Instructions: Stainless steel never was a good conductor of heat and pans made only of stainless steel however good they look are to be avoided. Best pan is the British made heavy gauge aluminium pan. This type of pan is also one of the cheapest quality pans on the market and if you season it properly it becomes virtually non stick and will serve you for a lifetime of happy omelettemaking.

size:
First of all the size of the pan is vital: too small and the omelette will be thick spongy and difficult to fold; too large and the eggs will spread out like a thin pancake and become dry and tough. When you buy a pan take a tape measure and measure the base (not the top) because thats where the cooking happens. I have found the pan recommended above best for either a two or thre eegg omelette which is average for a folded omelette. The base measures 150mm in diameter. Pans with a 200mm base are suitable for tortillas or open faced omelettes.

seasoning a new frying pan
Please please dont forget to do this. All you do is fill the base of the pan with about 10mm of any old cooking oil (something lurking in the back of the cupboard past its useby date would be ideal). Make sure the sides are well oiled then heat up the oil in the pan and when it is simmering hot turn the heat down to its lowest setting and leave it there for eight hours or even longer. The best frying pan is a well used one so what this is doing is pre empting all that use. Should you make only omelettes in this pan? No you can use the pan for any kind of frying; in fact the more you use it the better it will be. After use wash it in mildly soapy hot water with a dish cloth. Dry it and then rub a little oil round the inside surface.

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