Just a question to anyone out there - why was this double range skillet constructed with a well around it? This skillet, and I confess I ordered it online, has a "well" or "moat" running around the perimeter, that is supposed to catch fats and juices. It sounded like a good idea....but when frying omelets, guess what happens to the eggs?
This is an attempt at an omelet with some vegetarian sausage patties next to it.
The pan is otherwise new and sturdy; I guess I will just wait until the non-stick coating starts to chip, then I will quickly, oh yes very quickly, get a different model.
Sad!
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