"stark" > wrote in message
oups.com...
> I'm continually running across recipes that call for browning on
> stovetop then finishing under the broiler using a non stick pan. The
> latest called for 8" from the heat but it's still the broiler and most
> non stick pans I use have a 450 oven limit. One with a soft handle,
> 350. What gives? Is 450 universal or are there pro non stick pans
> that can take a broiler? And do broilers just ruin my pan or ruin me?
>
My non-stick are advertised as safe in oven to 500 or under the broiler.
I've noticed lately that non-stick pans seem to be advertised as to the oven
heat limit. I don't know what factors cause that other than handle type.
The type of handle on the pan is definitely a limiting factor. Mine are
stainless.
Janet