It usually says on the packaging when you receive it. Sometimes, I have had luck finding the same pan online (in an ad), and the description has this detail.

I WISH they would put the temperature limit right on the pan. Who saves all of those instructions and can later link them up to the right product??

With current non stick coatings, it is hard to judge.

But I do usually feel safe if the whole pan is metal, and it is NOT non-stick (like cast iron or all stainless steel).

Anonymous wrote:Plastic piece or non-stick finish I would not put in the oven. For those recipes, I usually just use my cast iron pan.

Plastic should not go in the oven. Silicone handles can, though. Non-stick finish isn’t an issue - the heat from your burner is more intense than the 350 or 400 degrees or whatever in your oven. So if you’ll put it on the stove you can put it in the oven. The handles are a totally different story!

You should consider a Dutch oven. Look for ones that can go to 450 or 500 degrees. They usually will be enameled on the inside. You want one that does not have any plastic on it. Some of them can get pretty pricey but you can find ones that are inexpensive.

https://www.kohls.com/product/prd-3305577/food-network-35-qt-enameled-cast-iron-dutch-oven.jsp?skuid=62213375&ci_mcc=ci&utm_campaign=COOKWARE&utm_medium=CSE&utm_source=bing&CID=shopping20&utm_campaignid=380493015&utm_adgroupid=1233652253508104&gclid=c4e0ff29140211876ee89f1347586e75&gclsrc=3p.ds&msclkid=c4e0ff29140211876ee89f1347586e75

Look it up on Amazon or manufacturers website? I think oven-safe to 350 degrees is not uncommon even with plastic handles. I want oven-safe to 500 which is harder to find.

Some sauce pans with plastic handles can go in the oven up to certain temperatures. If it doesn't have a temp rating on the bottom, I wouldn't risk it though.

No, you don’t need a new saucepan for this, rather some sort of frying pan with low sides. Foods that are crisped would generally not be cooked in a saucepan because the high sides create conditions where the food is steamed.

Anonymous wrote:Plastic piece or non-stick finish I would not put in the oven. For those recipes, I usually just use my cast iron pan.

I doubt that op who doesn't know what to look for to put stainless steel pan into the oven knows how to properly use a cast-iron skillet or a pan.

Plastic piece or non-stick finish I would not put in the oven. For those recipes, I usually just use my cast iron pan.

Does it have any plastic parts? A handle, for example. If not, you should be good to go.

Cause it is stainless steel?

I see many recipes where you cook or crisp items on the stove, then finish them in the oven at 300 degrees or so. I already gave three saucepans of varying sizes. Maybe I need one more, for this?