What I am finding works better is to set the pan on medium heat, then add the beaten egg. I will then drop the heat level to low to finish cooking. This has been more successful at getting a uniform, pliable cooked egg layer to fold over to make the omelette, though I have not yet been able to get that slight degree of browning on the outside that I like to see in an omelette. Perhaps the efficiency of the ceramic nonstick coating prevents the browning. In any case, it has been a learning experience for someone who has been cooking omelettes for quite a few decades now.

I believe I shall enjoy these pans once I get comfortable with how I need to use them. They appear quite sturdy, and while they are a bit heavy, my hope is that they will last as long as the Calphalon pans did. The Caraway pans are rather pricey, but if they last 15 years, the per-year cost is quite small.

Those are my observations of the Caraway fry pans after a month and a half of use.

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And if butter or egg or anything else drips over the side of the Caraway cookware, if the outside is too hot, it will burn and discolour the painted outside surface of the pan, which does not have the nonstick ceramic coating.

The photo below shows where I have done just that.

(4/5)

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With my Calphalon pan, I had the burner on high when making an omelette so that the beaten egg would quickly form a solid layer in contact with the pan, then I reduced the heat to medium, which enabled me to raise the edges of the omelette, allowing the still-liquid uncooked egg to travel underneath the cooked egg, slowly building up the thickness of the layer of egg.

I quickly discovered that will not work using the Caraway pan. The pan is too hot, so the beaten egg overcooks, and the too-thick cooked layer falls apart when trying to raise the edges.

(3/5)

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