TECHEF Japanese Nonstick Omelette Pan, 7.5-Inch
Last updated: February 2, 2022
We looked at the top Omelette Pans and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Omelette Pan you should buy.
Product Details
In our analysis of 143 expert reviews, the TECHEF Japanese Nonstick Omelette Pan, 7.5-Inch placed 6th when we looked at the top 13 products in the category. For the full ranking, see below.From The Manufacturer
TeChef offers non-stick and durable cookware which makes cooking Healthy Food for a Healthy Family easy, fun and environmentally safe. Coated with DuPont Teflon Select – Colour Collection Add Lifestyle: New Colors for DuPont Teflon Nonstick Coating Systems Turn Cookware into Lifestyle Accessories. SAFE NEW TEFLON COATING (NO PFOA) The non-stick coatings without PFOA on TeChef products are affirmed safe for cooking by regulatory agencies worldwide, including the European Food Safety Authority, French Food Safety Agency (ANSES), the U.S. Food and Drug Administration (FDA), and the U.S. Environmental Protection Agency (EPA). SPECIALTY SKILLET An unique sloped shape allows for easy flipping of omelets, sandwiches, and pancakes WARRANTY TeChef cookware is warranted to be free of defects in material and workmanship under normal house hold cooking use from the date of original purchase throughout the original purchaser’s lifetime. This limited warranty does not apply to damage caused by accident, misuse, or use not in accordance with the product care instructions.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
