Choose an oven-proof nonstick frying pan with a metal handle to cook on the stovetop and finish dishes in the oven. Starting a dish on the stove and transferring the pan to the oven is pan-roasting, which benefits many meats. Salmon fillets, lamb chops, ribeye and filet mignon respond well to a hot sear followed by a lower oven bake. Skin-on chicken thighs develop rendered fat and crisp skin when seared first, then finished in the oven to cook through. Oven-safe pans remove the need to transfer food between vessels. Handles can become hot, which is easily solved with oven mitts or handle covers.
"One of Ramsay's most-suggested cooking tools is a versatile classic, the nonstick frying pan - but only if it's oven-ready. In a video on his YouTube channel, Ramsay suggests, "Look for an oven-proof frying pan with a metal handle if you want to cook like pros." Here, he points out that the oven-ready design not only allows you to cook on the stovetop but also to finish seared dishes in the oven."
"This technique, where a dish is started on the stove and then transferred to the oven to finish cooking, is called pan-roasting, which benefits many types of meats. Salmon fillets, lamb chops, and steaks like ribeye and filet mignon are all perfect candidates for pan-roasting, as they all benefit from two different types of heat being applied during the cooking process. This consists of a hot sear to start and a lower bake to finish."
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