HOME > Chowhound > Cookware >


Cast iron omelet pan?

Okay, I've had it with my calphalon omelet pan. I'm not even going to bother returning it for a new one--this is already my second one, and let me tell you, I babied it. I have other calphalon that have been fine, but I guess something about the omelet pan is just poorly designed.
ANYWAY--I want to try cast iron, since in my experience, my cast iron skillets have the best non-stick properties, with the least fuss. So any recommendations as to size and model? 8 inch or 10 inch for a 2 egg filled omelet? Is there a model with sloped rather than straight sides?
Anything else to look for?

  1. Click to Upload a photo (10 MB limit)
  1. hello, the vintage skillet I have, perfect for that use, is marked 9 3/4 which is its rim to rim diameter. The cooking surface is 8 1/2 in. across, so if 8 in. corresponds to that and not the rims, it should be fine. Nearly all of my skillets I found in 'junque' stores so I'm useless for model and mfr. info. have fun

    1. Could you explain what type of omelets you're making? And why you're having the trouble with the calphalon pan? This is not a defense of the calphalon but an attempt to understand what you need. I've used aluminum fry pans, like the ones they use in restaurants, to make omelets; I've used stainless fry pans, like the ones they use in restaurants, to make omelets; I've used calphalon; I've used cast iron Lodge pans; I've used non-stick. All made good omelets. Be glad to help if we can understand what the problem is.

      1. LGalen, if you're still monitoring this board, buy a blue steel crepe pan from Williams Sonoma. They're about eight inches and should run you less than $20. The thing is SPECTACULAR for omlettes, just big enough for three eggs. I just started using mine for them the other day and I can't get enough.

        17 Replies
        1. re: Ernie Diamond

          Hello,thanks for the good tip, I've been thinking about those pans. The spun steel crepe pans (similar material to Chinese woks) are excellent for omelettes, eggs, and pancakes (naturally); I used them exclusively doing brunch short-order. Much lighter weight to maneuver than cast iron, and someone used to heavier pans would need to adjust their technique to the very different heating gradient(they're less forgiving to getting heated while empty, for one thing). Since eggs are delicate and the thinner crepe pan puts them closer to the heat, I'm not sure if you get quite the same texture inside and on the surface of the egg matrix,someone who is really picky about their scrambled done in a heavy skillet might not be 100% happy; with omelettes,I like the variable crinkliness you can get with the crepe pan--of course,everyone has their personal pref's with eggs. salud

          1. re: moto

            It is closer to the heat and it cooks very fast. I like my omelettes "baveuse." It only takes about three minutes to get a perfectly shaped, tender, runny omelette. It's enough to restore your faith after too many leathery egg pockets bursting with raw peppers and cold diced ham.

          2. re: Ernie Diamond

            Do you have a link for this pan? I couldn't find it on the W-S site....thanks

              1. re: fauchon

                A search for "crepe" on the Williams-Sonoma site pulls up "French Steel Crepe Pan" for $19.00.

                1. re: Richard L

                  Thank you, Richard & Ernie for the help! The pan looks terrific! nm

                  1. re: fauchon

                    Enjoy. I was just reading over my notes from my omlette trials last week. I'm looking forward to sitting down to one and a glass of red wine for dinner.

              2. re: Ernie Diamond

                Yes, I am still monitoring this thread! So, this blue steel crepe pan--looks good! I won't have to "baby it?" Okay to use metal utensils, scrubbers, etc.

                1. re: Lgalen

                  I treat my crepe pan much like I do cast iron. While a metal spatula should be ok, I prefer a thin nylon 'frosting spreader' - for turning crepes. An omelette in a well seasoned crepe pan barely needs a utensil - just a fork to pop the bubbles, and to lift the edge a bit when rolling it out of the pan. It shouldn't need much scubbing either.


                  1. re: Lgalen

                    Lgalen, I've used - and abused - my French omelet/crepe pan for more than 40 years and it is going strong! My sons have scoured it, houseguests have scrubbed it w/ Comet cleanser, one intrepid soul even cut into an omelet with a paring knife (double whammy!) and it survives beautifully to cook another day. Wash it, dry over a burner, wipe it out with a bit of oil and you're ready to go. Best $20 you'll ever spend.

                    1. re: Sherri

                      Just curious, as in a previous wok thread... When you oil a pan/wok to put away... what happens? I never did that...

                      Does it get things all greasy, collect dirt? How is it supposed to be stored?


                      1. re: Michele4466

                        Michele4466, I have no idea how it is supposed to be stored but I always rinse it out and dry it before hanging it on my pot rack. It doesn't stay there long enough to get dusty because I use it frequently.
                        Sorry I can't be of more help.

                        1. re: Sherri


                          But do you oil it before or after you rinse and dry it? And, do you rinse it again before you use it? Soap or no soap? (is that an old joke LOL?)


                          1. re: Michele4466

                            Wash, rinse & dry over a burner flame. Then I wipe it with a smidge of oil on a paper towel before hanging it on my potrack IF it has been abused. For regular uses, when oil or butter has been used (crepes, omelet, etc)I skip the oiling step and just hang it after washing and being dried on the gas burner.

                  2. re: Ernie Diamond

                    Hey Ernie,
                    I went over to WS tonight and got my crepe pan. I'll try it tomorrow morning. Any suggestions for seasoning it?

                    1. re: Lgalen

                      I seasoned my crepe pan (from Costplus world market) in the usual cast iron method. However the pan that I got for my son at a restaurant supply had instructions (from France) that used potato skins and salt along with the oil.

                    2. re: Ernie Diamond

                      Hmmm.Interesting. Blue Steel?
                      I've been trying to get away from Teflon fry pans so I ordered two highly recommended brands...Sitram Cibernox and Swiss Diamond. Love them! I'll have to try the Blue Steel.
                      I've been curious about Rachel Ray's enameled cast iron fry pans as well.

                    3. I've now had my pan for three months, and I must say, thank you to all the hounds who told me about this. I love my new pan, works great for all kinds of omelets and crepes, light weight, easy to clean--pretty much exactly what I was looking for. Who knew?

                      1. Chiming in late, I never wash my egg pan if I can help it at all. Jut wipe it out and that's it.

                        1. "The Care and Feeding of Cast Iron" at Mother Earth News might be of interest: http://www.motherearthnews.com/librar...

                          I have been considering returning to cast iron after many years trying hopelessly to keep (others) from scratching non-stick pans. I've been reluctant to go iron because of a) fear about rancidity from curing and upkeep; and b) The use of shortening for curing and upkeep. (I only use healthy oils at home.) I understand that the initial curing causes an oxidation that is not the unhealthy kind and the subsequent hard surface might solve the rancidity problem from curing; if that's indeed correct, then I'd only be concerned with subsequent upkeep. Does anybody know whether I am being unduly wary, or have any alternative solutions?

                          (Please excuse the long link; I have yet ot be able to figure out how to create a short live link yet. If anyone wants to tell me, I'd love to know.)

                          1 Reply
                          1. re: BellaCalabrese

                            Cast iron is easy to use, but the "Care and Feeding" article makes "curing" it sound like performing a quadruple bypass. Lodge cast iron now comes pre-seasoned, but I washed mine, wiped it with vegetable oil, and heated it up once. Done. It gets better with repeated use. After each use I whisk it (not too hard) with a brass brush and hot water, no soap. Dry thoroughly to prevent the bottom from rusting. Everything cooks well, food doesn't stick to it.