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

So I am right, you have 0 experience.

> 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".
>

Are you joking? What a pompous crock of shit. I am responding to a group
with a technique that has worked for me and has been suggested in various
cookbooks and magazines. I have no knowledge of or control over the
recipient's skill or knowledge.

> How you interpreted this as an insult to you, I have no idea.

Insult? Nothing you say could possibly be taken as an insult any more than a
dog barking could be.

--
Peter Aitken

Remove the crap from my email address before using.