Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A shallow pan used for cooking omelettes, crêpes, potatoes, or other items calling for a low, slanted-side pan. An American equivalent might be a cast-iron skillet. At FCI, nonstick poêles are used for omelette making. As with all nonstick cookware, metal or other abrasive tools should not be used.