skillet of choice for transporting food to the oven. For example, many a roast has been grilled or braised in cast-iron skillets. These skillets are oven-safe since they are entirely made of metal, which means that no portion of them will melt unless they are placed in a blast furnace.
Stainless steel skillets can be used in the oven if the handle is likewise oven-safe. A cast-iron skillet with a metal grip is just as secure in the range as an all-stainless steel skillet with a steel handle, plus it has some unique advantages that we’ll go over in more depth below.
An anodized aluminum skillet can also be used, as long as the handle is metal or otherwise melt-resistant. Similarly, as long as the entire pan is metal, copper skillets can be used in the oven; nevertheless, always verify the manufacturer’s recommendations to ensure the pan is safe to use.
In addition, contrary to popular perception, some nonstick skillets can be used in the oven if the temperature is kept below 450°F/232.22°C. That means you can bake in a nonstick pan quickly, but you shouldn’t broil it because high temperatures can ruin the nonstick coating.
There are various advantages to using cast iron. First and foremost, it features a classic, no-nonsense appearance that provides gravity to your kitchen. Second, enameled cast iron has a considerably lesser likelihood of rusting or losing its seasoning than regular cast iron. Third, cast iron pans are nearly made entirely of metal, they can be used in the oven without worrying about destroying the pan.
Cast iron, on the other hand, has several drawbacks. For example, if the pan isn’t enameled, it won’t be able to handle acidic foods for an extended period because they’ll eat away at the seasoning.
Second, caring for a cast iron pan necessitates significantly more effort than watching for other metals. Third, you should not use soap to clean it, and it is not dishwasher safe. Finally, they’re pretty hefty, which is OK if you’re a weightlifter but could be problematic if you’re carrying scorching stuff from the burner to the oven or vice versa.
What Can I Use If I Don’t Have an Oven-Safe Skillet?
Although a skillet can go in the oven, various skillet alternatives can do the same task differently.
- Sauté Pans – A sauté pan is a frying pan that looks like a skillet but has a few crucial differences. First, it has the appearance of a deep skillet with straight edges. Second, its shape is distinctively different from a typical skillet, allowing for a larger frying area and volume. It’s perfect for searing, braising, stewing, or any other cooking method that demands more depth and volume than a skillet can provide (but a skillet is superior for sautéing, paradoxically).
Because a sauté pan has a larger volume, it can be heavier than a skillet, which is why they often have an assist handle. This handle, directly opposite the principal or more oversized handle, allows you to move the pan with both hands. - Dutch Ovens – A Dutch oven is essentially a stovetop oven that may also be used in the range. It effectively traps heat thanks to its large volume and depth, as well as a cover. A Dutch oven, for example, can be an excellent vessel for cooking a pot roast. Sear the pot roast in the Dutch oven, add the broth and place it in the “real” oven. A gigantic Dutch oven can accommodate a large amount of food.
- Nonstick Pans – If it’s intended to be, a nonstick pan can be used in the oven. Many aren’t, so read the instructions carefully before using your nonstick pan in the oven. Some nonstick pans feature plastic handles that would melt, ruining the pan, the oven, and, worst of all, the dinner.
Some nonstick pans are made to be used in the oven. These pans are not necessarily made with Teflon coating.
If the pan has a silicone handle that can withstand high temperatures (no pun intended), they’re fine if you don’t use them on the maximum temperature setting or under the broiler. Nonstick pans aren’t meant to be used at high temperatures because the coating can be damaged.
Nonstick pans have the advantage of being nonstick, which means food will slip right out when you’re done cooking it.
It’s important to remember that nonstick cookware isn’t dishwasher safe and that you’ll need to use specific, non-metal tools when cooking to avoid damaging the nonstick lining.
