Can I put an enameled pan in the oven?

Enamel-coated cookware is durable and resistant to high temperatures. Therefore, you can put an enameled pan in the oven - but only subject to a number of rules. In the opposite case, cracks and chips will appear on the product, and it will become unsafe to use it.

Oven Terms of Use

When cooking in enameled dishes, it is important to think not only about the taste of the dish, but also about the safety and long life of the pan. The conditions for its use in the oven are as follows:

The maximum temperature that the enamel coating can withstand is 250 degrees. It is important not to exceed the acceptable threshold.
Put the enameled pan in the oven, which has not yet been heated. Do not allow large temperature differences.
Before using the dishes, you need to inspect it for cracks and chips. Chipped enamel particles can get into the dish and cause poisoning.
The product should not contain plastic or wooden parts - under the influence of high temperatures they will deteriorate.
It is advisable to fill the pan to the brim. Dry areas of enameled cookware are more prone to overheating.

For cooking in the oven, only cookware with strong walls (from 3 mm and more) is suitable. Enamel pan has a metal base. Enamel is a glass ceramic, which is applied to metal and fired at a temperature of 800 degrees. Therefore, you can put the product in the oven. But it is better to verify this by reading the instructions. The manufacturer must describe the conditions for the use of kitchen utensils.

Enamel Pots Care Rules

Such dishes are considered durable - many probably have a couple of enameled pots from their grandmother. However, for such utensils to serve for a long time, you need to properly monitor it.

There are several nuances of using enameled pots:

In an enameled dish, milk must not be boiled. In it, milk quickly burns to the bottom.
Enameled pan is afraid of falling and rough mechanical impact.
A hot pot cannot be filled with cold water.
It is recommended to use wooden devices instead of metal spoons and ladles.
Before use, a new enameled saucepan must be “seasoned” with salt. For this, 2 tablespoons of salt are dissolved in water (per 1 liter of water), and the solution is brought to a boil.
Wash the product without fail after cooling with a liquid detergent and sponge. Use hard brushes, cleaning powders are strongly discouraged: they can damage the enamel.
You need to be prepared for the fact that with frequent use, the enameled pan will darken. Dark plaque is best removed with table vinegar. For each liter of water you need to add 5 tbsp. tablespoons of vinegar, and then boil the solution in a saucepan. After this, stains can be easily removed with a sponge and detergent.

If you want to put dishes with enamel in a red-hot oven, preheat it on the stove by adding water or vegetable oil.

Enamel pans seem to be in every kitchen. They are extremely practical, safe and non-toxic, with proper care, serve faithfully for a long time. However, there is one “but”: enamel integrity must be monitored especially carefully. Careless handling, neglect of the conditions of use will lead to cracks and chips of the coating. It is not only unaesthetic, but also unhealthy. Chipped pieces can mix with food and enter the body.Putting an enameled pan in the oven is necessary when it has not yet had time to heat up, and before washing such utensils, it is important to let it cool naturally.