Little miffed that all clad 3/5qt D3 tri-ply saute pan lids are supposedly not oven safe like the pans themselves are. Sure, for something like a shakshuka you don't need it. But it seems to defeat the purpose of the saute pan as a viable braising device.
So... is that just a CYA thing? Do you put all clad lids in the oven so you can braise for a couple hours at lower heat? Or for 20-30 minutes at a bit of a higher heat? Or will it really ruin/warp the lids?
ONE SOURCE FOR REF (there are others): All Clad put an emphasis that their lids, (for both the stainless steel cookware and the non-stick cookware) are not oven safe at all. They also went ahead to elaborate that if you happen to put the stainless steel cookware lid into the oven, it simply warps and becomes useless henceforth. --- https://cookandbrown.com/can-all-clad-go-in-the-oven/
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