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Vogue Carbon Steel Omelette Pan 200mm $10.89 + Delivery ($0 with $110+ Spend) @ Nisbet

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Vogue Carbon Steel Omelette Pan 200mm $10.89 + Delivery ($0 with $110+ Spend) @ Nisbet
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Yaren24 on 11/09/2021 - 22:42 nisbets.com.au (3772 clicks)
Last edited 12/09/2021 - 11:21 by 2 other users

Seems to be a good deal tho
Featuring a strong carbon steel construction, the Vogue omelette pan provides a highly reliable surface for cooking food. Designed to absorb heat throughout the entire base, the pan distributes heat incredibly evenly, reducing the chance of omelletes burning against the surface. The raised sides prevent foods slipping off, whilst also protecting nearby pans or appliances from food splatter. For further flexibility, the pan can be placed inside an oven - ideal for finishing or keeping dishes warm. The pan must be seasoned before use to ensure the best cooking results.

Product features

Capacity 1.22Ltr
Dimensions 200(Ø)mm
Material Mild steel
Weight 720g
Heavy duty carbon steel construction
Even heat distribution across the whole pan surface
Strong metal handle
Hole in handle makes hanging for storage easy
Oven safe
Please note: requires seasoning before use
Please note: not dishwasher safe

Home & Garden Omelet Pan

Related Stores

Nisbets Australia
Nisbets Australia

closed Comments

  • ATangk on 11/09/2021 - 22:49

    + $10 delivery? Free shipping for >$100 to certain areas.

    • Yaren24 on 11/09/2021 - 22:56

      yeah

      • ATangk on 11/09/2021 - 23:31

        Then this needs to go in the title.

    • OzBragain on 12/09/2021 - 11:16
      +1

      Had over $100 in my cart and couldn't work out why I was still being charged delivery. Free delivery is for $100+ excluding GST.

      The 180mm Vogue Carbon Steel Crepe Pan looks like a good deal too at $8.69. Bought two, hope they're decent.

  • jv on 11/09/2021 - 22:51
    +2

    Please note: requires seasoning before use

    salt or pepper ?

    • SF3 on 11/09/2021 - 23:00

      salt or pepper ?

      Yes, of course, it makes it taste better.

    • alidli on 12/09/2021 - 01:24
      +1

      autumn

      • jv on 12/09/2021 - 01:24
        +3

        I didn't fall for that…

        • alidli on 12/09/2021 - 01:28
          +6

          JV…he never leaves a pun unanswered

    • RedSky on 12/09/2021 - 14:44
      +1

      There was a soldier who survived mustard gas in the war and then pepper spray by the police, now he's truly a seasoned veteran.

  • Miss B on 12/09/2021 - 00:32
    +4

    Thanks, bought a few things in the clearance section there are various other frypan type devices and random stuff like disposable coffee cups (99c for 50, same price for lids) and a chef's hat for 99c and just other bits and pieces.

    Use code WELCOME for $10 off first order if > $50. Make sure you're logged in or you'll get an error.

    • Miss B on 12/09/2021 - 13:46

      In retrospect I think the issue is it needs to be $55+. I had added more to the cart before trying again.

  • Franckel on 12/09/2021 - 03:22
    +4

    If you do a search for “Vogue carbon steel”, you should come up with a bunch of what appear to be excellently priced decent cookware.

    Vogue Carbon Steel Wok 280mm - $11.90
    Vogue Carbon Steel Frying Pan 305mm - $12.90

    If you go for these, consider getting the silicone handle covers

  • Vravula on 12/09/2021 - 05:11

    Is carbon steel safe to use from ur own experience?, steel is ok, carbon mixing with food, causes any adverse affects?

    • John Doh on 12/09/2021 - 06:30
      +4

      All good. Nothing to worry. The food you eat is mostly made up of carbon.

    • garage sale on 12/09/2021 - 06:34
      +1

      all steel has carbon in it …. it’s one of the things what makes iron into steel.

    • Osprey87 on 12/09/2021 - 09:41
      +1

      All steel contains carbon that is essentially one of the fundamentals for turning iron into steel. Different steel alloys contain different amounts of carbon and other metals. Stainless steel for example is mainly iron, carbon, and chromium but also contains other metals.

      For cooking carbon steel is similar to cast iron in the fact that it needs to be seasoned and protected otherwise it can rust and is less resistant to acidic foods.

  • John Doh on 12/09/2021 - 06:31

    This would be very hard to season, especially for omelettes. Good luck.

    • garage sale on 12/09/2021 - 06:36
      +2

      seasoning isn’t the issue, it’s the shape, usually omelette pans have slopping sides e.g like the french de buyer omelette pan, maybe picture is deceiving….

      • John Doh on 12/09/2021 - 10:06

        Ah got what you are saying. Easy to move Bull's eyes onto the plates. But I got a De Buyer Mineral B Crepe Pan 24cm last time from everton. Everything literally stuck to it and it rusted like hell. It took almost 3 to 4 months of constant use to get things not stick to it. Even the bottom of the pan rusted as hell and applying oil and using it on the electric stove left marks on the stove. Probably OK for gas use though.

        • simulacrum on 12/09/2021 - 10:40
          +1

          You need to season it well before the first use. These days my go to method is to apply sone oil on the entire pan (top and bottom) and wipe off with paper towel, until there’s the thinnest possible later left. Then I season it in the oven till I have a nice black shiny coat. Repeat at least 5 times. That’s a good starting layer, if you’ve done it correctly you should have no problem frying an egg on it. I occasionally repeat the process and always after washing I dry it, heat it up and apply thin coat of oil let it sit on the heat then turn off.

          • John Doh on 12/09/2021 - 10:57
            +1

            @simulacrum: Wow, didnt knew of the oven method. We just followed the instructions on youtube. That is pour 1mm oil on it and heat it well and throw away the oil and continue using the pan without washing it. It still stuck like hell. But now its better. Thanks for the tip BTW.

            • simulacrum on 13/09/2021 - 13:13

              @John Doh: Yeah 1mm is way too much. I’d wipe off til it’s basically dry but just has a very thin, barely noticeable layer on it. We’re talking like a greasy phone screen. Crank the oven to 250, put the pan in upside down and leave for 1.5 hours.

          • Miss B on 12/09/2021 - 13:45

            @simulacrum: Thanks for this, I bought various frypan type things and will need to season them, but I'm totally clueless. Do you turn the oven up as high as it goes?

            • simulacrum on 13/09/2021 - 13:16
              +1

              @Miss B: Yeah I crank the oven to 250, put the pan in upside down and leave for 1.5 hours. Make sure there is only the barest trace of oil left on the surface of the entire pan, so all of it polymerises and turns to seasoning.. you don’t want a thick sticky surface coating.

              • John Doh on 13/09/2021 - 16:40

                @simulacrum: I am assuming we cant do this if it has plastic/silicone handle glued into it?

                • simulacrum on 14/09/2021 - 14:21

                  @John Doh: Yeah that could be no bueno. Especially with plastic. I usually try to get all metal cast iron/Carlin steel pans or in the case of woks, I try to get one with a removable wooden handle.

              • Miss B on 14/09/2021 - 09:03

                @simulacrum: Thank you. I'll see how I go.

        • OzBragain on 12/09/2021 - 10:57
          +1

          As others have mentioned you need to season these pans. If you've still got your crepe pan you can remove the rust (steel wool or sanding depending on how bad it is) and reseason and it'll be fine.

          Not surprising that wet oil marked your electric stove. Try the oven method for seasoning.

  • mhc on 12/09/2021 - 09:24

    Is this a commercial grade? https://www.nisbets.com.au/caterlite-spice-grinder/ck686-a I am looking for a powerful motor one.

    • John Doh on 12/09/2021 - 10:07

      That looks so small to be commercial grade, I may be wrong though.

  • djmm on 12/09/2021 - 09:46

    Isn't carbon not rust proof?

    • Cpt Archer on 12/09/2021 - 09:49
      +2

      Carbon stell can get rust, so better not to immerse in water for longer periods

    • OzBragain on 12/09/2021 - 10:54
      +1

      Treat it like cast iron with regards to maintenance…keep it oiled and you won't have a problem. Light rust can be removed with steel wool and reseasoned. As the captitan says, don't leave it soaking in water for too long.

  • oskarwells on 12/09/2021 - 11:38

    Nice! $25 delivery to Adelaide though… Even with order >$100

  • tomwhiteallnight on 12/09/2021 - 17:23

    Why do they specific Carbon Steel… As opposed to Hydrogen Steel that's produced in like super small quantities?

  • shaidas on 12/09/2021 - 22:06

    Why would anyone buy this in a home where convenience is key with cookware, not longevity unlike a commercial restaurant. Just wondering why any home user buys this instead of a non stick pan? And please do not say uniform heating which is why I bought a cast iron pan which is awesome but takes a whole lot more to heat up. So whats is the draw card ?

    • beau travail on 12/09/2021 - 23:14
      +1

      Longevity isnt a bad thing at home - the moment a non stick scratches, I no longer want to use it. Neither will I have to worry about the pan warping or chipping. But yes, if you want convenience for your scrambled eggs, I wouldn't recommend using this as your omelette pan. I see this a more of a cast iron replacement.

      Carbon steel comes with pretty much all of the benefits cast iron and with fewer downsides: Its easier to season as it is smoother and doesn't come in jet black so you can see the seasoning progression and its much lighter.

      And fyi, uniform heating isn't really cast iron's strong suit either.

      • shaidas on 13/09/2021 - 00:53

        Thank you for that explanation..I think I shall stick to non stick.. pun intended :-D . Never had a pan warped or chipped so maybe I am the exception when it comes to cooking at home.

    • Franckel on 13/09/2021 - 05:04

      Carbon steel absolutely has a place in many home kitchens. If you use them often, and especially if you regularly cook on high heat, Teflon pans degrade pretty fast. I used to mainly use non-stick pans and would go through cheap ones in less than 6 months, mid range ones in a less than a year, and expensive ones in less than two years, and I never put them in the dishwasher, used metal utensils, or used anything other than a soft sponge for cleaning. My family just like to cook a lot. Carbon steel pans are lighter and heat up faster than cast iron, are almost as non stick as Teflon pans after full seasoning, last way longer than Teflon pans if you take care of them, and they are way better at high heat cooking than Teflon. Certain foods such as stir-fries and many dishes that involve browning/searing meat or fish taste better when made with carbon steel, and if you have a decent burner, you can cook dishes much faster.

      That said, non-stick/Teflon pans absolutely have their place. Ironically, egg dishes and particularly dishes that involve beaten eggs are one area where Teflon is clearly superior to carbon steel, so while it would be OK, I wouldn’t recommend most people get a carbon steel omelette pan. I mainly use my non-stick pans for eggs, delicate fish, and sometimes pancakes/crepes.

    • OzBragain on 13/09/2021 - 11:49

      Why would anyone buy this in a home where convenience is key with cookware

      All comes down to personal preference really. Coated non stick pans (cheap and expensive) don't last in our house and being inherently lazy we would tend to keep using them even after they were no longer non stick or the coating started chipping off. Moved to cast iron a few years ago and am now looking at carbon steel for things like crepes, mushrooms, roti etc where using the pan to toss the contents is easier.

      Whether my concerns are valid or not I just don't trust the chemicals used to coat non stick pans. As far as convenience goes, I prefer the convenience of not having to replace my pans…even thin carbon still will last longer than my lifetime in a home kitchen.

      And please do not say uniform heating which is why I bought a cast iron pan which is awesome but takes a whole lot more to heat up

      Cast iron and carbon steel are terrible at conducting heat so uniform heating is never a draw card there. The advantage of cast iron as you've noted is the heat retention, it takes longer to heat up but also doesn't cool down as much when you dump your ingredients in.

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