The Best Omelette Pan For Anyone Who Is Serious About Brunch

There are a couple essential qualities you’ll want in an omelette pan, as well as more subjective features to consider.

There are a few types of omelette pans. Of course there’s your basic round model, which looks like a frying pan. Then there’s folding-style, which has a clamshell design that allows you to fold one side over the other, doing the flipping for you. Japanese omelette pans, also called tamagoyaki pans, are rectangular or square-shaped with sloped edges.

Omelette pans can be made of a range of materials, like aluminum, cast iron, carbon steel, ceramic, granite stone, copper, or a layered combo. While there are pros and cons to consider for every type of cookware material, a nonstick option makes for the smoothest flipping, folding, and plating possible. Whatever you get, make sure it’s compatible with your stovetop.

Omelette pans generally come in 8-inch, 10-inch, and 12-inch sizes, with 10-inch being the most popular. Japanese omelette pans that are rectangular (versus square) in shape often come in slightly smaller dimensions.

While a sturdy, well-designed handle is desirable for pans of all purposes and sizes, a handle that you can easily, securely grasp is crucial for turning out expertly folded eggs. Long handles that are evenly balanced weight-wise tend to work best.

Look for a pan with a flat, thick bottom that’s relatively wide in relation to the side walls, so there’s ample space for eggs to cook evenly.

Once you have a sense of what sort of omelette pan might jibe with your stove type, skills, and general cookware preferences, here are a few more considerations to keep in mind.

Whatever material, size, and style of omelette pan speaks to you most, here are eight notable picks for any budget that will elevate your egg-making prowess.

This quality pan is constructed of lightweight, durable heavy-gauge aluminum with a triple-layered hard-anodized nonstick coating. The pan’s sides are slightly flared, which helps with seamless folding and plating, and is suitable for oven use up to 450 degrees Fahrenheit. Plus, its comfortable, long, hollow brushed stainless-steel handle stays cool and helps you flip and plate like a pro. However, note that it’s not safe for induction stovetops.

A smartly designed, stylish 10 ¼-inch pan from innovative cookware startup Great Jones, The Large Fry’s exterior is stainless steel bonded with aluminum for quick, even heating, with a nonstick ceramic interior. The ergonomically designed handle stays cool—also a nice touch.

Constructed with an alloyed aluminum exterior, magnetized base, and nonstick stone coating meant to mimic volcanic rock, Caannasweis’ omelette pan can be used on induction, ceramic, gas, and electric stovetops, though you can’t use it in the oven. The pan’s even heat distribution and easy clean-up get rave reviews, as does the soft-touch, ergonomic faux wood handle. The dishwasher-safe pans come in a range of sizes from 8 to 12 inches, many available with or without a lid; there’s also an affordable $38 set of the 8- and 10-inch sizes on offer.

IBBM’s rectangular pan has a non-stick coating made of quick-heating, easy-release maifanite stone and a sloped shape for flawless flipping. Thanks to its stainless steel bottom layer, IBBM’s pan is compatible with induction cooktops, as well as electric, ceramic, and gas.

One of the biggest challenges of making a perfect omelette is folding it, and this pan’s nonstick, easy-to-use lid takes care of that for you. One word of caution: The handle can get hot, according to some reviews, so take care while cooking.

In general, cast iron is a good option if you’re wary of nonstick coating because of potential toxins or concerns about scratching up the coating. This oval-shaped pick from Japanese brand Iwachu is handmade from Nambu iron, a high-quality material that’s been in use for more than four centuries. Although cast iron can’t be completely nonstick, it is a low-stick material (with proper care). Iwachu’s unique, swoopy silhouette resembles a giant spoon, and the handle is smartly designed to stay cool during use. There’s also a larger version with a 9.5-inch diameter, ideal if you’re typically making eggs for a group.

Calphalon’s aluminum, nonstick-coated pan comes with a glass lid that lets you closely monitor while cooking without interrupting the process. It can also handle high temps and is oven-safe up to 450 degrees Fahrenheit.

This All-Clad pair gets rave reviews for its great heat conductivity, long handles, and a durable finish that’s nonstick and scratch-resistant. Use the smaller 8-inch pan for a quick solo weekday breakfast, and break out the 10-inch for Sunday brunch.

As niche as an omelette pan might sound, there’s a lot to appreciate about having one around, whether or not you use it solely for its super-specific intended purpose.

Maybe you’ve got strong opinions on cookware materials, regardless of type. Or perhaps you need all the help a pan can provide for perfectly folded, evenly cooked omelettes, given a track record of messy failed attempts that inevitably become scrambles. No matter your egg-cooking expertise level, here’s some more omelette pan intel to know.

Not much, and they’re often used interchangeably. Both have flat bottoms and nonstick materials or coating, but an omelette pan has slightly sloped sides to help with cleanly flipping eggs compared to a frying pan’s straight sides, which are designed to keep food safely in the pan while cooking.

Some are dishwasher safe, but it definitely depends on the pan’s materials and any specific care instructions. No matter what, though, avoid using abrasive brushes or sponges on nonstick finishes.