Japanese Cast Iron Tamagoyaki Pan - Pre-Seasoned, Liquid Nitrogen Treated, Non-Rust, Ready to Use, Detachable Wood Handle, Oven Safe, for Omelets, Steak & Camping, Chemical-Free Non-Stick,9x7 Inch

Making respectable tamagoyaki requires a heavy cast iron pan that holds heat and spreads it evenly as the several layers of egg batter are poured in. This pan does the job and does it well. The interior surface is very well-finished, so a little bit of quick seasoning with peanut oil has made it perform perfectly. After a couple of uees, it barely needed any oil to produce perfect layers and beautiful tamagoyaki.

For the money, this is an EXTREMELY well made and designed product. Better yet, it’s made in JAPAN! I was only expecting the pan and was pleasantly surprised with all the additional and very thoughtful accessory items included as well. Packaging: Very concise and well packaged. Cardboard is a litle on the thin side but it survived an Amazon warehouse and delivery. Unboxing: Surprise! You get the pan and some nifty accessories, see my pics. Material Quality: Preseasoned cast iron that just works! The additional accessories are also well made and work together to complement the set. First Use: Using this pan will NOT make you a Tamagoyaki expert right out of the box. It takes practice and patience and will pay off in spades if you stick to it. Make sure to follow instructions and keep an open mind. Cast iron has even heating, so I like to warm it up first for a bit and then lower the temperature to ensure I get a good amount of heat cooking my eggs. Ideas For Use: You can probably make rolled crepes in this too! This is also the PERFECT size for bacon lengthwise! Final Thoughts: Size: perfect for home use. A little big for a smaller burner/stove too but is offset by the cast iron construction. Cleaning is just like any ordinary cast-iron. Make sure to keep it seasoned! It’s not non-stick, but the char comes off easy enough if you make mistakes.

There is a particular kind of kitchen tool that changes how you cook something rather than just making the existing process slightly more convenient. This pan falls into that first category and it caught me off guard a little. Cast iron and tamagoyaki are a combination that makes immediate sense once you experience it. The heat retention is exceptional, distributing evenly across the rectangular surface in a way that eliminates the hot spot problem that ruins egg layers on lesser pans. Each fold sets cleanly and the results have a texture and structure that genuinely rivals what comes out of a decent Japanese restaurant kitchen. The liquid nitrogen treatment and pre seasoning are not just marketing language. Out of the box this pan behaves like something that has already been loved and used for years, with a naturally non stick surface that handles eggs without protest and cleans up with minimal effort. The non rust claim has held up through regular use and proper care without any of the babying that untreated cast iron demands. It is heavier than a standard non stick pan and the rectangular shape takes a little spatial adjustment on a round burner, but neither of these things feel like complaints so much as just the nature of the tool. Good cast iron has weight and this one earns it. Beyond tamagoyaki it handles small batch cooking, grilled sandwiches and pan sauces with the quiet confidence of a pan that knows what it is doing.

I am a long time user of cast iron. It was nicely seasoned, it is a thinner cast iron then some traditional American cast iron…close to half as thick, but it has a great finish, slightly abrasive with no imperfections on mine It is wider than I understand traditional commercial pans, but we just shared 1 larger omelet. It heated well and even, cooked great, no sticking (I use induction). It came with a lot of accessories, they were nice, I didn’t feel that they were of particularly high quality, but useful. The one thing that I wasn’t fond of was the handle. Out of the box and fully tightened (careful not to over tighten as cast iron will strip easy). The handle was loose and can rotate around the bolt. Not sure if this was by design, but I was not fond of it. I added a silicone spacer (1/16th inch thick) between the handle and the pan, that seemed to tighten it up fine. The handle is wood, so it will need to have a coat of food grade mineral oil monthly (which it mentions in the instructions). A nice loop on the handle to hang it. Cooking with it was a dream, very easy. Clean up was easy (same as any other cast iron). I would recommend it.

We fell in love! makes the eggs so fluffy and airy!! Does not stick, Pan is seasoned very well!! great size for the kids! Easy to use. Not really heavy very light actually. Not going to lie the spatula it comes with is crappy Sorry my guys, but it wasn't doing its job. We had another pan that's like this one but bigger with a set of 2 different sizes that came with a plastic spatula. I fell in love. Cooking was so easy after that. *Get the skillet to the temperature you normally do for skillets. *Scramble as many eggs as you want *Put butter on the pan then spread through. *Add egg mixture and lift the pan to spread it evenly on the whole pan. *take the spatula that fits this pan perfectly that won't stick or scrap and slowly roll it to the bottom leaving a good inch or so out so you can pour the second egg mixture on top of the cooked egg that has not been rolled and repeat spreading through the pan and roll the egg that is now a egg log and roll it onto the now cooked egg like you did before. The design they came up with was just great. I dont like eggs and this makes them very yummy.

The handle construction is flimsy and poorly designed. The pan has a square metal tang that is supposed to fit into a round hole in the wooden handle. It appears to rely mostly on pressure from a long screw to hold everything together. I would expect a square metal part to fit into a square hole for better stability. In my case, the bigger issue was that there was no threaded hole for the screw to catch. Because of that, I could not attach the handle at all. This seems like a quality-control or design problem with the detachable handle assembly.

Nice that the pan comes as a complete kit. Pan is nice and heavy, works fantastic, better than fussing with a round pan. Assembly instructions for attaching handle could have been a bit more precise.

These pans are NOT made in Japan. They're made in China, at the Hebei Bigking Cookware Co. Ltd. And all the sellers, including this one, are located in China. That said, the pan isn't terrible, if you know how to season and care for cast iron you could make this work. It's not worth much more than $20 though. If you can save up for Iwachu, or find a square skillet by Lodge or other reputable company, you'll get a lot better value for your money. Tamagoyaki is also easy to make in a round skillet with just a bit of practice.

Voor mij geen goedkope imitatie meer van Aliexpress! Kwaliteits product, dit zie en voel je al aan de verpakking. Prachtig kwalitatief gietijzeren pan. Ik beveel deze van harte aan! <3

Wonderful item Superb quality You need this in your kitchen A must have item 😸👍😸

Solid, heavy, iron cast - exactly what you need. It comes as a set with chopsticks and a scraper/spatula to make a "thick Japanese omelet." Works well after a little practice. Kids love to use it. After use - wash immediately once cooled (NO soap, just warm water!), and dry thoroughly to avoid rust! And one has to "impregnate" it regularly - it means smear with the oil and heat up - to protect the frying surface.

Acquistato per un regalo per un appassionato di cucina, ed è stato molto apprezzato.

despues de curarlo con manteca por un dia el resultado son unos increibles rollos de huevo pero se requiere la espatula ancha en la publiciadad anuncia unos acesorios pero solo llego el sarten.