Professional Slim Tamago Egg Pan

A slim iron pan built for one job: rolling a proper tamagoyaki in a single go.

Made by Summit Kogyo in Tsubame-Sanjo, Niigata, a region long known for its metalwork and a maker that specialises in iron cookware. The long, narrow shape is the whole idea. It gives you the length to pour, set and roll each egg layer without fighting the pan, so even a small two-egg tamagoyaki comes out even and neat.

The body is iron with a transparent silicone baked-on coating and a natural wood handle. Iron holds and spreads heat steadily, which is what gives tamagoyaki its soft, layered set instead of a rubbery scramble.

Unlike a bare iron pan, this one skips the usual burning-off (kara-yaki) before first use. A quick wash, a wipe of oil, and you are cooking. The wooden handle stays cool and packs separately from the body, so cleaning is simple. Works on induction and gas.

How to make tamagoyaki: heat the pan on medium and oil it lightly with a folded paper towel. Pour in a thin layer of beaten egg, seasoned to taste with a little sugar, soy sauce, mirin or dashi. As it sets, roll it to one side, oil the empty part, pour the next layer under and over the roll, and roll again. Three or four layers give you the classic block.

After cooking, wash without harsh detergent, dry the pan fully over low heat, and wipe on a thin film of oil to keep rust away. Like any iron pan, it darkens and turns more non-stick the more you use it.

Product details:

• Iron body with transparent silicone baked-on coating, natural wood handle
• Suitable for any stove incl. induction and gas
• No pre-seasoning (kara-yaki) needed before first use
• Detachable handle for easy cleaning
  
• Size: 17.5cm (L) x 8.7cm (W) x 3cm (H)
• Origin: Tsubame-Sanjo (Niigata), Japan

Recommended for:

• Rolled omelettes (tamagoyaki, dashimaki)
• Small fried eggs
• Mini pancakes
• Sausages
• Bento side dishes