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?

"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

"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?
>

Don't do it.

"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.

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

On 2006-11-01, jmcquown > wrote:

> true cookware I know to be oven or broiler safe is cast iron.

Aluminum and SS are also ok. I do it all the time, no problem.

nb

"jmcquown" > wrote in message
...

> The only
> true cookware I know to be oven or broiler safe is cast iron.

????

This type has been working fine for me for years. Not cast iron:
http://www.cuisinart.com/catalog/pro...227&cat_id=227

notbob wrote:
> On 2006-11-01, jmcquown > wrote:
>
>> true cookware I know to be oven or broiler safe is cast iron.
>
> Aluminum and SS are also ok. I do it all the time, no problem.
>
> nb

Again, it depends on the handles. My SS is Revereware and it's definitely
not oven or broiler safe. All-Clad and pans with metal handles are fine.
Not all pans are created equal.

jay wrote:
> On Wed, 1 Nov 2006 09:56:51 -0600, jmcquown wrote:
> Mine are stainless.
>>> Janet
>>
>> The only true cookware I know to be oven or broiler safe is cast
>> iron.
>
>> Jill
>
> What about stainless steel pans, and aluminum pans, and corning ware,
> as well as many clay based ones like Emile Henry.. and others.

Again, it depends on the handles. Not all pans are created equal.

stark wrote:
> I'm continually running across recipes that call for browning on
> stovetop then finishing under the broiler using a non stick pan.

Browning/broiling what?

I'd be very leery of a recipe that first says to brown in a *non-stick
pan* on the stove top, and second to then finish cooking in a
*non-stick* pan in a broiler. I've never seen any such recipe, where
do you find these?

And I'm exceptionally leery of someone who makes such a query but
doesn't indicate what it is they are cooking... smells awfully rat-like
suspicious..

I think you're making this up because it's something you thought to do
to save your good for nothing lazy ass from a simple clean up chore and
are merely checking to see if the kitchen imbeciles will concur with
your asininess by entertaining your WOP-like mental masturbatory
query... well of course they will, they're kitchen imbeciles.... and
WOP-like jerk offs! TROLL!

Sheldon

"Sheldon" > wrote in message
ups.com...
>
> stark wrote:
>> I'm continually running across recipes that call for browning on
>> stovetop then finishing under the broiler using a non stick pan.
>
> Browning/broiling what?
>
> I'd be very leery of a recipe that first says to brown in a *non-stick
> pan* on the stove top, and second to then finish cooking in a
> *non-stick* pan in a broiler. I've never seen any such recipe, where
> do you find these?
>
> And I'm exceptionally leery of someone who makes such a query but
> doesn't indicate what it is they are cooking... smells awfully rat-like
> suspicious..
>
> I think you're making this up because it's something you thought to do
> to save your good for nothing lazy ass from a simple clean up chore and
> are merely checking to see if the kitchen imbeciles will concur with
> your asininess by entertaining your WOP-like mental masturbatory
> query... well of course they will, they're kitchen imbeciles.... and
> WOP-like jerk offs! TROLL!
>
> Sheldon
>

For some reason, this is funny today.

JoeSpareBedroom wrote:
> For some reason, this is funny today.

Yeah. Like watching a benigh boil go nuclear.

"stark" > wrote in message
oups.com...
>
> JoeSpareBedroom wrote:
>> For some reason, this is funny today.
>
> Yeah. Like watching a benigh boil go nuclear.
>

:-)

In a sense, Sheldon's right. Some non-stick coatings are a type of plastic.
And yet, some people have the idea that if they wish hard enough, certain
substances will act differently than they are expected to in all other
contexts. This weekend, my son had to spray paint a football helmet, as part
of a halloween costume. The instructions said "Achieves maximum adhesion in
5 to 7 days". He figured that was silly, so rather than paint a week ago, he
waited, and the result was that the paint began to flake off. I asked him
about the instructions, and his response was pretty much "I didn't think it
would be a problem". Why? :-)

"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.


--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"MY WORD" > wrote in message
.. .
>
> "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.

What are the handles made of?

MY WORD wrote:
> "jmcquown" > wrote in message
>>> oups.com...
>> 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.

Congratulations. Does this help the OP? I'm still not sure what pan the OP
was looking at other than it was a clad pan and the question was, is it
oven/broiler safe. The only ones I can 100% assure anyone of are cast iron.

Jill

"jmcquown" > wrote in message
...
> MY WORD wrote:
>> "jmcquown" > wrote in message
>>>> oups.com...
>>> 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.
>
> Congratulations. Does this help the OP? I'm still not sure what pan the
> OP
> was looking at other than it was a clad pan and the question was, is it
> oven/broiler safe. The only ones I can 100% assure anyone of are cast
> iron.
>
> Jill
>
>

Am I still in your killfile?

JoeSpareBedroom wrote:
> In a sense, Sheldon's right. Some non-stick coatings are a type of plastic.

Oh I wasn't questioning his veracity. It was his velocity. I was a
little offended
at his questioning my recipe. It was handed down to me by my late
step-uncle (trailer exploded from a gas leak), many of whose recipes
are included in the very popular, Fifty Chowders in Fifteen Minutes
without Clams, by Jeff Foxworthy.

"stark" > wrote in message
oups.com...
>
> JoeSpareBedroom wrote:
>> In a sense, Sheldon's right. Some non-stick coatings are a type of
>> plastic.
>
> Oh I wasn't questioning his veracity. It was his velocity.

Sheldon gets that way in the hour right after they come around with the
little cups of pills. He settles down after a while, though, as the meds
enter his bloodstream. Then, they let him out of the leg manacles.

"jmcquown" > wrote in message
...
> MY WORD wrote:
>> "jmcquown" > wrote in message
>>>> oups.com...
>>> 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.
>
> Congratulations. Does this help the OP? I'm still not sure what pan
> the OP
> was looking at other than it was a clad pan and the question was, is it
> oven/broiler safe. The only ones I can 100% assure anyone of are cast
> iron.
>
> Jill
>
>
Right

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html