Iwachu Iron Tamagoyaki Omelette Pan, Black

although pricey as compared to other tamagoyaki pans, this Iwachu iron square pan is totally worth it's premium cost. The pan is made in Japan and of cast iron and comes with a pretty durable pre-seasoning applied to it. Although the surface is rougher than vintage machined cast iron, it isn't as rough as many non-machined cast iron pans of today. The coating hasn't been scratched or buffed off so far with the judicious use of household green scrubbing pads or with those stainless steel chainmail type scrubbers, too. With just a small coating of oil / butter, I've not had much issue with eggs (or anything else cooked in it) sticking to the pan at all. The wooden handle keeps cool and is removable if you want to put it into the oven for seasoning. The pan is sized to easily handle from 1-3 eggs: if you're doing more than that quantity, do them in batches. I've also used this pan not only for making tamagoyaki, but also things like burgers and burritos too as it's sized just right to make individual serving. It's also good if you want to make bento lunches for yourself: cook your tamagoyaki first and put it on the side, then cook whatever else is going into the bento - you can do an entire bento just using the 1 pan. For those of you not familiar with using cast iron, here are a few suggestions: 1. Adjust your cooking method and heat control, especially if you want your eggs to come out that nice yellowy color vs browned. Pre-heating it for about 5 - 10 minutes on a temperature that is lower than you would normally use with other pans. 2. It's pre-seasoning is built-up very well and seems to be pretty tough too, but don't put this into the dish washer. It's recommended to hand wash this pan (and any other cast iron cookware) and hand dry it too. 3. Once hand dried, put it back on the stove on medium high heat to completely dry it out. Since it's hot now, it's a good time to do a maintenance seasoning coat by applying a very light coat of oil with a paper towel to the pan. Continue heating on medium high until you start seeing wisps of smoke coming from the oil coating - once this happens, your seasoning is formed and you can turn off your stove and leave the pan to cool. 4. For glasstop stove owners, be careful that the pan may not sit super flat on your heating element. I got lucky with mine, it has only a slight torque that causes it to wobble slightly, but not enough so to the detriment of its use. For gas or coil electric users, there shouldn't be any issues (not sure about induction cooktops, however). Overall this is a great small pan and have loved using it and to me, it has been totally worth the money!

This is a very high quality pan and evenly cooked my eggs. Used 3 times and eggs did not stick at all and only had to washed the pan from the factory and use butter. Simple. I shook the pan when cooking an egg and the egg broke loose and was sliding around with a shake. Amazing This is why it is easy to clean, nothing sticks! I think the unique texture is why it is non-stick. Some reviewers think it is a problem, I think it is the secret. Water beads and slides off the pan when the pan is room temperature. It does not need seasoned to use it. Just start cooking after washing to remove the wax or oil coating the factory puts on to protect it. The pan holds 2 eggs comfortably, with 3 eggs it gets tight like 3 eggs in an small 8.5” skillet. It might work with 4 eggs as egg is rolled and can extend above the rim of the pan but I haven’t tried that many eggs. It is the perfect size for 2 eggs plus cheese, sausage or ham, and veggies. Works great frying eggs over easy too and flipping with a spatula. My Japanese in-laws just laugh at me when I do stuff like this and don’t follow the rules The bad review about the handle cracking on second use is not true. The Japanese would never let a cracked handle leave the factory and a 1” round piece of wood is not going to crack the 2nd time is was used. Even if dropped on the floor it wouldn’t crack but it might dent the floor or crack a tile with no damage to the pan. I think reviews like that come from competitors to reduce the high score of companies that have great products. Read reviews that said it works great after 4 years. I’ll update my review in a few years.

I went through several Tamagoyaki non stick pans until I finally found this quality cast iron pan. I love making Tamagoyaki omelets and this pan is also great for searing and frying steak, vegetables and making fried rice. Just keep in mind the size is small but it's perfect size for the omelets. The clean up is easy with Lodge's Everyday Scrub Cloth which I do after each use. After cleaning with water and the cloth, I place it on the oven burner on low setting to dry any residual water. After it's dried I use a little high temp oil like avocado oil on a cotton cloth or paper towel and wipe the inside of the pan until I can see all areas have a shine from the oil. This works better than pouring oil into the pan and then trying to wipe the excess away. I season by using just the little oil that absorbs into the cloth or paper towel. Once the inside has been seasoned I turn the burner back on to a medium high setting until I start to see some light smoke. Then remove from the burner and let cool before storing. Great pan!

Should you want to perfect a piece of metal leave it to the Japanese. Best cast iron pan I ever used. I did season it once and may season once or twice again, although the pan looked ready to use out of the box. I washed it with a soft brush and steaming water, dried on the stove, applied very thin layer of grape seed oil and stuck the pan upside down into a 450-500F grill for an hour while baking potatoes. Polished much smoother than Lodge or most pans, true non-stick. Water and oil droplets bead. Cooked a couple of omelettes and sauteed steelhead and orange roughy- came out great, better than in any other pan. Nothing stuck, was easy to flip. The trick was to preheat the pan to 300F. Lodge always had stuck eggs and fish no matter how many times I seasoned it. Large enough to prepare 4-5 egg omelettes with veggies or 4+ jumbo eggs. Tried 6 large eggs with 3 oz of dashi, mirin and soy and lots of veggies- still came out great. Nice and fluffy with every rolling layer of eggs and colorful veggies distinctly displayed. 275-300F seem to be the temp for tamagoyaki or anything, but I like eggs browned a bit. 250F should make an all- yellow tamago. The bottom is perfectly flat. Just the right thickness so the pan stops cooking and browning but keeps the food warm shortly after the heat source if turned off. Came with a users booklet in Japanese only but was easy to translate with Google Translate app. Few cautions from the manufacturer: when using on an induction plate warm the pan gradually. I set my cook top at 100F, few min later at 175F, then raised the temp to 275 and 300F. Super rapid heating from an induction top is not so good for cast iron. Metal spatulas may scratch baked in oil layers and will need re-seasoning, but I use wood anyway. Also beware of Chinese cheaper knock offs: they are not nearly as good and do not work as well. A lot of skillful hand time goes into making of this pan. The $65 bucks is inexpensive compared to other US made high end cast iron pans I saw. In Japan this pan sells for around $50, so we pay $15 more for freight and taxes. Feel it's good value since the pan is a pleasure to use and It will last decades.

PRO TIP: heat this up on medium/medium low for 5-10 minutes before you start using it. You don’t want it too hot or cold. Unlike regular non stick, heat control/pre heating is necessary for cast iron/carbon steel/stainless steel to ensure no sticking. You’ll know it’s warm enough if you drop a droplet of water on the surface and it rolls around instead of instantly evaporating. This is more non-stick than any ceramic coated (non-Teflon) pan I’ve ever used, AND it’s more non-stick than regular Teflon pans that aren’t brand new. Basically the only thing more non-stick is a brand new Teflon pan. And that’s right out of the box! The quality is superb, the cast iron is VERY smooth (not bumpy like cheap Lodge pans) and it really makes a difference. I was shocked! It just looks and feels very lovely to use. After a light wash, I heated it up on medium, rubbing it with canola oil til the paper towel was clean and oil was smoking. It’s pre-seasoned amazingly right out of the box. I was worried about sticking in the corners and walls, but everything came off so cleanly that even my first omelette was a success! I will also be using this for making fried eggs, and it’s the perfect size for cooking other small things. I thought initially I was just going to use it for tamagoyaki, but it’s actually a very useful pan in a single/2 person household. It’s totally worth it!

Too small for me especially at this price point. Standard 14.5 ounce can pictured for scale. I realized from reviews it was going to be small, but I didn’t think it was going to this small. The build quality is high though!

If you are going to the extent of buying a dedicated tamagoyaki pan, you should just buy the best. It's twice as much as a cheap option but will last for many times as long. Teflon will eventually scratch or scorch and this just won't. Treated well it could be a multi-generational heirloom. Despite no nonstick coating, it is functionally non-stick, and its size makes it a versatile and easy to use regular use pan, in addition to its best-in-class application of Japanese rolled omelets. Looks great and handles like a charm.

Received delivery on this top of the line cast iron IWACHU cast iron tamagoyaki (Japanese rolled omelet) pan. I’m nearly 86 and learned to cook tamagoyaki for breakfast just 2 years ago. Was using both square and round cast iron pans that made things more of a challenge but, first time, thanks to a great online chef from Japanese, achieved success. This IWACHU pan was non-stick, almost right out of the excellent product box. If anyone complains that this pan causes eggs to stick badly, you aren’t preparing and preheating the pan correctly. Turn down that heat on your stove please. Go watch some top quality videos on how to correctly season cast iron cookware before first use. Also, watch professional Japanese tamagoyaki chef’s videos a few times. Keep learning, keep practicing, develop more patience to improve your skills. You can succeed. This pan is excellent and, yes, you do need it. I’m very skilled in cooking tamagoyaki and, with my very first use of this new pan, I found that the beautiful, perfectly machined and sloped distal end of the pan makes a huge difference in facilitating the first and subsequent flips/rolls/turns on those very thin rolled egg layers. The one I made today used two well beaten eggs with 1 teaspoon each of mirin and sake plus a dash of low sodium soy sauce and a dash of herb seasoning blend (we can’t buy dashi here). On the second cook, day two: the 2 eggs batter was skateboarding up and down the pan’s slope. Don’t tell me that eggs always stick. Get online and take free lessons from the cast iron cooking master, The Culinary Fanatic. His eggs never stick and mine don’t either. This IWACHU pan is the top of the line perfection of tamagoyaki pans. Go for it! I believe in you. UPDATE: The very last photo is a 3 egg, 7 layer Tamagoyaki with crumbled cooked and drained Italian sausage 1/2 oz. distributed between 2 of the 7 layers. Some reviewers reported they thought this pan is too small for a 3 egg version. I dispute that because it’s all in the technique of the home cook user. Keep the layers thin, many, don’t put too much filling. Flip the roll carefully and roll it snug. I could have used 4 eggs, easily.

Excellent pan. I thought the cast iron might be a little too thin but it’s perfect, still very light and cooks evenly and fast. There must be a coating because it’s definitely a non stick, you can notice the coating better with a little water in the pan after washing. Either way this is a fun pan to cook with, very enjoyable and well worth the money🍳😁. Side note: You may want to purchase a silicone Tamagoyaki Spatula too, not necessarily but easier, it’ll fit the pan and if you don’t use chopsticks very often it’ll help.

Exactly like the pan I used in Japan at a cooking class. Very happy and can’t wait to use

El sarten desde que lo recibi y lo vi me di cuenta que no era lo que necesitaba. Muy muy pequeño. Si fue mi error no fijarme en las medidas especificadas en la pagina. Y por eso pague $230 pesos del costo de envio de devolucion mas $170 del envio original. Y ahora el vendefor me esta cobrando nuevamente $170 pesos del envio original. Sabiendo que esta haciendo un cobro doble y ya le habia dicho yo, que seria un cobro doble. Pero le valio y lo cobro. Por lo tanto tengan mucho cuidado si hacen negocios con esta persona o negocio. Sin unos aprovechados por no decirles de otra forma. Espero Amazon tome cartas en el asunto y solucione este problema, y de alguna forma sancione al vendedor por tranza. Ya que estas no son las politicas de Amazon y gente como esta hace que Amazon se vea mal, causando daño a la imagen. En realidad no son los $170 pesos es el hecho y actitud del vendedor de ser un tranza

Far better than the imitations you will find on Amazon. Made in japan, great quality, enough said! I don’t understand people who say it should be bigger? It’s the perfect size for making homemade Japanese omelette.

Very happy with my purchase, arrived quicker than expected. Quality product.