- Enamel pan for cooking omelettes and other egg dishes
- Baking enamel = anthracite inside, light blue outside
- Particularly easy to remove
- Two enamel handles
- 22 cm diameter
- Suitable for all types of cookers (gas, electric, ceramic, induction, open flame)
- For energy-efficient cooking
- Heat-resistant up to 450°C – maximum recommended operating temperature is 220°C
- Suitable for ovens
- Cut and scratch-resistant
- Prevents bacteria growth and is flavour-neutral
- Easy to clean
- CO2-neutral production in Austria
Omelettes, scrambled eggs and fried eggs – our egg pan is perfect for these egg dishes and many more. It’s just the right size for omelettes and other egg dishes. The iron core of the enamel distributes the heat quickly and optimally across the bottom of the pan, which means that the heat can also be reduced quickly when needed, as egg dishes don’t do well in excessively high temperatures. When the eggs have finished cooking, you can also divide them up in the pan, as enamel is scratch and cut resistant. As it has two handles, the egg pan is also suitable to use as a serving dish which can then also be eaten out of as the enamel is scratch and cut resistant.
The pan is very easy to clean after use (it can even be put in the dishwasher) and it’s indestructible if used and cared for properly.
Enamel is made from iron fused with glass at high temperatures, therefore it’s made from natural raw materials.
Our enamel cookware is suitable for use with all types of cookers (gas, electric, ceramic, induction and even open flame). Thanks to the iron core, the heat is conducted quickly and is then retained. This ensures sustainable, energy-efficient cooking.
The non-porous, smooth, glass surface guarantees perfect hygiene, as it’s flavour-neutral, prevents bacteria growth and is easy to clean. When used and cared for properly, enamel cookware can provide years of cooking enjoyment and will maintain its characteristic glossy appearance.
As well as being used to cook eggs, our egg pan is also great to use as a small baking dish for the oven. You can use it to make beautiful little quiches and tarte tatin.
Butter or oil is needed to cook eggs in the enamel pan, but a high temperature is not needed. It’s best to test that you have the right temperature by putting a few drops of the egg mixture in the omelette pan. They shouldn’t start to shrink immediately; if they do then this means that the pan is too hot. If nothing happens then the pan is too cold. If the drops start to thicken a bit then the pan is at exactly the right temperature. Now, add all the mixture, reduce the heat a little, as enamel stores heat, and wait until the omelette “releases” itself a little from the bottom of the pan. Only then should you flip the omelette.