We all love a fluffy omelette with all the fixin’s, but which frying pan makes the best? Your favorite pan might do the job, but it’s worth doing the research to find a dedicated pan if you are serious about your breakfast. Here’s my favorite induction pan for omelettes at Amazon.
It is quite useful to keep a pan for eggs only, so you to keep the nonstick surface pristine for longer.
Generally speaking, an 8-inch nonstick pan is just about right for a 2 to 3 egg omelette. Keep this in mind as you are shopping around.
|Best Omelette Pan for Induction||Why We Like It|
|1. Lodge Pre-seasoned Cast Iron Skillet||double handles make cast iron skillet easy to lift|
|2. Calphalon Tri-Ply Stainless Steel 10-Inch Omelette Fry Pan||comes with a full lifetime warranty|
|3. All-Clad D5 Stainless Steel 5-Ply Bonded Pan||top of the range pan for making omelettes|
|4. Cooksmark Copper Pan 10-Inch Induction Compatible Frying Pan||copper is a good conductor of heat|
What is induction cooking?
Induction cooking is similar to its more common cousin, thermal cooking, but uses magnetic radiation to cook food rather than a flame. The science behind this is a little complex. In essence, an alternating magnetic field repeatedly oscillates the atoms within any metal that is placed upon it, and the natural resistance of the material causes it to increase in temperature. This is of very little importance in when you flick on the switch, but it is quite interesting.
How do I cook an omelette—the right way?
An omelette does not need to be cooked super hot. A medium heat is best, so take your time. Most people grimace at uncooked albumen, but no one wants their eggs overcooked and hard. If your pan has a nonstick surface, it will allow for the eggs to move around during the cooking process, giving your omelette a nice silky inside and a beautiful lightly-browned exterior.
For a really special omelette, saute some onions and peppers beforehand, grab anything that is fresh from the fridge, and make sure not to forget some butter and cheese. Omelettes are fun, so enjoy yourself!
What are some good pans for induction cooking?
Lodge Pre-seasoned Cast Iron Skillet
Cast iron is always worth a mention when it comes to cookware, and the Lodge Cast Iron Skillet mixes age old values of build quality and performance with a modern look.
And, I love cooking with cast iron.
One of the best things about cast iron is you can cook, bake and fry just about anything with it. And it’s great on any heat source from campfires to ovens and of course for induction cooking too.
The Lodge Cast Iron Skillet is 10-1/4 inches in diameter and 2 inches deep. But don’t be fooled by it’s the chunky size and heavyweight. It’s perfect for delicate cooking too, like eggs.
Cast iron does a great job of spreading heat evenly and retaining it too. And that’s one of the reasons it’s my go-to for cooking omelettes.
Tip: To cook omelettes in a cast iron skillet make sure you let the skillet warm up first on a medium to low heat.
The Lodge cast iron skillet has a well thought out design. And the first thing that stands out for me are the double handles.
It can be tough to pick up a hot cast iron skillet filled with food one-handed. So the double handles mean it’s super easy to lift and tip.
Another neat feature are the 2-sided spouts. Cooking with cast iron means you’ll be using oils, shortening or fat to cook with. So whether you’re a lefty or a right-handed having not 1 but 2 spouts to drain off any excess really is helpful.
Keep your cast iron skillets in mint condition. Check out these great accessories for cast iron skillets.
This pan comes pre-seasoned straight out of the box. So you can use it right away. What’s seasoning? Caring for cast iron is called seasoning. And we’re not talking salt and pepper here! We’re talking oil and heat.
It’s the seasoning that will keep your cast iron skillet in tip-top shape and rust free.
And according to the Lodge skillet manufacturer, proper seasoning can keep your cast iron skillet going for over 100 years!
And this Lodge skillet comes pre-seasoned and ready to use.
A lot of home cooks keep away from cast iron because they think it’s difficult to clean or maintain.
But you’ll be happy to know that it’s super easy, actually.
Simply rinse the dirty skillet and give it a good rinse with warm water. You can use soap if you like, but I prefer not to.
Then thoroughly dry the skillet and season. You can season with a little oil of your choice, rub it into the skillet. And voila!
I’ve found that using Canola oil is better because olive oil can leave a brown olive pit-like tinge to the skillet.
If you’re a health geek, you’ll be happy to know that all Lodge cast iron cookware is made in the USA. And they allow 3rd party testing to make sure they comply with FDA standards.
There’s no written warranty with any of the Lodge cast iron products. But their website says they promise to “…solve the problem to your satisfaction”. Which is good enough for me.
The only drawback here is that the lid for the skillet is sold separately. I use lids with my cast iron cookware all the time.
So, it would be a nice touch if it is included with the skillet.
But I guess you could use the lid from another pot or pan if it fits properly. Or just splash out and buy the lid too.
I’m biased towards cast iron since it’s the only cookware I use. Even so, it is tricky to cook with.
If you do plan to re-season the pan, first read this post on seasoning cast iron with flaxseed oil.
Check out this quick video to see just how easy it is to wash and care for the Lodge Cast Iron skillet…
Calphalon Tri-Ply Stainless Steel 10-Inch Omelette Fry Pan
Cooking with cheap stainless steel is a recipe for disaster. Think about that omelette burned to a crisp on the outside but the inside is just raw gooey egg.
Not an appetizing thought – even if you like your eggs soft.
So, if you’re going to cook with stainless steel the first thing you need is a pan that distributes heat evenly.
And that’s the first feature I like about the Calphalon Tri-Ply stainless steel pan.
This pan is designed with 2 layers of stainless steel. 1 on the bottom and the other makes up the inside of the pan.
The neat thing is the heavy aluminum layer on the inside which takes care of all the even heat distribution. And the layer is not just along the bottom.
It extends up the sides of the pan too. Which means that omelette cooks all the way around. So, you’re not left with raw edges while the bottom is scorched.
This combo of stainless steel and aluminum with a wide flat bottom means this pan is perfect for induction cooking and it’s safe to use in the oven too.
Another feature I like is the sloped sides of the pan. I mean, have you ever tried to turn or roll an omelette in a pan with straight sides?
I have. And before I can even attempt it I’m shoving the spatula in there. Then the middle of it breaks and the entire thing is ruined!
The sloped sides really take the hard work out of turning or rolling an omelette, so it stays whole.
Now I’ve got a bad reputation for burning myself in the kitchen. But you’re a home cook too, so you know that burning is an occupational hazard.
So Calphalon has designed the handle to stay cool. I’m not an engineer so I have no idea how they did it. But it’s a handy little feature that should make any home cook happy.
Also, Calphalon stand behind their product with a full lifetime warranty. Which I think is a nice touch.
The only gripe I have with the Calphalon Tri-Ply pan is that it doesn’t come with a lid. I’d like to see a clear glass lid included with the pan.
Also, the manufacturer says it is dishwasher safe. But they recommend hand washing instead. They say it ‘preserves the luster of the stainless steel’.
I hand wash all my cookware so this is no biggy for me.
But, if you decide to go the dish washer route just use something like Bar Keeper’s Friend or any other stainless steel polish to bring back the luster.
All-Clad D5 Stainless Steel 5-Ply Bonded Pan
There’s nothing more satisfying than cooking an omelette filled with yummy goodies to perfection.
Especially when the compliments go flying around the breakfast table. I know you know what I mean. Right?
All-Clad are known as ‘metalcrafters’. And their stainless steel 5-ply bonded pan shows they’re not joking.
Like the Calphalon Tri-Ply pan the All-Clad is made up of layers. Except it has 5 layers.
It starts with a magnetic stainless steel layer on the bottom. And then 2 aluminum layers with another stainless steel layer in between. And the final layer inside the pan is 18/10 stainless steel.
Induction cooking is all about heat distribution. And the 5 layers make sure the heat distribution is even and gradual.
This means you won’t crisp your omelette on the outside while it’s still raw on the inside.
And it’s totally safe to use in the oven. The manufacturer says it’s safe up to 500 degrees. Although I don’t recommend going over 400 degrees with any pan.
And to top it off it’s coated with 3 layers of PFOA-free nonstick material. Of course this makes it super easy to roll or turn your omelette because it ‘aint going to stick to the inside of the pan.
I also like the flared sides of the pan. It’s another feature that makes tossing and flipping food easy. And it’s pleasing on the eye.
And if you’re prone to burning the odd blister in the kitchen, this pan’s handle stays cool. Although, it’s still a good idea to use a pot holder because it does warm up after a while.
The only thing missing is a clear lid. Considering the price, I’d expect a nice looking lid with the pan.
Also, I’m not a big fan of the nonstick coating. And some customers have complained that the coating scratches easily. So make sure you use safe utensils. Something like silicon works well.
I’m also confused by the warranty claims. On the manufacturer’s website their warranty page says ‘lifetime warranty’. But their warranty document says ‘limited lifetime warranty’.
Cooksmark Copper Pan 10-Inch Induction Compatible Frying Pan
I remember growing up my mom had a set of copper cooking pots. That was about 35 years ago. But copper is still a good conductor of heat.
The Cooksmark frying pan is a bottom of the range choice for induction cooking though. But I think it’s worthwhile mentioning here as a comparison.
This pan has no layers like the other pans I’ve reviewed here. But it is designed with a magnetic stainless steel base which is highly compatible with induction cooking.
The copper inside the pan is triple coated with a material called Maxlon. It’s a ceramic material which is PFOA, Lead and Cadmium free.
Like the other pans its stainless steel handle is designed to stay cool. But the manufacturer still recommends using pot holders to handle the pan. And to be safe, so do I.
As mentioned before, induction cooking and omelette making is all about the even distribution of heat.
And although this pan has some good features, I don’t think it’s the best pan for the job.
To get real good heat distribution you need a pan that’s designed with layers. I think the single stainless steel base just won’t cut it. And many customers feel the same way.
The main complaint from customers is that the pan does not work with induction heating. And there are plenty of complaints about this.
If the pan is not heating up then there’s no way you can successfully cook an omelette or anything else for that matter.
Another complaint is that the pan only heats up properly on a small area. So again, that’s not even heat distribution. Making it a waste of time.
One reviewer reported that a magnet only sticks to the outer rim of the base and not the inner part. This will account for the patchy and poor heating capability.
So What’s the Best Omelette Pan for Induction?
There are some great high quality pans out there for induction cooking that are winners when it comes to making the perfect omelette.
My first choice is the Calphalon Tri-Ply pan at Amazon. Although it only has 3 layers it’s heat distribution is excellent.
I also like the fact that there’s no nonstick coating but that’s a personal preference.
And of course you can’t forget the full lifetime warranty.
Next in line is the Lodge Pre-Seasoned Cast Iron Skillet (Amazon). I’m biased towards cast iron since my cookware of choice. Although it does take practice to conquer cooking with cast iron.
And they need that extra care to keep them in pristine condition. But once you’ve cooked an omelette in a cast iron skillet you’ll be hooked!
The All-Clad 5-Ply Bonded pan (Amazon) takes 3rd place. I like the 5 layers for heat conduction. But I’m not a fan of the nonstick coating. Although that’s a personal preference – you might like the nonstick!
And the Cooksmark Copper pan (Amazon) is definitely in last place. It just has too many flaws to be considered the best omelette pan for induction cooking. So I wouldn’t recommend it.
You already know that cooking an omelette to perfection is no easy feat. But having the right pan makes all the difference.
And eggs are one of the most important ingredients in the kitchen and one that we use nearly every day.
Check out my post on the best pot for boiling eggs.
Why not do yourself a solid and treat them with the respect they deserve by preparing them in the best quality pan you can find?
Now that you’ve seen what’s available on the market you can shop with confidence. You know what to look for in a high quality omelette pan for induction cooking. So when you buy your next pan you’ll make the perfect choice that you’ll be happy with until the cows come home.
Ready to make one? Check out this neat technique by Chef Jason Hill…