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Ambai Tamagoyaki Pan | Small 9.8 x 15.2 cm

$65.00USD
SKU FSK-002
Produced by famous designer Makoto Koizumi, the Ambai series is a thoughtfully designed curated collection of classic Japanese cooking tools. Made of iron and teak wood, the Ambai Tamagoyaki Pan | Medium makes delicious 1-egg tamagoyaki. 

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!

Looking for something bigger? Check out the Ambai Tamagoyaki Pan | Medium for 2-3 egg tamagoyaki.

Details

  • 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

Care Instructions:

  • 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
  • Notes:
    • 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