Many home cooks assume that if a skillet is labeled oven-safe, it can also handle high-heat broiling without risk. However, experts warn that the two processes involve different temperature demands and material stresses, meaning broiler-safe certification isn’t guaranteed. Understanding the distinction could prevent costly damage—or even safety hazards—when using skillets under the broiler. The advice highlights key differences in heat distribution and material limits to consider before switching from stovetop to broiler.
When choosing skillets, should you assume that oven-safe automatically means broiler-safe as well? Here's what an expert has to say about this.
