IwachuIron Tamagoyaki Omelette Pan, Black

Any pan that says non stick is automatically met with suspicion and ignored. So I thought I would never find the omlette pan I wanted. Well, guess what? Here it is folks. It's cast iron! Works like a charm. Probably take it camping since it's smaller than my other cast iron pans too.

I enjoy a lot of vintage cast iron. This is my newest addition. I really like how it makes omelettes. My first try failed. I had to watch a few videos to learn how to properly cook them. My only concern is that factory black stuff that spray on it to simulate seasoning. After scrubbing the heck out of it—it still comes off on the paper towel when I’m wiping down with oil for storage. Don’t like eating unknown stuff. With more use-I’m sure that problem will eventually solve itself. If you are cooking for two—buy two 😎

Nice maki pan with good heft, comes seasoned, but do it a few times more to help the non-stick-ness.Doing so you should be able to just wipe it clean with a soft cloth after cooking.On a gas cooktop I heat it up slowly to enure best heat distribution.I do wish the casting were a little more smooth, the pan's inside finish a very orange peel like, which makes a sliding fold of the maki difficult, since the eggs kinda holds on the nooks n crannies.I really recommend a wide silicon spatula to use with it, it makes folding maki easier.

I absolutely love this pan! It is perfect for cooking Tomagoyaki or basically fried egg. This cast iron pan is of very good quality! It will last for a long time, with proper/ reg use. The size of this pan is perfect, I think you do not want something to larger, it may be harder to handle the egg. Cooking for two or three people at a time, this pan is works.

I really like this tamagoyaki pan. I was concerned at first of the rough surface but after using it I discovered it only need a light oiling and was totally nonstick. It heats evenly and now I'm practicing my tamago flips.

I use cast iron pans for almost everything, including omelets/fried eggs, so this cast iron pan is in very good company in my kitchen. I’ve seen all the videos, and I’ve seen the “iron” pans in use in person, but I was still prepared to go through “seasoning” sessions to get this pan to where I wanted. “Sessions” is far, far from what was needed.The instructions are in Japanese, but basically has you go through a seasoning process at lower heat than what I’ve considered “normal”, which is not only high heat on the stove, but in the oven as well (which you can’t do because of the wood handle).How I seasoned - heat pan to 7 (of 10), and put enough kosher salt to lightly cover the bottom (because that’s what I have and use) and let it “cook” for about 10 minutes, moving it around occasionally up the sides and towards the lip.Then add in vegetable oil to cover the bottom. I actually put in “too much”, but whatever. Turned the heat down to just over 5 (so the oil wouldn’t overheat) and cooked it out for another 5 minutes or so moving the salt and oil around just to make sure nothing sticked (it didn’t).Threw in a couple of frozen carrots and cooked this it was almost burnt. The instructions only goes through heating up the pan, oil, and sautéing vegetable scraps.Then I removed the oil and carrots, wiped out what was left of the salt, and let the pan cool.Just for a test, I scrambled 1 egg (with chopsticks, just like the videos I’ve seen) while I heated the pan to about 6. Oiled the pan, and used a folded paper towel (like the videos) to move the oil up the sides and lip, and poured in what was a little more than 1/2 and spread it around by moving the pan and pulling with chopsticks. It wasn’t too hot, but because it was thin, it was ready to fold fairly quick, so I flip/folded (with chopsticks) the “omelet”, then moved it to the lip, oiled the pan with the paper towel, and poured the rest of the egg (including running it under the cooked portion at the lip), and flip/folded, and turned off the heat.I still need to get used to flipping in this pan, especially since I’m going to try and use it for fried eggs, just for fun.I’m very happy with how the eggs don’t stick, and fold really nice. Now I can make some nice “ribbon” eggs for my noodle dishes (hot, cold, and soupy). Not sure why it took me so long to get one! Some would say pricey at close to $50, but its cast iron. I have a cast iron pan almost 30 years old. I expect this Made in Japan pan to last past me (maybe not the handle, but I’m guessing that can be replaced eventually, or just get another one of these).Note: the image is what’s left of my first test egg (described above), so a couple of pieces are missing!

I tried buying cheap ones and big ones, and all failed. I finally got this, and I’m pretty satisfied. Even after I wash the pan, some black residue comes off after cooking, but interestingly my food doesn’t turn black. I know there’s a more significant size sold online, but the shipping fee was too high, so I settled with this. Also, it’s a perfect size to cook fried eggs or grilled meats.

The nonstick coating works very well; I just rinse and wipe dry.On my induction stove the heat distribution isn’t perfectly even; the egg in the center of the pan cooks a little slower. Not a big deal-just something to watch lest my wife reject hers as undercooked (I think she likes her eggs overcooked).Design: The handle’s metal rim near the pan gets hot. Be careful to not let your hand slide down too far.