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Your cart is empty.Tamagoyaki is a rectangular, Japanese rolled omelets that is popular for breakfast, in bento lunch boxes, and as a topping for sushi. This tamagoyaki pan is made of iron with a wood handle. Iwachu is one of the finest and most respected manufacturers of Japanese ironware, with a company history of over 100 years. Today, craftsmen at Iwachu pay respect to this tradition by infusing each product with skilled precision and detail throughout the entire manufacturing process. The superior quality, beauty and lasting durability of Iwachu products have earned them the worldwide reputation as the leading manufacturer of authentic Japanese ironware.
Mike
August 26, 2025
Should you want to perfect a piece of metal leave it to the Japanese. Best cast iron pan I ever used.I did season it once and may season once or twice again, although the pan looked ready to use out of the box. I washed it with a soft brush and steaming water, dried on the stove, applied very thin layer of grape seed oil and stuck the pan upside down into a 450-500F grill for an hour while baking potatoes.Polished much smoother than Lodge or most pans, true non-stick. Water and oil droplets bead. Cooked a couple of omelettes and sauteed steelhead and orange roughy- came out great, better than in any other pan. Nothing stuck, was easy to flip. The trick was to preheat the pan to 300F. Lodge always had stuck eggs and fish no matter how many times I seasoned it. Large enough to prepare 4-5 egg omelettes with veggies or 4+ jumbo eggs.Tried 6 large eggs with 3 oz of dashi, mirin and soy and lots of veggies- still came out great. Nice and fluffy with every rolling layer of eggs and colorful veggies distinctly displayed. 275-300F seem to be the temp for tamagoyaki or anything, but I like eggs browned a bit. 250F should make an all- yellow tamago.The bottom is perfectly flat. Just the right thickness so the pan stops cooking and browning but keeps the food warm shortly after the heat source if turned off.Came with a users booklet in Japanese only but was easy to translate with Google Translate app.Few cautions from the manufacturer: when using on an induction plate warm the pan gradually. I set my cook top at 100F, few min later at 175F, then raised the temp to 275 and 300F. Super rapid heating from an induction top is not so good for cast iron.Metal spatulas may scratch baked in oil layers and will need re-seasoning, but I use wood anyway.Also beware of Chinese cheaper knock offs: they are not nearly as good and do not work as well.A lot of skillful hand time goes into making of this pan. The $65 bucks is inexpensive compared to other US made high end cast iron pans I saw. In Japan this pan sells for around $50, so we pay $15 more for freight and taxes. Feel it's good value since the pan is a pleasure to use and It will last decades.
buma
July 23, 2025
although pricey as compared to other tamagoyaki pans, this Iwachu iron square pan is totally worth it's premium cost. The pan is made in Japan and of cast iron and comes with a pretty durable pre-seasoning applied to it. Although the surface is rougher than vintage machined cast iron, it isn't as rough as many non-machined cast iron pans of today. The coating hasn't been scratched or buffed off so far with the judicious use of household green scrubbing pads or with those stainless steel chainmail type scrubbers, too. With just a small coating of oil / butter, I've not had much issue with eggs (or anything else cooked in it) sticking to the pan at all. The wooden handle keeps cool and is removable if you want to put it into the oven for seasoning. The pan is sized to easily handle from 1-3 eggs: if you're doing more than that quantity, do them in batches. I've also used this pan not only for making tamagoyaki, but also things like burgers and burritos too as it's sized just right to make individual serving. It's also good if you want to make bento lunches for yourself: cook your tamagoyaki first and put it on the side, then cook whatever else is going into the bento - you can do an entire bento just using the 1 pan.For those of you not familiar with using cast iron, here are a few suggestions:1. Adjust your cooking method and heat control, especially if you want your eggs to come out that nice yellowy color vs browned. Pre-heating it for about 5 - 10 minutes on a temperature that is lower than you would normally use with other pans.2. It's pre-seasoning is built-up very well and seems to be pretty tough too, but don't put this into the dish washer. It's recommended to hand wash this pan (and any other cast iron cookware) and hand dry it too.3. Once hand dried, put it back on the stove on medium high heat to completely dry it out. Since it's hot now, it's a good time to do a maintenance seasoning coat by applying a very light coat of oil with a paper towel to the pan. Continue heating on medium high until you start seeing wisps of smoke coming from the oil coating - once this happens, your seasoning is formed and you can turn off your stove and leave the pan to cool.4. For glasstop stove owners, be careful that the pan may not sit super flat on your heating element. I got lucky with mine, it has only a slight torque that causes it to wobble slightly, but not enough so to the detriment of its use. For gas or coil electric users, there shouldn't be any issues (not sure about induction cooktops, however).Overall this is a great small pan and have loved using it and to me, it has been totally worth the money!
Customer
July 19, 2025
Pay attention to the dimensions - it is smaller than what you think it will be. BUT! That's okay! It's honestly the perfect size to make tamagoyaki. It's also sturdily built, with a good heft that is still light enough to pick up and swing around. A cast iron pan of a larger size would border on too heavy to easily lift (and believe me, I have 10" and 13" cast iron skillets so I know this from experience). Works well and will be used again and again.
Mike
July 17, 2025
Love the look of the pan, heavy duty yet elegant. Makes perfect shaped tamago! I also use it to just fry/scramble eggs. Material is super easy to clean with minimal sticking. Love that it's made in japan as well and comes in beautiful packaging.
SAM
July 14, 2025
El sarten desde que lo recibi y lo vi me di cuenta que no era lo que necesitaba. Muy muy pequeño. Si fue mi error no fijarme en las medidas especificadas en la pagina. Y por eso pague $230 pesos del costo de envio de devolucion mas $170 del envio original.Y ahora el vendefor me esta cobrando nuevamente $170 pesos del envio original.Sabiendo que esta haciendo un cobro doble y ya le habia dicho yo, que seria un cobro doble. Pero le valio y lo cobro.Por lo tanto tengan mucho cuidado si hacen negocios con esta persona o negocio. Sin unos aprovechados por no decirles de otra forma.Espero Amazon tome cartas en el asunto y solucione este problema, y de alguna forma sancione al vendedor por tranza. Ya que estas no son las politicas de Amazon y gente como esta hace que Amazon se vea mal, causando daño a la imagen.En realidad no son los $170 pesos es el hecho y actitud del vendedor de ser un tranza
Mischa Matthews - Hill
July 6, 2025
Far better than the imitations you will find on Amazon. Made in japan, great quality, enough said! I don’t understand people who say it should be bigger? It’s the perfect size for making homemade Japanese omelette.
JJ1972
June 30, 2025
Omelettes never looked this good, great pan for small 1-2 person omelettes. .
Softy
June 21, 2025
Easy to use and clean. Better than non-stick rubbish
Mike
May 24, 2025
Should you want to perfect a piece of metal leave it to the Japanese. Best cast iron pan I ever used.I did season it once and may season once or twice again, although the pan looked ready to use out of the box. I washed it with a soft brush and steaming water, dried on the stove, applied very thin layer of grape seed oil and stuck the pan upside down into a 450-500F grill for an hour while baking potatoes.Polished much smoother than Lodge or most pans, true non-stick. Water and oil droplets bead. Cooked a couple of omelettes and sauteed steelhead and orange roughy- came out great, better than in any other pan. Nothing stuck, was easy to flip. The trick was to preheat the pan to 300F. Lodge always had stuck eggs and fish no matter how many times I seasoned it. Large enough to prepare 4-5 egg omelettes with veggies or 4+ jumbo eggs.Tried 6 large eggs with 3 oz of dashi, mirin and soy and lots of veggies- still came out great. Nice and fluffy with every rolling layer of eggs and colorful veggies distinctly displayed. 275-300F seem to be the temp for tamagoyaki or anything, but I like eggs browned a bit. 250F should make an all- yellow tamago.The bottom is perfectly flat. Just the right thickness so the pan stops cooking and browning but keeps the food warm shortly after the heat source if turned off.Came with a users booklet in Japanese only but was easy to translate with Google Translate app.Few cautions from the manufacturer: when using on an induction plate warm the pan gradually. I set my cook top at 100F, few min later at 175F, then raised the temp to 275 and 300F. Super rapid heating from an induction top is not so good for cast iron.Metal spatulas may scratch baked in oil layers and will need re-seasoning, but I use wood anyway.Also beware of Chinese cheaper knock offs: they are not nearly as good and do not work as well.A lot of skillful hand time goes into making of this pan. The $65 bucks is inexpensive compared to other US made high end cast iron pans I saw. In Japan this pan sells for around $50, so we pay $15 more for freight and taxes. Feel it's good value since the pan is a pleasure to use and It will last decades.
buma
May 21, 2025
although pricey as compared to other tamagoyaki pans, this Iwachu iron square pan is totally worth it's premium cost. The pan is made in Japan and of cast iron and comes with a pretty durable pre-seasoning applied to it. Although the surface is rougher than vintage machined cast iron, it isn't as rough as many non-machined cast iron pans of today. The coating hasn't been scratched or buffed off so far with the judicious use of household green scrubbing pads or with those stainless steel chainmail type scrubbers, too. With just a small coating of oil / butter, I've not had much issue with eggs (or anything else cooked in it) sticking to the pan at all. The wooden handle keeps cool and is removable if you want to put it into the oven for seasoning. The pan is sized to easily handle from 1-3 eggs: if you're doing more than that quantity, do them in batches. I've also used this pan not only for making tamagoyaki, but also things like burgers and burritos too as it's sized just right to make individual serving. It's also good if you want to make bento lunches for yourself: cook your tamagoyaki first and put it on the side, then cook whatever else is going into the bento - you can do an entire bento just using the 1 pan.For those of you not familiar with using cast iron, here are a few suggestions:1. Adjust your cooking method and heat control, especially if you want your eggs to come out that nice yellowy color vs browned. Pre-heating it for about 5 - 10 minutes on a temperature that is lower than you would normally use with other pans.2. It's pre-seasoning is built-up very well and seems to be pretty tough too, but don't put this into the dish washer. It's recommended to hand wash this pan (and any other cast iron cookware) and hand dry it too.3. Once hand dried, put it back on the stove on medium high heat to completely dry it out. Since it's hot now, it's a good time to do a maintenance seasoning coat by applying a very light coat of oil with a paper towel to the pan. Continue heating on medium high until you start seeing wisps of smoke coming from the oil coating - once this happens, your seasoning is formed and you can turn off your stove and leave the pan to cool.4. For glasstop stove owners, be careful that the pan may not sit super flat on your heating element. I got lucky with mine, it has only a slight torque that causes it to wobble slightly, but not enough so to the detriment of its use. For gas or coil electric users, there shouldn't be any issues (not sure about induction cooktops, however).Overall this is a great small pan and have loved using it and to me, it has been totally worth the money!
Customer
April 8, 2025
Pay attention to the dimensions - it is smaller than what you think it will be. BUT! That's okay! It's honestly the perfect size to make tamagoyaki. It's also sturdily built, with a good heft that is still light enough to pick up and swing around. A cast iron pan of a larger size would border on too heavy to easily lift (and believe me, I have 10" and 13" cast iron skillets so I know this from experience). Works well and will be used again and again.
Mike
March 30, 2025
Love the look of the pan, heavy duty yet elegant. Makes perfect shaped tamago! I also use it to just fry/scramble eggs. Material is super easy to clean with minimal sticking. Love that it's made in japan as well and comes in beautiful packaging.
SAM
March 22, 2025
El sarten desde que lo recibi y lo vi me di cuenta que no era lo que necesitaba. Muy muy pequeño. Si fue mi error no fijarme en las medidas especificadas en la pagina. Y por eso pague $230 pesos del costo de envio de devolucion mas $170 del envio original.Y ahora el vendefor me esta cobrando nuevamente $170 pesos del envio original.Sabiendo que esta haciendo un cobro doble y ya le habia dicho yo, que seria un cobro doble. Pero le valio y lo cobro.Por lo tanto tengan mucho cuidado si hacen negocios con esta persona o negocio. Sin unos aprovechados por no decirles de otra forma.Espero Amazon tome cartas en el asunto y solucione este problema, y de alguna forma sancione al vendedor por tranza. Ya que estas no son las politicas de Amazon y gente como esta hace que Amazon se vea mal, causando daño a la imagen.En realidad no son los $170 pesos es el hecho y actitud del vendedor de ser un tranza
Mischa Matthews - Hill
March 20, 2025
Far better than the imitations you will find on Amazon. Made in japan, great quality, enough said! I don’t understand people who say it should be bigger? It’s the perfect size for making homemade Japanese omelette.
JJ1972
February 21, 2025
Omelettes never looked this good, great pan for small 1-2 person omelettes. .
Softy
February 6, 2025
Easy to use and clean. Better than non-stick rubbish
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