The metal body of a pan may tolerate heat that its handle or lid cannot. “Ovenproof” is therefore a starting point for reading the instructions, not permission to use every oven setting with every part attached.
Find the exact product’s care guide. Check the pan, handle, lid and knob as an assembled set. Replacement parts can change the limit, so do not rely only on the range name printed on the base.
Look for temperature and heating-method limits
Le Creuset’s care guidance, for example, lists different limits for particular components and distinguishes ordinary oven use from use under a broiler or grill. Those figures belong to those products, not to every pan made from similar-looking material.
Read whether the lid is permitted, whether a removable handle must be detached and whether the product can go under a direct top heat source. A glass lid that is acceptable in an oven may still have restrictions that matter near a grill.
Plan the hot journey out
Once a pan has been in the oven, its handle can remain dangerously hot even after it returns to the hob. Use dry, suitable heat protection and place it on a stable heat-resistant surface. Make sure other people in the kitchen know it is hot.
Do not cool a hot pan or glass lid abruptly unless the manufacturer explicitly permits the method. Avoid placing damaged cookware into service, especially a chipped or cracked lid.
If the instructions are missing, identify the model through the manufacturer’s support rather than testing a guess in the oven. A different oven-safe dish may be the simplest choice for the meal.
Keep a short note of the verified limits where you store the cookware. The important number is the limit for the actual combination you intend to use, not the highest temperature associated with one component in an advertisement.