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

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.

I absolutely love this frying pan. perfect for my omelettes. made very well. great price. very easy to clean. and if you really needed to you can just take the handle off and throw it in the oven.

Favorite pan for omelets or breakfast burritos. Cast iron, easily seasoned. Heats and cooks evenly, with no hotspots and no sticking. Makes a perfect rolled and layered omelet. I use medium low heat, 3.5 to 4 on a scale from 1 to 9 (high). I cook with this pan on an old electric cooktop with an analog rheostat, or induction. It performs well on gas burner and also over open coals or wood stove. But the old electric cooktop element or induction is my preference with this gem. I put a few light coats of mineral oil on the handle over the course of a three days. Then seasoned the iron with several light coats of canola oil, three to five times daily, for three days on the stove; medium heat with light coats of oil or spray. Wipe the excess oil for thin even coats, let it cool down slowly, rest, repeat. No need to use an oven for seasoning this bad boy. . Easy cleanup. Rinse and wipe with hot water, wipe dry, warm it up to evaporate residual water, apply a light even coat of cooking oil on the cook surface and handle, let it cool down. It's a good handle, if maintained it will last a long time. Same goes for the iron. This is an excellent quality iron pan, full tang with wood handle

This isn't the typical home-use tamagoyaki pan. They are very transparent about this in their photos so there is no fraudulent claims made, but I'm assuming that if you're like me, most people aren't aware of or wouldn't even think about what is home-use size vs restaurant level size. I originally had/have a non-stick version that I bought at a local Japanese market and usually used 2 eggs to make a decent sized tamagoyaki either for a quick breakfast or bento. I wanted to switch to a cast iron pan because I know that you just get a better quality and the pan itself is long lasting as long as you season it properly. However, I totally didn't expect the larger size. I used 2 eggs as per usual and ended up with a very flat tamagoyaki that just seemed... like a poor man's tamagoyaki. However, the color was spot on. Cast iron is great. Heat distribution, retention and control is so much nicer compared to a typical non-stick Teflon coated pan. Color and flavor, I ended up with a restaurant quality dashimaki tamago using a medium/flame flame. I'll keep playing with it and trying a lower heat to get that light colored, fluffy tamago. The only reason for not giving it 5 stars is the size. I simply wish there was a 5"x 7" cast iron option. The 7"x 9" is large, and the handle is very long. For something that looks good would require 3, maybe even 4 eggs. For tamagoyaki for a little bento, this thing is huge. And for a little tamagoyaki pan, it takes up a good amount of space. Only get this if you're planning to make tamagoyaki for the family or if you own a restaurant or something of that nature. Also, if you're familiar with and OK with the seasoning process for cast iron / carbon steel. Meaning that you also understand that cast iron is heavier.

The best Japanese egg pan I’ve tried, it’s really Made in Japan, printed in the bottom of the pan.

Love this for making omelets and frying dumplings

Pan looks nice. Not too heavy. But the handle is off when I screwed handle on the washer could not drop into hole area it was suppose to. I did manage to get it screwed on tightly but the handle is off. Why do companies not bother to check their items for flaws. I would send back but it’s too much trouble. I will try a different company/avoid this one. Do not recommend.

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 😸👍😸

Eccellente qualita, antiaderente. Pecca, istruzioni troppo sintetiche

macht Spass damit zu Kochen

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.