"Janet B." > wrote in message
...
>
> "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
>

The lower temp recommendations may also be due to ongoing questions about
what happens to the non-stick material at high temperatures. If the pan's
manufacturer plays it safe and says "350", perhaps future lawsuits bypass
them and are aimed at DuPont, instead.