Omlette pan reccomendation?

I heart my Scan Pan. Nuff said :-)

Thanks everyone. I chose the right place to ask. Much appreciated!

I use nonstick. An omelet coming out perfectly every time - by any means - works for me. I'm also not brand-loyal - I just pick up an appropriately-sized decent pan as needed, inexpensively (at Marshall's or some such.) I love making omelets. Some things I just want to be easy.

I'm a fan of not complicating or cluttering your life with excessive pots and pans. If you already have a nonstick pan, you might try using it to get really comfortable with making omelets and find that you don't need another pan. I've always just used whatever nonstick pan I happen to have around, and while my results may not always be the shining example of what a good omelet should be, they usually come out just fine.
Of course, I'm a little biased--I'm still at an age where I find myself moving every two years or so, and I know that if I buy it, I have to move it. Thus, I agree with ChefOno about the sauté pan. We have a great one (12") with high sides that works really well. The thought of storing a wok somewhere is painful to me.

I second the De Buyer! Takes some getting used to but no nasty chemicals. I've not been able to do an "over easy" egg, but my omelet and scrambles are perfect. Yes I'm not afraid of a knob of butter.

Here's the link to when I asked the question
http://www.food52.com/hotline/12852-favorite-pan-for-omelets

If you are thinking "wok" I would lean to the round bottom and use a wok-ring. After all, round bottoms have worked for a few thousand years. Flat bottom is only in America.

Oh there's a can of worms for you. I'll start the kerfuffle: Forget the wok, use a sauté pan.

Thanks everyone for your input! I'm a fan of stainless, particularly all-clad. I own one and use it for almost everything but for omlettes I'm leaning towards non-stick.

While on the subject of pans, I've been doing some research on woks. Main advice seems to be that flat-Bottom is best. Still, too many options. Would love some feedback if you have...

Cheers.
R

I'm also converted to non stick, but rather than big name brands at over priced stores I buy a T-fal one and toss it out every year when it starts to wear.
The secret really is to learn the right temperature on your range.

I'm all for non-stick for eggs. One pan you could consider would be the All-Clad omelette pan on sale for roughly half price ($80) at Williams-Sonoma right now.

Don't limit yourself to non-stick. I think if I wanted an inexpensive omelet pan, I'd go for a De Buyer carbon steel. I use a stainless pan and have thought about non-stick, but fellow Hotliners have convinced me otherwise.