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Omelete in Stainless

I just bought my first set of stainless steel cookware last night, but I'm having some problems that I'm hoping some of you could help me figure out...

I tried cooking an omelete French style, something I've been able to do flawlessly in my nonstick pans. This turned out to be a disaster, though. Half of it stuck to the bottom! I did let the pan heat up a few minutes, added butter, and put the eggs in as soon as the butter stopped foaming.

Any tips for me on adjusting my technique?

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  1. Stainless is tough to get used to. I have used it for years now but would still not try making an omelet in it unless I was willing to have it swimming in oil. Fried potatoes and eggs are two things I won't try to make in a stainless steel pan.

    1. You might spend the rest of your life trying to make an omelet in a stainless steel pan. Your problem is the pan you're using, not necessarily your technique. Use a good quality non-stick, or a well-seasoned carbon steel pan. Check out the cookware board, search on "debuyer", "carbon steel" and "omelet pans" and you should find plenty of recommendations.

      2 Replies
      1. re: janniecooks

        I gave up on eggs in SS and bought a non-stick specifically to doing eggs.

        1. re: cleobeach

          Me, too. I have a really fine non-stick pan that I reserve specifically for omelets, and another for all other cookery better with non-stick, eggs as well as other things.

      2. Use a good non-stick cooking spray like Pam and don't let the pan get too hot before adding the eggs. It's too hot if the eggs start sizzling loudly as soon as they hit the pan.

        1. Yeah using SS pans are tricky. Try these hints: First you must 'season' your SS pan with about a 1/4 inch of salt and a cup of oil which can take high heat like peanut oil. Believe it or not SS is very porous. Heat the pan with the salt and oil till smoking hot. Remove from the heat and let cool to room temp. Wipe out the salt/oil. Now all those little pores are filled with oil/salt. This will go a long way to making your SS pan non-stick. Whatever you do don't wash the pan unless you want to 'season' it again. Just wipe out the pan with a p.towel or whatever. Second tip: Don't have the pan on too high a heat. You don't need the pan to be hotter than low-medium to fry eggs/potatoes etc.
          I worked in a restaurant kitchen with an 'old school' chef. When ever someone applied for a job he'd show them a steel saute pan and hand them an egg from the walk-in' and say "make me a fried egg sunny side up."It was amazing how many 'wanna-be' line cooks cranked up the heat, then put in a bit of butter (which immediately burnt) and broke the cold egg into the burnt butter. 'Low and slow' for any protein is the rule. Third: Using eggs from the fridge and putting them directly into the hot pan is another reason so many people have trouble with eggs etc. The eggs are having to go through too fast a temperature change coming out of the fridge. The white will be frying a LOT faster than the yolk making frying any egg properly pretty much impossible. Use room temp. eggs. I hope this helps.

          2 Replies
          1. re: Puffin3

            I used to work in a diner. They made the most wonderful omelets!

            They used steel pans and had no problems, but they did use a generous amount of oil. Not enough that the omelets were greasy, though. Perhaps the seasoning thing applied in this case. We did wash them, however. But they were used so much that they probably soaked up oil, etc.

            They kept their eggs at room temperature too. And they also used a funny looking blender, I think it was for milk shakes originally? - to whisk the eggs.

            Man, I miss that place.

            1. re: Puffin3

              Puffin3: Best egg/stainless steel tips ever. Thanks, Ninrn

            2. Any tips for me on adjusting my technique?
              ___________________

              Yes, go back to the non-stick.

              Life's too short to deal with half-stuck eggs.

              I've never cooked eggs -- fried, scrambled, omelets, frittata, etc. -- in anything but nonstick, and I have all sorts of pans (CI, Aluminum, SS, copper, etc.)

              1. I use my stainless steel pan very little, just don't see a use for it. If I want to sear something, I much prefer my cast iron or enameled cast iron. I've found that I have much better luck using my Le Creuset braiser as a skillet instead of my stainless steel. I have an All Clad stock pot and dutch oven that I love, just can't love the pans. About the only thing we use our stainless steel pan for now is to steam clams.