This post comes to us courtesy of food writer and editor James Schend, blogger at Dairy Freed. 

One of my most treasured kitchen items is a first edition copy of Julia Child’s Mastering the Art of French Cooking. Over the years she’s guided me through so many successful recipes that I’ve never had any opportunity to disagree with her…until now.

Having spent many Sunday mornings as the omelet chef at a local restaurant, I know it takes some skill to make the perfect omelet, and Julia agreed with me.

“Learning to make a good omelette is entirely a matter of practice. Do one after another for groups of people every chance you get for several days, and even be willing to throw some away.“ – Mastering the Art of French Cooking, vol. 1

I literally made hundreds of omelets every Sunday and will admit that very few of them would be what I consider perfect.

So when our cookware buyer showed me Nordic Ware’s Omelet Pan, which claims to make perfect omelets every time, I was a bit skeptical.  But I have to admit, that beautiful rolled omelet really is as easy as:

1) Pour

2) Tilt

3) Roll

Oh, how I would have loved to have had this pan during those Sunday morning brunch buffets.

About the author: A graduate of The Culinary Institute of America, James Schend’s culinary career began when he won his first cooking contest at 8 years old. He’s gone on to write and develop recipes for national magazines and culinary websites. His own blog Dairy Freed focuses on the challenges of dairy-free cooking.