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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-27-2007, 09:12 PM   #1
VitaminQ
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Default Omelet pan recommendation

Anybody got an opinion on omelet pans? My mother-in-law gave me a Swiss Diamond brand a couple of years ago, and it's turned out to be a bit of a disappointment lately. Stuff is starting to stick, in other words. So I need a pan that I can dedicate only to omelets, and hide from my wife when I'm not using it. Any recommendations?
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Old 03-27-2007, 09:23 PM   #2
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Good question curoius myself and never thought of asking a bunch of BBQ freaks
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Old 03-27-2007, 09:25 PM   #3
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Shohn,
First, I would not buy anything that was sold as an omelet pan. I go to a restaurant supply place and buy a fairly inexpensive 8 inch teflon coated saute pan. Usually around 12-15 $ at most.
Use it for two or three egg omelets. I never let any one else cook or clean it.
For larger omelets, like frittatas, etc, I use a 10 inch pan from restaurant supply store, maybe pay 25 $. I have found the non-stick coating on pans from restaurant supply stores to be far superior to the coating on most highly advertized name brands.
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Old 03-27-2007, 09:27 PM   #4
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Shohn,
First, I would not buy anything that was sold as an omelet pan. I go to a restaurant supply place and buy a fairly inexpensive 8 inch teflon coated saute pan. Usually around 12-15 $ at most.
Use it for two or three egg omelets. I never let any one else cook or clean it.
For larger omelets, like frittatas, etc, I use a 10 inch pan from restaurant supply store, maybe pay 25 $. I have found the non-stick coating on pans from restaurant supply stores to be far superior to the coating on most highly advertized name brands.
I recall Alton Brown saying the same thing on the episode: Zen & the Art of Omelet Making. Go cheap restaurant supply route.
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Old 03-27-2007, 09:29 PM   #5
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I recall Alton Brown saying the same thing on the episode: Zen & the Art of Omelet Making. Go cheap restaurant supply route.
Glad to know I am in one-ness with the great leader Alton. Don't get to watch him much.
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Old 03-27-2007, 09:51 PM   #6
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Quote:
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Glad to know I am in one-ness with the great leader Alton. Don't get to watch him much.
Great minds think alike, Oh Great One.
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Old 03-27-2007, 09:52 PM   #7
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i have a GrEAT omelette pan its a linen and things brand no model number on it alll its says is LNT 8" lifetime warranty on it it is the best pan i have ever had and it was cheap i think 10-15 did not see it on their website it has a silver bottom with this weird pattern on it
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Old 03-27-2007, 10:10 PM   #8
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Sams has a two pack for about $20. I got them two years ago and make omelets all the time. They are non-stick commercial duty. I doubt you can beat the deal. I actually kept one and gave another to my co-worker. He keeps asking me to get him another one because he doesn't have a Sams card. COSTCO doesn't carry them. Take my word on this one, these are no-brainers.
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Old 03-27-2007, 10:34 PM   #9
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I recall Alton Brown saying the same thing on the episode: Zen & the Art of Omelet Making. Go cheap restaurant supply route.
Yeah I saw that same episode, there is some deal with the type of pan and cleaning it if I remember. Alton knows, right Plowboy??
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Old 03-27-2007, 10:38 PM   #10
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I actually use an 8 inch (I think) cast iron skillet.
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Old 03-27-2007, 11:06 PM   #11
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I also use a pan from the rest. supply store.
You really don't have to spend a lot of money on this type of pan.
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Old 03-27-2007, 11:29 PM   #12
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qman is on the money - I have plenty of big buck calpholon and all-clad pans that can't hold up to my $10 restaurant depo special. The important thing is not not use it for much else and never use metal tools to cook with or clean with.
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Old 03-27-2007, 11:38 PM   #13
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qman is on the money - I have plenty of big buck calpholon and all-clad pans that can't hold up to my $10 restaurant depo special. The important thing is not not use it for much else and never use metal tools to cook with or clean with.
We have many All-Clad pans and they are great. My wife wanted a new non-stick pan cause our kids eat scrambled eggs every morning and our teflan pans were getting pretty bad. Looked at 8" All-Clad... $125! A saute pan will last a lifetime, but not a non-stick pan. I'd never pay that... and didn't.
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Old 03-28-2007, 12:32 AM   #14
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I use a cheapo saute pan from walmart for my omlets. or use my cast iron. never have problems with em stickin
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Old 03-28-2007, 12:54 AM   #15
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I like to go with a small 8" - 10" cast iron pan for omelets, you can allow it to get to a good high heat dry, throw in a nob of butter, followed quickly by the beaten eggs and it cooks to perfection in no time at all. If you want to saute onions or mushrooms or anything else it does an admirable job before you add the eggs.

If you like to keep it exclusive to omelets tha's not a problem, as most folks now a days shy away from cast iron a lot of the time, to clean it don't use soap and water, once it is well seasoned, just water will do, and if there are crusty bits, I shake sea salt into it when I am heating it to start off with, and scour the surface with a putty knife used only for this purpose.

Get it back up to high temperature, a tablespoon of oil and a paper towel to wipe it out again and it is as good as new.
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