Okay, I admit I live out in the middle of no where but don't they still make omlette pans? In the bay area they were all over but I've not found one here. Did they stop making 'em?

Have you tried a restaurant supply house?

Nope...I'll have to check if one is in Reno. I'm really surprised by this, I ended up getting a small skillet but it doesn't cut it.

Hey, I saw a real cattle drive today! Kind of neat watching them work the horses, I wanted to help 'em escape but didn't know howto do it.

Of course they're still making them. But my question is: Why did the skillet not cut it?

Pans are one of my obsessions. I think about pans like the luggage guy in Joe Versus the Volcano thinks about luggage.

At home we switched to cast iron exclusively about two years ago--and are THRILLED with the results. If we had had a gas range, I would have chosen forged iron.

There is virtually no down side to getting away from all that high-tech coated crap, except one: the iron stuff is heavy, which means omelette making might be tough on the wrist. But you can handle it, I'd bet.

But I don't want to insult you with sermons about the greatness of cast iron if you've already ruled it out because your small skillet is cast iron and just doesn't cut it.

As far as where to buy cast iron: Walmart has is, and if yo'ure totally desperate you can buy it at Cracker Barrel. Just don't eat there first.

If I had a gas range, I'd buy something like this:

http://www.manufactum.com/Produkt/187253......Pan.html

But I'd buy it locally from a restaurant supply house, like Michael suggested.

If you are talking about the hinged pan, for the omelette challenged, get to a Target Store. Costs approx. $15.00.

FWIW

Cheers!

The angle on the omlete pan is less than a sauce pan.

I want to make an announcement. I also exclusively, except when using high acid foods like tomatoes and with omletes, use cast iron. Here are the pros in my opinion (and note I think you need to cook with them too, Lodge makes the best in my opinion)

Pros
They heat up better than other pans and retain heat better.
They brown meat far better than coated pans
They don't put off fumes that can kill birds like teflon does.
They can be used on the stove top or in the oven.
They don't warp
If you care for them properly they are as slick as any coated pan.
They last for years and years and often are passed from one generation to the next and next and next.
Use 'em at home, use 'em in the field, use dirt to clean it and rinse out and you are ready to rock.
They give you a great sense of pride if you care for them, which is easy, and look at their shiney black goodness.

Cons
They are very heavy compared to the wuss pans most use
The handle gets very hot and the best pan holders for heat are slippery and can cause problems when trying to pour grease out or something like that.


Favorite cast iron true story: Macy's San Francisco around 15 years ago. In the basement they find about seven large boxes of high quality cast iron cookware from a couple decades earlier. The sets consist of the two most popular size frying pans, a griddle, a Dutch Oven, a round pot with lid used to make beans etc, and a couple small low fry pans. I would have paid $150 to $200 for these. The price to get them outa the store? $20.00. My boss back then bought two sets, one for himself and one for his mom. Heavy legit cast iron, I would have loved to had a shot at 'em.

Plus, cast iron hasn't been linked to Alzheimer's or dead canaries.

Crepe pans (8') work nicely for the task.

We have a couple of Calphalon omelette pans and love them. Expensive, but they last forever.

Good pans and knives are worth the money, I've German knives that have always cut through anything cleanly. Stony, I checked your link and those pans look great!

Actually, speaking of cast iron, Donna has an ancient Dutch oven (a cast iron pot w/ a lid) that she uses now and then for stews and such. It goes right from stovetop to oven. Oh, man, that stuff is to die for!

As far as good knives, she also has an old chef's knife made of some kind of carbon steel. The first time I used it, years and years ago, I was cutting lemons into paper-thin slices to put into water goblets. I couldn't believe it. The only downside is that you have to dry the knife immediately after washing it or it rusts.