Cassolette Pans - Cooking on the Stovetop and in the Oven
A few ideas for you:

You can use cast iron.  Depending on what you are cooking this works quite well - but beware what you deglaze with, you might take your finish off or impart a taste to your food.

You can read the label on your rubber/plastic handle cookware.  Many are oven-safe to 350F or so, the label should tell you.

You can use stainless steel or other all metal cookware.  Paderno is my (Canadian!) favourite.  Alternately go to your local restaurant supply store - so-called professional gear can actually be quite reasonable, because a kitchen has to buy so much of it.

Good Luck!