I got myself a pan at a local restaurant supply store for eleven bucks.
Still working on equalling Waffle House quality, but I'm getting
there. For my latest attempt I tried seasoning the pan with extra
light olive oil instead of crisco. That seemed to do MUCH better.
There are a couple of other things I intend to try. I saw somewhere
that one of the French secrets to Omelets is tiny pieces of butter in
the Omelet batter. I've also heard of putting a little cornstarch in
the batter for an emulsifier.