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Not quite a Newb Joined: 13 Apr 2007 Posts: 42

Does anyone know how to tell if cookware is oven safe? I am gonna be cooking up some steaks tonight and i am going to be putting my skillet in the oven. I checked the cuisinart website but they don't say if their cookware is oven safe.

Posted: Thu Apr 19, 2007 9:52 pm

Bigmoney2112 wrote:

Does anyone know how to tell if cookware is oven safe? ...

Trial and error. Very Happy

Not quite a Newb Joined: 14 Jul 2005 Posts: 41

If it has a handle I usually avoid sticking it in an oven- that would apply to skillets, I suppose.

Not quite a Newb Joined: 13 Apr 2007 Posts: 42

it has a handle but it is bolted in and it is entirely made out of metal. hmmm

Baiting Guru Joined: 31 Jan 2007 Posts: 12237

Quote:

Iron, out of the ground, melts at around 1510 degrees C (2750�F). Steel often melts at around 1370 degrees C (2500�F).

If you keep the oven around 350 to 400 F you should be fine. Wink

Not quite a Newb Joined: 13 Apr 2007 Posts: 42

yeah, i am not trying to cremate my fine steaks lol. THanks

Posted: Fri Apr 20, 2007 1:39 am

I'm sorry if that is a stupid assumption, but wouldn't the manufacturer know this answer? Couldn't you just ask them. Every manufacturer has a customer service.

Baiting Guru Joined: 08 Jul 2004 Posts: 11857 Location: UK

DrWho wrote:

Every manufacturer has a customer service.

Incorrect, just look at V3rifys3c, can you imagine phoning them for advice, well can you Laughing

Posted: Fri Apr 20, 2007 2:09 am

Cooking steaks in a skillet usually means using the cooktop? If you want to cook the steaks in the oven then why not use a proper oven tray. If it's a solid cast iron skillet and it gets very hot then be careful not to plunge it into cool water to wash because it will probably crack.

Posted: Fri Apr 20, 2007 8:47 am

Why the heck would you want to put steaks in the oven? They're supposed to go on a grill or a grill pan, like this thing:

or on the BBQ.

Not quite a Newb Joined: 13 Apr 2007 Posts: 42

I have tried using a grill pan before but i don't like them, i have found that they dry the steaks out more than oven searing them. Even when i do grill them on a real grill i still sear them first. Here is a good method to oven sear if anyone is interested, i swear you will never go back to cooking them any other way(except a real wood grill of course).

Let steaks sit out for about 30 mins until they are room temp, pat them dry with paper towel once they are at room temp. Preheat oven to 375. Put skillet on the stove at high flame until it is smoking(test it by dripping water on it, if the water evaporates immediately it is ready) . brush steaks with olive oil and rub them with rock salt and pepper. Place them on skillet and make sure it doesn't catch on fire, sear the steaks for 2 minutes on each side(turn vent on high because there will be ALLOT of smoke). Place skillet in the oven for 11 minutes for rare, 14 minutes for medium. Take skillet out using a towel on the handle and remove steaks, let them sit for 5 minutes so the blood can redistribute. Eat.

This is assuming they are nice 2 inch thick steaks, i use a nice porterhouse or rib eye.

The skillet was oven safe, i checked the website and they didn't mention it but i decided to do it anyway.

Posted: Fri Apr 20, 2007 2:30 pm

Cooking steaks is very much like making love to a beautiful woman...get them up to smoking point and juicy on the top of the cooker, and then rest them for 15 minutes before eating. Shocked

Fries optional.

Posted: Fri Apr 20, 2007 3:07 pm

Bigmoney2112 wrote:

it has a handle but it is bolted in and it is entirely made out of metal. hmmm

That's how I tell. I only buy skillets like that. Fish and chicken like to be seared on the stove top and finished in the oven.
Thick steaks would probably enjoy that too.

Posted: Fri Apr 20, 2007 8:28 pm

Cooking steaks is very much like making love to a good looking man. Wink

Posted: Fri Apr 20, 2007 8:34 pm

Did you ask your mentor?

Posted: Fri Apr 20, 2007 8:40 pm

No, I knew what the answer would be. Razz

Posted: Fri Apr 20, 2007 9:05 pm

@ Tommo Shanter.. Laughing

You sick bar steward Cool

Posted: Fri Apr 20, 2007 10:24 pm

NO

Don't waste them in the oven. Add the seasoning and fry them in the pan with BUTTER, not olive oil. Use your finger to test how well done they are, it gives you a better sense than timing it or sticking a knife in. Much better taste. Smile

Posted: Sat Apr 21, 2007 6:30 am

^^^^ First sound advice in this thread. Laughing

If olive oil at all you should only use the "extra vergine" quality for heating, normal olive oil will simply burn and get bitter. I don't heat olive oil at all, heating isn't what it's made for and it will change taste especially when you're reaching temperatures necessary for a good steak. Sticking a knife in steaks will make it run dry. Wink

But most of all the quality of your beef will make all the difference, shop around a bit. Experiment with different frying techniques:

http://www.txbeef.org/cooking_it_right.php3

But don't put your steaks in the oven, please!!! Laughing

Posted: Sat Apr 21, 2007 8:01 am

I agree with putting them in the oven even adding all your spices, including onions and peppers, wrap it in a foil or cover the top of the skillet (with handle removed) make sure there is a tad bit of air. (That's why I just use foil and poke a few holes in it) They come out soooooo tender and full of flavour they just melt in your mouth. Give it a try everybody (and do it right!!!) You'll see. You'll never cook them on the stove top again!

Posted: Sat Apr 21, 2007 8:09 am

My hubby makes the best steaks.
Butter, hot griddle and garlic.
Simple.
Fillet steaks cooked to perfection every time.

(OK, need to go buy some steaks...drool...)

EDIT: Oops, forgot the salt!

Posted: Sat Apr 21, 2007 8:22 am

pm Klaasvaak. he knows his cookware shit.

Posted: Sat Apr 21, 2007 1:58 pm

I still like what Tommo said. Made me stop thinking about steaks for a few minutes. Now I'm thinking about steaks AND women! Oh, oh, now I'm thinkng about wine, too . . .

But back to steaks, I also like mine with green peppers, onions and mushrooms cooked with them on the stovetop. Crushed garlic is good for seasoning. Sometimes I'll even use some garam masala for a little variation. Spice is the variety of life, right? Smile

But back to thinking about women . . .

steaks . . .

women . . .

. . .