I need a new frittatta pan. Anyone have any experience with the double pans that William Sonoma and Sur La Table sell?
No. I use regular frying pans and don't flip. I put the frittata in the oven, after starting it on the stovetop, and both sides cook evenly.
That is how I make frittattas too. What brand of pan do you use. Mine last about 2 years and then the frittatta starts to stick and it becomes an annoying thing to make... I have the simple calphon now and it is not working out any more : (
I use All Clad, sometimes non-stick; sometimes not. The pans have to be super clean and well buttered or oiled. If your pan isn't working for you anymore, which happens, I would buy a new, regular frying pan. It's versatile. I don't like having pans that are only good for one kind of food preparation.
Thank you for your help!
i use my well-seasoned cast iron pan, which works fabulously (no sticking!). like phyllis, i finish mine under the broiler instead of flipping. good luck!
Please enter a valid email address.
Well played. You deserve a cookie.
How to make the famous San Francisco It's-It at home
DIY It's-Its Are It!
All Hail Euchre!
Summer Camp Week!
We've Got The Blues
A Lake Superior Cabin Tour
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.