Battle of the Tamagoyaki Pans

Battle of the Tamagoyaki Pans

We’re proud to offer six awesome tamagoyaki pans here at Bento&co. Which one is the best? Well, that’s really up to you and what you’re looking for! Made from a variety of materials (including copper, iron and aluminum) and in different sizes, each one has their own unique features. Let’s take a closer look!

Copper Tamagoyaki Pan Kansai Style | 10.5 x 15cm
($44 USD)

Person holding a copper tamagoyaki pan

First in the round is the Copper Tamagoyaki Pan Kansai Style | 10.5 x 15cm
(For 2-3 egg tamagoyaki omelettes).

Made by Ginzado, a copper cookware specialist established in 1946 in Tsubame-sanjo, Japan, the center of metal handiwork in Japan, this copper tamagoyaki pan has amazing heat conductivity and retention which allows you to control the temperature of the eggs and create delicious, fluffy tamagoyaki. In fact, professional chefs in Japan exclusively use copper tamagoyaki pans for this reason. This one features a rectangular body, the preferred shape found in Kansai (Western Japan).
For great results, be sure to oil the pan well before cooking your tamagoyaki!
To clean, just wipe the pan with a paper towel and some oil.

Because it’s made from copper, this pan is compatible with gas stoves only and should not be used with metal spatulas or at very high heat. But we think it’s totally worth it if you’re a home chef that enjoys using authentic, high-quality tools!

Copper pan and wooden handle disassembled

P.S  This pan requires assembly. To assemble, place the handle inside the cylinder of the body and hammer in the included nail.

Ambai Tamagoyaki Pans

Small 9.8 x 15.2 cm ($63.50USD)   
Medium 14.8 x 19cm ($75.00USD)

Person holding two tamagoyaki pans
Next up are the made-in-Japan Ambai Tamagoyaki pans, coming in two sizes, the small (9.8 x 15.2 cm) which is great for 1-egg tamagoyaki and the medium (14.8 x 19cm) for 2-3 egg tamagoyaki.

Created by famed designer Makoto Koizumi, the iron Ambai pans combines modern Japanese aesthetics with impressive functionality and materials (take a look at the elegant teakwood handle!) What makes these pans extra special is the "Fiber Line Processing" wave pattern on the silicone surface of the pan, which prevents food from sticking and charring.
Closeup of Fiber Line Processing Coat on Ambai Tamagoyaki Pan

The result is effortless cooking and cleaning (just handwash with a soft sponge). Oh and not to mention, it’s compatible with all stovetops!

Blue Diamond Non-stick Tamagoyaki Pan
($32 USD)

Blue Diamond Non-stick Tamagoyaki Pan

The next contender is our Blue Diamond Non-stick Tamagoyaki Pan, a medium-sized pan for 2-3 egg tamagoyaki.

Our most reasonable pan, the Blue Diamond Non-stick Tamagoyaki Pan features a nearly indestructible three layer non-stick coating making it a dream to use and clean! Because it’s non-stick, you don’t need to use much oil and handwashing only takes seconds. And you don’t even need to rummage around for a non-metal spatula, because this pan can take it all with its “Blue Diamond” coating.

Closeup of Blue Diamond coating on Tamagoyaki Pan
Another delightful feature? It’s compatible with all stove-types (including gas, electric, vitroceramic and induction stoves)

Tamagoyaki Pan Sanjo

Small 9.5 x 15 cm  ($29 USD)     
Medium 14 x 18cm ($40.00USD)

Two Tamagoyaki pans together with eggs and nori seaweed
Last but certainly not least, our best-selling Sanjo Tamagoyaki pans, coming in two sizes, the
small (9.5 x 15 cm) which is great for 1-egg tamagoyaki and the medium (14 x 18cm) for 2-3 egg tamagoyaki. Made in the city of Tsubame-Sanjo, the center of metal handiwork in Japan, these iron pans can handle very high temperatures and work on all stovetops. These classic pans look great, and work even better in fact, many of our customers were surprised how EASY it is to make tamagoyaki with these pans!

Tamagoyaki Japanese Omelette being made in a Tamagoyaki pan
So, which one is best for you? Whichever one you choose, we know you’ll enjoy eating freshly made, fluffy and delicious tamagoyaki with these pans.

And be sure to check out the recipe video below to learn how to make these special Japanese rolled omelettes.

Back to blog

1 comment

I hear having the front side sloping rather than vertical is good. Do any of these pans have sloping sides?

Harold Koenig

Leave a comment

Please note, comments need to be approved before they are published.