I think that my cookware decision making is being led astray (I could go stronger) by some aesthetic ergonomic omelette pans. I need help.
Before induction, I had 8" and a 10" Revere fry pans: the 8" was warped, and the 10" had a copper bottom. I replaced them with All Clad d5 10" pans--one nonstick, and the other bare stainless--and one metal lid. I noticed a dramatic difference. My 10" nonstick was my designated omelette pan, and it works well for a variety of omelettes, but it's relatively heavy (4 lb.--6 lb with the lid). One doesn't turn the omelette over with a deft flip.
I bought a Zwilling Spirit 8" w/thermolon nonstick for my daughter-in-law's omelette making, and she loves it. On sale for a bit more than $30, it should have been ideal for me too:
As excited as I was for her, as thrilled as I was with the price--it was a non starter for me. My d5 was fine.
Then I saw the d5 9" omelette pan:
Somehow, even though it weighed the same as the Zwilling Spirit, and was only a bit different in shape, I liked it as I looked--even more when I lifted it up, and examined it closely--except for the $99.95--on sale for about $80.
I went looking for a comparison from W-S Thermo Clad:
Almost identical dimensions, half the weight, same price: about $80 on sale. No doubt, it felt and looked the best.
I can't see any performance advantage among the three, but it is easiest for me to imagine flipping a two egg omelette in the Thermo Clad or even the All Clad omelette pans (even if I never do). If money were no object, which would you choose--or should I just stick (no pun intended) to my 10" d5's? Got any omelette pan alternatives I should consider?
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