Tamagoyaki/ Egg Omelette Pan -Authentic Genuine

I bought this tamagoyaki pan expecting to love it, and have not been disappointed.I own a number of other copper pans and pots already, so I was looking to upgrade an aluminum tamagoyaki pan that I bought years ago. I sat on this purchase for some time as I just didn’t want to put out the money for it. My aluminum one was about $5 and this one was about $40.I only regret I didn’t buy it years ago. It works just as well as any of my other copper pans do, but just so much better than the aluminum one of the same size. Heat transfer is faster, removing it from the heat cools quicker, it is absolutely exactly what I needed to step up my cooking.The only thing this one lacks from other models is the wooden lid, and while I do wish I had that, I am still thrilled with the pan.

I have tried all Tamagoyaki pans, non stick, iron, cast iron, stainless steel, ceramic and this one in copper is my all time favorite. It's light weight is a plus, especially when making one omelette after another, it adds up. I always heat my pan first, then add oil and butter, so the egg never sticks.I thought I might not like the fact that the pan is perfectly square, without a slanted distal end of the pan, that perhaps the egg would not turn as easily when I was ready to roll it back or bring back to add more liquid egg. It works as well as or even better, as I can square the omelette at both ends, when turning.Don't fret about installing the handle. Just push it in as far as it will go, for a snug fit. Drill a simple pilot hole for the little nail included, tap in the nail until it is flush with the pan, done! The handle is not going to go anywhere. The hand drill seems to be the ticket, if you want to get a snug fit.I can make Tamagoyaki in any pan, round, large pan, small pan, whatever is available, anyone can get good at rolling these omelettes in time. But this pan is, for me, the most perfect I have found.

I bought it to make tamagoyaki for lunch box. I was also picky about the material. I did not want a Teflon pan. One had to be either cast iron or copper, and after considering the weight and the need for care, I figured a copper pan would be a better choice for me.The size of the pan was smaller than I expected, but it is a perfect size for a single person for 2 servings and for a couple with 1 serving with 3 to 4 eggs.Pro:Looks stunningly beautiful. There are things that age beautifully with time and use. This pan will definitely be one of such things. It appears that the egg would turn out to be fluffier with a copper pan than other types of pans. Overall I am very pleased with this pan.Con:The instruction for care and preparation is written only in Japanese. It could be an issue for those who don't understand Japanese. However, figuring out how to set up is the easy part. The hard part was to actually prepare for the first use.I had to nail the wooden handle with an attached nail before I could use it for the first time.The wood was very hard for me (a female with no woodwork skill). After 10 minutes of attempting to install the handle unsuccessfully, I finally decided to use a narrower and longer nail to create a hole on the wooden handle.Another 10 minutes of hammering and a crooked wasted nail later, I managed to deepen the hole deep enough for the original nail to be hammered in. It took me almost 30 min to do this, and my finger hurts a bit.

This is 100% copper tamogoyaki pan. It is not a big one but the size is perfect for us. We were surprised by the quality and the weight of the little pan. It also comes with a nail for the owner to assemble the wood handle. The nail is also a good quality nail. Since it is 100% imported from Japan. It comes with the instructions in Japanese. We took a photo of the instructions and searched by Google Translations. No issues reading the instructions. Overall, really happy about the purchase.

This is a really beautiful pan which I'm sure will cook well. But trying to attach the handle with the furnished single nail is really difficult. A company that can make these lovely pans has to be able to do better, like pre-drilling a hole and furnishing an appropriate screw. Making this change wouldn't cost two cents more, and would make the pan so much easier to put to use. Also, as noted by others, the instructions are in Japanese, without an English translation. C'mon manufacturer, try just a little harder.I ended up using Super Glue to attach the handle, seems like it will hold, we shall see.

I bought this in 2017. Took it out to make Tamagoyaki once in a while and it's still working fine. Copper outer layer came off after I forgot it on the heated stove for five minutes. Does not look as beautiful as before but works just fine. The spot where the wooden handle was attached to the pan burned so I took the nail out and nailed the handle back and it's fine now. Heat distribution is still 100% perfect. Works like a non-stick pan as long as I put a thin layer of oil using a small piece of kitchen towel. Just think it's time to leave my honest review!

This pan is unusable, no matter how much oil is used and how low the heat the egg always sticks to the bottom and cakes on.

I thought that the pan was a little small when I received it, but it is just right for one person. It would have taken several uses before gaining any non-stick properties, so I skipped the frustration and seasoned the pan as I would with any cast iron pan. It worked great, but sacrificed the copper/silver color. The wood handle was also loose and unfinished, so I removed it, rubbed in some mineral oil, and reattached it (it just has a screw holding the handle on). I purchased this pan due to the excellent heat control it provides which is critical for making tamagoyaki.