Omlette pans, what is working the best these days?

Discussion in 'Cooking Equipment Reviews' started by rick alan, Oct 13, 2014.

  1. rick alan

    rick alan

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    The most recent post I can find on this has BDL recommending carbon steel back in 2009.  By seasoning I don't know if he means doing the salt thing before the oil.  Has the technology improved since then?

    I don't mind another  throw-away Teflon pan, so long as it is all aluminum and of fairly heavy/stable construction, and the right shape of course.  A solid copper one would justify the cost of recoating, I'd go for that.

    So what's worked best for you?

    Rick
     
  2. grande

    grande

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    At home? I use calphalon omelette pans(pan). Works great and more durable than basic teflon. At work? Challenger of course! Cuz it's cheap...
     
  3. brianshaw

    brianshaw

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    I use both carbon steel and teflon-coated aluminum with almost equal results.  I go between the two mostly based on final product size (my aluminium pan is 10 inch and the steel pan is 8 inch) more than performance.  The steel pan, indeed, needs to be seasoned... much like one seasons a cast iron pan.  The aluminum pan is one of the generic teflon pans from a restaruant supply store (Smart and Final): inexpensive, last a long time if treated with care, and easily replaced.

    But since you are a Bostonian, why not consider this and let us know how it works out:

    https://www.potshopofboston.com/products/omelette
     
  4. tweakz

    tweakz

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    If for a home cook, single purpose, why not cast iron?

    Some things like cast iron cookware, and carbon steel knives never go obsolete.
     
    Last edited by a moderator: Apr 28, 2015
  5. iceman

    iceman

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    You're gonna get "Popeye" arms making omelets using a cast-iron pan. You'll get tired of that in one(1) shift or less.
     
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  6. rick alan

    rick alan

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    Not just that but for convenience and my wife's décor sensibilities I have a glasstop, another reason to avoid the extra weight even if you're not doing a hundred+ omlettes at a whack.

    Again I don't mind the idea of another  tossaway Teflon, and if I knew of a solid copper with a decent profile I'd consider having it coated as I have something of a working relationship with those who do that sort of thing.

    The main thing is I haven't felt as though the 10" pans I've been picking up on the cheap for years now had the optimal shape for doing omlettes so want to know what folks here find works best in terms of shape also, in 8 and 10".

    Rick
     
  7. rick alan

    rick alan

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    Checked out the potshop online.  At $190 the Teflon coated cast aluminum model certainly would warrant recoating when the time came.  I'm just wondering if they're a little too thick, or if that is really the ideal.

    Rick
     
  8. brianshaw

    brianshaw

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  9. beastmasterflex

    beastmasterflex

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    I use the calphalon pans at work, bought them in the 2 pack, probably done about 50,000 eggs in each pan and they're still slippery.
     
  10. grande

    grande

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    They're great, more durable than the cheap ones andnicely shaped.
     
  11. rick alan

    rick alan

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    Would that be the Calphalon Unison Pans?  They're more than the Simply and Contemporary models and describe a different non-stick surface than the other 2.

    Rick
     
  12. beastmasterflex

    beastmasterflex

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    http://store.calphalon.com/calphalon-unison-nonstick-2-pc-8-10-omelette-pan-set/332589

    They're rugged more than a few times they're been left on by accident until heavily smoking on a commercial range.

    edit. I think the other ones are garbage the rivets come loose and the handle wiggles. Then again I don't think the intent was for use in a commercial kitchen so still possibly a good product, I also don't like the steepness of the sides on the contemporary.
     
    Last edited: Oct 16, 2014
  13. rick alan

    rick alan

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    This is great, the Calphalon U. is beginning to sound like a no-brainer from my perspective.  Thanks guys.

    One more thing, what kind of seasoning if any does this pan require?

    Rick
     
  14. iceman

    iceman

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    I don't know from models and styles, I guess it's maybe because they're kinda old, but I use Calphalon too. They're the anodized (?) jobbies, you know, just regular non-stick metal. NO teflon for me. You could just as well call my pans "Timex". They've taken' a lickin' and they're still cookin'.
     
  15. tweakz

    tweakz

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    What about a Japanese square omelet pan? Got some good videos of them being used with chopsticks on youtube.
     
    Last edited by a moderator: Apr 28, 2015
  16. beastmasterflex

    beastmasterflex

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    No seasoning I think they have them at sur la table if you wanna get a look and feel for them before you buy.
     
  17. rick alan

    rick alan

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    So it turns out Macy's had a sale this past weekend so we stopped by and I ordered the 8and10" set along with a couple other items, 35% off.  They no longer stock the Unison in-house but they will be delivered to my door.  $44'n change for the pair of Omlette pans, I'd say I did all right, good enough anyways.  With any luck I'll let you know this weekend how they are.

    Rick
     
    Last edited: Oct 20, 2014
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  18. rick alan

    rick alan

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    WOW!  WowowowoWow!

    These pans are absolutely sick they work so well.  It's been several years but I don't recall even a brand new Teflon pan working this good.  Just made an omlette and the thing slid around with absolutely no stick anywhere.  Who the hell needs Teflon!?

    Excuse the over-reaction but I'm just amazed that more isn't said about these pans.   Not sure if the radius is optimal, smaller than on my other pan, but the surface is great and they have good thickness.  Thanks all for the recommendation.  Now I can finally start working seriously on my technique.

    Rick
     
    Last edited: Oct 26, 2014
  19. rick alan

    rick alan

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    A little update on my purchases:

    As I said I love these Calphalon Unison pans.  The 8", 12" and 6qt are just fine, but as it turns out the 10" Omelet pan was defective with just to significant a bulge pushing up in the middle.  I had to bring the set all the way back to Macy's, and yesterday the replacement came in the mail.  These would have been 2 perfect pans except they weren't packed properly this time, the cardboard packaging that held the two pans apart broke up and the one pans scratched/dinged the hell out of the other. 

    Buying from a store but receiving in the mail really can suck.

    Rick
     
  20. mckallidon

    mckallidon Banned

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    What do you guys think about these pans?



    I've never messed with anything for eggs besides cast iron, carbon steel and teflon.