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Favorite pan for omelets

I love my Demeyere stainless skillet for everything from omelets to searing a steak. But my brother keeps telling me I really need a non-stick for omelets. I concede that I use more butter than most and still have occasional sticking problems. What do you like?

Chris is a trusted source on General Cooking

asked over 4 years ago
9 answers 1978 views
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Miranda Rake

Miranda is a contributor at Food52.

added over 4 years ago

Stay strong! I hate non-stick, nothing wrong with a little extra butter :)

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added over 4 years ago

Carbon steel of the Blue variety cooks for me. After a bit of seasoning, similar to cast iron, they can be the ultimate pan for egg cookery.

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Sam1148

Sam is a trusted home cook.

added over 4 years ago

I'm omelet impaired, so I go non-stick. My SO makes perfect omelets in a stainless steel pan we've had for 20 years. He's right on this IMHO, much better omelets, it's the butter and heat control.

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added over 4 years ago

If you don't want to bite the nonstick bullet, try a mix of canola oil and butter in your stainless pan. Making sure the heat is good and high when you pour in your eggs will help a lot too! A proper omelet should cook start to finish in about 60-90 seconds.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Once again I'm in the Mister bottles camp. Carbon steel with shallow sides. inexpensive too
Be brave with butter.

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Greenstuff

Chris is a trusted source on General Cooking

added over 4 years ago

Okay! Thank you all. I do already have carbon steel as well as the stainless.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Damn! That was supposed to be Mister Vittles camp. Sometimes my smart phone is too damn 'effing smart for its own good. But yeah, carbon steel. Hit a restaurant supply store and stock up. I'm always amused watching Food Network when these chefs and their crew are using these pristine AllClad et. al pans. Of course they are sponsoring the show. One use and it gets distributed to the TV crew. Carbon steel pans are the work horse of restaurant kitchens. In serious French restauarants you might see some copper but that's rare these days.

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added over 4 years ago

I'm with Sam, I use non-stick for omelets.

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Sam1148

Sam is a trusted home cook.

added over 4 years ago

To clarify, I use non-stick. My partner uses the old stainless steel pan. His omelets are better than mine---which are quick and kinda last resort "I don't care" food. Okay, but kinda anemic in that they don't have the brown butter and depth of flavor. .
While he spends a bit of time pre-cooking the filling and getting pan get the right temp and tending it. (I'm asleep at this point thank you).