What we love about it:
- Cleverly designed "Fiber Line Processing" wave pattern on the surface of the pan prevents egg from sticking and charring.
- Beautiful, simple design and compact size.
- Retains high temperatures and becomes more non-stick with use over the years.
- In addition to tamagoyaki, perfect for frying eggs, cooking sausages, vegetables or other side dishes
Works on gas, halogen, electric, radiant and induction (200V compatible) cooktops!
Dimensions: W 9.8cm L 15.2cm (31cm with handle) H 2.8cm
- Materials: Iron with silicone resin coating with "Fiber Line Processing" Handle: Teak and stainless steel
- For 1-egg tamagoyaki
- Made in Tsubame-Sanjo, Japan
Before using, we recommend seasoning the pan using a gas cooktop
Wash pan with water and dish detergent. Dry.
Heat on gas cooktop on medium heat for 2-3 minutes
Heat on medium heat for 2-3 minutes
Turn off heat, and leave to cool until safe to touch
Add 1/4 - 1/2 cup of cooking oil to the pan, heat on low heat for 3 minutes, tilting pan to make sure the sides are coated as well. Pour out the oil
Using a paper towel, evenly rub in the residual oil, coating the pan.
- After each use
- Wash with a sponge or plant-based scrub brush in warm/hot water while pan is still warm. Soap is not needed. Dry completely (we recommend heating the pan on low heat) and coat lightly with oil before storing.
- Do not use in dishwasher, microwave, or oven
To remove burnt bits of food, boil some water in the pan to help loosen the burnt bits. Then use a scrub brush with baking soda or salt to remove the bits. Dry and re-season.
- Do not leave food in the pan, or leave the pan soaking in water as this will cause rusting.
- If the handle starts to feel loose, tighten the back screws.
Not sure how to make tamagoyaki? Watch our how-to video below:
Read our blog post to understand the differences between our Tamagoyaki Pans: Battle of the Tamagoyaki Pans