Looking to invest in new omelette pan. Know non-stick is preferred. Need decent size and reasonably priced option. Thanks!
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.
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.
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...
:) I do but always fail to get proper/even cooking or browning. Also, pan side being low is an issue. My pan is 12' I think and it never accommodates all ingredients.
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.
Coincidentally, while checking my oven (gas) manual for cleaning instructions, I noticed the following WARNING; "Only flat-bottomed woks should be used. Do not use a round-bottomed wok on a support ring. Placing the ring over the burner or grate may cause the burner to work improperly, resulting in CARBON MONOXIDE levels above allowable standards. This could be dangerous to your health."
Here's the link to when I asked the question
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.
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 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.
Thanks everyone. I chose the right place to ask. Much appreciated!
I heart my Scan Pan. Nuff said :-)