My kitchen is so ridiculously tiny that I've taken to storing my cast-iron skillet in the oven. But I'm sick of taking the skillet out whenever I want to use the oven - I've got nowhere else to put it, that's why it was in the oven in the first place!
I've heard of people leaving their cast-iron pan in the oven even while baking/roasting. However, I'm afraid that if I leave my skillet in the oven when I'm roasting at high temperatures (400 or 450 degrees F, usually), the seasoning will burn off.
Anyone know how high I can turn the oven temp, and for how long, without damaging the resident skillet?
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