Japanese Tamagoyaki Pan by Yoshikawa

Description

The Japanese Tamagoyaki Pan should be properly seasoned before use to maintain its performance and prevent rust. First, heat the pan to remove the anti-rust varnish and wipe away any residue. Once cooled, clean it with hot water and a non-abrasive sponge. To season, pour in cooking oil and fry a piece of scrap vegetable to evenly coat the surface, then discard the oil and vegetable. After cooking, clean only with hot water, avoiding detergents. Dry the pan thoroughly and apply a thin layer of oil to prevent oxidation. Store in a dry location, preferably with airflow, to avoid moisture buildup.

How to Use

Before using the Japanese Tamagoyaki Pan, remove the anti-rust coating by heating the pan until light smoke appears. Let it cool, then rinse with hot water and a non-abrasive sponge. To season, pour oil into the pan and fry a piece of scrap vegetable, ensuring the oil coats every corner. Discard the oil and vegetable, and the pan is now ready for cooking.

To cook tamagoyaki, pour a thin layer of beaten egg into the heated, oiled pan. As it sets, roll it toward one side. Add another layer of egg, allowing it to attach to the first roll, and continue until your omelet reaches the desired size and texture. The rectangular shape helps achieve a consistent roll.

After cooking, allow the pan to cool slightly before rinsing it with hot water. Avoid soaps or abrasive sponges to protect the seasoned layer. Dry the pan immediately and apply a small amount of oil before storing. Do not leave food or moisture in the pan for extended periods. Store in a cool, dry place with good ventilation to preserve the iron surface and prevent rust.

Additional information