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Omelet Pan
A shallow, slope-sided skillet, usually 7 to 10 inches in diameter. A double omelet pan consists of 2 shallow rectangular or semicircular pans attached by hinges. Each pan has a handle. Some purists insist that an omelet pan should be well seasoned, never washed with detergent and used only for omelets. More practical cooks insist that a slope-sided pan with a nonstick coating is fine for omelets and for sauteing, frying, and other purposes.
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