Results 1 to 9 of 9

Thread: Nonstick or cast iron pan for omelets?

  1. #1
    qktjr is offline Assistant Cook
    Join Date
    Sep 2011
    Posts
    88

    Default Nonstick or cast iron pan for omelets?

    I make omelets on an almost daily basis. I've been using a nonstick pan and it's time to replace it after about 2 years of heavy use. I've been thinking about buying a cast iron pan but don't know if I want to deal with the weight issue when cleaning. I've seen some of the lightweight cast iron pans but don't know what to think of them.

    Should I just stick with a nonstick frying pan and plan on replacing it every few years?

  2. #2
    Fabster is offline Assistant Cook
    Join Date
    Sep 2010
    Posts
    3

    Default

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


    How To Cook Spaghetti Squash - How To Cook Pumpkin Seeds - Engagement Chicken

  3. #3
    jmmitchell3 is offline Assistant Cook
    Join Date
    Jan 2012
    Location
    Hampton, VA
    Posts
    3

    Default

    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.

  4. #4
    biggreeneggic is offline Assistant Cook
    Join Date
    Jan 2012
    Posts
    5

    Default

    I agree with above posters, nonstick all the way

  5. #5
    DarrylGittins is offline Assistant Cook
    Join Date
    Jan 2012
    Posts
    1

    Default

    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.

  6. #6
    gnwillou is offline Assistant Cook
    Join Date
    Feb 2012
    Posts
    6

    Default

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

  7. #7
    Hotpie is offline Assistant Cook
    Join Date
    Nov 2011
    Location
    Free State Of Avoyelles Cher.....
    Posts
    8

    Default

    Quote Originally Posted by DarrylGittins View Post
    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......

  8. #8
    Possum is offline Assistant Cook
    Join Date
    Sep 2012
    Posts
    9

    Default

    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.

  9. #9
    Schniek is offline Assistant Cook
    Join Date
    Sep 2012
    Posts
    2

    Default

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

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32