Cast iron itself has no practical oven limit. The handle and any coating are what to check.
The pan itself: no practical limit
Bare cast iron handles any temperature a home oven reaches, broiler included. The metal easily tolerates far more heat than a kitchen oven produces, and the seasoning layer is actually built at 450–475°F in the first place — see the seasoning guide.
What to actually check
| Part | Oven-safe? |
|---|---|
| The cast iron body | Yes, at any home oven temperature |
| An all-metal handle | Yes |
| A silicone hot-handle sleeve | Usually not — most are rated well under oven temps, check the label |
| Enameled coating | Yes, but check the manufacturer’s stated limit — usually 400–500°F |
| A wood or plastic handle grip | Not oven-safe — remove before baking if it’s detachable |
Why this trips people up
Most of the confusion comes from add-ons, not the pan. A silicone sleeve sold to make the handle more comfortable to grip on the stovetop is rated for stovetop heat, not oven heat — leaving it on during a bake is the actual risk, not the cast iron underneath it.
Frequently asked questions
What temperature can cast iron go in the oven?
Bare cast iron handles any home oven temperature, including broiling. The seasoning itself is fine well past 500°F, which is why the seasoning process is done at 450–475°F.
Is the handle of a cast iron skillet oven-safe?
An all-metal handle is fully oven-safe. A silicone or wood grip added to some skillets usually has its own lower temperature limit, listed by the manufacturer, and should be checked separately from the pan itself.