Carbon Steel for omelets?
I no longer use non-stick pans as I haven't been making omelets for a while. My lodge cast iron has been great for fried eggs and pretty good with scrambled. Omelets don't work for me in the lodge cast iron.
Does anyone here make omelets in carbon steel pans? I've read in here that people have gotten them seasoned to nonstick quality pretty fast - do omelets work well here or do I need to buy a truley nonstick pan?