"Doug Kanter" > wrote in message
...
> "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?
>

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.


--
Peter Aitken

Remove the crap from my email address before using.