Can we make a real French Omelette in de Buyer Egg Pan?

I've been challenged many times to make a Frech Omelette in anything other than a non-stick pan.
Here you go.

[@johnpalmer5131]

I totally agree with this.. omelets have been made for a very long time… well before the invention of modern nonstick pans 😂

[@liahfox5840]

My thoughts exactly, this one of those wisdom with age things. I won't touch non-stick. One of my neighbors dogs died just by licking a pan clean "one-time!"

[@garbledstoic]

Great idea having guest chefs display their craft to showcase the capabilities of these pans. As I own the same pans, it has motivated me to press them into service outside of my own comfort zone. Perhaps it will inspire others to toss the PTFEs, as I did years ago, and help put an end to the poisonous culture of disposal cookware -- while improving their health, and having fun. Kudos, Jed. More of this.

[@Cook-Culture]

Glad you enjoyed it! I love collaborating with my awesome chef friends!

[@danielbum912]

I couldn't agree more to your remark on disposal cookware.

[@johnlander1610]

I did my chef’s apprenticeship in the early seventies, we only ever used carbon steel pans for French omelettes, and At nearly seventy years old I still do

[@Vendzor]

Wow, any tips for carbon steel? I got a Matfer on its way now.

[@johnlander1610]

@@Vendzor season it well before use

[@Vendzor]

@@johnlander1610 Thank you brother, what fat should I use?

[@j.a.7721]

Pork fat

[@EarthEncountersTravel]

Olive oil or butter

[@jstones9872]

thank you so much for this video. It's exactly the video i am always asking so many youtubers to do. Great technique.

[@Cook-Culture]

Glad you liked it!

[@bengt_axle]

I do this several times a week with the 8” Mineral B. Most important tips: 1) always pre heat the pan carefully to the right temperature. Too hot and it will stay too hot and burn the butter. Too cool, it will stick. 2) start with eggs at ROOM temperature. Cold eggs won’t coagulate well 3) have at least a bit of butter or saturated fat. Better for non stick and flavour. 4) shake the pan to prepare scrambled eggs in a creamy texture, with small uniform curds. Then spread out and quickly form the skin of omelette and flip. A classic French is supposed to be scrambled eggs encapsulated in a thin, colourless skin. Baveuse means the inside is slowly running and creamy. This is different from something rolled up like a wet carpet. Few restaurants get it right, especially in North America. Indeed a prefect French omelette is quite difficult to do without practice!

[@Cook-Culture]

Thanks for sharing!

[@Erik.N]

Really nice to see you making this video. I need to improve my seasoning a bit and then I'll try it myself. It it turns out somewhat good i won't need to ever buy a new non stick omelette pan again.

[@xandercalasahan1799]

My idol! And thank you for providing a video I have been wanting to see for a long time

[@desertrose2085]

Loved watching her work. Very informative. What a great trick with the broiler.

[@Cook-Culture]

Glad you enjoyed it!

[@H4KnSL4K]

Watching this again... Really appreciating it; Thanks!

[@emperorchopchop7726]

Jacques Pepin was showing how to make a french omelette for home cooks, who were most likely not to have carbon steel pans. He most certainly had a carbon steel pan to make them too, but a video with it would have been much less useful for the average home cook.

[@12345fowler]

Right on

[@AntonJakovlev-je6ct]

Ye and forking your non-stick pan was also awesome advice for home cooks 😂

[@Toddster63]

Wonderful video. I’ve cooked eggs in carbon steel for years. I’d lost track of the classic French omlette-this was a fabulous catch-up course. Thanks!

[@Cook-Culture]

Glad you enjoyed it

[@wills3212]

Thank you for that lesson!!

[@kaitlinjohnson2915]

I just made a really nice French omelette in my de Buyer pan on the first try after watching this excellent video. Thanks!

[@Cook-Culture]

Wonderful! Thanks for letting me know

[@mrp2209]

Hey Jed! Merry Christmas! Thanks for the video, great as always! Mihai

[@Cook-Culture]

Thanks, Mihai. Merry Xmas to you too!

[@scottmclagan4276]

Confidence! Experience! Judgment! Thanks, Chef Mara. (spelling? sorry) Super good video. You too Jed, thanks for doing this.

[@Cook-Culture]

Thanks! 😃

[@mikefisc9989]

This was a extremely enjoyable video to watch. I love to watch a Chef practice their craft and give instruction so that you may learn from them. Fantastic video Jed. Many thanks.

[@Cook-Culture]

Glad you liked it!

[@pobrien864]

Thank you so much for this video! I have been using my 8” deBuyer carbon steel pan for omlettes - I will have to try the 10” one and replicate this process!

[@Cook-Culture]

Great! Glad you liked it!!

[@crowspheet]

TYSM!! I just got a carbon steel pan from Made In and I've been working on its season, all while losing hope bc I haven't really even been able to fry eggs without sticking, let alone scramble or attempt an omelette. But now I see that I can easily accomplish this once the seasoning is more developed

[@Cook-Culture]

You got this!

[@TheFluffyTRex]

Keep up the good work! Love the video

[@Cook-Culture]

Thanks!!

[@kenshinjenna]

I was worried after your get used to browning on eggs video a while back, but this was brilliant!

[@DOn-vi2tf]

I like to make low and slow, soft scrambled eggs. I've done it in a double boiler (pyrex bowl in a pot), my matfer carbon steel pan, and a non-stick pan. The non-stick is the only one that isn't a pain to clean. I'm going to try to get my carbon steel seasoning up to par, but for now I have the nonstick, so I'll use it.

[@walterw2]

i'm no kind of chef guy but i do low & slow scrambled eggs in a matfer pan too; yes it leaves more behind than omelets or fried eggs, but it's still reasonably easy to clean once the seasoning is halfway decent: get yourself a dedicated bristle brush scrubby just for this job and use it to scrub the pan under running hot water (no soap), it'll clean up fairly quickly without touching the seasoning layer inspect carefully for any tiny leftover bits then pop it on the stove to dry before putting away. if you feel like the seasoning is getting a bit worn then crank the heat, rub in a bit of oil and let it cook until the smoke stops, done

[@PapaCowboySr]

Great job Chef!!!

[@tyler6147]

Thank you for this video. Excellent.

[@Cook-Culture]

Glad it was helpful!

[@pmxworkshop]

Thank love making French omelette like the tip of small amount of water .I love carbon steel woks cast iron etc great video showing how easy I also use stainless steel pan as well the butter helps here to as a temp guild when the pan is ready

[@agustinndominguez4743]

muy bueno e informativo gracias por su tiempo de hacer videos

[@Bossanovawitcha]

for the torpedo seems u need more curd pushed to bottom edge of pan w the “bump”

[@Eatfromscratch]

4:26 is where the actual cooking begins. ❤

[@johncreedon2472]

Thank you!

[@kylesala6507]

It’s interesting because that pan looks like bare metal in the center and well seasoned on the edges. But it’s completely non-stick in the video. Very impressive to have that omelette come out perfectly with zero sticking. I’ll have to check out some of your seasoning videos to see what I can learn. I have this same pan and it’s dedicated to eggs and omelette. I’m always tinkering with the seasoning try to maximize the non-stick. Currently it’s not so good, quite a lot of sticking.

[@mikezucker1727]

That caught my eye too. Though if you rewatch, Chef commented that she's been using the pan for an "extended" time. Implication being to learn & practice on the pan (don't recall if that is days, weeks, prior, etc.). Since Chef used a fork here, I'm making the assumption she may have done the same at home. Watch her motions and notice it's possible the habitual pattern used and the seasoning has been consistently scraped the same even if only mildly, due to chef's use of a fork(?)! That might explain why the bottom appears "bare" and the sides well seasoned.

[@lukeskywalker9386]

Try stainless steel pans as well!

[@philipshlain9294]

The scallions also help to naturally help the pan be non-stick.

[@creigdudley3016]

Looks very delicious

[@alejandrogaitanroca8662]

"North Americans do like an omelette that's not as wet as a French person", a very beautiful mishap 😆 Thank you very much for the tips. I did not even know there was a way besides what you learn at home by whatching

[@philipstaite4775]

I am firmly in the carbon steel camp. I have some stainless for acidic foods. I'm moving in a couple of weeks, and my last non-stick skillet is not making the cut - being given away pre-move. I haven't used it in over a year. Though after watching this I can see I need to work on my omelette game! ;-)

[@Cook-Culture]

Great news! You won't regret it. Thanks for your support.

[@borzica]

Great technique here 👌🏽

[@Cook-Culture]

Glad you like it!

[@stephen2828]

somthing I think non-stick is essential for: fried dumplings or "pan stickers". They taste best when steam-fried in a vinegar, water, starch mix. They basicly glue themselves onto stainless and the vinegar ruins the seasoning on cabon steel or cast iron. If you have a way around that please let me know. literally the only thing i get the teflon out for.

[@pavana2810]

2nd time using this method. It works great. Love the easy clean up. I did it in my large Mauviel saucier carbon steel. It’s 99% non stick. I don’t like the coated non stick pans. I’ll try it now in my Emeril square cast iron but the sides are not so high so I hope it won’t splatter much.

[@gizzyguzzi]

I wouldn't mind the nonstick skillets, except everything made these days is complete crap and fails quickly. Stainless, carbon and cast steel don't fail.

[@PapaCowboySr]

Injust started using carbon steel anout 3 months ago. I love them!!. Its what i used to cook with during my aprentice years so Im just going back to what worked for me back in the day.

[@prengert9722]

Cool video- we have that exact pan and a Bluestar range! Bad part- I don't have any excuse for not making omlettes anymore. Finishing it off under the infrared broiler is a great idea.

[@Cook-Culture]

NIce!

[@AllMenNeedAShillelagh]

Thank You! Great Video!

[@Cook-Culture]

Glad you liked it!

[@parjau4554]

I've never used carbon steel but I've done French omelettes on non-stick and they seem to be one of the few things in cookery I can actually do ok! I tend to scramble them for a little bit longer than was done here so it is not quite so runny in the middle before I leave it alone but generally follow the same technique. I do think it is probably easier using a spatula and non-stick than was done here and, of course, I'd never use a fork on a non-stick but it does prove it can be done!

[@travisbalthasar9544]

So great ty

[@flipino007a]

She wasn't gonna have breakfast unless she did it her way...bravo!

[@meclark750]

An eggs-cellent instructional video! Just made my first French omelette with my 10” de Buyer frying pan - not bad for a first attempt and makes me want to make more of these delicious omelettes!

[@Cook-Culture]

Fantastic!

[@dbkfrogkaty1]

Yes!! Finally a chef making a French omelette in the De Buyer Omelette pan! (or any carbon steel pan for that matter) I do not use non stick pans. I have that 9.5" pan and I try to make French omelettes in it quite often. To make one"perfect" is a lot harder than it looks. It take practice to get it right. For some reason I can't get that smooth yellow finish on mine. I think I'll try adding oil to the pan next time. Typically I just use butter. I use a OXO spatula instead of a fork to avoid scratches. Not a big deal. The pan is fantastic to use. I also just wipe it out with paper towel. Toss the first one then finish it off with a clean sheet.

[@Cook-Culture]

Good on you, way to persevere!

[@rstumbaugh43]

Jed, thank you so much for this video, I love my carbon steel skillets, I can do this too, and make scrambled eggs no color, as well as over easy or over medium no color, it just takes time, and technique. Good on you my friend!!

[@Cook-Culture]

Awesome Rick, thanks!

[@cristianionascu]

In most traditional French restaurants cuisine is done in carbon steel, for both price and tech specs. Eggs are no exceptions, well done. Carbon steel and cast iron are very good for eggs - but you need a thin film of oil

[@dougfairburn2037]

fivre la french omlet! oh, ya, making my mouth water!

[@e.n.4706]

She's so clumsy and chaotic, it gives me anxiety

[@americanmade6996]

Agreed--especially when she takes an omelette apart and re-rolls it.

[@warzshadow9701]

Shows you cooking doesn't have to be super organized or complete perfection. Have fun with it!

[@VisivisiV]

Honestly I've not had any issue with cooking my eggs on carbon steel, omelette or sunny side up. Other than the time I tried eggs as the first thing I cooked after first seasoning - they did stick just a tad. And I actually use even less fat. In fact, I find that getting my omelette just right is somehow way easier on the carbon steel than it ever was on a non-stick. Maybe that's cause the carbon steel is more heat retentive, not sure.

[@JW-mz1fp]

Good job.

[@andrewjonathan2610]

besides eggs, i also have problem with frying things with sugar (like in marinades, etc.) the marinades always wants to stick & burn to the pan itself. any suggestions?

[@broodlum]

Those omelets are all beautiful, just like Mara.

[@Cook-Culture]

Thanks! We love her too!

[@ahfkidf]

What size is this pan? There are 3 different sizes for the omelette pan. Thanks.

[@mdog1615]

Story of my life trying to perfect an omelette in a carbon pan 😫 I bought eight debuyer carbon pans with my visa points through RBC , five 10 inch sauté , two 8 inch sauté and 1 omelet pan. Previous to these i cooked solely with cast iron and enameled cast iron , these carbons are nice too but take some practice.

[@apistosig4173]

I bought a De Buyer Mineral B omelette pan - took me "months" to establish the seasoning - but - its absolultly fabulous now.

[@Cook-Culture]

It can take a while. Good on you for sticking with it!

[@dbkfrogkaty1]

It does take a while to get good, but once it's well seasoned all you need is a paper towel to clean it. Great pan.

[@apistosig4173]

@@dbkfrogkaty1 Agreed - I would have NO hesitations buying another De Buyer pan - got my eye on their Paella pan 😉

[@BenBreeg1138]

⁠@@apistosig4173to each their own but that paella pan is kind of deep and expensive compared to authentic paella pans. Looks like a nice all purpose pan though. But you can get that size for under $25 if you want a dedicated pan.

[@Cortlandt_Cash]

You prepared a lovely omelette. Using clarified butter (or ghee) in lieu of regular butter is as a good way to prevent browning. I now use carbon steal almost exclusively for all cooking.

[@Cook-Culture]

Excellent! Thanks!!

[@FussyPickles]

butter causes browning since it burns, it doesn't prevent it, it simply adds taste, watch the peppin vids, he explains it better

[@Cook-Culture]

@@FussyPickles butter does not need to brown. That's too high of a heat.

[@stauffap]

Eggs aren't the most difficult thing. I can even do Omlettes in my stainless steel pan (without butter, with oil). My stainless steel pan has trouble with Tofu though and if i want to fry Gnocchi straight from a package and if they are still kind of wet (if you let them dry a bit it's not a problem anymore). I just bought a carbon steel pan and it has no difficulties with Tofu. I can fry it easily. I'll try to fry wet Gnocchi next. Hopefully they won't stick.

[@arthurgumbus3969]

My Two "Go TO" omelette pans are first a vintage Wagner Ware #9 cast iron Chef Skillet (which has the rounded sides and a square tipped longer handle for tipping) then the De Buyer Pro 9 1/2" Carbon Steel Omelette Pan. One key element is NOT to use near freezing eggs out of the fridge but rather let the eggs get to room temp for at least 10+ minutes prior to scrambling. Next when the butter stops foaming then you are good to go. I keep the pan moving back and forth and the flat side of the fork going circular in the middle. For an in depth tutorial, check out the French Chef Julia Child's old video (here on KZbin) which goes into great technique on the pan hold etc. Nice video... thanks!

[@mechmat12345]

FWIW: Julia Child used aluminum omelet pans. You can still buy the pans she designed and used. She also cooked the omelettes for about 10 seconds, I don't know if I would eat that....

[@roospike]

I've always had a special pan for doing eggs and I still back that up needing a special pan but whatever it is by dedicating a special pan to eggs it don't become unseasoned cooking other things because it's dedicated for eggs.

[@workcentre45]

What size pan are they using to make the omlette?

[@M_Ladd]

Great job! Thank you very much! I have a Made-In carbon steel pan, and no matter how I try to season it, my food still sticks! Have you had any issues with this type of pan?

[@Cook-Culture]

The Made-In surface needs to be really well cleaned before first use. Take a close look at the instructions

[@dylan4dollars514]

Awesome! She is clearly a pro cook. It would have been amazing to see her pan temps with infrared. Seems to achieve Leidenfrost it would typically be much hotter than she’s using here, but clearly this is an amazingly well seasoned pan.

[@Cook-Culture]

Thanks. Mara is a legend!

[@lolkthnxbai]

You don't even need that much, I got one of the pans used here, the 8 inch de buyer and I was making omelettes with it after the first seasoning.

[@dylan4dollars514]

@@lolkthnxbai you are right! After the video I used Mara’s technique and my 10” Mineral B at lower temps than normal and created my best omelette’s ever. No color perfection. 🤙

[@antonliverpool1]

Ive never seen a French omelette made like that. What happened to the vigorous stir to reduce the grain size and even out the creaminess? If you roll the omelette tighter at the end, the heat from the cooked part comes into contact with the soft part and firms it up more.

[@maristarragusa2893]

Great video! What is chain mail please? Also, chef referred to beeswax for cleaning?

[@Cook-Culture]

Hi, here you go: www.cookculture.com/pages/seasoning

[@PDCreative-NL]

Great video, but what pan do you use when youre cooking with tomatoes or other acidic products?

[@Cook-Culture]

Stainless steel or enameled iron

[@cnady2]

Quick question. Would you go for Mineral B or Mineral B Pro? Seems weird to not be able to use a pan above 200C in the oven because of the handle. I think yours seems like a regular Mineral B?

[@Cook-Culture]

Pro is becoming very popular!

[@winmod70]

Great video. I'm curious if you ever use an infrared thermometer. If so, what pan temp do you heat to?

[@Cook-Culture]

Hi, I had very inconsistent results and learned that the shiny areas on the pan surface mess with the reading. I use my senses to gauge the readiness of the surface.

[@winmod70]

@@Cook-Culture Copy that, thank you! I like using my infrared thermometer on cast iron...but it seems to read WAY low on my 5 ply stainless pans.

[@Cook-Culture]

@winmod70 that sounds right. If your carbon is all black it should work but I have some all black and some that have some bare metal showing, like the pan in the video.

[@Visitkarte]

This is awesome, you taugt me make an omelette better than Jacques Pépin could. I always ended up making scrambled eggs because I didn’t get the perfect instructions. You are a wonderful teacher, madam!

[@Cook-Culture]

That is awesome!

[@jordanstapleton3180]

You can lower the angle of the pan so it doesn't roll so fast after the first fold, and get i bit of a tighter roll.

[@skie6282]

I used stainless steel with a bit of oil to make scrambled eggs. The stuck bits left were the same or less then my 1 year old ceramic oan that i try hard to take care of. Not perfect but 0 chemicals for that. Carbon steel with a bit of oil or butter should or can be as non stick as ceramic. Plus you can be rough with the cleaning, just dry right after washing.

[@Cook-Culture]

Sounds great!

[@gizzardlips2]

Two questions: Can anyone tell me the best size pan for making omelettes? I generally eat 3 eggs when I make mine. Or maybe, what is the size she is using? Next, I would really like the De Buyer Carbon Pro series because of the handle. But does that style pan work with omelettes or is it better to have the flared edge like the one she is using?

[@Cook-Culture]

Hi, a 9'5 or 10" is great for 3 eggs. The Pro is a great choice and you can make a perfect omelette in any Mineral B

[@bkgnnlg367]

Hello brother, have you heard about those tow companies (Pujadas, Silampos) are they good companies in stainless steel pots, I also wants to ask what the main difference between Casserole pots and stock or sauce pots and what's more useful?

[@gizzyguzzi]

hahaha. It's not much fat. Like almost just a tablespoon of oil. (proceeds to add another >tablespoon butter) I love it! BTW, what size pan is that?

[@Oneness100]

I prefer the SolidTeknics carbon steel, no rivets, one piece design so you don't get food stuck in the rivets, plus they have pre-seasoned which don't' lose their seasoning.

[@BradleyBaker]

Question: if you want them a tad harder, why can't you just leave then in the pan cooking a little longer on the stove top? Also, I have way too much color with mine. Any suggestion what I might be doing wrong? Heat is on 6 out of 10, use salted butter and canola oil and prepare the eggs the way that you did. Many thanks in advance!

[@kennethwu115]

Hi Chef. I’ve got a de buyer too ❤

[@jakebrake8980]

enjoyed video. i use the oil and butter prep on my 9.5" omelette and 8" fry pans from de Buyer. no sticking while doing eggs, tho i'm not trying for a J.P. style French Omelette, i will try Her 3rd version..

[@jakebrake8980]

I did go make me an omelette via my interpretation of Chef Mara's. I like putting the green onions in first, stirred it a bit, and rolled it, rather than doing my usual north american taco style...and my heat was just right as i had no 'color'. just love this de Buyer carbon steel omelette pan.

[@Cook-Culture]

Great news! Good on you!!

[@mikegu2527]

Have you seen the circa 1948 tv show with Dione Lucas (the first woman featured in a cooking show on television?) She helped introduce omelettes to the US, used a stainless steel pan and made it look easy.

[@Cook-Culture]

Love it!

[@janeharrod7667]

What size de Buyer pan is being used?

[@JerrySmith-ih9rd]

Next step, make an egg white only omelette in a carbon steel pan. A real different animal. Don’t ask how long it took me to bumble along until I got it. But I did. And I enjoy one every morning now.

[@saronnpov2687]

Love it ! This is how a chef makes a true French omelette 👏🏼

[@math1mom]

What size pan did you use? Was it mentioned? I didn't notice. Thanks

[@Cook-Culture]

Hi, it's a 9.5"

[@kurogana01]

21:55 I can see on the left bottom , one of these knives, form the shape of the handle, I can guess with 95% sure that is a Dalstrong :), and I risk saying that is shogun series. Very good video indeed...

[@Kempe6116]

If you slide the omelet about an inch or of the pan just before you plate it, the omelet fold will be under and you won't have to use your hands to push the end under.

[@Cook-Culture]

Good tip, thanks

[@leo.girardi]

WOW, my Grandmother is whispering in my head "if you don't have anything nice to say...."

[@Cook-Culture]

Good advice

[@0529mpb]

French omelets are traditionally made in carbon steel pans with loads of butter.

[@Cook-Culture]

Sure works well!

[@dbkfrogkaty1]

I would think so. The French have been making these long before there was such a thing as a non stick pan. Trouble with videos here on KZbin is almost every French omelette video the cook uses a non stick pan. And they say you should use a non stick pan. Crazy!

[@patriciahernandez5917]

What is an exchange program ?

[@frankstabler1920]

Pepin recommends a nonstick pan and his technique is different. The pan is impressive and I am thinking about getting one.

[@pwabd2784]

He recommends a non-stick for non cooks...

[@frankstabler1920]

@@pwabd2784 he uses the non-stick. I think he knows how to cook. Julia Child also recommended non-stick.

[@pwabd2784]

@@frankstabler1920 he doesn't use a non-stick. He teaches others how to use a non-stick.

[@frankstabler1920]

@@pwabd2784 yes, he does use it. He says so. And as far as non-stick being for people who can’t cook, I’ve been cooking 60 years. How about you?

[@pwabd2784]

@@frankstabler1920 you could cook for 80 years, you'd still be bad at it.

[@gilbertrolland8505]

Can we make « sauce » in a carbon steel fry pan, after cooking meat or chicken? Which ingrédients do you suggest? Thank you.

[@Cook-Culture]

Hi, acidic food can be hard on seasoning so be careful how much you use. Other than that, there aren't any rules!

[@ericfielding668]

I have a carbon steel de Buyer crepe pan and use it for all the small stuff - it is well seasoned, and eggs don't stick.

[@Cook-Culture]

Nice!

[@donaldasayers]

I use cast and pressed carbon steel frypans and a steel wok for omelettes. Why not?

[@Cook-Culture]

Yeah, great!

[@joemacch6284]

Fish has always been my problem. Eggs I’m good with well seasoned carbon steel. But fish is an issue so I use the Tramontina nonstick occasionally. I’ll use the Smithey or my Blanc Creatives that I’ve had for years. I go thru cycles of using high quality stainless steel pans, then back to the carbon steel.

[@Cook-Culture]

Thanks for the feedback

[@kdm71291]

I learned to make American omelettes about 35 years ago from Jeff Smith “The Frugal Gourmet”….he concurred with using a little water in your egg mixture, as opposed to anything else. I’m guessing what you call “chain mail” in Canada, we here in the US call “a stainless steel scrubber”….(loosely interwoven loops/curls of fairly large filaments, not “steel wool”)

[@Ak3rn0]

It’s actual chainmail, you can see it in their other videos. In my experience, stainless scrubbers are too agressive on the seasoning, and not enough on the stuck food

[@lukeskywalker9386]

Well done! I would use stainless steel pans! These pans are great to make omelettes!

[@Cook-Culture]

Sounds great!

[@rebecca6944]

Would you please show how to cook homemade vegan fritters and burgers in carbon steel without using oil or fats in either the fritter/burger or the pan? Currently using a non stick pan because with the lack of fat and not moving the food around it can stick and break apart

[@Cook-Culture]

Hi Rebecca, I don't use a skillet for that job...I use my air fryer. Works like a charm.

[@Tofflemire5]

what oil do you use?

[@slumbercat]

NO!!!! We could never make omelettes before we had nonstick pans like they obviously had back in the high days of French cooking! :) duuuuuu

[@BradleyBaker]

Any reason why I might have some brown color on mine when I finish? I used both vegetable oil and butter on medium low heat. Completely non stick but still some color which I'd like to eliminate.

[@Cook-Culture]

That's the nature of using iron. It will develop a deep brown/black colour over time.

[@BradleyBaker]

@@Cook-Culture Sorry, I should have clarified that it'a the omelette that exhibits a bit of brown, not the pan. Sorry about the miscommunication. But that's wha I want to eliminate.

[@artolaganus]

is that pan actually seasoned? I thought if you see bare matel you have to season it again

[@Cook-Culture]

That's the difference between polymerization and carbonation. The first is seasoning, and the second is carbon build-up. A pan does not need to be brown/black to be seasoned but will become darker with more use.

[@kohort1]

For me if i stir the egg too much to get small curds the egg still gets stuck on the pan. So, maybe my seasoning on my de buyer is not done right. I use avocado oil, which is the only thing i can think of. If i dont stir too much and just drag and lift the egg, i can get a pretty good omelette but with bigger curds. Tips?

[@Cook-Culture]

I'd bet it's the oil. Use more or crisco, if you don't use butter.

[@kohort1]

@@Cook-Culture crisco for seasoning?

[@Cook-Culture]

@@kohort1 yup, works great.

[@CreachterZ]

I like a bit of color. Not dark brown, but color.