Cuisinart Hard-Anodized Omelet/Crepe Pan
Jean Kerr is the author of four cookbooks and a contributing editor at The Cook's Cook.
When I bought my Cuisinart hard-anodized omelet/crepe pan it made me feel very chefy. For the first time eggs would slide willingly out of the pan, and I could do the shake, yank and snap that I longed to be able to do, just like the big kids in the kitchen.
I bought it from a colleague whose small retail shop served his cooking school students. Although not part of the “professional line” that Cuisinart sells, this hard anodized pan has, as Chef Ron Boucher promised, held up very well with proper care (primarily hand washing which is a cinch). It’s also a great value. It has a metal handle, which doesn’t conduct much heat on the stovetop, but means it can go from stovetop to oven without batting an eyelash.
Jean Kerr
Jean Kerr is the former Editor and founder of Northeast FLAVOR magazine, which was named one of the top ten new magazines in the United States in its first year of publication. She is the author of four cookbooks and is a two-time Foreword magazine Book of the Year nominee. She has written for Yankee magazine, is a regular contributor to Cruising World and is currently a Contributing Editor to The Cook’s Cook.
Courtesy photo
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