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Can I put a crockpot in the oven?

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I'm interested in making Bittman's no-knead bread, but I don't have anything large enough (and heavy enough) in which to bake the bread except my crockpot crock. If I put it in the oven at such a high temperature, is it sure to crack?

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  1. I'm pretty sure that the crockpot would crack at that temperature.

    1. Crockpots are wonderful things, but ONLY within their narrow temperature ranges.

      No oven.

      No Re-Heating of cold stuff on the stovetop.

      No Pre-Heating for crock-braised recipes.

      Gosh... that sounded gruff. And I've already had morning coffee. It's just that these are beautiful instruments within the 60-240 degree range, but they crack and break if treated as a normal pot.

      1. Thanks for your advice. I was fearing this was the case. Looks like Bittman's is going to have to make a couple mini loaves for me.

        1. When in doubt, don't, but mine has a clearly marked -- stamped into the ceramic -- warning against use over open flame, but says nothing about the oven. Assuming the manual is long gone, try the mfr's website.

          Whatever the advisability of doing it regularly, I'd be really surprised if the inserts are quite so fragile as to break right away at reasonable oven temps. It might happen with repeated use, but the likelihood of people doing it, unless there's a really obvious warning, is just too high - so whether out of concern or just fear of legal exposure, I'm sure they're made to withstand temps in that range.

          1. I was going to use mine too. Mine a Rival, has a stoneware insert. It says it can go in the oven, but does not mention temps. The lid can not go in, but I thought I could use heavy foil.

            I think I'll check their site first for temp info.

            1. I found that you can use the stoneware from your crockpot (MINUS the lid) up to a temperature of 400 degrees.


              1 Reply
              1. re: AWilt

                The insert is stoneware which is fired at a high temperature in a kiln, so that makes perfect sense.

                I have one that is low and wide. I bake dishes in it to take to potlucks and keep it warm during serving by using it as intended. I always let it cool down a bit after removing it from the oven before putting it in the base.

              2. Saw Rick Bayless use the insert on TOP of stove to brown something before slow cooking. Check it out and it's a SPECIAL crock and seem to remember way more than I was willing to even think about spending. Thinking maybe enameled cast iron??

                1. Just read on the Rival site that the stoneware can handle temps up to 400 degrees, but don't broil. I would stay at 375 degrees to be safe. And of course, it said not to put the lid in the oven!