Thread: Nonstick or cast iron pan for omelets?

A nonstick is absolutely to be recommended, Especially for sticky dishes like omelette.


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Fabster is right, you need to go with the nonstick, still.. It's because you've been using it for two years and you might find it awkward if not tough to make the same quality with a cast iron pan.

I agree with above posters, nonstick all the way

I have to disagree here. We dumped all our plastic coated pans years ago and use two black cast iron skillets for nearly everything. An omelet slides off our skittle better than any non-stick pan. The key is proper seasoning and care. Treat a cast iron skillet like a counter top - all you ever need to do is wipe it out, and be sure to preheat it before use. It's by far the better choice.

Daily omelette?......Since most of the best omelettes are finished undr the broiler it is important that the pan can cope with that

Originally Posted by DarrylGittins

I have to disagree here. We dumped all our plastic coated pans years ago and use two black cast iron skillets for nearly everything. An omelet slides off our skittle better than any non-stick pan. The key is proper seasoning and care. Treat a cast iron skillet like a counter top - all you ever need to do is wipe it out, and be sure to preheat it before use. It's by far the better choice.

I have to agree with this, a well seasoned cast iron pot will easily outdo any non stick you can buy......

Cast iron, just as easy to cook in and similar clean up as non-stick, and no danger of having plastic stuff peeling off and getting in your food. And it will last a heck of a lot longer with proper care.

I have to side with the cast iron pan. They are best thing out there.