StephanFowler
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- Mar 2, 2011
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I have a 7 year old set of wolfgang puck pans (wedding gift) that has served me pretty well.
All stainless construction, riveted on handles, nice heavy bottoms.
I have only recently started making omelets regularly as my wife doesn't really care for eggs but due to diet can't have her normal breakfast fare (pancakes, oatmeal, granola cereal, etc)
so enter the 8" omelet pan from wolfgang,
I've tried everything I can think of and it STILL sticks to the dang pan.
doesn't help that my range top is a 15 year old solid element style that really doesn't understand lower heats.
is there a consistent way to season or oil the pan that could help me out, or should I go invest in a nonstick just for omelets???
All stainless construction, riveted on handles, nice heavy bottoms.
I have only recently started making omelets regularly as my wife doesn't really care for eggs but due to diet can't have her normal breakfast fare (pancakes, oatmeal, granola cereal, etc)
so enter the 8" omelet pan from wolfgang,
I've tried everything I can think of and it STILL sticks to the dang pan.
doesn't help that my range top is a 15 year old solid element style that really doesn't understand lower heats.
is there a consistent way to season or oil the pan that could help me out, or should I go invest in a nonstick just for omelets???