Glossary - print - Omelet Pan

Omelet Pan - Glossary Term

view glossary term online:
Omelet Pan  
There are several types of pans designed specifically for making omelets. A traditional omelet pan is made with low curved edges and a wide diameter bottom to enable the omelet to be rolled easily. It is best to have a pan with a nonstick bottom to assist with the omelet rolling and a metal handle so that it can be used in a broiler if desired. Another variety of pan consists of two half rounds, fully enclosed on all sides, that is hinged in the middle. Each side is filled with the omelet mixture and the ingredients to be baked in the omelet are dropped onto one or both sides. After the omelet is baked, one half of the pan is brought over onto the other half so both halves become one and the omelet is complete.