The 10 Best Ovensafe Skillets

video play icon
Best High-End
Best Mid-Range
Best Inexpensive

This wiki has been updated 19 times since it was first published in May of 2016. One the most effective methods of cooking many dishes is to start on the stovetop and finish them in the oven, and the best way to do this is with a pan that can go directly from one to the other. These oven-safe skillets can handle both phases of the process with ease, and they're made with a variety of standard and nonstick materials that can withstand rigorous use and varying levels of heat. When users buy our independently chosen editorial selections, we may earn commissions to help fund the Wiki. Skip to the best ovensafe skillet on Amazon.

10. Le Creuset Signature

9. T-Fal Ultimate

8. Emeril Lagassé 62928

7. All-Clad D5

6. Koch Cookware 306-S

5. Cooks Standard NC-00239

4. Victoria Frying Pan

3. All-Clad HA1

2. Greater Goods 10-Inch

1. Tramontina Professional

Special Honors

Stargazer Cast Iron This company strikes an excellent balance between performance and affordability. For less than some of our picks, they offer performance nearly on the level of the ancient and venerated Griswold cast-iron line, with the flat cooking area that most imported products just can't touch. They come in 10.5- and 12-inch versions and are great for pizza, frittas, pan-fried fish, and lots more. stargazercastiron.com

Field Company Skillets Pretty much nothing beats cast iron as far as oven safety goes. If you're okay with spending over $100 on a single pan, check this one out, as it's of high enough quality to warrant that kind of investment. Plus, it has the type of machined surface that can actually mimic chemical non-stick coatings. It's available in 4 sizes, from #4 to #12, so if you're really into it, you can assemble the entire collection without too much difficulty. fieldcompany.com

Editor's Notes

July 21, 2019:

First off, nothing is safer in an oven than a solid cast-iron pan. It's hard to beat the Greater Goods because of its incredibly smooth finish and reasonable price, though the Victoria is a close second because its factory seasoning is so exceptional. The Koch Cooking is incredibly costly, but it's not an exaggeration to say it's a piece worth handing down to your kids. The drawback to cast-iron skillets is that they're far too heavy for the classic wrist-flip that a good saute pan enables. But for heat retention and baking purposes, they really can't be beat.

Now, some people may take issue with nonstick pans, but there's been a push over the last decade or longer to phase out the use of the carcinogen PFOA in the production on nonstick coatings, so there's really nothing for humans to worry about there. Nonetheless, it's best to avoid damage to the coatings, simply to increase their effective lifespan. One way to prevent damage is to use a quality pair of tongs; if you choose a set with durable nylon or silicone tips, the risk of damage to a nonstick surface is nil. Also, keeping the pan itself at or below 500 degrees Fahrenheit minimizes the risk of breakdown, which helps keep the coating intact. At any rate, the Tramontina in the top spot uses a PFOA-free coating that isn't harmful to human health. I've personally tossed more of this exact model of Tramontina into a blazing-hot oven more times than I care to remember, and it's one heck of a pan. Straight from the factory, it makes a fantastic egg pan, and is really one of the best in existence for making omelettes.

All-Clad, as you may have heard, makes some of the most well-known pans on the market, and they, too, are often used in busy restaurants. They do command a hefty price, but they're very effective. Keep in mind that when using a stainless-steel pan, special care must be taken to avoid sticking and scorching, and it will never perform quite as well as a nonstick pan. Also, stainless steel is prone to discoloration at high heat, and in some cases, there's nothing you can do about it, but it also doesn't affect a pan's performance in any way.

And because oven-readiness is important here, we've listed models such as the T-Fal, Emeril Lagasse, and Cooks Standard, which come with durable lids that are generally also safe to go in the oven -- but be aware they might not be rated to the same heat level as the pan itself, and nobody likes shattered glass, in their food, oven, or elsewhere.


Christopher Thomas
Last updated on July 24, 2019 by Christopher Thomas

Building PCs, remodeling, and cooking since he was young, quasi-renowned trumpeter Christopher Thomas traveled the USA performing at and organizing shows from an early age. His work experiences led him to open a catering company, eventually becoming a sous chef in several fine LA restaurants. He enjoys all sorts of barely necessary gadgets, specialty computing, cutting-edge video games, and modern social policy. He has given talks on debunking pseudoscience, the Dunning-Kruger effect, culinary technique, and traveling. After two decades of product and market research, Chris has a keen sense of what people want to know and how to explain it clearly. He delights in parsing complex subjects for anyone who will listen -- because teaching is the best way to ensure that you understand things yourself.


Thanks for reading the fine print. About the Wiki: We don't accept sponsorships, free goods, samples, promotional products, or other benefits from any of the product brands featured on this page, except in cases where those brands are manufactured by the retailer to which we are linking. For our full ranking methodology, please read about us, linked below. The Wiki is a participant in associate programs from Amazon, Walmart, Ebay, Target, and others, and may earn advertising fees when you use our links to these websites. These fees will not increase your purchase price, which will be the same as any direct visitor to the merchant’s website. If you believe that your product should be included in this review, you may contact us, but we cannot guarantee a response, even if you send us flowers.