Gourmet food editor Paul Grimes demonstrates his technique for making the classic omelet. If this inspires you to get your own omelet pan, then don't miss Paul's tips for how to season it properly.
Member of the Epicurious Network
More about food & recipes:
© 2013 Condé Nast. All rights reserved
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.