YYMIYU Tamagoyaki Japanese Omelette Pan Cast Iron Wooden Handle 9×7 inch

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

Great omelette pan! Very sturdy and good quality. You need to season it first, but I’m really enjoying it. 😁

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.

Great pan! Works very well for crepes.

Heavy duty.I love it.It's really cool

This is not Japanese company made nor made in Japan product. I noticed as soon as a saw the box. Also, if it’s since 1902, Japanese company will have legit name not ”YYMIYU”. And Japanese company will never write such thing that is on the box. I should have looked at the pictures on the Amazon before buy it, but Japanese people will never put things in Tamagoyaki like the pictures nor put strawberries next to it. As a Japanese person, it’s very frustrating that people pretend to sell as Japanese company. Also the pan quality sucks. It made my egg black. Things that came with pan are useless and very low quality.

I have had this Tamagoyaki pan for the last two years. It has held up very well. I truly enjoy making omelets in different ways. The pleats in a chefs toque is a symbol on how many ways to cook an egg.

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.