Hob to Oven Cookware

Construction

• Cookware that can transition from the stove to the oven is typically metallic, often cast iron or enameled cast iron. Other examples include pans with a stainless steel exterior around an aluminum core. These types of pans retain and evenly distribute heat throughout the surfaces, keeping your food warm for second helpings. Pans with this type of construction are compatible with induction cook tops and work best over medium to low levels of heat.

Type

• Stove-to-oven cookware comes in a variety of shapes, sizes and styles, ranging from casserole roasters to Dutch ovens and cast iron frying pans. These options allow you to perform tasks, such as braising meat, preparing gravy right in the pan from the meat juices and slow-cooking ingredients for a one-pot meal. You can prepare the main ingredients in the pan, add the rest of the ingredients and spices, then put the pan into the oven until done. There are pans suitable for every recipe, from family-sized portions to individual servings.

Service

• Many of these versatile pieces of cookware are also made to go directly to the table as they come in a selection of vivid, decorative colors. However, you must be careful not to slide the cookware across table tops or glass stove tops. Heavy pans and those with rough bottoms, such as cast iron, may cause scratches. Also, you must protect the table by putting down a trivet or hot pad to hold the cookware as retained heat can cause surface damage.

Other Benefits

• Enameled cast iron pans have added bonuses: you can cook and store your meals all in one pan. Many are capable of going into the oven from the refrigerator or the freezer; and after you have enjoyed your leftovers, most are dishwasher-safe for easy cleanup. When one pan does the job of two pieces of cookware, you also save on storage space.

Considerations

• Check the features and use and care restrictions of each pan before you buy as the differences between lines and manufacturers may affect your selection. Pay attention to the temperature rating of the handles. Even though they are oven-safe, the handles are usually rated up to a certain temperature.