{"product_id":"professional-tamago-egg-pan-1","title":"Professional Slim Tamago Egg Pan","description":"\u003cp dir=\"auto\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eA slim iron pan built for one job: rolling a proper tamagoyaki in a single go.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eMade 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.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe 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.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eUnlike 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.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eHow 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.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eAfter 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.\u003c\/p\u003e\n\u003ch2\u003eProduct details:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eIron body with transparent silicone baked-on coating, natural wood handle\u003c\/li\u003e\n\u003cli\u003eSuitable for any stove incl. induction and gas\u003c\/li\u003e\n\u003cli\u003eNo pre-seasoning (kara-yaki) needed before first use\u003c\/li\u003e\n\u003cli\u003eDetachable handle for easy cleaning\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSize: 17.5cm (L) x 8.7cm (W) x 3cm (H)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tsubame-Sanjo (Niigata), Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eRecommended for:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRolled omelettes (tamagoyaki, dashimaki)\u003c\/li\u003e\n\u003cli\u003eSmall fried eggs\u003c\/li\u003e\n\u003cli\u003eMini pancakes\u003c\/li\u003e\n\u003cli\u003eSausages\u003c\/li\u003e\n\u003cli\u003eBento side dishes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Summit Kogyo","offers":[{"title":"Default Title","offer_id":53269554561291,"sku":"0000454","price":44.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5749\/1338\/files\/tamago_egg_pan.jpg?v=1784895568","url":"https:\/\/www.myconbini.com\/products\/professional-tamago-egg-pan-1","provider":"MYCONBINI","version":"1.0","type":"link"}