In article t>,
"Marsha" > wrote:

> 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