I've recently started to try to make omelettes using the classic flip-&-fold technique (see Julia or St Jacques). I have only All-Clad stainless, cast iron, and a commercial non-stick pan. Obviously the non-stick was my first choice, but I'm not really a fan of it.
I do have a deBuyer black steel crepe pan that I use just for crepes. However, looking around online recently I found that deBuyer has way more in black steel than just a crepe pan. I love cooking on black steel, and at the price I wouldn't balk at having a pan I use only for omelettes.
Where is a good place to buy deBuyer online? Googling it yields up very few useable hits. And the beBuyer website appears to only be a front splash page.
What size of pan is suitable for 3-egg omelettes? What shape of pan; World Cuisine has what they call their "Lyon-shaped" frypan.
Is the black steel sold by World Cuisine deBuyer or some other manufacturer? I have saw on the board that the WC stuff may be made in China (which I try to avoid), while IIRC deBuyer is made in France.
Thanks, all help is appreciated.
Culinary Direct, JB Prince, Bridge Kitchenware, Broadway Panhandler, Zabar's. All do mail order.
I purchased my deBuyer pans at Dean and DeLuca, B'way Panhandler and Zabar's. They are really really heavy - I use them as searing pans or high-heat non-stick pans. For eggs I use deBuyer CHOC Series non-stick, which has the same Lyonnaise shape and off-set handles. I'm not endorsing mail order service for any of these places. I've only bought stuff from these places walk-in. All of my deBuyer pans came with a big label that said made in France.
Lyonnaise pans are shaped like the attached image of one of my deBuyer pans..
re: a priori
Don't mean to high-jack the thread, but a priori, how do you get your skillet seasoned like that? I've been cooking on mine for a few months now and it hasn't gotten nearly as black... do you do a cast-iron style seasoning process? Thanks! I'm also looking for a good place to get more DeBuyer skillets online!
I looked at this site for the pot shop of boston, and again, Julia Child does not seem to recommend the expensive heavy pans. She recommends nonstick which I personally won't use as it's well known that gasses from nonstick cookware can kill birds . . . for me I prefer not to inhale something that can kill a living creature. It was the '60s and nobody knew anything about any dangers. But a much less expensive Calphalon or similar pan with either a polished steel or anodized aluminum finish should do the trick as well. In fact Julia says that an omelet should take around 20 seconds to cook and therefore the heavy expensive pan is unnecessary, and I agree.
1) for 3 egg omelette, I prefer 9 or 9 1/2 inches
2) I am not familiar with DeBuyer
3) I currently use Calphalon non-stick for eggs. It is good, thick aluminum that cooks evenly and makes perfect omelettes. I also like Berndes.
4) When I was a breakfast short order cook, we always used Lincoln Wearever pans, and they were great: try www.chefsfirst.com or www.bigtray.com. They are standard, restaurant supply items.
Sorry, I feel the need to use all caps here: DO NOT, I REPEAT, DO NOT BUY THE WORLD CUISINE "LYON-SHAPED" FRYING PAN! It's crap, and nothing like the heavy-duty De Buyer pans. It's cheaply made and it will never season correctly because I suspect it's actually made of aluminum. I'm tossing this one I just bought from Amazon and will take a priori's advice and check out the De Buyer pans at JB Prince.
I am a fan if Swiss Diamond and their breakfast pan is one I covet. It is good for omelets and crepes. It is on my must buy list. The pan is an especially heavy one and has a sloped side for easy turn outs.