HOME > Chowhound > Cookware >

Discussion

New (to me) Omelet Pan--Who Woulda Thunk It?

So there I was, wasting time on eBay, and I see this thick aluminum omelette pan. I mean T-H-I-C-K, even thicker than the famous, so-called Julia Child pan sold by Pan Shop of Boston. Marked "Rudolf Stanish Omelet Pan" on the bottom. No bids. So I bid the minimum on a whim, and won for $9.99. I measured it on arrival, and it mikes slightly >6mm. To give you some idea of the heft, this 10" pan weighs 3.3 lbs in *aluminum*.

Cleaned her up, seasoned her last night per the PSB instructions, and WHOA! *Less* stick than non-stick.

Had no idea who Rudolf Stanish is/was. Then I find this: http://www.post-gazette.com/stories/l... Quite the story!

Anyone else have one of these, or similar extra-thick dedicated egg pan? Anyone know who actually produced the pan? Do you observe the rule that it is NEVER washed, just wiped out?

Based on this honeymoon omelet, I think my last remaining PTFE (a Swiss Diamond) is getting donated to the thrift store.

Aloha,
Kaleo

 
 
  1. Click to Upload a photo (10 MB limit)
Delete
  1. What a nice story (and pan). Thanks, K.

    1. I'm jealous! And will now be keeping an eye on ebay.

        1. re: breadchick

          There's another on Ebay, but it's interior is pretty beat up.

          1. re: breadchick

            Hi, breadchick:

            Now I want his omelet cookbook!

            Aloha,
            Kaleo

              1. re: breadchick

                Hi, breadchick:

                Chef Stanish's book arrived yesterday--$5.99 (used) from Amazon. 70 pages of pearls, much of it on cookware. Among them: "A special pan should be kept solely for making omelets and crepes. It should be of cast aluminum...The pan should never be washed in a detergent. To clean away small egg particles that may remain, use a little salt and wipe out with a paper towel...The pan should never be washed again."

                Aloha,
                Kaleo

                1. re: kaleokahu

                  "The pan should never be washed again."

                  That would definitely keep it safe from anyone else in MY house ever using it!

                  :-D

                  1. re: Eiron

                    I've read the same about never washing cast iron, but I wash mine anyways.

                  2. re: kaleokahu

                    Hi kaleo,

                    So, this pan can be treated similar to carbon steel. Now, if you run water over the surface, does it bead up? I never realized aluminum would do that. Hey, at least it won't RUST, lol!

                    Happy omelet making!
                    bc

                    1. re: breadchick

                      Hi, bc:

                      Yes, water beads. But I think carbon steel's seasoning relies on actually polymerizing the oil (which among other things, darkens the pan), whereas this method leaves the pan visually unchanged.

                      Regards,
                      Kaleo

            1. Kaleo,

              Wow! What a pan! Nice score.

              I'm curious now. Do you have any idea how thick the pot shop's pan is? (I live about 4 miles from Vincent's shop, so I really should just head over there one of these days.) I wonder how the two pans compare.

              I see that these pop up on ebay regularly, but almost all of them seem to be "club" pans with plastic handles, and they honestly look thinner. They also seem to be lighter, as all stated weights are less than 3 lbs. Do I see correctly that yours has a metal handle? Did you come across anything in your research about variations on this pan (early thick pans and later thinner club pans, etc?)

              Thanks!

              Jeremy

              1 Reply
              1. re: jljohn

                Hi, Jeremy: "Do you have any idea how thick the pot shop's pan is?"

                Not directly. At the time I was musing bidding on this one, there were two 8-inch PSB pans on ebay. You know from your copper shopping how a smaller pan of the same thickness always looks thicker, so I judged this 10" to be thicker visually. It'd be nice if you could get Vincent to tell you the actual thickness. The PSB pan looks to me to be a tad shallower.

                "Do I see correctly that yours has a metal handle?" Yes, it's either SS or chrome plated steel, pretty short handle. And it does weigh 3.3 pounds.

                Nope on the research. I mostly was interested in Stanish himself. Turns out the chef he trained French under was himself a student of Escoffier! Cooked for JFK at his inaugural brekkie? Princess Di and Marilyn Monroe? Paul & Bunny Mellon's personal chef? Amazing story, really.

                Aloha,
                Kaleo

              2. Nice find.

                I'm curious - what were the PSB's instructions for seasoning?

                1 Reply
                1. re: cowboyardee

                  Hi, cowboy:

                  The seasoning instructions are basically:

                  1. Wash with soapy water, rinse and dry thoroughly.
                  2. Coat inside with vegetable oil and heat to near the oil's smoke point.
                  3. Turn off heat and let sit overnight.
                  4. Pour out oil. Heat pan again. Add 1T salt and wipe it around pan, then out. You're done.
                  5. Do not wash the pan. No water, ever after, just wipe it clean.

                  Works really well so far.

                  Aloha,
                  Kaleo