7 Types of Pans that You Can Put in The Oven

Pan being put in an oven

There are many recipes, like Frittata and pasta bake, that begin on the stove and finish in the oven.

It’s easy to prepare such dishes in pans that can directly go from the stovetop to an oven.

Let’s explore the different pans that serve this purpose.

Which Pans Are Oven-Safe?

Casseroles are widely preferred for oven cooking since they work on the stove and in an oven.

However, this type of cookware can be expensive.

The good news is that you can use certain pans in the oven instead of a casserole dish.

This option is very useful, especially for recipes that go from stove top to oven.

When choosing pans for such needs, the main factor to consider is the material used for construction.

Here are the pans that you can use safely in the oven.

1. Cast Iron Pans

Cast iron pans and skillets have been used for baking since the origin of ovens.

They’re almost synonymous with baking.

Since these pans contain iron, they can withstand high temperatures.

The heavy iron base heats slowly and evenly, ensuring thorough cooking of the ingredients.

You can directly transfer these pans from the stovetop to the oven and bake the ingredients at high oven temperatures.

Another benefit of cast iron pans is that they develop a natural layer of seasoning over time.

This seasoning gives them a unique non-stick quality.

So, you can skip pre-seasoning these pans and reduce oil usage when cooking with them.

You will also not have to line your pan with parchment paper or baking paper when using a cast iron pan.

However, the flip side of using cast iron pans is that they’re very heavy. The weight makes them difficult to handle.

These pans become very hot, and you should be very careful when picking them up and transferring them from the stove to the oven.

Additionally, they aren’t dishwasher-friendly. Iron rusts when exposed to moisture.

It also reacts with acidic ingredients, and hence you should quickly transfer any acidic content from the pan after cooking.

2. Enameled Cast Iron Pans

Enameled cast iron pans have a cast iron base and an enamel coating.

You can use them just like regular cast iron pans in the oven.

The enamel coating creates a non-stick surface that makes it easy to transfer food.

This layer is also inert and doesn’t react with acidic ingredients.

Hence, you can cook acid-based dishes in enameled cast iron pans without affecting their seasoning.

Another advantage of enameled cast iron is that it doesn’t rust.

This makes it easier to wash and store. Enameled cast iron doesn’t need much care, and it’s very durable.

The material can also withstand high oven temperatures.

Some brands have enameled cast iron pans that are oven-safe up to 500°F.

You can place such pans under the broiler for a few minutes.

However, since broiler temperatures can go up to 550°F, don’t leave it in the oven for too long.

3. Stainless Steel Pans

Stainless steel pans are versatile and highly functional kitchenware that you can safely use on a stove and in an oven.

They’re lighter than cast iron and easier to handle and clean.

The metal can also withstand high oven temperatures.

However, you must always choose stainless steel pans with a heavy base for oven use.

Thin stainless steel is prone to warping at high temperatures. So, you can end up with a misshapen pan.

Thicker pans allow better and even heat distribution.

You can end up with unevenly heated and burnt sections of food when using a thin steel pan.

Since stainless steel pans aren’t naturally non-sticky, some of the food may stick to the base during baking.

Fortunately, stainless steel is dishwasher-friendly which makes cleaning easy.

The metal surface can, however, lose its luster if you always wash it in the dishwasher.

When choosing stainless steel skillets and pans, check the material used for the handles and other parts.

Synthetic handles or rubber gaskets will melt in the oven at high temperatures.

So, always check the manufacturer’s recommendations to confirm that the pan is good to go.

Multi-ply stainless steel pans have an aluminum core. So, these pans can go in the oven.

4. Aluminum Pans

Aluminum pan on a table

Aluminum is a good conductor of heat and can withstand high temperatures.

Most aluminum pans are suitable for oven use.

They’re commonly used for making cakes, broiling, baking, and grilling.

However, you should always check the material of the lid and handle before placing an aluminum pan in the oven.

These pans may have synthetic handles, which may melt at high temperatures.

Another concern with using aluminum pans in the oven is that these pans can react with acidic ingredients in the food.

The acid in citrus fruits like lemons and oranges and other acidic ingredients can react with the metal and speed up corrosion.

Your pan can end up with pits and holes where the acid reacts with the food.

Hence, you should avoid using aluminum pans for cooking such ingredients in an oven.

Aluminum pans aren’t non-stick.

Food can stick to the base unless you use parchment paper or grease the pan before use.

Additionally, these pans aren’t dishwasher-safe.

They lose their luster and develop holes and pits with constant dishwashing.

So, cleaning up after oven use may also not be easy.

5. Anodized Aluminum Pan

Anodized pans have a non-reactive coating over an aluminum base.

This coating offers better protection from corrosion and makes it more durable.

Most hard-anodized aluminum pans can be safely used in the oven.

High-quality anodized aluminum pans can withstand high temperatures and are generally suitable for baking.

However, you should always check the manufacturer’s instructions before placing these pans in the oven.

You can confirm if an anodized aluminum pan is good to go by finding the oven-safe symbol on the handle or base of the pan.

Anodized aluminum pans aren’t non-stick like cast iron. Hence, they’re harder to clean.

Since they’re not usually dishwasher-safe, you will have to scrub any residue off manually after using them in the oven.

6. Ceramic Pans

There are different types of ceramic pans, and not all of them are oven-safe.

However, 100% ceramic pans are usually safe for oven use.

These pans will have an oven-safe symbol on their base or handle that confirms this.

Ceramic pans with a thick base will conduct heat evenly and cook food thoroughly.

The material retains heat, making it fuel-efficient.

It means that you need less energy to cook food in a ceramic pan.

Though oven-safe ceramic pans are usually heavy, they’re easier to handle than metal pans because they don’t become too hot.

However, these pans aren’t always suitable for broiler use.

Check the manufacturer’s instructions before using them under the grill setting of an oven.

7. Non-Stick Pans

Lower-quality non-stick pans aren’t suitable for oven use because their non-stick coating gets damaged by high heat.

When the Teflon coating is damaged, it releases harmful toxins that shouldn’t come into contact with food.

However, there are exceptions. Some non-stick pans are suitable for oven use.

These pans usually have a Teflon coating which is free from PFOA.

Most oven-safe non-stick pans were built after 2013.

You can safely use these pans in the oven at temperatures up to 350 to 400 degrees.

However, always check the manufacturer’s instructions before putting a non-stick pan in the oven.

Manufacturers include an oven-safe symbol on the pan or packaging if it can handle oven heat.

Non-stick pans that come with silicone handles aren’t oven-safe because the handles can melt at high temperatures.

You should not use such pans in the oven, even if the base is made of metal.