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-   -   The Perfect Omlette Pan (http://www.discusscooking.com/forums/f89/the-perfect-omlette-pan-72291.html)

web-collage 05-15-2011 03:31 PM

The Perfect Omlette Pan
 
Several months ago I asked for suggestions for a "perfect" 2-egg omlette pan, since my heavy stainless steel, aluminum exterior, 45 year old Farberware pan was pitting and loosing its temper. Several good cooks I know have used this pan but it is no longer made. I specified NO non-stick and NO China-made pans.

Now friends returning from Paris have brought me a pan recommended by DeHillerin and their Paris cooking teacher. Has anyone else used this pan? It is blue-black steel made by DeBuyer for omlettes and crepes. Directions (in French) for cleaning and seasoning.

PrincessFiona60 05-15-2011 03:40 PM

Quote:

Originally Posted by web-collage (Post 1000342)
Several months ago I asked for suggestions for a "perfect" 2-egg omlette pan, since my heavy stainless steel, aluminum exterior, 45 year old Farberware pan was pitting and loosing its temper. Several good cooks I know have used this pan but it is no longer made. I specified NO non-stick and NO China-made pans.

Now friends returning from Paris have brought me a pan recommended by DeHillerin and their Paris cooking teacher. Has anyone else used this pan? It is blue-black steel made by DeBuyer for omlettes and crepes. Directions (in French) for cleaning and seasoning.

forty_caliber (site moderator) is our resident DeBuyer pro...he has a few of his own and can give you lots of assist with this brand.

Robo410 05-15-2011 04:00 PM

they are excellent carbon steel pans. treat them like cast iron.

taxlady 05-15-2011 04:17 PM

Quote:

Originally Posted by web-collage (Post 1000342)
Several months ago I asked for suggestions for a "perfect" 2-egg omlette pan, since my heavy stainless steel, aluminum exterior, 45 year old Farberware pan was pitting and loosing its temper. Several good cooks I know have used this pan but it is no longer made. I specified NO non-stick and NO China-made pans.

Now friends returning from Paris have brought me a pan recommended by DeHillerin and their Paris cooking teacher. Has anyone else used this pan? It is blue-black steel made by DeBuyer for omlettes and crepes. Directions (in French) for cleaning and seasoning.

If you need help with the French, I could help and I'm pretty sure there are a few other members who read French.

forty_caliber 05-15-2011 04:54 PM

De Buyer is a quality product. Check out this thread for more information and a review. http://www.discusscooking.com/forums...pan-69278.html. The 12 inch Lyonnaise style is easily the best skillet I've ever used and has become my goto pan for daily use.

Since I posted the above thread I acuired 2 of the blue steel crepe pans. There were about $22 each. They are great for pancakes and crepes. I've not made eggs in them yet. No coatings, no aluminum...just blued steel. They do require seasoning. The blue steel crepe pans aren't quite as heavy duty as the mineral steel. The handle is spot welded instead of riveted. This was by design so that a spatula won't catch on the rivets and can be smoothly worked around all sides of a crepe.

Here is a specialty omelet pan from WS that aids in filling and rolling in case you are interested.

.40

web-collage 05-16-2011 08:38 AM

Thanks for the information and pictures on that earlier thread. Very clear. Yes I will treat like cast iron but had never seen the potato cleaning method. The pan is 2 mm and light enough to flip the omlette. It will be dedicated to eggs but maybe a crepe will sneak in there sometime.

msmofet 05-16-2011 09:36 AM

"potato cleaning method"????? I am having problems reading today. But that jumped out. Can you elaborate on this or point me to the place that it is stated so I can read it later.

MostlyWater 05-16-2011 12:48 PM

i guess no one uses the hinged pan that I like so much, and discussed when I first joined.

forty_caliber 05-16-2011 01:28 PM

Quote:

Originally Posted by msmofet (Post 1000737)
"potato cleaning method"????? I am having problems reading today. But that jumped out. Can you elaborate on this or point me to the place that it is stated so I can read it later.

It's part of this thread http://www.discusscooking.com/forums...pan-69278.html

DeBuyer recommends this method to begin the seasoning process on the Mineral Steel cookware.

.40

PrincessFiona60 05-16-2011 01:56 PM

Quote:

Originally Posted by web-collage (Post 1000729)
Thanks for the information and pictures on that earlier thread. Very clear. Yes I will treat like cast iron but had never seen the potato cleaning method. The pan is 2 mm and light enough to flip the omlette. It will be dedicated to eggs but maybe a crepe will sneak in there sometime.

Get a nice silicone spatula for eggs and crepes. OXO makes a good one.


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