A Slippery Debate: Can Non Stick Go in the Oven?

Whether or not Non Stick Pans can survive the heat of the oven is an age-old debate. Here, we explore if high heat can do damage to your pans, and why you might want to use Non Stick in the oven in the first place.

Hannah Selinger|Oct 19, 2021

In terms of utility, there’s no discounting the

Non Stick Pan

. Non Stick coatings make food easier to handle. You can cook just about anything without worrying about food sticking, and clean up will take just seconds.

For cooks with less of a handle on sophisticated culinary techniques, Non Stick Pans can be an easy way to master skills in the kitchen. kitchen mastery.

But not all Non Stick Pans are created equally. Unlike

Carbon Steel

or Cast Iron Pans, which are always ovenproof up to extremely high temperatures, some nonstick pans can’t handle the heat. If yours has a plastic handle, it’ll melt in the oven, and silicone handles will still be hot to the touch.

But even moreso, some Non Stick coatings can’t handle the high heat of the oven, and will lose their coating entirely. The best way to find out about your specific pan is to read

the manufacturer’s instructions


One of the main questions surrounding Non Stick Pans has to do with

their safety

. Non Stick Pans are

safe, according to the FDA, however, it is important to know how much heat they can handle so you don’t damage the coating.

While each pan manufacturer has its own set of qualifications regarding temperature safety, Made In has gone above and beyond to ensure their Non Stick Cookware is oven safe at 500 degrees Fahrenheit.

One of the dangers in placing a Non Stick Pan in a high temperature oven is that Non Stick Pans are covered in a nonstick coating (Made In’s is made from a PTFE, and is made

without PFOAs


High heat can begin to degrade that coating, releasing toxic fumes, and damaging the coating for future use. Pans coated with nonstick coatings are particularly susceptible to this kind of fume release when the pan is heated above 500 degrees. The bottom line: Don’t place your nonstick in an oven that exceeds your pan’s specific guidelines.

But why would you put a nonstick in the oven in the first place? The best reason to put any pan in the oven is to carry over the cooking from the stove. (This is useful if you’re searing pieces of meat, for instance.) You can sear in a nonstick skillet with the introduction of less fat–though you’ll still need some, to achieve browning without burning–and then you can finish it off in the oven.

This isn’t the only way to sear and roast, but it’s one good way to do it, and Made In’s Pans are especially qualified, since they are cleared to high oven temperatures, whereas many nonstick pans can only withstand temperatures of 350 to 400 degrees.

This sear-and-roast technique can be applied to vegetables, too. Try slow-cooking root vegetables, like carrots, turnips, and parsnips, seared on the stove and then cooked through in the oven.

The benefit of using a nonstick is that these types of root veggies, which have a lot of natural sugars, won’t stick to the pan, as they’re prone to doing. And yes, you can use one of

Made In’s Stainless Clad


Carbon Steel

for this type of sear-roasting, too, but

Made In’s Non Stick

 has a way of making the load a little, well, cleaner.