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Omelet Pans

Omelet Pans are frying pans with shallow, steeply sloping sides that allow an omelet being cooked in one to be rolled against the sides, and when it's finished, to slide out easily. An Omelet Pan has a flat bottom, a long handle, and will be anywhere from 6 to 10 inches (15 to 25 cm) wide. They have thick bottoms for even heat.

You can get them in non-stick, aluminum, cast iron, enamelled cast iron, and stainless steel.

You can also get folding Omelet Pans. They consist of two half rounds, hinged in the middle. You heat it on the burner, and fill each side with egg mixture, and let it cook a bit. Then, scatter any filling ingredients on top of one side or the other, and cook more. Then, fold the pan to bring the two halves together, making an omelet with a filling in it. It creates half-moon shaped omelets.

Purists are scandalized by cooking an omelet in such a folding pan; they say it makes an egg sandwich, not an omelet.


Aebleskiver Pans; Appachatti Pans; Appakarai Pans; Broiling Pans; Cast Iron; Chafing Dish; Crêpe Pans; Electric Frying Pans; French Roasting Pans; Frying Pans; Kanom Krok Pans; Meatloaf Pans; Non-Reactive Pans; Non-Stick Pans; Omelet Pans; Paella Pans; Pans; Quiche Pans; Roasting Pans; Sauté Pans; Self-Basting Roasters; Spiders; Wok

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Oulton, Randal. "Omelet Pans." CooksInfo.com. Published 29 May 2005; revised 28 October 2007. Web. Accessed 03/20/2018. <http://www.cooksinfo.com/omelet-pans>.

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