Frittata Pan Size: What's Best?

Frittatas are a versatile and economical egg dish that can be made in a variety of ways and served at any temperature. The best pan to use for making a frittata is a cast-iron skillet, which can seamlessly move between the stove and the oven. While cast-iron skillets come in a range of sizes, an 8- or 9-inch pan is ideal for making a frittata that comfortably feeds four to six people. For a larger frittata, a 10-inch skillet is recommended, while a 6- or 6.5-inch skillet is perfect for a single serving.

Cast iron skillets are best for frittatas

Frittatas are a versatile dish that can be served at any meal, from breakfast to dinner. They are also a great way to use up leftovers, as you can fill them with almost anything, from vegetables to meat and cheese.

When it comes to choosing a pan for your frittata, a cast-iron skillet is the best option. Here's why:

Stovetop to Oven

Frittatas are typically started on the stovetop and then finished in the oven. A cast-iron skillet can seamlessly move between the two, making it a convenient and practical choice.

Heat Distribution

Cast iron skillets are excellent heat conductors and distribute heat evenly. This ensures your frittata cooks uniformly and helps to achieve that signature golden-brown crust.

Non-Stick Surface

When well-seasoned, cast iron skillets become naturally non-stick. This means your frittata will easily release from the pan, resulting in a beautiful, intact dish that can go straight from the oven to the table.

Size

Cast iron skillets typically come in the ideal size for making a frittata. An eight or nine-inch pan is perfect for a frittata that serves four to six people.

Sear Power

If your frittata recipe calls for meat or vegetables, a cast iron skillet will give them a nice sear. This adds texture and flavour to your dish.

Care and Maintenance

Cast iron skillets are durable and long-lasting. With proper care and seasoning, they can last for years, becoming naturally non-stick and imparting a unique flavour to your dishes.

Oven-safe skillets are a must

Frittatas are typically started on the stovetop and finished in the oven. Therefore, an oven-safe skillet is a must. While you can make a frittata without using an oven, as outlined in one source, the traditional method involves transferring the skillet from the stovetop to the oven.

The best choice for an oven-safe skillet is a cast-iron skillet. Cast iron skillets can seamlessly move between the stove and the oven, and when they are well-seasoned, they are naturally non-stick. This means that your frittata will easily release from the pan after cooking.

Cast iron skillets also provide a great sear for any meat or vegetable mix-ins that need to be cooked first. Additionally, their heat retention properties mean that your frittata will continue to cook slightly after being removed from the oven. Therefore, it is recommended to pull the skillet out of the oven before the frittata is completely finished.

Most people have an 8-inch or 9-inch cast iron skillet, which is the ideal size for making a frittata that comfortably feeds four to six people.

A 10-inch pan is ideal for a 12-egg frittata

A 10-inch pan is ideal for cooking a frittata made with 12 eggs. This size is recommended because it allows for the right amount of space for the number of eggs, preventing overcrowding in the pan. A 10-inch pan is also a good size for serving, as it can comfortably feed four to six people and can go straight from the oven to the table.

The size of the pan is important when making a frittata, as overcrowding ingredients will result in them cooking inconsistently and taking longer to cook. A 10-inch pan is a good size for a larger batch of frittata, and it's always recommended to have a range of pan sizes available, from small to large.

It's worth noting that a 12-inch pan can also be used for a 12-egg frittata, but the frittata will be thinner and cook quicker. If you only have a large pan, you can still make a smaller frittata, but be aware that it will cook faster and you'll need to keep a close eye on it.

When making a frittata, it's also important to use a well-seasoned, oven-safe skillet, such as a cast-iron skillet, to prevent the eggs from sticking to the pan.

For a 12-egg frittata, you'll need a reasonable amount of add-ins and dairy. For this size, you'll want to use about 3 cups of cooked vegetables and 3 tablespoons of full-fat dairy. You can also add up to 1 cup of grated or crumbled cheese.

Smaller frittatas need smaller pans

For a small frittata, you can halve the recipe and use a smaller skillet (approximately 8 inches). Smaller frittatas will finish baking earlier, so adjust accordingly and keep an eye on them.

If you want to make a small frittata but don't have a smaller pan, you can use a larger one. However, be aware that your frittata will be thinner and cook quicker.

The best pan to use for a frittata is a cast-iron skillet. If you don't have one, an oven-safe skillet will work too.

A cast-iron skillet will continue to cook your frittata after you remove it from the oven

Frittatas are typically cooked using the stovetop-to-oven method, which involves starting the frittata on a stovetop and finishing it in an oven. A cast-iron skillet is ideal for this method as it can seamlessly move between the stove and oven without the need for multiple pans.

Cast iron skillets are also favoured for making frittatas due to their heat retention properties. This means that the frittata will continue to cook even after it has been removed from the oven. Therefore, it is recommended to pull the frittata out of the oven before it is completely finished, as it will continue to cook for a little while after it has been taken out.

The heat retention of a cast-iron skillet is also advantageous for getting a good sear on any meat or vegetable mix-ins. This is important as these ingredients need to be cooked first. Cast-iron skillets are also naturally non-stick when they are well-seasoned, making it easier to remove the frittata from the pan.

Cast-iron skillets come in a range of sizes, but an 8-inch or 9-inch pan is ideal for making a frittata that comfortably feeds four to six people. A 10-inch cast-iron skillet is also commonly used for frittatas, and a 12-inch skillet is suitable for a 12-egg frittata.

Frequently asked questions