how do you season an omlette pan?

ALIBOBSY

I have just got a new omlette pan as my old one which I inherited from MIL gave up the ghost. Both were non stick, but to do omlettes I agree with the other posters, even non stick you need some oil. What I do is put in some olive oil (the spray stuff does not get hot enough) say about a teaspoon. Tip the pan as it heats up to swirl the oil around the pan. Once hot the oil somehow seems to cover more of the pan, so you can usually pour some out after heating leaving the pan just lined with an oil layer.
Make sure the oil/pan is hot then put the eggs in. As the other poster described use a spatula (I have one of the sillicone ones so the non stick isn't damaged) to pull in the sides and allow the runny eggs to tip in and fill the gap. Keep going till little uncooked egg is left in the middle. I like a cheesy omlette or filled omlette so at this stage I add some grated cheese and any ham etc (not too much filling think pizza topping-thin layers). Once the cheese has mostly melted the egg will have finished cooking-fold over and serve. Yum yum.

Practice makes perfect the more you do it the better they are. Get chickens like us then you have to make lots of omlettes to use up the eggs lol.

ali x

cooking-mama

Hi guys,thanks for all the advice..I previously had a little tefal non stick omelette pan,and(even tho i say so myself:o)I could make realy nice fluffy omelettes with..But this Denby one is cast iron/enamel,I bought it cos i thought if we were gonna have omelettes on a more regular basis it would be best to invest in a pan that would last a long time...maybe im not heating it high enough,I have been cautious as the care leaflet stated low/med heat...no mention of having to season? it(dunno how to do that),only instructions are..
No sudden change in temp
clean with boiling water when still hot,and dont use detergent,
no need for oil except when cooking eggs.
The spray oil I use is proper sunflower oil transferred into a pump from lakeland..its not the pretend 1cal oil or anything.
this morning i saute'd some onion,used a light spray..onions cooked perfect-didnt stick but i was still left with a brown film..a bit like whats left when you have to deglaze after browning meat.
I will investigate Seasoning,try cooking on a higher heat and (reluctantly)use more oil..thanks for the tips.
PS,ALIBOBSY,I would love to have my own free range chickens,but no chance with our very territorial Cairn Terrier:rotfl:

JulieGeorgiana

I never flip my omlets, apparently if when they are half cooked you grill the top, they go much fluffier.... yummy!!!!

I then add cheese to half before grilling, and flip it over when serving!

I just use a frying pan!

cooking-mama

Just about to try my Gino D'Campo cast iron/enamel griddle pan...(cooking 1/2 price steaks)...no mention of "seasoning" instructions on that either,so i'l see how it goes.

cooking-mama

Not sure this post has been moved to a relevant topic cos theres no mention on either my omelette or griddle pan care instructions about needing "seasoned",My problem of sticking omelettes(as per title )still exists.but hey ho:undecided
...I ended up using the omelette and griddle pan for the steaks,both worked beautifully,steaks cooked to perfection,with no sticking and each pan simply wiped clean...I would assume this would mean they dont need "seasoned"...so im still left with the problem of how to stop eggs/omelettes sticking(other food so far seems Ok?
PS..is it just cast iron that doesnt have enamel coating that needs seasoning?