Reddit mentions: The best omlet pans

It's pretty fun, because (1) there are endless new toys to acquire (if you're into that!), and (2) it's actually fairly budget-friendly after you get the initial hardware out of the way (ex. KitchenAid mixer etc.)...I mean, a 50-pound sack of flour is like twenty bucks, and you can make a zillion loaves of breads & cookies out of that! I do get a few premium ingredients for specific recipes here & there, but mostly I just use run-of-the-mill ingredients & get really great results!

It's also really fun amping up both the quality of your results & the experiencing of your cooking & baking time. For example, I cook these amazing five-hour carnitas in the oven, which is one of the things that got me into using leaf lard (which then turned into other incredible things, like lard-based oatmeal cookies). But then the off-the-shelf tortillas were disappointing with those stellar carnitas, so I picked up a cast-iron tortilla press (for smashing, not baking!). I then combined that with a lard-based tortilla recipe and oooooh yeah that's an awesome combination of textures, flavors, warmth, and happiness, hahaha! So going down rabbits holes is quite fun with baking!

I do a lot with my 8-cavity mini-loaf pan, which surprisingly freeze well! Banana bread & pumpkin bread with sweet cream cheese spread, cornbread, chocolate chocolate-chip bread, the list is endless! I also bake excellent homemade Twinkies in various flavors on a regular basis. I was never an overly-huge Twinkie fan, but one of my favorite bakeries makes them in a million flavors with a million different fillings & coatings (chocolate-dipped, white-chocolate dipped & dark-chocolate striped, peanut-butter filled chocolate twinkies, raspberry cake coated with coconut, etc.). So endless variations are also quite fun with baking!

If you want to build up your skills on the more technical side, Bigger Bolder Baking is a fantastic website to check out. If you want a few top-notch (I'm talking like "WOW!") recipes to try out right off the bat:

• Chocolate-chip cookies with this specific dark chocolate (only for very special occasions, because $$$)
  
• Glossy fudge brownies with this specific pan ($$$ but will last forever) & this particular cocoa powder ($$$, but the economics actually aren't bad, once you calculate out the price-per-batch, haha!)
  
• Sour-cream pancakes (without blueberries) - great way to test your Danish dough hook!
  
  You'll discover a lot of little tricks over time. For example, which those chocolate-chip cookies above, whipping the cream & sugar & butter & eggs into something that literally resembled whipped cream is a really great trick to know about...most people just stir those together until combined, but they will actually change color, texture, and consistency when whipped long enough! Side note, if you have a KitchenAid, I highly recommend getting a SideSwipe blade (available on Amazon, be sure to get the right blade for your mixer!).
  
  On that topic, I also recommend getting a coated dough hook & an 11-wire whisk. Wait until you try homemade marshmallows! (super easy with that whisk attachment!) When it gets cold out, I cut those bad boys into 2" chunks, skewer them, heat up some water for the delicious Stephen's hot cocoa powder mix, and then torch the marshmallows. That combination came out so good that I started hosting annual hot chocolate parties, lol!
  
  You can get as creative as you want to with baking, too...like with cakes, you can airbrush them, do drip cakes, mirror glaze cakes, you can torch the tops of cupcakes, make cake pops, the list is endless! Depending on what stage you're at in life, especially in my case as a working adult with a family, I don't get a lot of opportunity for creative outlets due to a lack of free time (and energy, tbh lol), but my family has to eat, and baking is a fun way to amp up your enjoyment in life by making cool stuff you can eat & having fun doing it!
  
  Plus pretty much everything is actually really easy, no matter how complicated it looks...you're just following someone else's step-by-step directions, that they have painstakingly figured out for you through probably dozens of iterations to get it perfect (as Stella did when perfecting her lacy brown-butter cookies!), and that mostly boils down to (1) mix stuff in a bowl, (2) bake it, (3) don't burn it, (4) let it cool down & "set". That little four-step process yields amazing no-knead bread, pan pizzas, twinkies, cookies, brownies, you name it!

Fair enough.

So as a premise, I'm going to give you the /r/cooking answer (which I'd argue is the 'right' answer,) but a lot (most?) people in the US use a non stick for just about everything. Then again, most people cook bad food, so...

Anyway:

>for things like eggs, bacon, burgers etc

So right there I'd stop you and say that a true non-stick (either a Teflon pan or anodized / ceramic) is really best just for things like eggs, melty cheese, etc. Some people (rightfully) claim that eggs can be cooked in a really well seasoned cast-iron; they sort of can, but you have to use so much grease I argue it's more shallow frying than anything else. Properly cooking eggs in a true non-stick pan, like a Teflon coated pan, requires zero butter / cooking spray, etc. You actually shouldn't use it.

For things like burgers, bacon, etc, most of us would argue for either stainless steel (my preference) or cast iron. Cast iron (CI from now on) has some advantages, mainly relating to heat retention for giving awesome sears (like on a steak.) Stainless Steel (SS) can also do that pretty darn well, but not quite as well as CI. SS has the advantage of being more 'reactive;' If you turn the heat up or down, the pan reacts much faster than CI. CI is a diesel truck, SS is a Chevy 2500.

Neither SS or CI 'stick' when 1) properly heated and 2) properly used. Most people just don't know how to properly cook with those types of pans. Start here, and watch this vid on how to properly heat a SS pan. If you do that (and it's actually super easy once you've done it a few times,) you're 80% of the way there. So then your pan is hot, and you put in some oil (I prefer canola.) From then, your meat (like chicken breast, bacon, burgers, steak) goes in the pan and you don't touch it! If you put it in, and then 30 seconds later get all grabby-pokey-lifty, you're going to get really grumpy that that idiot on the internet convinced you to use SS, because it's going to be very stuck to the pan. If you're patient, and simply wait, the meat will get a perfect sear, and release on it's own in about 3-4:00. From there, give it a flip and repeat.

Here's where the advantages of stainless really shine: So after you've seared both sides (let's say of your chicken) you pop the whole pan in the oven for about 13 minutes or so to finish cooking the meat to the desired temp. Then you pull the pan out of the oven, pull the meat out to rest, and then deglaze your pan, toss in some chopped shallot or onion and garlic and maybe mushrooms, let it reduce aminute or two, holy crap get ready to blow the minds of anyone you're cooking for. Drizzle the sauce over your now sliced chicken, BAM.

So that was a bit of a divergent answer, but I felt it was important. When evaluating cookwear, it's not so much just a matter of 'Can this pan cook things,' it's more a matter of 'How do you use your cookwear to get the results you want.


If what you want is a properly good non-stick pan for eggs and cheesy stuff and omelettes, buy this. That'll last 2-3 years if you treat it well (ONLY wash with a washcloth, non-stick safe utensils, etc) For all your other stuff, I'd suggest a tri-ply stainless steel pan, like this or if it's in your budget, All Clad really sets the standard. This guy in 10 or 12" is pretty much the default CI pan for most people.


Feel free to ask questions. As for the pans you mentioned: I've seen really, really mixed reviews on them. I've never cooked with them, but I've handled them and they seem extremely light and thin (that means hotspots, inconsistent heating, and crazy fast reactivity (temps varyingw ildly up and down.) They seem to be jack of all trades masters of none, and I'd personally pass.

Ok, but none of that is what I said was false. This is the comment that I replied to:

> Any 10pc set you buy for $140 won't be nearly the quality of a $60 pot.

> ...Not that spending that much on a stock pot would get you much value.

That is flagrantly incorrect.

And while I don't disagree that most people don't really need all those different pieces, the discount in the set is well worth buying the set, nonetheless. It is still good enough value to justify spending $140-$180 on the set.

> Sure, if you were actually planning to buy a 2,3, and 4 qt saucepan AND a 4.5 qt casserole pan along with a 5 qt deep saute pan AND you wanted all of those to be anodized aluminum

You are setting up a really false standard here. You don't need to want ALL those pieces in HA aluminum, you only need to want enough of them to make it cost effective.

That said, we have already established that a comparable stock pot alone will cost ~1/2 the total cost. And HA Non-stick is an excellent choice for a stock pot, In the long run, many people would prefer an enameled cast iron Dutch Oven, good ones tend to be expensive, so it not something most people need right away. This one will get them years of use in the meantime. So the stock pot alone is $90 of the $180.

I think most kitchens will benefit from a non-stick deep skillet or everyday pan. I know it is probably my 3rd most used pan after a lodge 12" skillet and a sauce pan. A Calphalon deep skillet is $65.

So after buying only two pans, we have spent $155 of the $180 cost of that set. One sauce pan or omelette pan will easily push you past the remaining cost of the kit.

So yeah, in the long run, anyone buying one of these sets will want to add a few additional pieces like a cast iron skillet or dutch oven. But for most people, this is an excellent way to get started.

>I used two small bowls about 7cm in diameter, put in some water and the egg. I set the power to medium and timer to 2 minutes, put in the bowls. When timer nearly reached 2 minutes I heard the 'exploding' sound. I turned it off and opened the microwave. The 'explosion' wasn't that bad, only tiny bit of egg white here and there. Of the two bowls I notice one had more explosion than the other. I guess I must have put in a little too much water.

-
Yeah I don't think it really needs a lot of water -- one of the keys of the microwave "egg poacher" thing I have * is that it has a clam-shell cover that folds over to close & create a sort of seal ** so the water (as well as I assume some moisture from the eggs themselves) turns to steam & that helps cook the eggs... don't know if I noted it or not, but once the ~2 minute "nuking" is done, I often let the eggs sit for another 1/2 to full minute with the cover on to let the residual heat & steam finish the cooking (I find if I take it out/open it up right away -- i.e. too fast -- a significant amount of steam comes off and the yolks end up slightly undercooked).

-
Plus of course YMMV -- the power setting & time to avoid the "exploding egg" is something you have to discover experimentally with your own particular microwave (mine is an EWave^TM brand 1000W output over-the-range thing I bought probably 15 years ago). You might try the same thing and just do a bit LESS than the 2 minutes (1:50s) -- use some kind of a cover -- and then also let them "sit" covered for a minute to finish.

-
* Note: the EXACT "poacher" thing I have is apparently still made & sold, also cheaper/different color, & I assume different plastic, version here -- which kind of surprises me because I've definitely had mine for probably 25 years (guess a good design doesn't need to be changed).

-
** The cover, among other things, well -- if the egg "explodes" a bit, it's no biggie -- the cover keeps it from splattering all over the inside of the mwave.

---
>The result was decent, they were cooked just like when you boil them, and they slid off the bowl very easily. No need boiling, peeling, only 2 minutes, so fast. Next time I'm gonna put in just only a few drops (like 3-4) of water.

Yeah, and as I said -- unless you're really going for the "hard boiled egg" (i.e. in the shell for Easter eggs or for some take-along lunch or something) -- then there's really no benefit to keeping the things in the shell when you cook them & then having to peel, etc.

-
I'm actually sort of "puzzled" that I've never seen anyone else make "deviled eggs" via anything other than hard-boiled -- just doesn't make any sense to me why no one else (at least apparently) has never done fast "poach" routine instead -- I mean it's not like using a microwave to poach eggs is uncommon; and just about every recipe book/cooking show does "deviled eggs"... so why doesn't anyone combine the two??? Weird.

-
BTW, did you "devil" the yolks too? -- that to me is the best part of the deal.
-

Not that I don't cook & eat as plain "poached eggs"; it's just that since I've figured out this way of making "deviled eggs" so FAST & EASY -- well, otherwise they were always a relatively rare treat (delicatessens charge ridiculous prices for them*) -- usually only with holiday dinners like Thanksgiving, Christmas, & Easter (and then you sort of had to make certain you grabbed a couple of halves ASAP, because everyone else liked them too; and if you have a dozen people around at a meal, well even a dozen eggs -- making two dozen "deviled" half-eggs -- barely make it around the table when people get greedy).

-
* No doubt because again hard-boiling & peeling the shells is just time/labor intensive... Plus IMHO anyway, the "deli" made fillings don't seem to taste as good as homemade ones ... I like mine made with some sweet pickle relish and just a bit of horseradish (adds some "bite") as well as mayo, mustard & a sprinkle of pepper and/or paprika.

Guys this is one of my absolute favorite breakfasts, takes less than 15 minutes including bacon cooking, and is SO much cheaper than eating out.

• Large Egg, 2
  
• Philadelphia 1/3 Less Fat Cream Cheese, 1 oz
  
• Private Selection - Wild Alaskan Sockeye Salmon, 0.5 Slices (56g)
  
• Dried Dill
  
• Kirkland Signature (Costco) - Bacon, 2 fried slices
  
  Omelettes are super simple to make, they just take a tiny bit of practice to get down right, and a good omelette pan makes things SO much easier. I use this 12" one, because I typically make two egg omelettes and prefer them slightly thinner. Seriously, having the right pan makes it so much easier. It's like my one piece of specialized cookware, and I yell at my roommates whenever they look at it.
  
  So check this out. Hit your pan with a touch of nonstick spray, bacon grease, or butter. Dealer's choice. Crack two eggs into a bowl, and whip that stuff up with a fork. You want it nice and combined, but don't whip it too long or the eggs start firming up and get gross. Some people add water or milk to their eggs. Don't be weird. Toss some dried dill into the egg though because you're fancy and dill is delicious. Sage with breakfast sausage and goat cheese is another winner.
  
  Soften your cream cheese in the microwave for 15 seconds or so, and weigh out your salmon because them macros. Fight off your cat who is going nuts for both the bacon and salmon at this point.
  
  Pour your egg mixture into your omelet pan, and then turn your burner on to the low side of medium. By not preheating your pan you avoid unsightly bubbles in your eggs. Now toss a dinner plate over the top of your skillet to help the the eggs cook evenly, and give it 3-5 minutes. Once the center of the egg is cook, gently spread your cream cheese on half, add the salmon, and real careful like fold that bad boy over and plate it. Pay the cat tax.
  
  Delicious, super easy, and impresses your overnight guests without having to wait an hour for a table at your favorite brunch spot.
  
  Macros (with bacon:)
  
  
• kCal: 300
  
• Protein: 23g
  
• Fat: 23g
  
• Net Carbs: 1
  
• Sodium: 708 mg
  
  ETA: I use the reduced fat cream cheese because it has less net carbs than the full fat stuff. Dealer's choice.

Ok let’s talk utensils for a bit.

Get a rice cooker and a slow cooker ( aka crockpot ) each one of those should set you back about $20 each. Rice is the cheapest food you can buy and with a rice cooker almost impossible to screw up.

Visit /r/slowcooking there are plenty of cheap and simple recipes, using a slow cooker can make cheap shitty meat taste amazing.

If you are on a time budget look up “dump meals” for the slow cooker, I’ve fed a family of 10 on $92 for the week by making slow cooker dump meals. A dump meal is pretty much a list of ingredients you put into a gallon sized ziplock bag and freeze, then dump into the slow cooker for 4/6/8 hours. Cooking this way let’s you take advantage of buying meat in bulk but not having to worry about eating the one type of meat every day for a week ( e.g. chicken costs $2 per pound, but a 5 pound tray costs $7 )

Here’s a link to get you started.

https://www.buzzfeed.com/melissaharrison/crock-pot-dump-dinners

Also on the topic iof slow cooker there are plenty of ready made Indian sauces which just go excellent out of the jar with some meat directly in the slow cooker

Get yourself a “stone” frying pan like this one:

https://www.amazon.com/MICHELANGELO-Nonstick-Skillet-Induction-Compatible/dp/B07Q1G5XWV/ref=sr_1_7?gclid=EAIaIQobChMI4LWMwfvE4wIVWR-tBh1Ygwc4EAAYASAAEgKf5_D_BwE&hvadid=233973860817&hvdev=t&hvlocphy=9031780&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=608588117737401241&hvtargid=kwd-299685621016&hydadcr=4666_9478348&keywords=stone+fry+pans&qid=1563676134&s=gateway&sr=8-7

These things are 100x easier to clean than materials ( even nonstick )

Protip: any pots or pans get the ones with 2 “rivets” for the handle instead of the ones with a single screw, after a year the screw will go loose and never tighten properly.

Protip #2: never dump water into a hot frying pan, after a few weeks the metal will warp and the Center will become raised. Wait for it to cool down before washing or soaking.

Get your hands on a big ass freezer if you can. If your freezer is over filled then it’ll struggle to keep everything frozen.

Frozen vegetables are cheaper than fresh and taste identical. Canned vegetables are even cheaper than frozen ( but don’t taste as good )

Get yourself a vegetable steamer, like this

https://www.amazon.com/Yamde-Piece-Stainless-Steel-Stack/dp/B06X9PL7SY/ref=asc_df_B06X9PL7SY/?tag=hyprod-20&linkCode=df0&hvadid=198091976077&hvpos=1o3&hvnetw=g&hvrand=11488076047398988699&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9031780&hvtargid=pla-319684656123&psc=1

Vegetables turn out best in something like this ( also useful for making hotdogs )

A $30 deep fryer and $10 worth of oil will make your deep fryable foods taste amazeballs but is unhealthy, $2 of frozen fries in the deep fryer, a $2 tin of chilli ( heated on the stove ) and $2 worth of tinned nacho cheese will make chilli cheese fries fit for a king ( and feed like 3 hungry people )

Same goes for chilli cheese dogs ( steam hotdogs, use the cheap buns, you can even skip the nacho cheese )

The big ass tins of nacho cheese which cost $8 will last 2 weeks in th fridge if you get the ones with the plastic lid.

While on the topic of deep fryer, don’t use it to cook fish ( or get one just for fish ) cooking fish in a deep fryer makes the oil go rancid immediately.

Learning to make Japanese food at home great! If you're interested in doing more, I highly recommend grabbing yourself a tamagoyaki pan off amazon. Learning to make tamagoyaki is super fun and rewarding, and is a great jumping off point into other Japanese cuisine.

I have these two pans (bought at TJ MAX, don't pay that much for them if you decide to go this way) and I love them. Like, a lot. They are fairly thick and heavy and have metal handles that attach with rivets, which is nice.

As far as pans go, I have three cast iron, two stainless, and those two non stick pans. I love my cast iron, but I keep reaching for that 12'' over and over. I probably use it in 90% of my cooking and it so far is holding up better than any of the (admittedly crap) nonstick pans I've ever owned in the past.

As far as care: I hand wash them and use wooden/silicone utensils on them. Other than that, they don't get pampered or anything. They get put away just like the rest of the pans.

I do a better job at eating healthy at the office compared to my work from home days. When I WFH, I am able to graze all day and truly cave when the afternoon munchies strike. At work, I can only eat what I pack. I focus on protein since it is filling and keeps me from getting too hungry.

I stock up on Lean Cuisine and Healthy Choice frozen meals when they are one sale. Not the healthiest choice, but decent calorie control and many of them have 20g+ of protein. Works great when you are in a pinch. And even though they are supposed to be frozen, they survive quite well in the fridge or insulated lunch bag from morning until lunch time.

I buy large packs of chicken breast, grill it, divide it into 4 oz quantities and freeze. Pull out a bag, mix with salad greens and a little bit of dressing, and I have a salad for lunch. I use a Rubbermaid Lunch Blox Salad Container.

I also have a lot of Greek yogurt, string cheese (6g of protein for 70 calories), and baby carrots.

I also bring my breakfast to work and eat it while checking my morning emails (and Reddit haha). For breakfast I will make an omelet (using this or a breakfast sandwich with this

I've been using this pan for probably over a year now (not completely sure, it's been a while though). It's held up well, definitely has some marks on the bottom though. (Those are probably my fault from randomly grabbing whatever utensil was close at hand at times.)


Nice weight to it, handle doesn't get hot (this is the pan I use for caramelized onions, which for me take about 45 minutes on the stove top).

I'm moving soon though and may have to leave it behind, and I saw this pan at a Home Goods recently for $50 (USD). I like the helper handle and since I don't use the lid for anything, I have no qualms about giving that away.

this 2 piece frying pan set arrived at our house about a week ago -- they're very nice, thick -- won't warp, non-stick ... very happy and like 75% off list price, too

Pretty sure it's Calphalon. They're pretty ubiquitous. I think here it is on Amazon. The surface in the picture doesn't seem to match a traditional non-stick but that might just be the picture.

That Amazon price is also kinda expensive. I think I bought mine at Kohl's or Target and they were an 6" and 10 or 12" for around that price together.

But they work pretty well if you pre-heat them and they're cheap enough where you're not concerned when they get beat up and lose some of the non-stick

This was recommended by Consumer Reports. I got one, and nothing sticks to it. I love it, and the price is less than what I paid last year. And it comes with a lid, which is very useful.

I bought [this egg cooker] (https://www.amazon.com/Holstein-Housewares-HF-09010B-Omelet-Maker/dp/B009F95P5W/ref=sr_1_10?ie=UTF8&qid=1511711452&sr=8-10&keywords=omlette+maker) from Amazon for the mornings. Cooks while I pack up our lunches and I use a paper towel to wipe it down afterwards. Makes great omelets too, they're pretty small though.

the Tfal is a top choice...I personally prefer the Calphalon non-stick...bit pricier & heavier but its been great for me. get some Silicon spatulas and utensils to use with whatever nonstick you get.

calphalon non stick is awesome, just go into it knowing they need to be replaced every three to five years (in my experience). i buy the two piece set around christmas time when it wears out and is on sale. speaking of... it looks like it's super cheap right now. even if you only get two years out of these, $38 is a steal.

http://www.amazon.com/Calphalon-Contemporary-Hard-Anodized-Aluminum-Nonstick/dp/B00DE1CL18

This set works amazingly well for the price. I bought these for my 911 dispatch center and PD kitchens, so they get used quite a lot by a lot of different people. They are public kitchen pans and are not babied. And they've held up extremely well for months. I've also got a very similar type of pan at home, though mine is made by Le Creuset. But seriously, these have held up just as well as my Le Creuset, and I can't really tell any difference in quality other than the Le Creuset's handle feeling a little nicer.

I've had these for a few years now and they work like the first day I got them. Never used any abrasives or metal utensils on them, just wooden, nylon or silicone utensils and some dishwashing liquid and a sponge cleans it everytime. You'll even have some money leftover for a third smaller skillet if you like, perhaps something like this

1. Microwave eggs (use to do this for a while in college when I was too lazy to use the stove). I used this in my microwave days:
   
   Nordic Ware Microwave Omelet Pan https://www.amazon.com/dp/B000BO59WE/ref=cm_sw_r_other_awd_vDP5wbHB75D3V
   
   However if he isn't allowed to even use the microwave, I'd reccomend he buy this and use it in his room instead:
   
   Dash Go Rapid Egg Cooker https://www.amazon.com/dp/B00DDXWFY0/ref=cm_sw_r_other_awd_jEP5wb4C77B4Q
   
   
2. Protein bar also a solution when I was too lazy put anything together.
   
   
3. Flavored low cal Yogurt, without cornflakes. Get the cornflakes out of the house if he finds himself eating them too much. I fucking love these: Light and Fit Greek Blueberry and Strawberry Nonfat Yogurt, 5.3 Ounce - 12 per pack -- 1 each. https://www.amazon.com/dp/B00RASG7L6/ref=cm_sw_r_other_awd_TFP5wbT7Y5NJS
   
   
4. Finally, I also reccomended rice cakes with the topping of his choice. Rice cakes are low calorie (mine are 35 a pop), so I'd simply top them off with a spoon of whatever spread I had. Typically a 90cal spoon of peanbut butter (delciois with rice cakes), or hummus! Really easy to put together.

In case anyone wants to try this here is the best Japanese Omelette pan on Amazon. I picked one up a while back, but still suck at making these. There's definitely a good deal of skill and technique to getting it right.

I would say make a Fritatta and eat slices of that in lieu of an omelette. I alter the recipe to include my desired number of eggs-per-morning x6, slice into sixths and one slice per morning. (Ex, 2 eggs per breakfast = Frittata of 12 eggs, plus whatever meats/veggies you put into it.)

If you're set on having a microwave omelette, you can try one of these. A friend of mine had one and she liked it on the days she didn't have time to cook breakfast. It won't be the same as a stove omelette, but it's still food. Try a few different recipes to get your desired consistency.

I've always gone Calphalon. The quality has really varied over the years. I've had some fantastic ones and some that didn't last long. I bought a new one this April and it looks promising.

Neat! I've been wanting to try these since watching this video a while back. https://www.youtube.com/watch?v=YlrX0yR4HjA

​

This is the one on US Amazon for $30 I think?

Kind of both. I have something like this: http://www.amazon.com/Nordic-Ware-Microwave-Omelet-Pan/dp/B000BO59WE

put the egg whites, eggs, red pepper, and flax in a measuring cup, beat with fork, add chopped spinach, divide among cooker trays, cook 5 minutes.

I saw this set at bed bath and beyond for $49.95.

I have the 12 piece set of this line from Calphalon, and they are excellent pans, but you can't use metal utensils in them. Either way the finish on these is far more robust than any Teflon I've seen.

Last time this video was posted I actually bought one of these pans off Amazon https://www.amazon.com/Asahi-Cne117-Tamagoyaki-Professinal-Wooden/dp/B0009PNBMK

I literally made eggs twice like this and went back to my lazy ways of cooking eggs normally. The presentation does look great though.

This is a great question. I'm currently either using the Calphalon series pans or the Copper Chef Pans

Calphalon skillets should do the trick. Don't use metal utensils on them and hand wash them.

For $5 more, personally, I'd get this Calphalon instead because it's tri-ply instead of disc bottom. In terms of cost-quality, I'd say the Calphalon is better.

If you have a Marshalls or TJ Max nearby, they often have Calphalon stuff there, but I don't know if it will be any less than the $45 offering at Amazon. They have other pans there too for less than $40 but the quality varies.

I'd bump up my budget a bit and get something that won't have hot spots.
I'm a fan of Calphalon! https://www.amazon.com/Calphalon-Contemporary-Hard-Anodized-Aluminum-Nonstick/dp/B00DE1C2V2/ref=sr_1_3?ie=UTF8&qid=1495240836&sr=8-3&keywords=calphalon+nonstick

I like the calphalons myself, though I'd go for the 2 pack @ https://www.amazon.com/gp/product/B071ZFZ8TY/

FWIW we get about 5 years out of them with moderately heavy home use and not a whole lot of TLC.

> Japanese food is some of the most tortured, complex, use-every-bowl-and-pot-in-the-house type of food to cook.

The Oyakodon I made last night disagrees with that statement. The hand roll party on Saturday wasn't too hard either, though it did use a lot of little prep dishes at the table. As with most cuisines, there are simple, homestyle Japanese dishes that aren't too involved. I enjoy those dishes very much.

And while I doubt the OP is going to find a tamagoyaki pan by this afternoon, I agree that making tamagoyaki is an enjoyable project. My daughter and I just learned to make them a month or so back. We made 8 of them the first weekend to practice our technique. Definitely tricky. I have this $30 cast iron tamagoyaki pan from Amazon and wrote up some technique comments in my review there.

I eat my breakfast at work, mostly because I have kids and thus no time in the morning. I have one of these and make 3 eggs with spinach sometimes. Easy peasy.

I got this one on Amazon.

edit: I got the medium one

http://www.bedbathandbeyond.com/store/product/MiracleWare-reg-Meals-in-Minutes-Microwave-Food-Containers/109479?categoryId=12716

god bless america.

i personally have this: http://www.kaboodle.com/reviews/piggy-wiggy-microwave-bacon-tray-splatter-lid

and http://www.amazon.com/Nordic-Ware-Microwave-Omelet-Pan/dp/B000BO59WE/ref=pd_sim_k_4

(I do omletes and sunnyside up and scrambled in that bad boy.)

If you want to try something new check this Japanese rectangular omelette pan.

Then, check out this to see how they use them.

I would also add about omelettes, I've seen these done Japanese style, American style, and French style.

https://smile.amazon.com/gp/aw/d/B07DH15WSG/ref=sspa_mw_detail_0?ie=UTF8&psc=1

It's less than five dollars with shipping on Amazon.

same kinda pans, but not from walmart.
https://www.amazon.com/Asahi-Cne117-Tamagoyaki-Professinal-Wooden/dp/B0009PNBMK

http://www.the350degreeoven.com/2016/03/breakfastbrunch/microwave-fried-egg/

http://www.wikihow.com/Make-Scrambled-Eggs-in-a-Microwave



https://www.amazon.com/Nordic-Ware-Microwave-Omelet-Pan/dp/B000BO59WE

You can get microwave cookware.

bacon cooker

veggie steamer

egg and muffin cooker

omelet maker

I won't pay over 30 for a workhorse non stick. That is what I mean by shitty. Example