Omelet Pan

A black, iron pan, polished on the inside. These pans are used principally for omelets; they should never be washed; when coated or burned on the inside, scrape with a flexible knife all that sticks to the bottom, heat well and then rub with a cloth and some salt until perfectly clean. The French omelet pans are the best, both for shape and strength (Fig. 185).

Fig. 185.

Fig. 186.

Oyster Stew Pan

This saucepan is made of various sizes in tin with a copper bottom. It is furnished with a rounded cover perforated in the center with several small holes. The handle is very long. This saucepan is used for oysters and their liquor placed on the hot fire and when the steam escapes through the holes then remove it at once (Fig. 186).