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(More customer reviews)Since the Nordic Ware omelet pan got some negative ratings, I thought I would try this pan. Unfortunately, it has the same problems that plague the Nordic Ware pan:
The metal is very thin. As a result, it is difficult to get even heating so you can burn part of the omelet while other areas are not cooked. It is also essential that you use very low heat. I have problems with my gas stove getting the flame low enough to prevent burning.
The non-stick surface isn't. The instructions say to use a spray like Pam. I've tried that, olive oil, and butter. In each case, part of the omelet stuck to the pan when I tried to flip it to the other side.
I tried dividing the egg mixture in half so I could cook both sides and then flip one to the other. Same problems with temperature and sticking.
After much experimentation, I learned some tricks that improve the experience somewhat:
1. Put all the egg mixture in one side and close the other side over it. The trapped heat helps to cook both sides.
2. Use a plastic spatula to try to loosen the omelet before flipping it.
3. Don't spray the second side until you are ready to flip the omelet to it. Otherwise, the spray will burn.
4. Be careful if you attempt to center one side or the other of the pan over the burner. You can burn the handles by doing so.
I guess the best suggestion is to use a high quality, non-stick Calphalon and forget the whole divided pan approach.
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