Pan for Frittatas

In article <[email hidden]>,

Marsha said:

I would like to try making frittatas, but the recipes I would like to try
both require broiling after cooking on the stove. What is a good pan that
can be used both on top of the stove and under the broiler? I've tried
looking on the net, but the only pan I can find is a 14" Calphalon One
Infused Anodized, and 14" is larger than I want.

Thanks!

I use my 10 inch cast iron skillet. Works great and is fine in the oven.

marcella

Marcella Peek said:

In article <[email hidden]>,

Marsha said:

I would like to try making frittatas, but the recipes I would like
to try both require broiling after cooking on the stove. What is a
good pan that can be used both on top of the stove and under the
broiler?

I use my 10 inch cast iron skillet. Works great and is fine in the
oven.

marcella

Yep; cast iron works beautifully on the stovetop, in the oven, under the
broiler, on the grill and over a campfire. It's great stuff if you treat it
right.

Jill

"Marsha" <[email hidden]> wrote in message
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Quoted message said:

I would like to try making frittatas, but the recipes I would like to try
both require broiling after cooking on the stove. What is a good pan that
can be used both on top of the stove and under the broiler? I've tried
looking on the net, but the only pan I can find is a 14" Calphalon One
Infused Anodized, and 14" is larger than I want.

Thanks!

You can make many pans broiler-safe by wrapping the handle in a few layers
of foil.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

You can make many pans broiler-safe by wrapping the handle in a few
layers of foil.

If that has worked for you with plastic handles, it's pure luck. I
wouldn't recommend that to someone who might put the pan closer to the
broiler element. Unfortunately, newgroup readers don't include a
clueless-o-meter, so we can't tell who we're dealing with, ya know?

Well, broiling does involve putting the pan close to the element.
Otherwise it's called baking, no?

nancy

"Doug Kanter" <[email hidden]> wrote in message
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Quoted message said:

"Nancy Young" <[email hidden]> wrote in message
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Quoted message said:

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message

Quoted message said:

> You can make many pans broiler-safe by wrapping the handle in a few
> layers of foil.

If that has worked for you with plastic handles, it's pure luck. I
wouldn't recommend that to someone who might put the pan closer to the
broiler element. Unfortunately, newgroup readers don't include a
clueless-o-meter, so we can't tell who we're dealing with, ya know?

Well, broiling does involve putting the pan close to the element.
Otherwise it's called baking, no?

Quoted message said:

Apparently, one must explain everything here. Pans with plastic handles,
and SOME non-stick surfaces will be ruined if put under a broiler. The
plastic handle part can be proven easily at home. The latter warning can
be confirmed by reading the paperwork that comes with your cookware.

Huh? No kidding, that was my point. I fail to see how covering the
handle shields it from the direct proximity of the heat of the broiler.
You are the one who said:

If that has worked for you with plastic handles, it's pure luck. I

Quoted message said:

Quoted message said:

Quoted message said:

wouldn't recommend that to someone who might put the pan closer to the
broiler element. Unfortunately, newgroup readers don't include a
clueless-o-meter, so we can't tell who we're dealing with, ya know?

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote

> "Peter Aitken" <[email hidden]> wrote in message

>> You can make many pans broiler-safe by wrapping the handle in a few
>> layers of foil.
>
> If that has worked for you with plastic handles, it's pure luck. I
> wouldn't recommend that to someone who might put the pan closer to the
> broiler element. Unfortunately, newgroup readers don't include a
> clueless-o-meter, so we can't tell who we're dealing with, ya know?

Well, broiling does involve putting the pan close to the element.
Otherwise it's called baking, no?

Quoted message said:

Apparently, one must explain everything here. Pans with plastic handles,
and SOME non-stick surfaces will be ruined if put under a broiler. The
plastic handle part can be proven easily at home. The latter warning can
be confirmed by reading the paperwork that comes with your cookware.

Huh? No kidding, that was my point. I fail to see how covering the
handle shields it from the direct proximity of the heat of the broiler.
You are the one who said:

If that has worked for you with plastic handles, it's pure luck. I

Quoted message said:

Quoted message said:

> wouldn't recommend that to someone who might put the pan closer to the
> broiler element. Unfortunately, newgroup readers don't include a
> clueless-o-meter, so we can't tell who we're dealing with, ya know?

nancy

I didn't say the foil would necessarily shield the handles. What I tried to
point out was that if it worked for Peter, it may've had something to do
with how close his pan was to the element. But, without knowing that, it's a
tricky thing to suggest to someone else.

"Doug Kanter" <[email hidden]> wrote in message
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Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...
> "Marsha" <[email hidden]> wrote in message
> news:[email hidden]...
>>I would like to try making frittatas, but the recipes I would like to
>>try both require broiling after cooking on the stove. What is a good
>>pan that can be used both on top of the stove and under the broiler?
>>I've tried looking on the net, but the only pan I can find is a 14"
>>Calphalon One Infused Anodized, and 14" is larger than I want.
>>
>> Thanks!
>>
>
> You can make many pans broiler-safe by wrapping the handle in a few
> layers of foil.

If that has worked for you with plastic handles, it's pure luck. I
wouldn't recommend that to someone who might put the pan closer to the
broiler element. Unfortunately, newgroup readers don't include a
clueless-o-meter, so we can't tell who we're dealing with, ya know?

Are you a professional idiot or is it just a hobby? In either case, go
away. My guess is that you have exactly 0 experience with this technique
and are just shooting off your trap in an effort to try to appear smart.
A failed effort obviously.

Actually, professor, I own a cast iron pan for frittata. And if, for some
reason, I *had* to put a plastic-handle pan under a broiler, like company
coming to dinner in 20 minutes, no time to run out & buy an appropriate
utensil, I might try your trick.

So I am right, you have 0 experience.

Quoted message said:

But, my comment was intended to mean that you might not want to suggest
such things unless you have a better sense of the recipient's (how shall I
put it...) "ability to perceive mechanical qualities and how they may
respond to incorrect heat levels or usage".

Are you joking? What a pompous crock of [censored]. I am responding to a group
with a technique that has worked for me and has been suggested in various
cookbooks and magazines. I have no knowledge of or control over the
recipient's skill or knowledge.

Quoted message said:

How you interpreted this as an insult to you, I have no idea.

Insult? Nothing you say could possibly be taken as an insult any more than a
dog barking could be.

--
Peter Aitken

Remove the [censored] from my email address before using.