Iwachu 410-556 Iron Omelette Pan, Large by Iwachu

Although a bit pricey, it is a great well balanced well thought out fry pan.

First, some clarification on the "coating" discussed in other reviews. This is not your typical oil type of seasoning on the Iwachu cast iron product. It is a heat treatment that puts an oxide layer on the iron. The typical process for nanbu tekki - Japanese ironware - is to treat the piece with an iron acetate and tea solution called O-Ha-Guro.You MUST season this with oil prior to use. No PTFEs, silicone, or anything like that are on the skillet. If there was I would not have bought it.This was my first purchase of Japanese cast iron. I have 40 pieces of Lodge and the roughness of the standard Lodge products is really what caused me to search for alternatives in cast iron cookware. Lodge's heat treated skillets are similar in finish to the Iwachu treatment and are smoother than the standard Lodge offerings. Unfortunately, Lodge does not use the heat treatment process for all of their products at the time of this review; hopefully that will change in the future. Back to the Iwachu...After removing the skillet from the Iwachu box I noticed it wasn't black, it was more of a dull charcoal color. The texture was similar to Lodge heat treated cast iron also...quite a bit smoother though. Still, it isn't like an ancient Griswold or Wagner skillet.After opening I rinsed the skillet off with hot water and dried it with a towel. I then placed it in the oven at 170 degrees and left it to dry for 10 minutes. Next, I removed the skillet from the oven so I could start the seasoning process. I use organic flax seed oil (Puritan's Pride available here) and apply the oil with a paper towel. I was absolutely flabbergasted when I applied oil to the new skillet. No puddling...it absorbed it immediately. I kept applying oil to the skillet and it was like I had done nothing to it. That sure isn't what happens with a regular Lodge skillet, although the Lodge heat treated offerings have some oil absorption to a degree. BTW, this happens with all Iwachu cast iron I have purchased since this skillet - the extreme absorption.Next I poured oil in the skillet and quickly coated the pan before it could absorb. Finally, I got it coated and used a dry paper towel to take off the excess little beads of oil. I then put it in the oven and set the temperature to 500 - well above the oil smokepoint - and after coming to temperature set the timer for two hours. After the time was up I left the skillet in the oven for two hours.The skillet was still warm and I wiped it down to remove any residual carbon with a dry paper towel. Then, I re-oiled the skillet and repeated the heating process. After 6 seasoning cycles the oil absorption diminished and it is now black and shiny. Plus, it cooks like a dream.After preheating the skillet for omelets I use butter for the fat when the skillet is at temperature. 2 or 3 egg omelets are the limit with this skillet (IMO). You really have to work fast when this is at cooking temperature or it will scorch the eggs.After having done the above I have no problems with sticking at all. Be sure to use plenty of fat the first few times you use it as with any other new cast iron pan.I recommend the Iwachu products without reservation. Season them properly, preheat them prior to use, and you will have stellar results in your cooking.Good luck with your new Iwachu!UPDATEThis pan just keeps getting better. It is so slick I can flip omelettes like a pro. I now use canola oil spray instead of butter and it works just fine. Buy it!

Perfect for omelettes.

One Month Update: Still a five star pan but I now have one criticism. The handle design, while beautiful and functional for holding the pan, acts as a heat sink and causes the area of the pan near it to be significantly cooler than the rest of the pan. It is possible to use this temp difference to one's advantage at times but it would be better if the pan heated in a uniform way. A long low heat pre-heat can help alleviate but does not fully cure this issue. If you like to make fast 30 second French style omelettes you have to decide the best part of the pan to use to allow your eggs to set and where to swirl uncooked egg mixture to spread it out. things would be easier if the entire pan was at the same temp. Many Japanese steel and aluminum sauce pans come without handles at all. I would love to see a pure round pan with a handle that just slips on and off in a simple way.Wash, neutral oil potato and salt cook for ten minutes to season. Rinse with water. Heat add some butter, whip up two eggs with two tablespoons water and into hot pan. Roll onto plate handle at 12 o'clock. Perfect no stick omelette. Add a touch more butter crack an egg into center of pan. Watch it cook till halfway cooked , a quick shake of the wrist and the egg is sliding freely. Quick flip and it's over, five more seconds and it slides on the plate. No more virgin pan. Got it right first time.Truly the best cast iron pan I've ever used. Best egg pan as well. A well seasoned carbon steel might be preferred by some who cannot handle the extra weight but aside from that, this pan rules all.I have and love a beautiful antique Griswold that is nice and smooth and has great nonstick qualities. Let me tell you, the stippled surface of the Iwachu works better. The light stippling poses zero issues, do not let it deter you. The heat treatment and pre-seasoning of this pan along with its beautiful curves puts it in the superior class.Also, it should be in MOMA. It is the most beautiful pan I own. I want to make babies with this pan.

Exactly what I had hoped for. A bit pricy but great quality. Clean finish and came well cured. Perfect for making omelettes and crepes. I would definitely recommend this product.