Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Help for Frittata Flipping

Fine Cooking Issue 92
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

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.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial