The most important thing about omelette-making is the pan. It should be a heavy pan with curved sides, an unmarred surface and, for most home purposes, a nonmetallic handle. Sizes of omelette pans vary from one for a two-egg omelette to those for forty eggs. The ideal size for home use is a pan for a two-egg omelette or a three-egg omelette. A pan with a
When the pan is first purchased it must be treated. First scrub well with a non-metallic scouring pad and rinse well. Dry and add approximately ½ inch of oil to the pan and set it over moderate heat. Let stand just to the point where the oil starts to smoke. Let the oil cool in the pan and then discard the oil. Wipe the inside of the pan well with paper toweling and it is ready for use.
After each session of omelette-making the pan should be wiped with paper toweling and a little table salt. If the pan has not been used in some time, it is best to wash it, wipe with paper toweling and a little salt, then brush with oil.
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