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Apr 5, 2010 06:39 PM

What pan to use for frittata?

I need a nonstick pan that I can put in the oven to finish off a frittata. The pan I used was fine for the oven but the frittata stuck, stuck, stuck fast. Is there a nonstick pan that has an oven proof handle?

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  1. My preference is cast iron, but you can make a frittata in any pan. In my experience a frittata sticks if you do not heat the pan to a high enough temperature on the stove top. Use enough oil to coat the bottom of the pan and heat it until it starts to shimmer. Cook for about 30 seconds on high heat, then transfer to the oven, or turn the heat to low, cover, and finish on the stove top.

    1. I second the cast iron rec. I started cooking frittatas in my vintage cast iron skillets this past year (after I got bitten by the Griswold bug) and was just blown away at how wonderfully they worked! The frittatas started puffing up almost like a souffle, and since older cast iron is very smooth, with just the smallest addition of either olive oil or Pam, before I cooked the veggies and then stirred in the eggs, the slices came out cleanly and with no stuck places at all.

      1 Reply
      1. re: Beckyleach

        I also use cast iron.

        And I also start it off on the stovetop. That's just the way I learned to do it. You cook the bottom on the stovetop and cook the top under the broiler. Plus, you have to cook or at least reheat the goodies that go into the frittata so you're starting on the stovetop anyway. My favorite is shittake mushroom, shopped spinach, and goat cheese!

      2. I use a Calphalon anodized iron pan. Works fine and handle is stainless steel. Just remember to use a pot holder when you grab the handle.

        1 Reply
        1. re: masha

          This is what I use as well. I actually pop the pan in my toaster oven with the rack at highest point to allow the pan to fit. The door is ajar and the handle is sticking out of the oven. Kinda like a mini salamander. Works very well

        2. Is there a reason people like to start the frittata on the stove? I pour mine into a pie plate (that I spray with Pam first so no sticking) or a large ceramic dish and just pop it in the oven. Sometimes I make individual ones in muffin tins. What is the advantage to starting it on the stove?

          1 Reply
          1. re: julesincoq

            I don't know why I do that, really. I guess it's because I tend to cook the ingredients (like last night's onion, garlic, zucchini and red peppers) before add the the liquids (parmesan, La Quercia prosciutto "crumbles" and eggs) and like to keep an eye on things for a while. I usually lightly "scurry/flurry/worry" (whatever I'm trying to say. <G>) the eggs a bit with a fork, for a while, and when it's about half cooked I go ahead and pop it in the oven.

          2. I love cast iron but have had eggs stick there also, although nothing else does. I too, would be interested in why it is started on the stove top. I will look for the Calphalon anodized iron pan - does Amazon sell it?

            3 Replies
            1. re: Bethcooks

              It should be available on Amazon. I got mine several years ago, I think from BB&B.

              1. re: Bethcooks

                I think that masha probably means anodized aluminum, not iron?

                If you do want a nonstick pan with an oven-safe handle, there are many brands available, though they are not the most inexpensive ones.