Took the advice of some chums on another board when considering replacements for my 10" Scanpan nonstick and ended up with this . . .
Demeyere 5-Plus Stainless Steel Nonstick Skillet, 9.5"Initial impression is that I still prefer the Scanpan but this Demeyere pan does offer some advantages (that aren't necessarily great for omelet-making). The build is insane. The pan is way overbuilt. It's heavy and clearly is designed to retain even heat during longer cooks. But with omelets, which cook pretty fast, that's not necessarily a top priority. Also, the pan does not have rivets. Again, that's probably a big advantage in some applications but largely irrelevant when it comes to omelet-making.
Also, this being a skillet (as opposed to a saute or frying pan), it's relatively high-sided. Again, probably great for other applications but those sides make flipping food without a utensil -- or even getting in there
with a utensil -- relatively difficult. On a more personal note, the handle on the Demeyere is squared off and narrower than on the Scanpan, which has a robust, tubular handle. For me, that one's much easier to grip.
In any case, I put the Demeyere to use earlier today . . .
Chourico, Sauteed Onions & Assorted Cheeses OmeletToasted/buttered country French bread.
The omelet was fine and it cooked fine but for me, the logistics of moving various materials around the pan were definitely impeded by its design. Like a lot of things in cooking, personal preferences can often come down to some specific details. At some point, I'll probably figure out some best uses for this pan but given that it's nonstick, they're not immediately jumping out for me.
=R=
Same planet, different world