"jmcquown" > wrote in message
...
> Janet B. wrote:
>> "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
>
> Yep, you have to watch out for plastic handles. They are NOT oven and
> broiler safe. If the pan has a metal handle it should be okay. The
> only
> true cookware I know to be oven or broiler safe is cast iron. Also
> works on
> an open fire. And it suddenly got cold here so I just lit a fire in the
> fireplace!
>
> Jill
>
>
My titanium pans are oven safe to 500* including the handle.


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