Our initial reaction to these nonstick frittata pans from Williams-Sonoma was that this was just another space-gobbling unitasker. Then we saw that there were actually two separate pans interlocked at the handle and were intrigued.
Hot or Not? Frittata Pans from Williams-Sonoma
A pan specifically designed for making frittatas seems like a paradox: if you're making enough frittatas to justify an actual pan, then you're probably skilled enough not to need one.
We also wonder if these pans would be more trouble than they're worth. When making a frittata in a regular old pan, either you stick it under the broiler or flip it over to finish cooking. Using these Williams-Sonoma pans, you'd need to preheat the top pan so the frittata would continue cooking evenly when flipped. This could be an annoying extra step.
We do like the fact that the pans come apart, allowing us to use them for other kitchen duties. While the product description doesn't specifically state if the pans are the same size or not, they do mention using the top pan for crepes. This leads us to believe that the top pan is slightly more shallow than the bottom.
• These pans are available from Williams-Sonoma for $99.95 for the 8-inch pan and $135 for the 10-inch pan.
Related: Recipe: Frittata with Roasted Green Chiles, Summer Squash and Potatoes
(Images: Williams-Sonoma)
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I actually really enjoy this pan. I use it for making Spanish tortillas and it works very well. I've never been able to master the tortilla flip without spilling egg all over the place and so the interlocking pans is really saving me a lot of mess.
The pans are a great quality and you can use them individually as well, so it's really useful for more than just making tortillas or frittatas. The top part of the pan is shaped a bit differently from the bottom pan (the sides are more curved), so I could see how it would be good for crepes.
overall, I think the pans are great, and I would definitely recommend them especially for those who enjoy a good tortilla as much as I do!
view SilvaNYC's profile
Check the comments for other thought:
http://www.thekitchn.com/thekitchn/kitchn-cure-special-weekend-assignment-for-overachievers-047297
view renata's profile
I have seen this in several WS catalogs and am always so confused by it since my mom is quite an excellent frittata maker and she never flips hers.
She finishes them in the oven and they come out perfectly cooked, still a bit soft with gooey melted cheese and whatever veggies and add-ins she finds in the fridge that day, with a slight crispness on top and bottom that holds it all together. Yum.
view bobcatsteph3's profile