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After 3 months of using only my 12-inch skillet, I finally decided to try cooking a small pizza in my 8-inch one instead of ordering out.
The crust got perfectly crispy without burning, and now I'm wondering what other single-serving meals work best in a smaller pan?
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nathan85114d ago
Honestly that thing about the 8-inch pan making a perfect crispy crust is so true. My buddy Mark got really into making single-serving frittatas in his small pan last year. He'd just whisk a couple eggs with whatever leftovers he had, some cheese, maybe spinach. Cooked it slow on the stove then finished under the broiler. He said it was the only way he could get the edges all puffed and golden without the middle being soggy. He basically stopped making big ones in the oven after that.
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lopez.ivan14d agoMost Upvoted
Yeah, Mark is totally onto something there. I had the same soggy middle problem forever with bigger pans until I switched to my little 8-inch. Something about the depth of the egg mix in a small pan just cooks way more even. Now I won't make a frittata any other way either.
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