In both classical and traditional French cooking, an omelette is made in a specialized pan called a poêle à omelette. This pan, usually 9 to 10 inches round, with low, slightly sloping sides, is an integral element in the execution of a properly made omelette. The best possible pan is one that is nonstick with a heavy bottom and comfortable handle. If it is not nonstick, it should be carefully seasoned so that the eggs do not stick. A well-seasoned poêle should never be washed but it must be kept scrupulously clean to avoid bacterial contamination or imparting unpleasant tastes to the finished omelette. When necessary, clean the poêle with coarse salt and a clean towel.