Can I Put a Frying Pan in the Oven

Can I put a granite coated pan in the oven?

Although heat-resistant, bakelite handles have a temperature limit. they can withstand heat up to 150° C (up to 260° C for some manufacturers). This imposes some restrictions on the use of such pans in the oven.

To buy a quality granite coated frying pan, pay attention to the thickness of the walls and bottom. The higher these values, the longer the pan will last. Note: The minimum thickness of the base is 6 mm, the wall thickness is 3 mm.5 mm. With these characteristics, the product does not deform under the influence of high temperature.

Requirements for Oven Cookware Materials

Heat-resistant pans made of heat-resistant metal with thickened walls can withstand higher temperatures.

No ornamental inserts or plastic parts are necessary. Food is heated homogeneously in this kind of cookware and the heat stays on longer. The thin-walled containers are used for cooking dishes that do not require a long thermal effect.

What pans can be put in the oven

Baking in the oven is allowed in pans made of materials:

  • Cast iron. Heavy metal has natural non-stick characteristics and resistance to mechanical influences, retains heat longer and the heat is distributed evenly.
  • Stainless steel. Stainless steel pans are characterized by increased wear resistance, durability, resistance to corrosion. Hygienic, durable and bactericidal qualities put steel cookware at the top of the ranking of kitchen utensils.
  • Aluminum. Mandatory condition for baking a dish in the oven in an aluminum pan. the thickness of the walls and bottom of the container must exceed 2.5 mm. Some models have a non-stick coating. Low weight and rapid heating make it easy to use for everyday cooking.

Which coated cookware can be used for baking in the oven

The pan for the oven is chosen with the following parameters in mind:

  • dimensions;
  • material;
  • The presence or absence of non-stick coating;
  • design features, consisting in the equipment of additional fittings.

The high temperatures maintained in the oven can withstand:

  • Enamelled containers. Most kitchen utensils are cast in cast iron and covered with a layer of enamel. It retains heat for a long time, so food is cooked to perfection after the oven is turned off.
  • Teflon-coated frying pans. Can be used at temperatures up to 260º. The non-stick surface allows you to cook without greasing the base first. The material is vulnerable to metal, therefore, wooden or plastic spatulas are recommended for stirring.
  • Ceramic pots. Environmentally friendly and beautifully designed. Used for slow simmering of food that preserves useful substances. Ceramics strongly absorb odors, the pan is thoroughly washed after cooking. It is forbidden to put cookware in the heated oven because of the negative effects of strong temperature fluctuations.

The ideal cookware for the oven

Before putting a product in the oven, there are three things to consider:

Suitable materials

Cast iron. The most ideal option for the oven are cast-iron pans (pots, cauldrons) with handles and a lid of the same material. Their advantages are obvious: they easily tolerate high temperatures, heat evenly and transfer the heat to the dish being cooked, have natural non-stick properties. Cast-iron skillets are temperature-resistant and can be used for baking different kinds of dishes. This can be meat, various vegetables or even baked loaves. The non-stick layer on the inside of the cookware ensures that the cooked food is quickly removed and evenly baked.

Steel. Stainless steel pans (18/10) and steel pans have similar characteristics. However, such models are often equipped with plastic handles, which poorly withstand high (above 180 ° C) temperatures. And in this case, the pan should have all-metal fittings. Often the products are of universal design and the handles in them are “unbuttoned” when they are put in the oven.

Aluminum. Models made of this material can be used in ovens, but only without non-stick coating, which is not designed for high temperatures. The thickness of the bottom and walls should be more than 2.5 mm, in order to avoid deformation.

Ceramic. You can often find the following question on the internet: Can I bake in a ceramic pan in the oven?? In the Комментарии и мнения владельцев you can read both positive and negative answers. Negative, most likely, are associated with the frequent completion of ceramic pans handles made of another material, which is not as resistant to high temperatures (plastic, Bakelite), as the ceramic coating itself. Another thing to keep in mind is that ceramic cookware is afraid of heat shocks, so it is not recommended to expose the product to strong temperature contrasts, in order to protect the surface from cracks and splits.

Variety of ovenware

Choosing the right cookware is one of the prerequisites for cooking a culinary masterpiece. Today’s selection is rich in material, shape and size.

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Ceramic molds and clay pots

Great versatility, eco-friendliness, exceptional food taste and the possibility of presenting food to the table in a festive way. this is why many housewives like ceramic molds and clay pots.

75 ml and 1 l portion pots are readily available for serving to the whole family.

Tempered glass molds

The material has proven itself among housewives and professional cooks alike. Inherent to it:

  • Transparency. This allows you to control the degree of cooking. Even the dishes look appetizing.
  • Good temperature tolerance.
  • Resistant to shocks and to even aggressive cleaning agents.

Trays

Specific for their flat rectangular shape and low sides.

    Steel. Made of food-grade steel, so there is no risk to your health. Practical, lightweight, reliable, long-lasting.

Frying pans

Modern cast iron, steel and aluminum pans with removable handles are well suited for ovens. Teflon, enamel or ceramic coatings are used to avoid food sticking to the pan itself.

Non-stick coated cookware

Because silicone and glass molds need no protection, Teflon, ceramic, marble or titanium coating is used in metal cookware. Of these, the first is the most affordable, but it is susceptible to mechanical damage. With the appearance of scratches, the use of cookware is detrimental to health.

frying, oven

Silicone molds

They are very popular for baking cakes and croissants because they are non-toxic, non-stick, easy to use and maintain. They take up little space, reduce cooking time, and allow you to take out baked goods quickly and without damage. Can withstand temperature changes. Available in various shapes and sizes.

Tinfoil and foil molds

Housewives often neglect foil molds because of their short lifespan. However, in their defense speaks cheapness, availability, lightness, indiscriminateness in handling, uniformity of baking dishes and non-toxicity.

Sleeve

This is a heat-resistant plastic food bag with a width of at least 30 cm. When cooking, you need to cut off a piece of it of the right length, put the food inside and seal it with the strips that come with it. The sleeve is chosen for:

Silicone cords

A great alternative to the string that housewives use to wrap rolls to keep them in shape. It is enough to put on the dish before cooking with cooking harnesses, and they will prevent any roll from unrolling. And easily peel off after, leaving no trace.

Resistant to heat up to 220 °, require no special maintenance and are reusable.

Thermometer

Not all ovens are equipped with thermometers for temperature control. It’s easy to fix: appliance stores offer a wide range of thermostat models. Analog and digital options are available for ranging from 400 to 2500.

Pipette

This culinary device is used when it is necessary to pour the sauce, juices or grease over the meat or fish during grilling. A pipette made of heat-resistant food-grade plastic will make the job easier. Cost between 250 and 1,200.

How do you coat a cast iron skillet??

The fact is that manufacturers cover cast iron products with a protective grease. This is to prevent the product from rusting while in storage. The hardening procedure is not complicated, just expose the cookware to high heat for 20-30 minutes to burn off the factory grease.

Although bakelite handles are heat-resistant, they have a temperature limit. they can handle temperatures up to 150°C (some manufacturers have 260°C). This places some restrictions on using this kind of cookware in the oven.

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Can I put a cast-iron frying pan on the glass ceramic hob??

Cast iron cookware should be used with caution on glass ceramic hobs. It is heavy enough that if dropped on the stove, the stove may crack. Also, the cast-iron cookware requires additional care and does not have non-stick properties, not all products on it are comfortable to fry.

  • thoroughly clean and rinse the cookware from the factory grease;
  • Pour a thick layer of salt on the bottom;
  • Heat for an hour, stirring frequently;
  • Turn off the stove and let the cookware cool;
  • Use a paper towel to remove any salt residue from the pan;
  • lightly rub vegetable oil into its surface.

Which frying pan is suitable for the oven?

In the past, only baking trays, pans and duck pans were available for cooking in the oven. Now there are dishes made of a variety of materials, with or without nonstick coating.

When choosing a product for the oven, the following rules apply:

Nonstick skillet can not be cleaned with abrasive agents. Only use wooden or silicone spatulas and spoons for turning and stirring food.

Cast Iron

It’s the best choice for the oven. Thanks to the thick walls and bottom of the pan, food heats evenly, does not stick, preserves its natural flavor and aroma. Cast iron has excellent natural nonstick properties, it holds temperature for a long time, and has no problem tolerating intense heat. In such a pan stew and bake meat in pieces or portioned, bake pies and loaf pies, puff cakes.

frying, oven

After purchase, the cast-iron cookware is thoroughly washed, wiped dry and greased with vegetable oil or pork fat. Then place in the oven heated to a medium temperature (150 200 ° C) for 30-40 minutes. This will fill the pores of the cast iron with grease, which will prevent food from sticking.

Recommendations when using a cast iron frying pan:

frying, oven
  • Do not put cold cookware in a very hot oven;
  • Do not add fat when cooking meat or poultry;
  • Cover the bottom and walls with baking paper when baking pies or loaves
  • To cook low-fat fish and meat, cover the bottom and walls with aluminum foil to prevent the food from sticking.

Wash such a pan after use with any means, it is not afraid of rough cleaning. Store dry wiped to prevent rust. it is easy to remove, but the smell will remain for a long time.

Tip ! If rust has appeared, rub the problem areas with salt, rinse and dry well.

It is even better to oil the surface again after washing if the pans are not kept one inside the other.

Steel

Manufacturers specify temperature limits for specific models. Information is printed on the bottom of the pan in the form of pictures or labels.

Steel pans with these characteristics are suitable for the oven:

Steel pans are good because the food heats evenly, cooks quickly and does not stick.

Useful at! To remove burnt food, it is sufficient to heat water in the pan and add 1 tbsp. л. Cook the pan with the salt, bring to the boil, remove from the heat and leave for 30 to 40 minutes. Then rinse and pat dry.

Cookware can be placed in a heated oven, which is impossible with other materials. Steel does not react with the food, so the pan has no impact on flavor and aroma.

Ceramics

This pan is ideal for cooking omelets, casseroles, roasts, and muffins. Thanks to the porous walls, it heats evenly, does not alter the flavor of the food and retains nutrients. Like cast iron, ceramic should not be put in a hot oven: the temperature “shock” will cause the pan to crack.

If ceramics is glazed, no food will stick to it. But high temperatures burn the walls, so ceramic pans are better for slow simmering.

Tip! To clean the fouling and grease from the ceramic container, it is enough to heat water in it with the addition of citric acid.

Another nuance. these products often have non-removable plastic handles. That is why they should not be put in the oven.

Aluminum

If a pan made of this material is thin, it is better not to use it for cooking in the oven. It will deform, the food will burn and the dish will be spoiled. The thickness of the bottom and walls must be at least 2,5-3 mm.

Most modern aluminum pans have a nonstick coating. Since Teflon is most often used, it is not recommended to use such cookware in the oven. Unless for very low temperatures. up to 200 ° C.

In an ordinary uncoated aluminum frying pan, food easily burns, so when cooking use fats or a sufficient amount of liquid.

To prevent food sticking to the pan, oil it, pour a handful of salt over it, heat it over the fire, and rinse it. A protective coating is obtained which seals the pores.

frying, oven

Enameled cookware

One of the most common types. Probably many people have seen such colorful pots of different colors in the kitchen. In fact, such dishes are made of cast iron, and the enamel only covers it externally. Therefore, it is possible to bake in an enameled cookware using an oven. It is important to remember a few nuances:

  • The maximum temperature that this cookware can withstand is 220 ° C;
  • If there is a crack or abrasion on the pot, it is no longer suitable for use in the oven.

The advantage of these pots is that they keep heat inside for a long time. Enameled cookware will be able to “bring” the food to cook on its own in the oven, even after the latter has been turned off.

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How to properly prepare the pan for its first use

First of all, the kitchen tool should be thoroughly rinsed, and then cleaned. This procedure should be carried out to avoid the appearance of rust. The frying pan is coated with a sealant before it is released for sale, so it will begin to absorb all the harmful substances that will soon lead to malfunction. And some people may be allergic or poisoned. In order to avoid such adverse effects, it is necessary to remove the protective layer on the surface.

For many hostesses, the fact of preliminary preparation of the frying pan before the first use is not a secret.

This does not take much time or effort. To do this, simply rinse the product under hot water. After this step, your utensils will be completely disinfected. If you want you can add a little detergent. If there is rust, you can remove it with a metal sponge. Then wipe and dry the product well.

All work should be done by hand, without the use of technology.

The next step is burning. Many manufacturers write about this procedure on labels and packages. This step is designed to fill the pores with oil. The temperature will turn the oil into a non-stick coating. You can do this with salt and fragrance free oil.

If you do the right thing, the food will not stick to the surface of the cast iron during cooking.

The first step is to cover the bottom of the pan with salt, and then place it on the stove with the heat on high. It is the salt that will absorb all the grease applied during the creation of the product. Then rinse off the salt and leave the pan to cool. Then wash it under hot water without using any detergent. Next, all you need to do is dry it and wipe it with a cloth soaked in oil.

Stir a thick layer of salt until it turns brown.

The last step is to fill the pan with vegetable oil and put it over a medium heat. This is how you begin the glowing process, which should take about 20 minutes.

Well, then just pour out the oil, wash your kitchen tool, wipe dry with a simple towel.

Now your frying pan is ready to use.

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