Oven-Safe Temperature by Brand (Lookup Tool)

A pan's oven-safe temperature is set by its weakest part, and that is almost never the cooking surface. The stainless or cast iron body can take far more heat than the handle bolted to it or the lid sitting on top. The number that actually matters is the lowest of the three, body, handle, and lid, because that is the part that fails first.

Where pans actually give out#

A stainless skillet rated to 500°F sounds bulletproof right up until you clamp a glass lid on it and slide it under the broiler, where the lid tops out around 350°F. A Dutch oven that handles 500°F in the body can still carry a phenolic knob rated to only 480°F. The body is never the problem. The attachment is.

And the failure is rarely dramatic in the moment. A polymer handle softens, discolors, or starts giving off fumes. A glass lid cracks from thermal shock. A handle that looks like solid metal hides an epoxy insert that degrades a little more with every bake. You usually do not notice until the pan is already compromised, which is why the exact limit is worth looking up before you trust it.

The full oven-safe reference#

Below is every line I have verified, with its body, handle, lid, and broiler limits side by side. Sort any column to find the highest-heat pans or to spot the ones a glass lid is quietly holding back.

Where these numbers come from#

I pull each oven rating straight from the manufacturer's published spec, then record the handle and lid limits separately wherever they fall below the body. When a maker gives no number for an all-metal pan, I say so instead of inventing one, since a bare stainless or cast iron pan is capped only by its handle material. The full method is on the how I review page.