A classic French omelet is firm on the outside and soft and creamy on the inside. To achieve this ideal combination of textures, the omelet must be cooked very quickly (about 20 seconds) in a hot, easily maneuvered pan.
This pan is ideal. It has a heavy, layered bottom that contains enough mass to evenly heat and to retain a high temperature when cold ingredients are added to the pan. The long handle remains cool and allows the pan to be easily maneuvered, so that the eggs can be kept moving and eventually flipped into a perfectly folded omelet. It's also the perfect size for a two or three egg omelet.
Over the years I've tried many pans for making omelets, including several of the "status" brands. This Farberware Millennium pan is far and away my very favorite."..." Read more
- James K in Seattle, WA