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.
Related Recipes From Food Network
- Sweet Plantain Omelet with Fried Bread and Roasted Red Pepper Sauce: Tortilla de Maduros con Pan Frito y Salsa Criolla
- The Omelette
- Omelet with Sour Cream and Caviar
- Murrell's Western Omelet
- World's Tallest Omelet