Home Forums Hunting & Shooting Food, Cooking, and Game Preparation To make a good omelette, you have to have a good pan

We have talked before about omelets, but some discussion of proper pans might be in order.
For years, I favored a cheap non stick pan, and discarded them when they started to fail.
For the past several years though, I have been using French blue steel pans. They season great, becoming very 'non stick, and they never wear out, and produce a perfect omelette every time.
The one in the picture, is a Mauviel pan, but there are other brands out there.

I use cast iron skillets. They work great, but the key is getting the perfect temperature. I can tell by the sound of the butter sizzling when the temp is just right.

I've been using a Gotham steel pan copper and ceramic non stick it works well

I've been using cookware from https://www.greenlife-cookware.com/en/ranges/classic and love them so much that I can't remember the last time my Griswold or Warner CI pans were on the stove.

Guess that I will have to put them out to pasture.

Denny, I can PM you MY shipping address!
I can find some room for cast iron in my "Pasture".

That's a very generous offer Richard, and I'm sure my boys would be in good hands but they're afraid to travel as the last time they left home someone put them on a campfire out in the woods.

They're still "burned" about that !!!

Sure, sure, reminds me of that gal that had to stay home and straighten her hair, rather than go out with me.

At any rate, I do hope the boys recover from the schizophrenia!!

The whole concept of "free range cast iron" has me thinkin'.

Avoid curly haired chicks !!

Denny, is this what they call hijacking a thread?

Cast iron Griswold all the way here.

blue steel blows cast iron out of the water, for omelettes, crepes and the like.

YES!Non violent ta boot. No guns were used in the 'jacking of this thread.

Waiting from a PM from Sam though.

Sam, could you tell a novice about what I would think of as cladding on cookware?
Are you talking about enameled?

not sure what you mean. Are you speaking of enamel clad cast iron? Such as LeCreuset French cast iron?
If so, I like it a lot, and have quite a few pieces. As I have said before, they, nor any other single material, is 'the best' for everything.
After using those, regular cast iron, multi metal (such as AllClad), solid copper, a huge variety of non stick, Stainless Steel, solid aluminum and anodized aluminum, I still say, for crepes and omelettes, nothing beats a quality blue steel pan.

Sam, like you I have always bought non-stick pans for this kind of dish where non-sticked food is imperative and replaced them when they started to fail. Matter of fact, just bought a new one last week from you know where.

Do you have any links for the French blue steels? I'd give them a shot, especially if they'll outlast multiple non-sticks.

I bought the deBuyer and Mauviel pans at Home Goods. Both were about a third the price of buying them online.
I picked up a nice Lodge steel pan at Bass Pro.

I'll have to swing by Home Goods next time I'm around there.

Course, I never go to Bass Pro.

Sam, enameling is a coating rather than cladding. Cladding is basically metal laminate used on the bottoms for more even heat distribution as well as to lessen the chance of scorching.

only to one of you dang engineers Denny. lol

Cast iron!!