Okay, I've had it with my calphalon omelet pan. I'm not even going to bother returning it for a new one--this is already my second one, and let me tell you, I babied it. I have other calphalon that have been fine, but I guess something about the omelet pan is just poorly designed.
ANYWAY--I want to try cast iron, since in my experience, my cast iron skillets have the best non-stick properties, with the least fuss. So any recommendations as to size and model? 8 inch or 10 inch for a 2 egg filled omelet? Is there a model with sloped rather than straight sides?
Anything else to look for?