EdipisReks
Founding Member
- Joined
- Mar 1, 2011
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in my experience, the secret to a perfect omelet (i typically make French omelets, which are quickly ruined by sticking) is to use plenty of butter (i never use oil) to float the eggs on, and to constantly separate the edges until the omelet has set. i've made perfect omelets on a bunch of different pans, both straight sided and curved, stainless to cast iron. with butter and constant separation, temperature control is less important. it's technique, not equipment.