Originally Posted by Wolfette
yea that's why i first bought the Doufeu, for soups, braising ecc but i still need a pan for sauteeing, frying, and omelette so it's between a braiser, sauteuse and frying pan/skillet, the one which is more versatile especially that i cannot spend 7 hundred dollars to have all 3
For omelettes and other egg dishes I highly recommend "naked" cast iron. It has to be seasoned, but once it is seasoned, it is fabulous for eggs. Naked cast iron isn't very expensive. If a quality company like Lodge doesn't ship to Beirut, you can probably find it on ebay.