Tokyo Design Studio Copper Tamago Pan 18 cm, Multi-Colour, 18 x 18 x 5 cm

This is a great pan, but for me this is a tool, not a display item to be used once or twice a year, so in order to actually put it to task, some prep is required:1. the pan is coated on the inside with something that works for medium heat, but gets destroyed at high heat. This is a questionable choice if the idea is to make tamagoyaki, so you're probably going to want to burn that off: heat up the pan without the handle in it, watch that coating blister and crack, and then have the pan cool down so you can go to town on it with some steel wool. If you're only ever going to use this as a decorative pan, this is entirely unnecessary, but if you actually intend to use it as a tool, save yourself the headache of getting bits of coating in your food up front, instead of having it happen a few weeks or months (depending on how often you use it) later.2. PROPERLY SEAT THE HANDLE. You might be tempted to take the parts out of the box, put the handle in the pan, tap the pin in, and think you're done: let's not do that and save you from making two mistakes here.First: heat the pan up properly before putting the handle in. Metal expands, and a snug fitting handle at room temperature means a handle that'll just fall out once the pan gets up to temperature.Second: throw away the pin that comes with it, because it's garbage, and get a normal 3/4"/20mm wood screw from any hardware stores instead. Heat up the pan properly, and once it's nice and hot: turn off the heat, seat the handle (remember to have your range fan on because it'll start to smoke. It should), tap the handle in firmly, and then screw your 3/4" wood screw through the pin hole. Congratulations, you now have a handle that'll never rattle, and won't be coming off.With both those things done, this pan is fantastic.

前に使っていた卵焼きフライパンの取手を留める金具か無くなり、色々だし巻き卵を焼くのに苦労してたので、セールのタイミングで買い直し、ついでにサイズも一回り大きくしました。銅なので、熱の回りも早くて卵はふっくら焼き上がります。使う前に油で鍋ならしさえしっかりすれば、卵は引っ付かないし、とても使いやすいです。これからこのフライパンをどんどん育てていこうと思います。良い買い物ができました。

This is the best nonstick pan for omlet and no Teflon to worry about which could kill my pet birds.Making omlet the Japanese way - a square one is fun and quite easy to make. I basically followed the technique I found in you tube and managed to do it right in the first trial.By the way, wood or bamboo chopsticks or a plastic spatula is essential. No fork or any metal cooking utensil as they would scratch the tinned surface.This is made of the fast heat conducting copper so, a low flame is all that is needed. Also make sure not to over whip the egg as this would give the omlet a rough texture.This is a fun way to make omlet which makes a pleasant surprise for weekend breakfast.

銅製玉子焼き器のレビューです。今までも普通の玉子焼きパンを使って、それなりの出来の玉子焼きを何百本か作ってきましたが、より美しい出汁巻き玉子焼きを作りたくて、こちらの本職用銅製玉子焼きパンを購入しました。①組み立て：本体と柄が分解状態で届きますので、ハンマーを使い釘で固定します。写真に写っている木材は付属品ではありません。出汁巻き玉子焼き成型用にホームセンターで木材を購入し、17.5cm×17.5cmにカットしてもらったものです。②油を馴染ませる：油を馴染ませないと、玉子がすごくくっつきます。油をひいて弱火で温めたり、キャベツを焼いたりしましたが、足りなかったようで、出汁巻き玉子焼き練習４回目までは、パンにくっついてしまって上手く焼けませんでした。ちなみに、洗剤でパンを洗ってはいけません。せっかく馴染んだ油が消えます。キッチンペーパーで拭くぐらいで。③プロの料理人にご教示いただき、「多めの油を入れて、弱火で３０分、煙が出ないように銅パンを温めると良い」とのことで、空焚きにならないように超弱火で３０分温めました。すると、５回目の出汁巻き玉子焼き練習で、写真の様に焼けました。断面と味はとても良いです。あとは形が良くなるように、ひたすら練習あるのみです。

A bit larger and heavier than I expected which is not a bad thing when it comes to pots and pans. The copper is a pretty heavy gauge, lined with tin. Authentic, professional style pan.The only thing I did not care for is the wooden handle has to be assembled and it is held on with a small brass nail. It is not a secure fastener and in the end I bought a heavier screw for the mount.Pros:- Thick gauge copper, this pan is gorgeous- Size, it is a good size and can make pretty large tamagoyaki- Works like a dreamCons:- The little brass nail to hold wooden handle in is insufficient given the weight of the pan.