No worries about stepping on toes there Jon. Debating is learning.
Ill have to disagree with you on the frittata thing though. I learned how to make frittatas when I worked as an Italian chef. And I learned it from old timers. So I would like to THINK I know w little bit about Italian food.
The only reason to start it on the stove is when it is really big and thick, cause if its thick and cooked in the oven the eggs will over cook on the outside before they completely cook on the inside.
You can make them on the stove top, the oven or both. Doesn't make a difference. Basically it is an omelet that isn't turned and folded over. instead it is made like above.
For me the oven method works best when busy cause you can just throw everything into the pan pour over the eggs and be done with it.
Now . casserole, that is a different story all together. Around here that means a hodge podge of 'whatever' baked in the oven.
Like my moms tuna casserole surprise. eeewww
As for the nonstick pans. I just don't like them. I want to cook with metal tools, not plastic ones. Nothing wrong with using them. Its just that if food doesn't stick for you on regular pans then why use non stick?
Cap, you may have learned from old timers, but maybe they weren't doing it right either
, I was taught to use a skillet, too. As far as nonstick goes, you don't need it if the pan is the right temperature before you add the grease (or other cooking substrate). The cooking food actually floats on top of a thin layer of whatever while it is cooking. I use stainless stuff all the time , stuff only sticks if I do something stupid, like leave it on too long or don't let the pan heat up enough first.