In all my years of cooking, I still have not mastered making an omelet. No idea why, I’ve watched people do it for years, even worked as a cook where I manned the flat top. Still, that skill evades me. If I say that I am making an omelet, Chief Zoo Keeper says everytime without fail “you mean you are making scrambled eggs with stuff in it.” I put that with a period not a question mark on purpose, not one single word in that is a question when he says it. Lol. One of the reasons I have never really practiced is that I absolutely despise having to get egg off of a dirty pan.
The Ozeri pan has killed that excuse. I love this thing! No matter what I cook, all I have to do is wipe it out and the would be stuck on food comes off, even if it been on for days! (Don’t judge, it happens! Lol)
The Ozeri Professional Series Induction Pan, I have also noticed, has become his favorite to cook with. Why is that significant you wonder? It is saying a lot because we have pans that cost well over $100 bucks each. This one is much more affordable!
- Durable aluminum core
- Magnetized AISI steel base plate for use with rapid heat-transfer stoves
- triple layered professional coat for non-stick perfection
- 100% free of APEO, PFOA, NMP, and NEP
- hardened, scratch-resistant coating
- super easy to clean
- heat resistant silicon coated handle
Enter to win your own and while you are waiting for your winning notification, check out this awesome Indian Omelet! It’s delicious! (Even if mine didn’t quite look right, haha)