20x16cm Tamagoyaki Pan
{Maker/Brand}Maker
Kiya & Co
{Maker/Brand}Origin
Tokyo-to Prefecture, Japan
{Maker/Brand}Stock Keeping Unit
2016TAMPAN
{Specifications}Measurements
20cm (length) x 16cm (width)
{Specifications}Material(s)
Copper (tin-lined)
{Specifications}Handle
Magnolia
{Information}Energy Source
Gas only
{Information}Care Instructions
Before first use, wash pan with a soft cloth/sponge and a neutral detergent.
Copper is an excellent conductor of heat, so use at a heat lower than you would for stainless steel cookware. Never pre-heat tin-lined copper. Always begin cooking with ingredients in the pan. Remove food directly after cooking to avoid it becoming baked on. After each use, wash pan with a soft cloth/sponge and a neutral detergent.
Ensure handle is completely dried before storing. Treat the wooden handle with mineral oil to protect it from drying out and the effects of moisture.
This square copper tin-lined pan is used for making the traditional Japanese omelette called Tamagoyaki. Copper is an excellent heat conductor, allowing each corner of the pan to warm evenly on a low heat, making it perfect for cooking these rolled egg masterpieces.
Traditional Tamagoyaki are made from eggs, shoyu, dashi and a little sugar or mirin. Pour enough egg mix in to the unheated pan to line it, when cooked, roll it up to one end of the pan, lift it up and pour more egg mix underneath it. Continue in this way until all your egg mix is used. Feel free to add your own omelette ingredients or recreate the authentic Japanese version.
