Would it work to use saute pan for baking?

[LabCook]

I have a quick question, would it work to use a saute pan to bake a pork tenderloin? The reason I ask is after baking I would like to deglaze the pan, but I do not believe my baking dishes are able to handle the stove top. Any tips would be greatly appreciated.

[Suzanne]

Quick answer: absolutely YES! You can sear the meat on the stovetop and then finish cooking in the oven.

Just make sure that your pan's handle is metal, not plastic or wood, and be really careful handling it after you take it out of the oven. (We ALL have scars on our palms from having forgotten where the pan just was. )

[oldschool1982]

Yep! Nothing new by any means. Plenty of times the food is started on the stove top and finished in the same pan in the over. Just remember to not have the insulated metal handle (nonremoveable rubber type), rubber handle insulation (removeable rubber type) or a non-metalic handle. They all don't react very well to the oven temps above 400deg.

Sorry for the repeat of what Suzanne said. Takes me longer to type than her.

[yorvo]

To agree with everyone, absolutely. Been doing it my whole career. Sear the fish, chicken, steak, duck breast, whatever it is and throw it in the oven and do something else. The one thing I'll add is if you're planning on deglazing the pan put some liquid in it like stock, water, or wine to keep the pan from burning up and ruing your deglaze. Not too much. Or you can reduce the liquid left.

[LabCook]

Thanks much everyone.

[Gabe107]

Yup, go for it. Indeed, be ready for a searing hot handle! Save your wareswasher some work and get in the habit of throwing saute pans into the oven instead of transferring to sizzlers, etc. Give it a quick spray of pan release before placing the meat (heck, spray the meat too, as this seems to seal in the juices). Throwing a saute pan into a warming oven is common when you get the table that eats salad slowly.

[boar_d_laze]

Originally Posted by LabCook

I have a quick question, would it work to use a saute pan to bake a pork tenderloin? The reason I ask is after baking I would like to deglaze the pan, but I do not believe my baking dishes are able to handle the stove top. Any tips would be greatly appreciated.

Absolutely okay. I'd suggest searing your tenderloin on the stove top before roasting in the oven. The sear will aid development of the fond which will form the basis for your deglaze in a way heat from the oven simply cannot do as well.

BDL

[Just Jim]

We've all done it, finishing in the oven.
A more even heat, and frees up that all important saute space.
One tip.....once the pan is removed from the oven, place it on the burner, hot plate, whatever, backwards.....it keeps you from habitually grabbing for that handle.