Drunk On Food

I think I’ve found the perfect omelet pan and I am ready to shout from the rooftops that Danish company Scanpan’s 9” skillet is my new best friend. The ideal size for a three-egg omelet (I am ridiculously hungry in the morning), the pan continues to dazzle me with its magical non-stick powers, and manages to do so with zero Teflon in sight. Not a coating or some kind of low-rent factory spray, the Scanpan is made of ceramic titanium, which, when treated with care, can be indestructible — this is space shuttle stuff. The company even claims that it’s safe to use with metal utensils, and backs up that saucy declaration by guaranteeing it for life. I have never had to use any kind of scouring pad or brush during clean up, even after scrambled eggs, and omelets actually slide right out of the pan with grace, thanks to its shallow, gently sloped edges. It takes a while to heat up, thanks to the heavy aluminum bottom, but that will only serve you well, if, like me, you detest brown, overcooked eggs. The pan retails for around $50 and is absolutely worth the investment.