We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is an Omelet Pan?

Tricia Christensen
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

An omelet pan is somewhat hard to define, since they can come in a variety of widths and materials. Typically, omelet pans are about 6-10 inches (15.24-25.4 cm) and have a long handle that may be coated in plastic or heat resistant materials so you can grab it without having to use an oven mitt. The pan is typically shallow, usually not much more than an inch (2.54 cm) high, and the sides of the pan curve outward, making it fairly easy to slip an omelet out of the pan when it is finished.

Materials of the omelet pan can vary. Stainless steel and aluminum are pretty common. Copper may be a choice for some, and some people use cast iron. Many a pan deemed an omelet plan is coated with non-stick material. While this may help the person who is new to making omelets, a well-seasoned oiled pan works just as well for omelet experts. In fact, for most people who make omelets regularly, buying a pan specifically for omelets is unnecessary.

However, even the best omelet cook may want the convenience of an omelet pan because the size is just perfect for the types of omelets they want to make. Aside from making sure an omelet pan is oiled appropriately, the biggest mistakes when it comes to flipping omelets is either flipping them before they’re fully cooked or overloading the omelet with so many ingredients that it cracks or breaks. Adding too many eggs can be another mistake, because a thicker omelet is typically harder to flip.

To remedy this there are a few “self-flipping” omelet pans on the market. These are mostly offered through infomercials though you might find a few in kitchen supply stores. The omelet is placed on a pan that has two movable arms, which allow you, sometimes with the press of a button, to bring up the arms, thus flipping or even rolling the omelets. If you get well practiced at making omelets, this type of omelet pan isn’t really necessary.

Due to the range of materials used in different types of the omelet pan, you’ll find pricing very variable. You can find inexpensive ones for less than $10 US Dollars (USD). More expensive ones, especially those made by companies like Calphalon® can cost anywhere from $30-60 USD. Sometimes department stores will feature special deals that reduce prices on this size pan made by various name brands.

Don’t forget that most omelet pans will work well for many other types of food. You can sauté a few vegetables in one, make other types of eggs, and the lower lip and even heating feature of most of these pans usually work well for pancakes. Larger pans are also the perfect size for making a couple of hamburgers or falafel patties.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Tricia Christensen
By Tricia Christensen , Writer
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia Christensen is based in Northern California and brings a wealth of knowledge and passion to her writing. Her wide-ranging interests include reading, writing, medicine, art, film, history, politics, ethics, and religion, all of which she incorporates into her informative articles. Tricia is currently working on her first novel.

Discussion Comments

By anon49979 — On Oct 24, 2009

I have had my French Chef Omelette Pan since 1999 - when I received it as a wedding gift. It is a very heavy, durable pan - just like they say. And it's still in perfect condition. I have the high polish 8" one, but from what I have read - the 8" non-stick has won some sort of award (I read a review in cook's illustrated - I think that's the name of the magazine). Anyway - I love this pan!

By anon30926 — On Apr 27, 2009

Has anyone heard of or purchased The Original French Chef Omelette Pan by The Pot Shop of Boston and Julia Child? I read an article on it and was just wondering if anyone has one?

Tricia Christensen

Tricia Christensen


With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia...
Read more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.