Lucas Wiman I have the 10 1/4" version of the same pan, and am very...
· Comment — Archer T. Ships replied to Lucas Wiman's comment. · View on Facebook · Markdown source
Lucas Wiman I have the 10 1/4" version of the same pan, and am very happy with it. I suspect the 8 5/8" might be a bit small for omelettes (depends on how big you want your omelettes, I suppose). But I think you'll be happy with the 8 5/8" pan, even if it doesn't work out for the omelettes. I usually cook for three adults, so I think I would go for the 15 3/4" pan next. The 10 1/4" is just large enough for two medium sized steaks. With the 15 3/4" pan, I think I could fit three steaks. The seasoning method I've found most useful is to clean the pan with a plastic brillo pad and soapy water (to remove any baked on bits), then coat with a thin film of high smoke point oil (avocado oil) before I return it to the stove. To create the thin film, pour a bit of oil (maybe 1/4 teaspoon) on it while it's hot, then use a paper towel to wipe around the entire front and back of the pan. You should wipe until it feels like you can't wipe any more off. However, there will still be a thin film. That way, when I heat the pan for the next meal, the thin film polymerizes to the metal.