I want to be able to cook a French omelet in a steel pan. The first picture I saw of a Japanese omelet  was made in a steel pan. The link to the video demonstrates some of the ideas in these pictures. Use low heat. I had to make this omelet with one hand. The omelet is even more delicate and soft or creamy when I am able to work quickly with two hands. This pan must be quickly turned upside down to remove the omelet to see the smoothest side (see pictures). This is the best test  for knowing the flavor of an egg. I have a category on French omelets. Since I was traveling around finding canning equipment last week, I used eggs from several places. Mastering this omelet gives someone the opportunity to savor the flavor of an egg.
1. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 34.