Tamagoyaki Pan in Hard-Tempered Carbon Steel, Oil-Seasoned for Layered Japanese Omelets in a Rectangular Shape
This tamagoyaki pan pairs a rectangular shape with hard-tempered carbon steel for folding Japanese omelets layer by layer. Its shape helps you build the characteristic egg rectangle, while the oil-seasoned surface helps the egg release as you fold.
Made outside Osaka in the Frying Pan Village, this Fujita Kinzoku pan undergoes a hard-tempering process that applies intense gas heat followed by oil seasoning. The surface can be re-seasoned to maintain its release properties as you continue making tamago.
Features
- Rectangular pan for folding tamago into successive layers
- Carbon steel body treated by hard tempering
- Oil seasoning applied after intense gas-flame treatment
- Cooking surface can be re-seasoned
- Made outside Osaka in Japan
Specifications
- Product: Tamagoyaki pan
- Material: Carbon steel
- Shape: Rectangular
- Treatment: Hard tempering followed by oil seasoning
- Production location: Outside Osaka, Japan
- Intended use: Layered Japanese egg omelets
Frequently Asked Questions
Why use a rectangular pan for tamagoyaki?
This rectangular tamagoyaki pan supports folding the egg layer by layer into the characteristic rectangular omelet.
Is this tamagoyaki pan already seasoned?
Yes, this pan receives oil seasoning after its hard-tempering heat treatment, giving the cooking surface initial release properties.
Can the cooking surface be re-seasoned?
Yes, this hard-tempered carbon steel pan can be re-seasoned to maintain its release properties for making layered omelets.