"Peter Aitken" > wrote in message
.com...
> "Marsha" > wrote in message
> k.net...
>>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?