1. What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing.   2. If there's an advantage to getting a steel skillet as well, what would be recommended?      3. Is a steel skillet good for cooking omelettes?  Here's my current cast iron skillet arsenal, measured inside bottom:     Wagner Size #3 - about 5 inches Wagner Size #6 - about 7 inches  (the most used pan in my kitchen) Lodge - about 8 inches       I also have two 8 inch nonstick skillets previously used for sauteeing and eggs... and they are losing the nonstick surface. I've killed 6 nonstick pans in 5 years, and I'm done with them.   I'm looking to get a new egg pan, thinking about an enamel-inside pan, as that's what my mom used exclusively for eggs.   In case it's relevant, I also have 1.5, 3, and 3.5 quart All Clad pots (all pieces in this set except the 10" fry pan). 
   What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing.   Pan sauces made with wine, vinegar, or any other acid are better in stainless steel. If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This will affect the taste of your sauces, I find pan sauces taste metallic when made in cast iron.  Stainless steel also heats up and cools down much faster than cast-iron. This is great when you need quick heat, or fine control of your heat. You can also plunge a piping hot stainless pan into an ice-bath without cracking it in half.     If there's an advantage to getting a steel skillet as well, what would be recommended?   Go with a a bonded stainless-steel pan with an aluminum core. The most well known manufacturer is All-Clad. The stainless steel exterior is great due to it's non reactivity, you can literally put anything in it. The aluminum core distributes the heat much more quickly and evenly, minimizing hot-spots.     Is a steel skillet good for cooking omelettes?   Not in my opinion. I go with a non-stick pan every time.    I have to recommend sticking with a nonstick pan for eggs. There's simply nothing better, although well seasoned cast iron comes awful close. If you're spending more than $20 for a nonstick egg pan, you're doing it wrong. You don't need Calphalon, or any other big name for a good nonstick pan. Go to a restaurant supply store if you can and buy a cheap one there. With care it should last you 2-5 years depending on use. I found my current one at a Bed Bath & Beyond. 