The omelette portion of our breakfast unit was very well done by my group. We organized what we cooked and at what time we used each pan to cook. Cutting and later sauteing the vegetables wast done all at once because there wouldn’t be enough space for both partner so we did two different things at separate times. For me, having to constantly butter the stainless steel pan was hard but it was a minor inconvenience.

The most useful tool I’ve used i the kitchen are the cast iron pans. Cast Iron pans are very useful when slow cooking,they retain a lot of heat even after the stove turns off. For this reason cast iron pans can go from the stove top to the oven easily. I haven’t had any problems with the food from any lab tick to the pan when a very small amount of grease is added. Because of this the egg from the omelette had o problem sliding off completely with a wide spatula.During the omelette lab we had to spread the remaining egg yolk around in the pan and doing it in the cast iron at low heat go the job done. The egg was very evenly cooked and had a nice round shape and consistent thickness, the bottom side was the same color as the top the cast iron didn’t over cook the egg.