Omlet pan types...

[Benton Tarantella]

Recently I received a book about cooking eggs, and, as I was trying to improve my cooking skills, I noticed that in many instances a carbon steel omelet pan was used. The pan looks as though it would be great for making wonderful, buttery omelets. The sides have a nice angle to aid in sliding the eggs out of the pan, and the material and thickness of the pan suggests quick, even heating and rapid cool down. How might a dedicated omelet pan compare to a good quality clad or disk-bottomed, SS lined skillet, like All-Clad, Calphalon, Demeyer and the like? After reading some of the recipes and techniques, it seems like it may be fun - and make good sense - to use a dedicated omelet pan. What are your thoughts on this?

[mcnerd]

Many years ago I had an omelet pan. Use it once. I eventually sold it at a garage sale I think. I found my cast iron skillet makes a perfect omelet, or any egg for that matter.

[Ralphy]

We have only 3 pans, one we use for omlettes, one for pancakes and the other one for whatever.
They are teflon pans and i think they are quite good. I used to think they are the best, but i'm sure there are other products better, but more expensive.