"Peter Aitken" > wrote in message
.com...
> "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.

Actually, professor, I own a cast iron pan for frittata. And if, for some
reason, I *had* to put a plastic-handle pan under a broiler, like company
coming to dinner in 20 minutes, no time to run out & buy an appropriate
utensil, I might try your trick. But, my comment was intended to mean that
you might not want to suggest such things unless you have a better sense of
the recipient's (how shall I put it...) "ability to perceive mechanical
qualities and how they may respond to incorrect heat levels or usage".

How you interpreted this as an insult to you, I have no idea. Get out and go
for a walk.