I just purchased some great looking "dansk bistro" enameled steel baking dishes to replace the ceramic dish I recently cracked. When I opened the package, I found an instruction sheet with many dos and donts for usage, including: "use a low to medium heat while cooking as Bistro enamel heats up quickly". Now, I bought these with the intention of using them in a fairly hot oven, 425-450, for roasting meats/fish/vegetables. Do you think the hot temperature will damage the dish, or do you think the instructions are more about the capacity to heat quickly? Any kitchen scientists out there with advice before I either throw caution to the wind or fearfully save these dishes for lower temp treats?
Thanks in advance!