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!

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

Marcella Peek wrote:
> 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 use my 10 inch cast iron skillet. Works great and is fine in the
> oven.
>
> marcella

Yep; cast iron works beautifully on the stovetop, in the oven, under the
broiler, on the grill and over a campfire. It's great stuff if you treat it
right.

Jill

"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.


--
Peter Aitken

Remove the crap from my email address before using.

"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?

"Doug Kanter" > wrote

> "Peter Aitken" > wrote in message

>> 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?

Well, broiling does involve putting the pan close to the element.
Otherwise it's called baking, no?

nancy

"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.

"Nancy Young" > wrote in message
...
>
> "Doug Kanter" > wrote
>
>> "Peter Aitken" > wrote in message
>
>>> 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?
>
> Well, broiling does involve putting the pan close to the element.
> Otherwise it's called baking, no?
>
> nancy
>

Apparently, one must explain everything here. Pans with plastic handles, and
SOME non-stick surfaces will be ruined if put under a broiler. The plastic
handle part can be proven easily at home. The latter warning can be
confirmed by reading the paperwork that comes with your cookware.

"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.

"Doug Kanter" > wrote in message
...
>
> "Nancy Young" > wrote in message
> ...
>>
>> "Doug Kanter" > wrote
>>
>>> "Peter Aitken" > wrote in message
>>
>>>> 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?
>>
>> Well, broiling does involve putting the pan close to the element.
>> Otherwise it's called baking, no?

> Apparently, one must explain everything here. Pans with plastic handles,
> and SOME non-stick surfaces will be ruined if put under a broiler. The
> plastic handle part can be proven easily at home. The latter warning can
> be confirmed by reading the paperwork that comes with your cookware.

Huh? No kidding, that was my point. I fail to see how covering the
handle shields it from the direct proximity of the heat of the broiler.
You are the one who said:

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?

nancy

"Nancy Young" > wrote in message
...
>
> "Doug Kanter" > wrote in message
> ...
>>
>> "Nancy Young" > wrote in message
>> ...
>>>
>>> "Doug Kanter" > wrote
>>>
>>>> "Peter Aitken" > wrote in message
>>>
>>>>> 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?
>>>
>>> Well, broiling does involve putting the pan close to the element.
>>> Otherwise it's called baking, no?
>
>> Apparently, one must explain everything here. Pans with plastic handles,
>> and SOME non-stick surfaces will be ruined if put under a broiler. The
>> plastic handle part can be proven easily at home. The latter warning can
>> be confirmed by reading the paperwork that comes with your cookware.
>
> Huh? No kidding, that was my point. I fail to see how covering the
> handle shields it from the direct proximity of the heat of the broiler.
> You are the one who said:
>
> 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?
>
> nancy
>

I didn't say the foil would necessarily shield the handles. What I tried to
point out was that if it worked for Peter, it may've had something to do
with how close his pan was to the element. But, without knowing that, it's a
tricky thing to suggest to someone else.

"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.