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Now how in the world do you plan on tossing the omelet over with a HEAVY pan? A "proper" omelet must be tossed into the air to flip it, and that means a pan that has sides curved just right, and that you can hold and give a little shake to flip the omelet up and over. Brand new teflon works, but it must be flawless. Cast iron sides are too straight to flip the egg. As for eggs in butter vs. oil, butter tastes way better, but you must use lots of it to get the omelet to flip. The main reason to get an omelet airborn is of course the wow! factor. The egg must be just egg, no goodies in it (or very few) to flip just right. Saute your goodies that go inside the omelet seperately. Now, if you plan on just using a spatula to turn over the egg, well, then any pan will do, heck, even a hot sidewalk in the middle of the desert might work once you add a spatula. Just coat a small area liberally with cooking oil first....
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| Posts: 725 | Location: z8 california in the sierran foothills | Registered: August 20, 2006 |    |
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actually *blush*  if I want an omelet to look really good, I slide it out of a pan onto a plate! add more butter if needed, then slide it back in. My husband tries that pan flipping thing...sometimes it works some times it doesn't! I like knowing that all that work (and butter) is gonna end up in my stomach, not the dogs! 
Alaskan (gardening in zones 2 to 5)
(*SPRING* avatar...Spring scheduled for May 7th)
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| Posts: 1816 | Location: Alaska | Registered: January 22, 2003 |    |
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