How much heat can they really take?

[paulraphael]

I like to roast a high temperatures ... usuall 500 degrees, but lately I've been going to 550 for some smaller things, like cornish hens or pork tenderloin. I'm noticing some pan companies don't recommend this.

So far I've only used a 10" calphalon anodized skillet for this. It doesn't seem to have any problem with it, and I don't even remember the official rating. But now I have an All Clad stainless 10" skillet, which I would prefer to use, since I like the shiny surface for examining the brownness of the pan drippings. But All Clad says its limit is 500 degrees.

Has anyone been brave enough to test this limit? Is it arbitrary, or will the pan actually delaminate (or warp, or discolor, or explode ... )? A viking stainless/aluminum clad roasting pan that I just ordered is rated to 640. A lot hotter than my oven goes.

Also, I have some Mauviel 2.5mm copper pans, lined with stainless. They don't blink at 500 degrees, but I don't remember ever seeing and official rating. Any idea if there'd be trouble going hotter?

[Shalmanese]

Assuming the pans are just metal and don't have some high tech coating on them, they last fine up until a significant fraction of their melting point. Easily past 1000F (The exception is tin lined copper which I assume you don't have). The main worry is not about the pan but what happens to stuff IN the pan. Oils and other things can form gunky residues at high temperatures which can make the pans difficult to clean.

[paulraphael]

Assuming the pans are just metal and don't have some high tech coating on them, they last fine up until a significant fraction of their melting point. Easily past 1000F

I guess I'm wondering about two things: the effects on clad metals--what's holding that stainless steel to the aluminum or the copper, anyhow? how heat stable is it? and do you risk warping or separation because of inequal expansion rates of the materials?

And relatedly, why a company like all clad gives a maximum temperature. is it arbitrary, just to be on the safe side, or is it based on something real.

Do pans get much hotter than 500 degrees under the broiler? I guess that's where people are most likely to have practical experience with this.