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Japanese Omelette Pan
Tamagoyaki Japanese Omelette Pan / Egg Pan
Specialty - An Unique Sloped Shape Allows For Easy Flipping Of Omelets, Sandwiches, And Pancakes
Wooden Handle
- Wooden Handle, Can Be Disassembled Repeatedly
Ultra-High Pressure Sandblasting Process
- Make The Pot Body Evenly - Small Pits, Grease Can Penetrate, Ideal For Pre-Seasoning Pots
A variety of functions
- Pre-seasoning: Omelette Pan Frying Meat Pan
Japanese Egg Roll
Simple and delicious to make
Not suitable for dishwasher
Easy to clean and we recommended breeze, hand washing
Quick heat conduction
Help you cook quickly and perfect
Easy to flip the eggs
Easy to flip the eggs, sandwiches, pancakes and omelets.
Sabrina Laffan
Reviewed in the United States on March 7, 2025
The Cast Iron Pan and Handle do not come out together, the guide hole to connect the handle to the pan was cut too big so they did not fit together without being flimsy
M. Veit
Reviewed in Germany on February 27, 2025
Wir haben im laufe der Zeit bestimmt schon 5 Tamagopfannen gehabt.Diese hier ist zwar die Teuerste aber auch mit Abstand die Beste!Guss ist, wenn man erste einmal herausgefunden hat wie man damit Arbeitet, das Beste Material für Pfannen.Wir haben einen Induktionsherd und diese Pfanne geben wir wie unsere Le Creuset Töpfe nicht mehr her.
Heather P.
Reviewed in the United States on February 19, 2025
Got this pan for my husband for Christmas. He ABSOLUTELY loves it. It is well made, heavy duty, and easy to clean. He uses it a least once a week. Clean it the right way and it will last for a long time
MARISELA PEREZ PEÑA
Reviewed in Spain on February 16, 2025
Es de hierro forjado, es perfecto para la comida japonesa, no sé pega nada en cuanto lo curas. Estamos encantados.
R
Reviewed in Canada on January 5, 2025
Tried two other tamagoyaki pans , the non stick versions out of aluminum.These were not non stick . ( PS I use an electric stove )Plus when you picked the aluminum pan up to flow the raw egg mixture to areas of the pan , the pan cool instantly.This final pan I bought was cast iron. Easy to regulate the heat. Cast iron retains the heat.Eye bolt unscrews so you can remove the wood handle. Make sure you do this when seasoning the cast iron pan prior to use. Do the inside and outside. ( spills on the outside will just fall off if outside is seasoned )Seasoned the cast iron pan twice . Cooked food slides around in the pan. This pan is now my favourite nonstick cast iron pan. Great pan. Cant go wrong as long as you season prior to first time use.
Y. Y. Chang
Reviewed in the United States on August 29, 2024
I want to like this pan for how well it is made. However, it is way too heavy! The handle is very long so it makes it hard to move the pan around on the stove. The description doesn't say how heavy but it feels much heavy like over 5 lbs when I held the handle with food inside, literally my wrist started to hurt.
jorge martinez luengas
Reviewed in Mexico on August 22, 2024
despues de curarlo con manteca por un dia el resultado son unos increibles rollos de huevo pero se requiere la espatula ancha en la publiciadad anuncia unos acesorios pero solo llego el sarten.
Color Kanya
Reviewed in the Netherlands on May 10, 2024
Works well on induction top.
Tim Gaines
Reviewed in the United States on November 8, 2024
Heavy pan. Even heat. Seasoned about 5 times before using. Very rough finish but after seasoning, releases the eggs beautifully. Comes with a small kit of utensils. Mostly nonsense but the spatula works great.
SoCalJoe
Reviewed in the United States on January 27, 2024
First off, this cast-iron pan is actually made in Japan. The fit and finish is outstanding and possibly better than the American made ‘lodge’ cast-iron pans. The description claims that these pans are seasoned; however, it appears that it received a very thin coat, and I would not rely on it for a nonstick surface on the initial use without first seasoning yourself, which I did using the thin code of avocado oil and place it in a 300° oven for approximately one hour, then repeat it at 500° for 20 minutes, and then final coating at 300° again for the third hour…letting it cool between coats. There are many methods of seasoning these pans, and I’ve used several, including some very expensive oils, but over the years, I’ve settled on this method with avocado oil. They all work. By the way, this product included a 4 inch Tamagoyaki Japanese Omelette Spatula, which was a nice surprise, because the description did not indicate so. At the same time, I purchased a different brand.” LI-GELISI Tamagoyaki Japanese Omelette Pan” For one dollar more and they are identical with the exception of the packaging sticker. Overall, the performance is outstanding and made cooking a Tamagoyaki Japanese Omelette a breeze. It’s also thick enough to use over high heat to see a decent size steak. I will be buying a few more to give to my kids.
Joel DC
Reviewed in the United States on April 1, 2024
I needed a tamagoyaki pan that was going to last and not one of those crappy (probably toxic) non-stick pans that wears out after a year or two, and I wasn't willing to pay for a copper pan. This really checked all the boxes. Its a good, solid cast iron tamagoyaki pan and I expect it to last a long time. The handle is tight. Makes tamagoyaki a breeze, at least, as much as it's possible to be. My only complaint is that it (like virtually every other cast iron pan made in the last 70 years) has a rough sand-cast finish and hasn't been ground smooth. I didn't sand it down yet and it's been working pretty good so far!
Ami Zonia
Reviewed in the United States on July 13, 2023
Favorite pan for omelets or breakfast burritos. Cast iron, easily seasoned. Heats and cooks evenly, with no hotspots and no sticking. Makes a perfect rolled and layered omelet. I use medium low heat, 3.5 to 4 on a scale from 1 to 9 (high). I cook with this pan on an old electric cooktop with an analog rheostat, or induction. It performs well on gas burner and also over open coals or wood stove. But the old electric cooktop element or induction is my preference with this gem.I put a few light coats of mineral oil on the handle over the course of a three days.Then seasoned the iron with several light coats of canola oil, three to five times daily, for three days on the stove; medium heat with light coats of oil or spray. Wipe the excess oil for thin even coats, let it cool down slowly, rest, repeat. No need to use an oven for seasoning this bad boy..Easy cleanup. Rinse and wipe with hot water, wipe dry, warm it up to evaporate residual water, apply a light even coat of cooking oil on the cook surface and handle, let it cool down.It's a good handle, if maintained it will last a long time. Same goes for the iron. This is an excellent quality iron pan, full tang with wood handle
TheProgressiveRedneck
Reviewed in the United States on July 4, 2021
Overall, it's a great little grille. It is cast iron construction and only has one season process applied.Upon initial receipt, I recommend giving it another season before cooking with it.Being a $30 skillet, I'm not going to be harsh with a strong criticism and evaluation. But with that said, I'm not a fan of the wood handle construction. -And it's not the best balance when picking up off the burner. With that said, I still love it.I'm actually contemplating going to my machine shop friends and have them reconstruct the thru-rod piece out of hot rolled steel bar and have the handle remade from walnut and an 8oz lead counterweight poured at the heel of the handle (it really needs it). That'll turn this great little grille from a $30 piece to an easily $100+ piece.
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