Change my mind.
Lodge 8" frying pan is best omelette pan.
- Thread starter George Kelley
- Start date
kelbro
Alfred Spatchcock
My 8" is perfect for omelets but it's a Griswold.
I love my 8" Griswold for omelettes, as well, but (oddly enough) an omelette pan is the perfect omelette pan.
I have an 8" skillet that I'm not sure if it's seasoned enough for eggs. Maybe I'll try it soon.
- Thread starter
- #5
Agreed. My small pan (5, 6 inch?) has done many many homefries for breakfast, it is SLICK. Also, perfect for 2 fried eggs, they really will just slide out.
I use a lighter pan. Whenever the mood strikes me I try to learn this technique:
I kinda head more toward the frittatas side. Maybe call it a country omelette. Cast iron works fine. I tend to go larger as I make one for a meal and half is for my wife. Cheese and mushroom mostly. Fry the mushrooms first and then set aside to put on top of the eggs at the proper juncture. Cheddar and maybe a sprinkle of parmigiana.
I have one of these eight inch pans with the lid but I haven't used it much. What's your technique for omelets? How many eggs? Do you leave the lid on the whole time? What burner setting? Do you add butter or whatever while the pan is cool or when it's hot?
Sorry for all the questions and thanks!
If you had one with a lid you would be able to use it as a shield once the fight really gets going 
Ha you have the bar fight thing pretty right I think. Advantage CI just because it is heavy and can do real damage.
Hey, love of any equipment that gets people to actually cook is a winner.
Hey, love of any equipment that gets people to actually cook is a winner.
- Thread starter
- #12
Start high then turn down to medium heat setting to get pan hot. Butter? Use bacon grease.
3 eggs, stirred in with dry herbs/spices. Add egg mix to pan. Use fork to stir in pan, the hardened egg to middle, get raw egg mix to pan surface. Before it's done, add cheese, chopped onions, peppers, meat here. Cover to melt cheese.
Uncover, use fork or spatula to roll out the omelette onto a plate
I'll try it, thanks!
I have 2 Lodge pans. I use them everyday. Coconut oil is very efficient. I really like them. I also have a 4" lodge, perfect for 1-2 eggs sunny side up.
I have a lot of lodge cast iron and steel pans. My favorite for Omelets is the 8” steel pan though. The cast iron is too heavy to flip and fold the omelet for me.
I would never get between a Chef and his cast iron! For me though, an 8-inch All-Clad copper core non-stick on a Breville Control Freek is just fine. But I can still flip eggs in an 8-inch lodge if I ever go camping again. 
But my muscles may fail me any time going forward; I am getting older.
But my muscles may fail me any time going forward; I am getting older.
kelbro
Alfred Spatchcock
I would never get between a Chef and his cast iron! For me though, an 8-inch All-Clad copper core non-stick on a Breville Control Freek is just fine. But I can still flip eggs in an 8-inch lodge if I ever go camping again.
I love my cast iron but the 5 layer All-Clads are usually my first choice for eggs.
Cast-iron is for steaks & chops at Chez Novitiate and an 8" pan is too small. I use a 9.5" ScanPan. I do omelets flat cooked & rolled or pushed to center & rolled. (Roughly, American or French style.) If I do a 3 egg one, an 8" pan leaves the omelet too thick for the 1st type. I like them a bit thinner. For the 2nd type an 8" leaves them too wet in the middle. That isn't a bad thing just not my preference. I don't use cast-iron as any gap in the seasoning, the egg will find it.
But if an 8" Lodge works for you...
Please do not shun me but..... I have no cast iron equipment in my kitchen. The one posted above looks great.
I guess I’ve got to add it to the buy soon list.
I guess I’ve got to add it to the buy soon list.
