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Senior Cook
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.
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.