sf > wrote:

> wrote:

>> Weird. I put my All-Clad into an even hotter oven at times. But then
>> again, mine is the MasterChef2, with the aluminum outside. Doesn't
>> hurt them a bit.

>The whole point is taking care of the finish, which you don't have. I
>didn't want to be constantly polishing to keep them shiny and new, and
>I scorch my pans as it is - so I didn't get the mirror finished ones.

I find certain recommendations about maximum oven temps for
cookware to be way too conservative. I sense lawyers.

S.