Ron Swanson: When seasoning a pan, wipe with oil, then wipe all the oil off. 

WAIT. I worry what you heard was “don’t leave behind too much oil”. 

What I said was, “wipe with oil, then wipe ALL the oil off”.

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New deBuyer mineral b pro 9.5” omelette pan. 

I am French omelette obsessed. I started making them in my 8” stainless steel skillet. Moved to my 10” stainless skillet chasing the Julia Child style omelette. Then I found out she had collaborated on a thick aluminum pan (sometimes called the status pan) made by Boston Pot Company, so I bought one of those (used, I’m not made of money and they are PRICEY). 

When I saw deBuyer had their own dedicated omelette pans, I knew I had to try them. What could be better for French omelettes than making them in an actual French omelette pan???

I watched and waited for a while, and finally saw the 9.5” pro come down to $89 on Amazon where I had enough points built up to cover it. 

This is after 2 rounds in the oven with grape seed oil. Honestly the first round was more even, but the second round I was getting tired and also it was a little harder to see how much oil remained, so it’s a little splotchy. Still WORLDS better than my other deBuyer which I bought basically before I knew how to cook, before I knew soap was ok, and back when I didn’t know anything about seasoning so I used too much oil and followed the “fry potato skins” method deBuyer used to recommend. 

To be clear, my old pan still cooks like a dream, it just looks like it’s been to war, then thrown in a campfire, then traversed the Oregon Trail.

Is this love… that I’m feeling…