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Article

Help for Frittata Flipping

Fine Cooking Issue 92
Photo: Scott Phillips
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Let’s start by saying that you don’t absolutely need to flip a frittata—it’s fine to just finish it in the oven. But a flipped frittata gets nicely browned on both sides, and it tends to be slightly taller and lighter than an unflipped one. Flipping a frittata can be a bit stressful, though, even for the most experienced cook. You need to invert a plate over the pan, flip the frittata onto the plate, and then slip it back into the pan, hoping it doesn’t get all jumbled or, worse, fall to the floor.

With Calphalon’s frittata pan set, the flipping part is stress free. When it’s flipping time, you hold the two interlocking helper handles together with one hand, and the main handles together with the other. Then it’s ready-set-flip, and the job is done. Better yet, when you’re not making a frittata, one pan solos as a 10-inch skillet, and the other is a crêpe pan.

The set is nonstick and costs $135 at Williams-Sonoma.com.

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