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Hi all,

I just bought my first set of stainless steel cookware last night, but I'm having some problems that I'm hoping some of you could help me figure out...

I tried cooking an omelette French style, something I've been able to do flawlessly in my nonstick pans. This turned out to be a disaster, though. Half of it stuck to the bottom! I did let the pan heat up a few minutes, added butter, and put the eggs in as soon as the butter stopped foaming.

Any tips for me on adjusting my technique?
 

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Pete keep using your non-stick for eggs or if you want to expand your cookware pick up a carbon egg/saute pan and season it well. SS is great for many things but no one type of cookware is universal. This is why many of us do not like to suggest sets unless your young and just stocking your kitchen.

Dave
 
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Stainless steel pans and pots: indispensable tools in the kitchen. Clean, strong, durable, non reactive to acidic food, etc. But not for omelets. Oh, no. You can even fry an egg on stainless (baveuse), but omelets… no.

If you're preparing a sauce for instance, or a stew, soups, stocks, gravies… you name it, inox is great. Remember you can always deglaze the pan or pot if the food sticks to it. I have a collection of Tramontina triple-bottom pans and pots to my pleasure. Great stuff. You will not regret the buy. But omelets… no, sorry.
 

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You can do it in stainless steel, but with nonstick available, it's not worth the extra effort.

You have to use a new pan, with a high polish, no scratches. Season it, and care for it carefully. http://www.cheftalk.com/t/12287/seasoning-of-stainless-steel-fry-pan#post_249933

Also works with heavy aluminum pans. There's an episode of the French Chef where Julia is using two monstrously thick high polish aluminum pans from France designed just for omelets before non-stick came along. She shows it in this video, but doesn't use it this time.



They show a few of these styles of pans in this video.



There are also cast iron and heavy carbon steel omelet pans that work well because of their good seasoning and patination. Knowing your pan and its seasoning is critical for this. I can do it one of my10" cast iron pans, but not one of my other 10" cast iron. Nor in my 10" carbon steel pan, yet, but it's still fairly new.

But even still, a non-stick pan is much more forgiving of technique and needs much less butter.
 

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It sounds like the pan heat up time was too long and you may have not let the butter come to a full melt before adding the eggs. This is something that we can solve together with a few tips on how to cook omelettes in nonstick pans. Let's get back to cooking!
 
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