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Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
  • Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)
Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)

Wahei Freiz

Iron Tamagoyaki Pan | Sanjo Chitose (14x18cm)

$42.00USD
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Whether you're new to tamagoyaki or perfecting your rolled omelette technique, this iron pan from Sanjo, the metalwork capital of Japan, is a kitchen essential. Crafted by skilled artisans, it delivers the authentic flavor and texture of traditional Japanese egg dishes—and it only gets better with time and use.

Made in Japan

Please check the "Details and Care" section below for seasoning and care instructions.
Details & Care
  • Dimensions: 14 x 18 cm ((approximately 5.5″ x 7″, without the wooden handle). The size is ideal for large tamagoyaki omelettes.
  • Pan thickness is 1.6 mm (0.06")
  • Material: Iron with silicone coating

Before First Use:

  • Wash gently with dish soap and a soft sponge, then season the pan – heat it with a little oil and sauté some vegetable scraps. The veggie tannins help create a protective oil layer.
  • Discard scraps and wipe the pan clean. Now you’re ready to cook!

Ongoing Care:

  • Hand wash only, with warm water and a soft sponge (no need for harsh soap).
  • Do not use steel wool or metal utensils, as they can scratch the iron.
  • After washing, dry the pan immediately and thoroughly to prevent any rust.
  • You can even heat it briefly on the stove to evaporate moisture, then rub a thin layer of oil on the surface before storing.

Usage Tips:

  • Always heat the pan before adding egg – a properly preheated and oiled iron pan will minimize sticking. Pour a thin layer of egg, roll, and repeat.
  • If at first a bit of sticking occurs, don’t worry. As the pan seasons, making tamagoyaki will only get easier.
Our Favorite Things
  • Authentic craft from Sanjo, Japan – this Japanese egg roll pan is made by artisans in a cityrenowned for metalwork, so it’s built to last.
  • Iron construction that improves with each use: the more you cook, the more naturally non-stick the surface becomes as a seasoned patina develops.
  • Slightly deeper rectangular body prevents spills, making it easier to roll omelettes without mess.
  • Compatible with gas, electric, ceramic, and induction stoves, so you can enjoy tamagoyaki on any cooktop. (Induction tip: iron heats quickly, so use medium heat to start.)

Looking for a fuss-free modern option? If you prefer a non-stick coated pan, check out our Blue Diamond Tamagoyaki Pan for easy upkeep.

Heads up! As an international shipment from Kyoto, your order may be subject to local import taxes and customs fees. These are the customer's responsibility and are due upon delivery.

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