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.
Twenty-seven smartypants ways to grill—to last all summer long
27 Genius Recipes for the Grill
Pick-Your-Path Potato Salad
Plump Up Your Dried Mushrooms
Pinterest Now Has a "Shazam for Food"
The Town Where Mexican Indigenous Food Thrives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)