tag:blogger.com,1999:blog-2910095264269022092.post4853846836986978716..comments2012-08-01T18:37:08.599-07:00Comments on The Scribe and Mouse: Proper Omelette Technique (p. 37)eliselzerhttp://www.blogger.com/profile/10075881859273811974noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2910095264269022092.post-48486247831178919622009-08-25T11:01:42.042-07:002009-08-25T11:01:42.042-07:00I used a regular, non-stick fry pan (most people h...I used a regular, non-stick fry pan (most people have told me that using my stainless steel for eggs would be more trouble than it's worth). I'm honestly not sure what the difference between a 10" fry pan and a 10" omelet pan would be.<br /><br />I've been looking to upgrade to a hard anodized pan for cooking eggs, maybe I should look for one that's specifically for omelets.eliselzerhttps://www.blogger.com/profile/10075881859273811974noreply@blogger.comtag:blogger.com,1999:blog-2910095264269022092.post-23952983539624651492009-08-25T04:38:06.702-07:002009-08-25T04:38:06.702-07:00Ditto on your comments about Mama Mia!! Do you us...Ditto on your comments about Mama Mia!! Do you use an omelet pan or a regular fry pan? Maybe an omelet pan would help omit the brown finish. Keep up the great posts!Anonymousnoreply@blogger.com