Depends on the temperature of the oven, but the wood handles are easy to unscrew, they have a steel rod running through them that is capped with a cast iron loop. I usually start searing on the stove when cooking roast, pop the pan into the oven and unscrew the handle. When it’s done, I put the handle back on before taking the pan out.
Depends on the temperature of the oven, but the wood handles are easy to unscrew, they have a steel rod running through them that is capped with a cast iron loop. I usually start searing on the stove when cooking roast, pop the pan into the oven and unscrew the handle. When it’s done, I put the handle back on before taking the pan out.