Yes, most Figmint cookware is oven-safe; check your piece’s label, with typical limits between 450°F and 500°F by material.
Shoppers love the look, price, and everyday performance of Figmint. Still, the big question at dinner time is simple: can your specific skillet, sauté pan, Dutch oven, or sheet pan go from stovetop to oven without damage? Here’s a clear, no-drama guide that groups common Figmint pieces by material, shows typical temperature limits, and spells out safe handling so your gear lasts.
Oven-Safe Rules For Figmint Pots And Pans
Figmint sells several materials under one brand. Each material has its own safe range. The fastest way to confirm is the product page or the stamp on the base. The table below summarizes what you’ll see across the range.
| Material / Line | Typical Oven Limit | Source Notes |
|---|---|---|
| Ceramic-Coated Aluminum (nonstick) | Up to 450°F | Figmint 7-pc ceramic-coated set lists “oven safe up to 450°F.” See product details on Target’s page. Set page. |
| Stainless Steel With Ceramic Nonstick | Up to 450°F | The 10-inch stainless fry pan shows “oven-safe up to 450°F” in the description and care line. Pan page. |
| Enameled Cast Iron (skillets, braisers, Dutch ovens) | Up to 500°F | The 6-inch enamel cast-iron skillet lists “oven safe up to 500°F.” Skillet page. |
| Bakeware (aluminized steel, nonstick) | Up to 450°F | The 8-piece bakeware set specifies a 450°F limit. Bakeware page. |
| Stainless Steel Frypans With Clear Cover | Pan to 450°F | The 12-inch stainless frypan is “oven safe up to 450°F” and ships with a clear lid; treat the lid per listing or knob rating. Frypan-with-cover page. |
Why Some Figmint Pieces Differ On Heat
The metal body, the coating, the handle, and the lid hardware all set the limit. Nonstick coatings prefer moderate heat. Enameled cast iron tolerates higher oven temperatures. Stainless steel bodies run hotter safely, yet the handle, silicone inserts, or glass cover can reduce the number on the box. When you see a range like 450°F vs 500°F on similar pans, the difference often comes from the handle or the coating blend.
How To Confirm Your Exact Model’s Rating
Check The Listing Or Base Stamp
Open the product listing for your exact size and color. Figmint pages on Target show a specific “Oven Safe up to ___°F” line in the Description or Care & Cleaning. When you have the pan in hand, flip it over; many pieces include an oven icon or printed limit on the base.
Mind The Lid And Knob
Some clear lids carry limits below the pot’s body. If the knob is plastic or composite, it can cap the safe range. Many metal knobs go higher. When in doubt, remove the lid or use foil for braising at hotter temps. Food media regularly call out lid knob limits (common plastic knobs hover around the high-300s, while metal knobs go near 500°F). See a general explainer on lid ratings here: Dutch oven lid safety.
Heat Limits By Common Cooking Moves
Stovetop-To-Oven Searing
For a hard sear then bake, pick stainless steel or enameled cast iron. Keep nonstick for gentler oven finishes under its printed limit. If you need broiler heat, choose cast iron and keep the handle fully metal.
Braising And Bakes
Slow braises and casseroles sit at 300–350°F. That’s friendly territory for every line above, including ceramic-coated aluminum. If your recipe calls for a burst at 475–500°F, switch to enameled cast iron or verify that your stainless model and lid hardware are approved for that range.
Care Tips That Keep Nonstick Happy In The Oven
Nonstick coatings dislike being heated empty. Add a little oil or butter before the preheat. Vent your kitchen well. And keep oven settings at or below the printed limit for your model. Industry guidance and testing notes show PTFE-type nonstick begins to degrade around the 500°F mark, which is why many brands cap at 450°F in home ovens. For general background on modern nonstick safety, see Chemours’ consumer page on Teflon nonstick safety.
Common Figmint Use Cases And Safe Picks
Weeknight Skillet Dinners
Roast-finish chicken thighs? Use stainless with ceramic nonstick at 400–425°F or cast iron at 450°F. If your stainless listing shows 450°F, you’re in the clear at those settings. If you plan to crank higher, choose enamel cast iron.
Bread, Pizza, And Broiler Steps
Lean doughs and pizza often need 475–500°F or a broiler finish. Reach for enameled cast iron or a bare steel sheet rated for those temps. Avoid nonstick under a broiler, as the element can spike the surface beyond label limits even when the dial says 500°F.
One-Pan Pastas And Casseroles
Most bake at 325–375°F. Any Figmint line works here within its label. If you’re using a clear cover, glance at the product page for lid guidance. The stainless frypan with cover, for instance, lists the pan to 450°F; use the lid at moderate settings or swap to foil when pushing higher.
Do This, Not That (Oven-Use Cheatsheet)
| Task | What To Do | Why It Matters |
|---|---|---|
| Preheat | Add a little fat before heating nonstick; preheat cast iron empty. | Dry-heating nonstick can speed coating breakdown and fumes. |
| Temperature | Match the label: 450°F cap for ceramic-coated sets and many stainless nonsticks; 500°F for enameled cast iron. | Exceeding the cap can warp metal, dull enamel, or damage the coating. |
| Broiler | Skip nonstick under direct elements; use enamel cast iron or other broiler-safe metal. | Top elements can spike above the dial setting near the surface. |
| Lids | Check knob material; remove lid or use foil when pushing hotter recipes. | Some knobs cap at lower temps than the pot body. |
| Stovetop-To-Oven | Sear in stainless or cast iron; finish in the oven within the rating. | These metals handle higher sear temperatures without coating stress. |
| Cleanup | Let pans cool, hand-wash enamel, and avoid abrasives on coatings. | Thermal shock cracks enamel; abrasives scratch nonstick. |
Material-By-Material Walkthrough
Ceramic-Coated Aluminum (Nonstick)
Use these for gentle oven finishes and bakes under 450°F. Keep metal tools away. Hand wash if you want the coating to last, even when a listing says dishwasher-safe. On recipes that ask for high heat or a broiler step, move to enamel cast iron instead.
Stainless Steel With Ceramic Nonstick
These pans give you quick sears on the burner and smooth release. The oven rating often mirrors the ceramic-coated line at 450°F. If your listing shows 450°F, you’re fine for most roasts. For hotter pizza stones or steak finishes near 500°F, choose enamel cast iron.
Enameled Cast Iron
This is the right pick for no-compromise browning and oven work up to 500°F. It holds heat well, bakes bread, and handles thick cuts. Avoid sudden water shocks after a hot bake; let it cool before washing to protect the enamel.
Bakeware: Sheets, Racks, And Pans
Figmint’s aluminized steel nonstick sheets and pans run at a 450°F cap. That covers cookies, roasted vegetables, sheet-pan suppers, and most pastries. If you need screaming-hot New York-style slices, use a steel or stone surface that is broiler-safe and rated above 500°F.
Answers To Common “Can I…?” Moments
Can I Put My Stainless Frypan In A 475°F Oven?
Check the listing. Many stainless nonstick models list 450°F, not 475°F. Hold at 450°F or swap to enamel cast iron for the final blast.
Can I Leave The Lid On During A 450°F Roast?
Only if the lid and knob are rated to match. If the listing mentions the pan’s rating but stays silent on the lid, play it safe and switch to foil.
Can I Use The Broiler With A Ceramic-Coated Skillet?
No. Broilers put direct radiant heat on a small area, which can exceed the listed limit. Move to enamel cast iron or a broiler-safe steel pan.
How To Read Brand Pages Without Guesswork
Scroll to “Description” and “Care & Cleaning.” Figmint listings on Target spell out the oven rating. Here are two examples that show the wording you’re looking for: a stainless nonstick fry pan with “oven safe up to 450°F,” and an enamel cast-iron skillet with “oven safe up to 500°F.” Those pages:
Safety Tips That Pros Follow
Vent And Preheat With Care
Turn on the hood or open a window for high-heat jobs. Add a small amount of fat before heating nonstick, and keep the dial under its cap. These simple habits protect coatings and keep fumes away.
Skip Harsh Shocks
Do not quench hot enamel in cold water. Let the pan cool on the stove or a trivet, then clean. That one habit saves enamel from hairline cracks.
Watch The Rack Height
Top racks sit closer to heating elements. If you’re near the limit, move the rack down so the handle and knob sit farther from the element.
Quick Picks For Common Dishes
Whole Chicken
Use enamel cast iron at 425–450°F. Sear on the burner, roast uncovered, rest, then deglaze for pan sauce.
Frittata
Use stainless with ceramic nonstick at 375–400°F. Start on low heat, add eggs, finish in the oven for a tender center.
Sheet-Pan Veggies
Use Figmint aluminized-steel sheets at 425°F. Oil the surface, space the pieces, and rotate halfway for even browning.
Bottom Line For Oven Use
Match the piece to the heat. Ceramic-coated aluminum and many stainless nonsticks top out at 450°F. Enameled cast iron reaches 500°F. Lids and knobs can sit lower than the pan body. When a recipe asks for broiler heat or maximum oven settings, move to enamel cast iron or a fully metal pan rated for that job. Your cookware will last longer, and your food will be better for it.