Cassolette Pans - Cooking on the Stovetop and in the Oven So, I'm a hobbyist and like to play with new recipes.  Recently I've found a few recipes which want me to fry something, then put the pan directly into the oven and roast for a bit.  Then maybe move it back to the cooktop a bit.  It seems a bit odd, although deglazing seems a fairly common example.

Well, the problem with this is most pans intended for the stove are very thin and perform poorly on the cooktop.  Most pans intended for the cooktop have plastic handles or other bits which seem like a poor idea to put in the oven.  I can get along passably with a dutch oven (one without legs) but those tend to be round and often an oval pan is good for roasting things.  What I've heard I need is a cassolette pan.

Unfortunately, I'm finding the same problem in the stores.  Either pans don't have the weight for cooktop cooking, or they have plastic or rubberized handles.  Although I have found a very expensive line of colored dutch ovens in a couple of stores.

Is there some way to determine if the rubberized bits are oven safe?  Other than buying one and voiding the warranty?  Any advice which would help determining whether a pan might survive?
A few ideas for you:

You can use cast iron.  Depending on what you are cooking this works quite well - but beware what you deglaze with, you might take your finish off or impart a taste to your food.

You can read the label on your rubber/plastic handle cookware.  Many are oven-safe to 350F or so, the label should tell you.

You can use stainless steel or other all metal cookware.  Paderno is my (Canadian!) favourite.  Alternately go to your local restaurant supply store - so-called professional gear can actually be quite reasonable, because a kitchen has to buy so much of it.

Good Luck!