How do you keep your frittatas from sticking?

Question

The only frying pan i have that i can put under the broiler is my enameled Le Crueset and i think i have destroyed the nonstick coating on it. I'm not sure why - i sauteed the vegetables in plenty of oil before putting in the eggs, cooking it for a bit and then putting it under the broiler to finish. The bottom of the pan is a disaster. Is there another pan I should investigate?

Answer

depending on the veggies they may have leached quite a bit of water and you had more water than oil in the skillet?

but if the coating on the pan is toast you're kind of up a creek.

Answer

I take the vegetables out of the pan, mix them with the eggs, wipe and add more oil to the pan as necessary, and return all to the pan. Does LC say its skillets with nonstick interior are broiler-safe? Most nonstick coatings have lower oven heat limits indicated, in the 400–450-degree range.

Answer

I think I have the same or similar LC skillet in blue, and the thing sticks like crazy! I agree with masha; I use my Calphalon Elite and experience no sticking whatsoever.

Answer

I *once* cooked eggs in my le crueset and there was more egg stuck to the motherloving pan than not. The two just don’t get along, either use a different pan or do a baked frittata and be sure to oil that

Answer

I tried the same thing the other night in my Le Crueset thinking enough oil would do the trick. What normally is an easy clean up took much more soaking and elbow grease than normal. Based on research from this site, I ordered a non-stick Tramontina skillet which was delivered today. Its ready for my next frittata.

Answer

I use a cast iron skillet and rarely have problems. And like Caitlin McGrath, I saute the vegetables first and add them to the beaten eggs

Answer

I don’t make this, but if I did I would use a plain cast iron skillet.

Answer

Use plenty of olive oil before pouring the ingredients in the pan. Also, I put on the middle shelf in the oven, no broiling. Comes out nice and fluffy. If the pan coating is gone, it may be time for a new one.

Answer

I always have a layer of potatoes or leftover spaghetti on the bottom of the pan. Ive never had a frittata stick in cast iron.

Also, you don't *have* to put them under the broiler, if you think that might be part of the problem.

Answer

Thank you everyone! I did not fold the roasted veggies into the eggs, so that may have been part of the problem. I will also put the Tramontina pan on my birthday wishlist...

Answer

This is cheating, but I have this Cuisinart frittata pan set (ignore the list price):

https://www.cuisinart.com/products/frittata_pans/fp2-24bk.html

Basically two 10" skillets, designed in such a way that their helper handles interlock, and their rims nest into each other. You can cook in pan #1 as per usual, warm and oil pan #2, and then flip and cook the other side on the stovetop.

I'm normally opposed to specialized pans, but they work just fine as light-duty nonstick skillets on their own -- something I basically consider a consumable anyway. And the street price is usually about $25 for the set.

I've found plenty of other uses for them as well -- Korean pajeon, for instance.

Calphalon appears to have a much nicer version, but cheapness is a virtue for me with these.

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How do you keep your frittatas from sticking?

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