The ideal omelette pan, says Ernie Diamond, is a French steel crepe pan sold by Williams-Sonoma. It’s about 8 inches in diameter and is just the right size for three eggs. The steel is thin and cooks cooks very fast–it only takes about three minutes to get a perfectly shaped, tender omelette. The pan needs to be seasoned, and can be treated in much the same way as cast iron.

Here’s the French steel crepe pan.

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Cast iron omelet pan?

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