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Jul 29, 2014 08:49 PM

Oven safe non-stick cookware.

I am curious. If a pot/pan is said to be oven safe to 400 degrees, how much could you push it and not be too concerned? 425? 450? Also, does the limit have more to do with the handle or the cooking surface.

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  1. I wouldn't push it all without being concerned. If anuthing, I would be more conservative. The manufacturer is best equipped to determine the upper limit with an appropriate safety margin.

    4 Replies
    1. re: GH1618

      Thanks. I asked because I saw a Jacques Pepin show where he made a simple bread in a non-stick 3-4qt. saucepan, cooking it at 425-450. I haven't filled the 3-4 qt. non-stick saucepan hole in my cookware arsenal. I noticed that there seem to be three levels of non-stick oven proof temperature levels, 350, 400, or 500, with a few stragglers in between. I was so intrigued with this recipe, I am a bread nut, that I started to look for the pan in which to make the recipe. I liked one oven safe to 400 and wondered if I could push it, hence the question.

      1. re: extaca

        The difference may be a real difference in the coating or it may just be a difference in what two manufacturers think is an appropriate margin of error. I don't know how you could tell except by trying it.

        Commercial bakers do use nonstick pans, so they must work. On the other hand, they may expect to replace them periodically.

        1. re: GH1618

          Good point. I probably won't be baking bread in the pan any more than once or twice a month. Just to be safe, I will go with the 500 degree oven proof threshold.

        2. re: extaca

          The usual non-knead recipe bakes the bread in a preheated cast iron or enameled dutch oven. Jacques does everything in the one pot, so the nonstick quality matters. The pan interior will not be greased or preheated, so sticking is more likely with another surface.

          I don't think the pot will get close to the hot oven temperature. May be the lid will, but the part in contact with the dough won't.

          Jacques uses nonstick pans quite a bit, and seems to be more casual about their use. He'll even use a fork to stir an omelet. But he also has the skill to not scratch the pan.

      2. calphalon elite is supposed to be safe to 500 degrees

        1. Many baking pans and sheets have a nonstick coating.

          I have a nonstick skillet with a removable handle that fits nicely in my toaster over.

          The pan/pot surface that is in contact with the food is not going to get has hot as nominal oven temperature.

          Raynolds Wrap does not have any temperature warnings on its nonstick foil.

          1. Teflon, aka PTFE, starts to decompose / out-gas roughly 400'F and is in full bloom by 500'F

            you will find may "conflicting" temperatures in between depending on who is paying for the testing. reports generally support their sponsor.....

            now, factually the decomposition products are not hugely hazardous to humans except in very confined areas. bird have a different respiratory system and are extremely sensitive to the breakdown components of PTFE.

            a recent past and not all so popular anymore non-stick was high temperature polyesters. they melted at lower temperatures....

            as you noted, a very common limitation on oven temperatures is not the pan, but the handles. handle materials are usually some form of plastic - and they can only take some much heat. even silicone types are frequently cited in the 450'F range. while they may not blow up or instantly melt on the first 'too hot' event, they will deteriorate quickly when used in excess of their 'safe' temps.

            for true "oven safe to any temp" - go with an all metal pan, no non-stick anything, with (riveted) all metal no plastic anything handles.

            or ceramic type casseroles with glass lids.

            1 Reply
            1. I'm wondering what the underlying objective is here. Although I have no objection to nonstick coatins in general, and have a few nonstick pans myself, I don't use them in the oven. The two pans I use most frequently in the oven are cast iron and hard-anodized aluminum. Both are nonstick as a practical matter for the use to which I put them.

              7 Replies
              1. re: GH1618

                As I mentioned before, I saw Jacques Pepin make a simple bread in a 3 or 4 qt. non-stick saucepan. He mixed it, let it rise and cooked it in the same pan, including baking it for 40 minutes at 425-450. I am crazy about bread and this looked easy enough to try so I was going to buy a saucepan and give it a go. I thought maybe a stainless pan would have some issues with sticking.

                1. re: extaca

                  I see. I would try a cast iron skillet if I had one available.

                  1. re: GH1618

                    I thought about that. I have a 12" skillet. It may take a few tries to figure out the different cooking times with a wide flat loaf vs a high, thick one.

                  2. re: extaca

                    Hi extaca,

                    Plastic parts, like handles, almost always limit a pan's oven use, and heat warnings on them should be taken literally.

                    How about one of these?




                    EDIT - I used to bake no-knead bread in a clad saucepan, but lined it with parchment. I think if you want to mix and bake in the same pan, nonstick is your friend.

                    1. re: DuffyH

                      Thanks for the tip. I did see the Cuisinart and the price is great. I have the feeling that Jacques Pepin was using that pan when he made the bread. Price is great too.

                      1. re: extaca

                        I've got the sauté pan in the Henckels line and really like it. It's got a thick, heavy clad pan body under it's ceramic nonstick.

                        Either pan would serve well for the bread. They both come in a 3 quart, too.

                        Just be kind to the nonstick. No high heat, no cooking sprays, no metal utensils. If you're nice to it, it'll easily last 5 years or more.

                        1. re: DuffyH

                          I had roommates destroy a Le Cruset 11" skillet so I am very careful with my pans these days. I have had good luck with Cuisinart. I knew of Henkels but it wasn't a brand that came to mind, I will consider it now on you recommendation. I confine high heat to my stainless Allclad and my cast iron.