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Old 05-16-2011, 01:58 PM   #11
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Originally Posted by MostlyWater View Post
i guess no one uses the hinged pan that I like so much, and discussed when I first joined.
Feeling like your omelet pan is obsolete? S'okay, as long as it's still working for you, that's all that matters.
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Old 05-16-2011, 10:34 PM   #12
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"Get a nice silicone spatula for eggs and crepes. OXO makes a good one."

Nah .. I don't do silicone. I have a method for omlettes where I just use a fork to pull back the cooked part and let the runny part flow, then flip and slide onto plate when ready to serve. Takes about 12 seconds. YES I cook my omlettes in (unsalted) butter. NO they never stick.
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Old 05-17-2011, 05:55 PM   #13
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Cleaning and seasoning

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Originally Posted by Robo410 View Post
they are excellent carbon steel pans. treat them like cast iron.
Brought home from Post Office. Immediately washed it, boiled the potato peelings (lots of gunk comes out), washed in hot water, rubbed inside with oil and placed in 170 oven where it will stay for a while. I really like the size and weight of the metal.

Need my delivery of farm eggs tomorrow and then the first omlette.
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Old 05-17-2011, 07:11 PM   #14
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Originally Posted by web-collage

Brought home from Post Office. Immediately washed it, boiled the potato peelings (lots of gunk comes out), washed in hot water, rubbed inside with oil and placed in 170 oven where it will stay for a while. I really like the size and weight of the metal.

Need my delivery of farm eggs tomorrow and then the first omlette.
Which pan did you buy? Let us know how things go. Keep in mind that it takes time and use for the seasoning to develop. The more you use it the better it will work.

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Old 05-18-2011, 09:04 AM   #15
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Which pan did you buy? Let us know how things go. Keep in mind that it takes time and use for the seasoning to develop. The more you use it the better it will work.

.40
The pan is 8.25" interior, 8.75" exterior, silvery grey not the blue black I expected. Somewhat rounded sides. I'll take a picture soon. My friends brought it back from Paris in their carry-on and evidently security did not think it was a weapon.
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Old 05-23-2011, 05:52 PM   #16
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Have made several omlettes, first one had slight metallic taste, after that pretty good. Did crepes a couple of times also a fried egg. Rinsing with hot water takes care of it. I'm waiting for it to be as good as my old omlette pan.
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