Going Oilless? Here Are The Best Non-Stick Omelet Pans – 2021 Buyer’s Guide

omelet, egg, yellow

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Omelets are a popular choice for a meal anytime of the day, due to the ease of making it as well as its flexibility in pairing well with many toppings. This makes it a delicious meal while not sacrificing your required nutrition intake.

While the recipe to an omelet is one of the simplest, getting it cooked to the right amount of fluffiness without overcooking, is not. Having the right kind of pan that does the job helps a lot.

In this article, we’ll be looking at the reason you would want to get a pan specifically for omelets, what to look for when shopping, and most importantly, our top picks for the best non-stick omelet pans.


If you’re looking for the absolute best non-stick omelet pan and want to skip the article, we recommend the one from Caannasweis for being the best value for your money. Being induction-compatible and PTFE-free, you’re getting way more than what you’re paying for.

That being said, if you’re fine with spending more in exchange for a better-built product, pick the one from Cooks Standard (not induction-compatible). For induction compatibility, we recommend the T-fal instead.

For a double-sided model, our recommendation is the frittata and omelet pan from TECHEF.

Click here to skip straight to our list of top picks!

Why Omelet Pans?

You might be thinking, what’s so special about these pans? Can’t I just cook up omelets using any pan I have at home?

Put it this way, you can boil water and make soup in a frying pan that is sufficiently deep, or you can put oil in a pot and fry things in it, but why would you? While making omelets in a regular pan or skillet is not as crazy as making soup in a frying pan, having the right cookware makes cooking the perfect omelet that much easier.

egg in a pan
Having the right kind of pan is your ticket to making omelets with ease.

Shopping Guide: Finding Your Non-Stick Omelet Pan

Now you want an omelet pan, but don’t know what to look for. Fair enough, given that they are practically indistinguishable from any regular pan. For this reason, we’ve compiled a list of characteristics that a pan needs to have in order to be better at making omelets than the other ones out there.

Double-sided

Not a must, but more of a personal preference. At a simple glance, having a double-sided pan allows you to make two omelets at once. But it actually achieves more than that.

Simply fill both compartments with eggs and start the fire. As soon as the eggs start cooking, put some toppings on one side, and close the lid. Voila, you have yourself a fluffy filled omelet that is tasty and satisfying, and most importantly, took little effort to make.

However, double-sided pans, when opened up, usually take up more space than a regular omelet pan would. You might want to avoid these if you have small cooktops!

Size

The single most definitive feature of an omelet pan – or any pan for that matter – is its size. The perfect size of a pan aimed at making omelets is 8 inches across. Even if you’re looking to buy one that is larger and more versatile at cooking other types of foods, never settle above 10 inches.

The reason to go for an 8 inch pan is because any bigger, you risk the omelet coming out too thin when you’re cracking the standard of 2 to 3 eggs in, at one time.

You might think, why not just put more eggs in? This is because the more eggs are in there, the harder it is to cook the omelet to the right level of fluffy. This is due to the more uneven heating that comes with larger pans. To get the perfect omelet, you should really only be aiming at making one serving at a time.

picture of cast iron
Pan size plays a huge role in making the ideal omelet.

Material

As eggs are liquid that fills the entire pan, even distribution of heat is especially important when making omelets.

In this case, copper and aluminum would generally be the best choices. These materials are the most commonly-used in modern cookware, for good reason. Not only do they heat up relatively quickly, they tend to distribute heat more evenly than other materials.

Cast iron would be less ideal as they retain heat and sometimes form hot spots, due to its low heat conductivity. If you’re familiar with cast iron cookware though, it might actually perform just as well or even better than copper or aluminum. As you will soon find out, our highest-priced recommendation below is actually a cast iron specialty pan!

Induction compatibility

This one is pretty self-explanatory. Not important for some, but for those who only own induction stove tops at home, this one is a must.

More of a reminder than a tip. Be sure to look out for induction compatibility if that is something you need to have, and search for reviews that mention induction cooking specifically, as some cookware don’t do as well on induction compared to others even when labelled as being compatible.

Flat-bottomed

Again, this is aimed at a really specific demographic – people who have glass top stoves at home.

As the contact point when using glass cooktops is crucial to transferring heat to cookware, having a pan with a completely flat bottom is important.

In this case, the bottom of the pan is also less likely to scratch your glass tops. We know the feeling, scratching it hurts!

pan on a glass stove top
Don’t want to scratch that glossy glass surface!

Our Picks for the Best Double-Sided Omelet Pans

TECHEF Frittata and Omelet Pan

Starting off to our list of best non-stick omelet pans, is one from TECHEF. This aluminum pan boasts good build quality, along with having an interesting appearance that would definitely stick out among the rest of your cookware.

It measures a little over 10” when opened, which may not fit on some cooktops. Seeing that it’s on the larger side, cooking 3 eggs in this would be perfect, whereas 2 might produce an omelet that is a little too thin.

To cook both sides of anything in this pan, there is no need to actually flip the food, just close and flip the pan itself. This is especially helpful if the food is soft or easily breakable.

That being said, it is not as versatile as a regular pan. As the surface area is separated into two, it limits the type of food you will be able to cook on this, particularly with larger food that can’t be spread into two halves.

Pros:

  • PFOA-free Teflon Select non-stick coating which is a higher grade of Teflon, comparably more durable and has a longer life than regular Teflon
  • Double-riveted stainless steel handle that stays cool
  • Suitable for use on glass cooktops even though it has grooved metal discs on the bottom, but will require more careful use
  • Oven-safe for up to 450°F
  • Dishwasher-safe

Cons:

  • Not induction-compatible
  • Food tends to stick to the rivets on the inside surface of the pan, which makes cleaning a little difficult

Nordic Ware Frittata and Omelet Pan

This next one on the list is sized very similarly to the TECHEF one. It is about 10” when opened, with each side measuring around 5” x 8.5”. Appearance-wise though, this is definitely more in-line with the typical cookware.

Made of aluminum, there is no need to worry about even heat distribution as it will achieve that just fine. The handle is made of stainless steel, which stays cool even over heat.

Pros:

  • PFOA-free non-stick coating that makes cooking and cleaning a breeze
  • Tight hinge design that is less likely to trap food residue, as well as to avoid any liquid from leaking out when flipping
  • Stainless steel handle stays cool 
  • Oven-safe but there is no mention of the temperature it is able to withstand up to, which normally is at a minimum of 350°F
  • Dishwasher-safe but hand wash recommended
  • Suitable for a glass top stove due to it having a flat bottom

Cons:

  • Not induction compatible
  • The smaller loop handle gets hot, understandably, being so close to the heat source

Our Picks for Best Regular Omelet Pans

Caannasweis Non-Stick Omelet Pan

Being the lowest-priced pan on our list, it definitely offers significantly more value than what its price tag would have you think. Many seem to agree too, just look at the wave of great reviews!

One thing to note: even though it looks like stoneware, it is actually aluminum alloy-based, that purposely imitates the texture of marble stone for aesthetic purposes. The appearance paired with the wooden handle (faux wood) just makes it look unique.

Don’t be put off by its price, there is just nothing major to complain about!

Pros:

  • PFOA- and PTFE-free non-stick coating that is not Teflon
  • Induction compatible due to its magnetized base
  • Soft-touch handle that is made of faux wood and stays cool
  • Dishwasher-safe but hand wash recommended

Cons:

  • Not oven-safe
  • Some complaints of loose handle due to it not being screwed on tightly enough

Ozeri Frying Pan

Another well-reviewed pan that offers more features and usability than its price may suggest.

Made from heavy-gauge aluminum with silicon-coated handles, this 8” pan is able to endure any wild cooking styles just fine. It comes in a wide variety of colors to fit your character, able to complement whatever you have going on in your kitchen.

It offers about the same value as the Caannasweis pan, with a slightly higher price. Honestly though, you’re better off skipping this one for either the Caannasweis for a lower price, or the next one on the list, Cooks Standard, for a similar price. The only real reason we’re recommending this is for those who LOVE an abundance of color choices!

Pros:

  • PFOA-free non-stick coating. Be aware though: the marketing and appearance might have you think that it has nothing to do with Teflon, but it is in fact, coated in just that
  • Even distribution of heat allows for more consistent cooking
  • Induction compatible due to its magnetized base
  • Oven-safe for up to 450°F

Cons:

  • Not dishwasher-safe

Cooks Standard Anodized Omelet Pan

Having a very similar price tag to the Ozeri, this pan offers more value on paper. But how does it translate into real-world usage? Really well, actually!

This 8” hard-anodized heavy gauge aluminum pan heats evenly and prevents hot spots from forming, which makes cooking a very pleasant experience.

Being hard anodized simply means that it has gone through a process that hardens the aluminum material it is made of, making it more durable in a way that is completely safe. This means that whatever utensils you use to cook are less likely to scratch the pan. It is said to be twice as strong as stainless steel.

Because the majority of cookware are not hard-anodized, this feature alone is a plus!

Pros:

  • Hard-anodized heavy gauge aluminum provides even heat distribution
  • PFOA-free non-stick coating that makes cooking and cleaning easier
  • Oven-safe up to 450°F
  • Dishwasher-safe but hand wash recommended
  • Inside surface cleaning is easy due to the lack of rivets sitting on the inside of the pan, which prevents food residue from sticking onto them
  • Tapered lip for easier pouring
  • Shallow and angled side walls that makes flipping an omelet easier
  • Fit for glass top stoves due to the flat bottom

Cons:

  • Not induction-compatible
  • Shallow and angled side walls, while making flipping easier, might take some points off of versatility for cooking other types of foods
  • Handle gets a little hot

MICHELANGELO Titanium Ceramic-Coated Pan

Due to reported health concerns, some people are vowing to stay away from cookware that uses Teflon as its non-stick coating. If you’re one of them, you’ll be delighted to know that this one does not have it! (Note: Our research and experience tells us it’s absolutely safe to use non-stick cookware if you’re using them the correct way)

Ceramic-coated cookware, while increasing in popularity, is still harder to find than their Teflon-coated counterparts. Made of aluminum, this 8” pan uses titanium-infused ceramic coating to give it its non-stick characteristic, which many say is not only safer than Teflon, but performs better too!

The way it looks is also very aesthetically pleasing, and will definitely add some sparkle to your kitchen and even serve as a conversation piece.

Pros:

  • PTFE- and PFOA-free 3-layer ceramic non-stick coating which is infused with titanium and scratch resistant
  • Includes lid
  • Heats quickly and evenly with no hot spots
  • Stainless steel handle which stays cool and is nice to grip
  • Oven-safe for up to 450°F (excluding lid)
  • Dishwasher-safe but hand wash recommended
  • Induction-compatible although not as effective (see below)

Cons:

  • Bottom is slightly convex, which means that it is not perfectly flat, and oil tends to form a ring nearer to the outer edge
  • Not ideal for induction although compatible, as it does not work as consistently and cooks slower than other induction-compatible cookware, with some even complaining that it does not work on their induction stoves at home

Calphalon Hard-Anodized Pan

Another hard-anodized cookware on the list!

This 8” pan is again made of hard-anodized heavy gauge aluminum, which gives off the same advantages mentioned earlier – extra durability and even heat distribution.

However, compared to the other ones mentioned, it does not seem to fare as well in actual usage, as documented in the list of cons below. If for some reason you fall in love with this pan, then by all means go ahead, it’s not a bad pan per se and is actually quite highly-reviewed on Amazon. But if not, maybe look elsewhere for a better deal.

Pros:

  • Hard-anodized aluminum which makes it very durable
  • PFOA-free 3-layer non-stick coating
  • Brushed stainless steel handle that stays cool when cooking
  • Oven-safe up to 450°F
  • Sloped sides makes flipping easier
  • Ideal for glass top stoves due to its flat bottom

Cons:

  • Coating peels off with regular usage of dishwasher even though the package box indicates that it is dishwasher-safe
  • Handle is too short which makes the holding position a little awkward and too close to the pan and ultimately, the heat source
  • Food gets stuck on the rivets on the inside of the the pan, which unlike the rest of the surface is not coated with non-stick material, and makes cleaning a little harder
  • Not induction compatible

T-fal Thermo-Spot Fry Pan

Although offering nothing too fancy, T-fal’s cookware are known for their reliability, and the signature red spot in the center that acts as a heat indicator. The spot glows red when reaching the perfect preheat temperature, so you will know exactly when to put the ingredients in and start cooking.

This aluminum-based 8” pan is coated with titanium-reinforced interior. The combination of good quality materials makes it resistant to warping, and highly durable.

This pan doesn’t stick out and grab your attention at first glance, but it offers all the basic things a good pan should have, and boy does it do it well. For this reason, it earns our recommendation as being one of the top pans your money could buy.

Pros:

  • Thermo-spot heat indicator on the center of the pan that is unique to T-fal cookware
  • Hard titanium-reinforced non-stick interior that is durable and resistant to warping
  • Silicone handles that stay cool when cooking
  • Induction compatible
  • Oven-safe for up to 400°F
  • Dishwasher-safe

Cons:

  • Bottom isn’t entirely flat, and liquid or oil tend to collect near the outer edge rather than spreading evenly across the pan

GOURMEX Toughpan Induction Fry Pan

Made of heavy-duty cast aluminum, it is at least as durable as the others on the list, if not better. Measuring at 8 inches across, it is sized the same as all the regular pans on this list, barring the double-sided ones.

It is priced very similarly to the T-fal one, and while offering almost everything that the T-fal has to offer, it is not as reliable in the long-run. Why did we include it then? Simple reason: it has a flat bottom. If you’re using a glass cooktop and absolutely need a pan with a flat bottom, this is a good one to consider as an alternative.

Pros:

  • Heavy-duty aluminum which makes it harder than other cookware in its class
  • PFOA-free titanium-based non-stick coating which offers more durability than regular non-stick coating
  • Induction compatible due to its magnetic base
  • Oven-safe for up to 350°F
  • Ideal for glass cooktops due to its flat bottom
  • Dishwasher-safe

Cons:

  • Several complaints of shedding of the outside surface from regular dishwasher use

Iwachu Cast Iron Omelet Pan

Here we are, the highest-priced one on this list. But plenty of reasons to justify!

Starting off from its looks, there is just nothing like it. The appearance is entirely unique and aesthetically pleasing to look at.

Made from cast iron with no synthetic non-stick coating applied, it’s hard to find anything like this. It is also slightly bigger than its counterparts at 8.5”, but will not produce omelets that are overly thin due to its shape construct. It was designed specifically with omelet-making in mind after all!

If you do go with this one, it would be good to know that while being a favorite among trained chefs, cast iron cookware requires some amount of maintenance to stay good, which you can read more about here.

If you’re looking for the absolute gourmet omelet pan, go ahead and splurge on this one!

Pros:

  • Designed with making the perfect omelet in mind!
  • Unibody construction that connects the handle and pan body in one continuous piece, which improves durability apart from making it look totally unique
  • No synthetic non-stick coating needed due to its cast iron material, while providing some amount of non-stick with proper seasoning
  • Comes treated and pre-seasoned but as with any cast iron cookware, maintenance care is required
  • Heats evenly to prevent hot spots from forming
  • Compatible with induction cooktops

Cons:

  • Relatively small bottom surface and is also shallow, shaped to be absolutely perfect for cooking a maximum of three eggs, but also not as versatile if you’re looking to cook other types of food that require a larger surface area
  • Not suitable for glass top stoves as the cast iron surface is not incredibly smooth
  • Cooking surface is rough-textured, which some may not be used to or do not favor

Cooking the Perfect Omelet with Your Pan

Now that you have an idea of the omelet pan for you, here are some tips and tricks to cooking a good omelet.

As a general rule of thumb, crack only two eggs, three at the maximum, at once. Any more is better to be split into two omelets.

This is to prevent the omelets from being too thick and disrupting the even heat distribution that the pan would otherwise be able to provide. Not to mention it is also harder to control and flip the egg.

Cook on medium-low heat, as cooking with high heat makes it harder to take the pan off the heat at the right time due to the heat transfer happening too quickly. Cooking on medium-low heat also helps take care of your new pan, as high heat tends to affect the non-stick coating of some pans (also remember not to soak your pan in cold water right after cooking, as this may produce warping!).

When cooking, instead of waiting until the eggs are fully done, take it away from the heat when they are close to done – when the center is still a little runny. The stored residual heat is able to further cook it, and right when all the heat gets used up, what you get is a perfectly-cooked omelet.

If after all these, your omelet is still not fluffy enough, try whisking it before pouring into the pan to introduce some air and fluff into the egg mixture!

eggs and a whisk
Try whisking the eggs if you have the time. Really adds fluffiness to the omelet!

Wrap Up

So there you have it, our list of recommendations for the best non-stick omelet pan.

To reiterate, not all of them have our whole-hearted recommendation, with some of them having very specific reasons for appearing on this list. Here are again, our very best picks, summarized:

If you’re looking for a double-sided pan that lets you either utilize both sides to make cooking faster, or to make stuffed omelet with more ease, the top on our list would be the TECHEF frittata and omelet pan.

For the absolute best value without shelling out a lot, Caannasweis absolutely impressed us with its great value, offering many features of its competitors at twice the price tag.

But if you’re fine with spending more to get a higher-quality pan with more well-known reputation though, go for the Cooks Standard anodized pan. The only real downside of this model is the lack of induction compatibility, which is crucial to some. In that case, its induction-compatible alternative would be the T-fal Thermo-Spot pan.

For something that is more versatile though, you might want to look into pancake pans where the walls are a bit higher than the typical omelet pan, or even electric skillets. If you’re just looking for good general pans, here are some non-stick ones without Teflon.


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