For years, I have been looking for a decent non-stick, oven-safe pan to make
frittate, the technique for which requires you transfer from cooktop to hot oven. Until now, I never could justify the cost of yet another pan in the pantry. But when I recently came across a significantly-marked down Swiss Diamond pan at Marshalls, I really couldn't pass it up. Like risotto, there are endless variations on the classic frittata... this one used up a bunch of things from the CSA.
