Using The Wrong Pan Will Cause A Frittata Nightmare

Frittatas are one of those breakfast heroes that is always there when you need it. You can make a frittata for one, or a frittata to feed a crowd. You can use up last night's leftovers in this morning's frittata. You can even make mini frittatas for healthy snacking all day long.

If you follow a few simple rules, frittatas can also be as easy to make as they are versatile. One such rule is using the correct pan, which unfortunately is not the nonstick pan you might be used to using for other egg preparations.

In general, frittatas are cooked via two heat methods: stovetop (direct heat) and in the oven (radiation or convection heat). This means you need a pan that will work for both cooking methods, which nixes some of the common types of pans you might have in your kitchen. Nonstick pans, while great for the stovetop, are not usually recommended for high heat in the oven. You'll also want to avoid anything with a plastic or wooden handle.

But don't worry, there are two readily available styles of pans that are perfect for making frittatas — cast iron, and stainless steel.

Stick with stainless steel, or better yet, cast iron

Let's start with stainless steel. These kinds of pans can handle high-heat ovens, making them ideal for frittatas. The one thing to watch out for with stainless steel pans is sticking, so you may need to add some extra oil or butter to your pan.

The true workhorse when it comes to making frittatas, though, is the cast iron skillet. Can it handle direct heat on the stovetop? Yes. Can it handle high heat in the oven? No doubt about it. Is it virtually nonstick from the natural seasoning built up over time? You bet!

Cast iron also just looks cool, meaning you've got the cooking pan and the serving dish in one — just carry your cast iron skillet from the oven to the table and serve the frittata directly from the pan!

Once you've determined you've got the perfect pan for making a frittata the possibilities become almost endless. Try mixing up the spices, toss in some roasted veggies, or shred up pieces of last night's roast chicken. Elevate your frittata and go with the elaborate version Rachael Ray makes for guests at her home in Italy. Heck, bust up the rules of when you can serve it and have frittata for dinner! With the right pan in hand, you're well on your way to frittata perfection.