On 22/03/2018 19:31, Tim+ wrote:
GB wrote:
One handle is broken on our large saucepan, so I made a rather crude
wooden handle and glued it to the lugs. Only then did my son tell me
that this is the saucepan that goes in the oven, for stews.

So what was the original handle made of, (meltable) plastic?

I stuck it in the oven at 150C for a few hours, and quite a bit of resin
has oozed out of the wood, but the wood isn't burning.

I've just turned it up to 180C, and I'll keep an eye on it.

Any idea how hot it can go before it chars or bursts into flames? I'm
told that sometimes stews go up to 200C.

Not sure if theres any point in trying to €œstew€� something in a closed lid
pan at anything much over 100C.

As long as theres water to boil off the temperature of the stew isnt
going to go much (if any) higher than that anyway. Ive never €œstewed€�
anything at 200C.

Probably 140 °C is enough, unless you want to be sure that it heats up
quickly, in which case you start it at 180 °C (preheated).

Generally it's better to use a vessel with small handles rather than a
long handle like a saucepan if you are going to put it in the oven.

Asian hardware stores sell loads of these, but you have to be careful as
some have plastic knobs and handles - presumably for cooking on the hob.

--
Max Demian