omelet pan

"We're not approaching cookware to try to be your non-stick omelet pan," Varakian said.

But you don't need agricultural know-how or even to be handy with an omelet pan ix realize that the "people choosing to gather together in a room" vibe--so often cited as the reason theatre feels vital, not to mention pleasingly anachronistic--also applies to the act of sharing a meal.

The only equipment needed is an omelet pan or a skillet and turner.

Coat a 7- to 10-inch omelet pan with vegetable cooking spray; heat over medium-high heat.

It used to be that the perfect omelet pan was a black steel skillet with slightly sloping sides, well-seasoned to become almost nonstick so the cooked omelet would slide easily onto the plate.

Each side of the column offered a different selection of breakfast products, including the same $39 special on the Calphalon omelet pan set seen at Filene's across the street.

In 7- to 1-inch omelet pan or skillet over medium-high heat, heat I teaspoon of the butter until just hot enough to sizzle a drop of water.

James Beard preferred a Teflon-lined, cast-aluminum omelet pan. Well armed with a long flat spatula and a generous supply of melted butter or oil, sheet upon sheet of feathery crepe could be reproduced.

Place a 7- to 8-inch omelet pan (or frying pan with curved sides) over medium-high heat; when hot, add 1 tablespoon of the butter and tilt pan to quickly coat bottom and sides with melting butter.

A typical high-volume run is the 9" omelet pan, Figures 7, 8, 9.