Sure. You don't need to baby a cast iron skillet to get decent stick protection for those applications. Even an egg dish like Tortilla Espanola or an American o

Sure. You don't need to baby a cast iron skillet to get decent stick protection for those applications. Even an egg dish like Tortilla Espanola or an American omelet would fare fine in a decently seasoned home cast iron skillet with proper heat control. But a classical french omelet requires vastly more stick protection and surface smoothness. https://www.youtube.com/watch?v=gYlKkG1A7yk https://www.youtube.com/watch?v=gYlKkG1A7yk In Jaques Pepin's well known video on making classical french omelets, he laments that he uses a non-stick pan because his carbon steel omelet pan isn't in the proper condition to make a proper french omelet. I guarantee you that Pepin has better pan and utensil technique than damn near anyone you'll meet in your life, but a surface for that dish requires babying. There are good reasons that the only place you'll see cast iron skillets in a commercial kitchen is for cute presentations. They work decently for home cooks in many circumstances but they're too inconvenient to replaces the trusty commercial aluminum sautee pan as the classic blunt instrument, and not precise enough to perform the more specialized duties of commercial nonstick and carbon steel pans.