Tramontina Nonstick Omelette Pan, 8-Inch
Last updated: September 20, 2023
This non-stick omelette pan is made from commercial-grade aluminum. A silicone grip keeps your hands cool as you cook. Consistent heating also creates fluffy eggs for the perfect omelette.
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
Key Takeaway: This omelette pan is a commercial-grade pan with a cool silicone hand grip.
In our analysis of 143 expert reviews, the Tramontina Nonstick Omelette Pan, 8-Inch placed 3rd when we looked at the top 13 products in the category. For the full ranking, see below.From The Manufacturer
Cook like a pro using Tramontina’s Professional Restaurant Fry Pans. These pieces are designed and manufactured to withstand the rigors of a professional kitchen, and easily adapt to home and non-commercial use. Ideal for frying, scrambling, sautéing, and searing your favorite recipes, the fry pans’ commercial-grade, heavy-gauge aluminum construction distributes heat quickly and evenly, while the reinforced nonstick interior allows food to easily release from the pan, providing effortless cooking and cleanup. The cast stainless steel handle is riveted for added support and features a removable, silicone, soft-grip for versatility and maneuverability. This cookware is NSF certified, compatible with gas, electric, and ceramic glass cooktops, and is dishwasher and oven safe up to 400°F / 204°C with the silicone handle.
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.