A pan with shallow sloping sides, a flat bottom and a long handle. It's designed for easy movement, turning and removal of an omelet or other egg mixtures. Omelet pans range from 6 to 10 inches in diameter and can be made of aluminum, plain or enameled cast iron or stainless steel. Many of today's omelet pans have nonstick finishes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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