i know this is probably a really dumb question, but is it really safe to put a skillet/frying pan/etc in the oven?
i'm planning to make the almond crusted chicken from the april issue, and after a few minutes sauteeing on the stovetop, you're supposed to wrap the handle with foil and put it in the oven to finish.
why the foil? and i'm afraid the handle on my nonstick pan will melt or something! (it's Tfal). i have stainless cookware that i'd feel more comfortable putting in the oven, but i'm still a little nervous.
anyone done this before? i know lots of CL recipes call for thismethod, but i've never made those for fear of damaging my pots and pans!
any input is greatly appreciated!