What is the best kind of frying pan to use when making an omelette?

we did not "scotched" on the fry pan
ask a question in your next post and do not make a false accusation.

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there is a built inn overheating fuses to prevent the glass to overheat, this often happend when ther is using a not prober size frying pan, or the botton on it is not even, to start with try using a other frying pan to se if that help kind regards peter

A carbon-steel wok will give better results than a frying pan if you want to make a good stir fry. Not just from a taste point of view but also because it's much easier to flip the food around in a wok. In a frying pan it just shifts it to the other side and a key point of stir fry cooking is the movement.

It basically is the pots and pans you cook with, with different sized frying pans and saucepans.

They can be made out of a lot of things but most are copper, Teflon or tin.

At best you can recycle. Once the skin of the coating is compromised, there is little or nothing you can do to re-coat the surface with a coating such as the factory coating.

I use pans with compromised seals as a double boiler when making candles. I put my wax pot in the frying pan, fill with water, then melt my wax. I do not care of the pan gets wax on it because I no longer use it for cooking.

I also use larger frying pans pans with compromised seals under the car when I drain oil. I allow the oil to drip (provided it is less than 4 qts.) into a plastic milk container that I cut the top off of. I set the plastic container into a large frying pan that I no longer use. The handel on the pan makes it easy to slide out the plastic container once it is full of oil. I then take a funnel and transfer the oil into another milk jug or old 164 oz laundry detergent bottle that still has the threads for the plastic cover in tact. I mark it used oil and set it aside in the corner of the garage for when our community allows for the annual oil and chemical waste pick up.

My dad was an avid hunter...he used old frying pans for target practice when on the country land...he'd hang pans from the handel and shoot at the pans he hung.

Sorry this is the best I could do.

Being a mom that has gone though this enough times....I removed all my metal utensils from the drawer next to the stove with plastic ones hoping my kids would grab the closest which are now plastic that is heat tolerant.

you should only put good hard pans on this stove but dont use iron this will make your stove break ,

That is not something that can be done and still have a useful pan. When a calphalon pan fails, it fails hard. It means the end of its useable life. I know, you look at the dollars you have invested and say "what the??" . The simple fact is that when calphalon gets overheated it fails pretty fast; they are really touchy. You are not alone, but it still hurts. I'm not saying don't experiment. You might come up with a groundbreaking solution. But in the practical world your pans are done when they start to lose their coating.

I realize you might want to give me a poor rating for this reply, but I consider it my responsibility to tell it as I know it.
I keep one really good nonstick pan for omelettes and eggs in general, and have stainless with thick, even-heating bottoms for the rest.
I do feel your pain, believe me.
Best regards,
Farmerbear at FixYa.com