“I’m not sure my omelette pan is any such thing. A pan worthy of the name should probably be nonstick and have a totally smooth surface and gently curving sides. The pan in which I make mine is black steel, only nonstick because of the years of service it has given, regularly being wiped with kitchen roll rather than taking a ride in the dishwater, being used for not only omelettes and the odd frittata but for frying onions, sautéing the occasional piece of chicken or frying some fingerling-sized strips of bacon to add to a winter salad of chicory, shredded celery and roasted walnut halves.”
| — | Nigel Slater, The Observer, Sunday 22 January 2012 |
Christ.
