Tamagoyaki Japanese Omelette Pre-Seasoned Mini Skillets Wooden Handle 9×7 Inch

In order to make the perfict Tamagoyaki in this pan, you need to have experience with cooking on cast iron. The pan is very well made & the factory finish is great.

We have other cast-iron pans and just love them. You cannot treat this like a steel pan or any of the new ceramic (or other type) of non-stick pans-- I read a few reviews mentioning rust, etc-- If you have never had a cast-iron pan before, google how to care for them and you will be fine.That said, this seems like a nice quality pan. Just like all our other cast iron, they get better as they are used and age and the seasoning is built, so I'm using it as much as possible. Just like a Lodge pan, new this has a textured surface that will smooth out with use-- this is when you really see that non-stick property begin to kick in-- so oil it well, and use, use, use it.It seems you need to use more oil/butter when they are new than you do once they age. Also- you cannot dump detergent all over this and scrub like a steel pan -- and usually you will not have too-- I scape off everything I can with the spatula, then try scrubbing it off with a little hot water and if that doesn't work, I use a teeny, tiny bit of soap-- then rinse with hot water. I've read you can scour with salt, but I have never had to. When it is new (and unseasoned) I put it back on the stove and heat it to dry it, then oil it, let it cook in a bit, and then call it a day. Eventually, the inside of your pan will wear to be shiny, smooth and non-stick. The more you do this, the better it will age and there really is nothing better than a well-used cast iron pan.

Makes cooking rolled omelets easier, than with a regular fry pan .

Heavy cast-iron, heats easily, & omelets are a breeze once you season pot. Only knock is the cheap, lightweight handle. Already got super glue & duct tape on it.

Good quality cast iron, nice handle. The finish was not smooth, but I didn't have any problems with the eggs sticking, just use enough oil, and use one of the 2 chinese methods of preparing the pan for use, ie smoke the oil , dump the oil, then add cold oil.

This pan worked right out of the box. Pre-seasoned and perfect for making my morning eggs.The weight is just right. Feels substantial in the hand not not so heavy that it is hard to use.The wooden handle fits nicely in my hand and does not get hot to the touch when the pan is hot.I was nervous about cooking eggs in cast iron, but this pan is wonderful!

works well on induction. not as good as copper pans, but most of those don't work on induction.

This product did not come with any instructions for assembly or usage. And the attachment for the handle does not fit the cast iron. The wooden piece is too small and the cast iron has an extra bit of iron extending from handle making it incompatible with the wooden attachment. Bought this as a gift for my husband and now we can’t return it, because it is past return date. Not made with quality care or packaged well.

Gusseisen war ehe gut.

Top quality

Après les précautions d'usage concernant le culottage de la poêle, les résultats sont là. Plus rien n'attache le fond. Très bon achat.

Ottima cottura con la ghisa, basta un velo d'olio e mettere in temperatura ed è antiaderente.Ho messo via le padelle antiaderenti e quelle in alluminio.Il manico svitabile è comodo per la pulizia.La ghisa tiene il calore più a lungo e quindi conviene spegnere un pochino prima.

I use it for everything. I made tamagoyaki but it can comfortably make your favourite sandwich. It’s cast iron and not enameled so you need to season it and treat it with the care needed for cast iron pan. One of my favourites☺️