Most kitchen shops and cookware departments in large stores have a selection of omelette pans, from non-stick to aluminium and of differing sizes. Pans and knives are very much a personal thing.
Get it wrong, and you will have a scrambled mess stuck to the pan. The key is to be patient, and never try to fold the omelet until the bottom is completely cooked. You can peek underneath with a ...
Great for sautés!" "Great pan so far, nothing sticks," agreed another. "I'm flipping omelets easily, made a fantastic burger last night with a perfect crust on it. Cooks evenly and has great balance.