10 Best Japanese Omelette Pans: Expert Picks for Perfect Tamagoyaki

Customer Review: “There is a particular kind of kitchen tool that changes how you cook something rather than just making the existing process slightly more convenient. This pan falls into that first category and it caught me off guard a little.Cast iron and tamagoyaki are a combination that makes immediate sense once you experience it. The heat retention is exceptional, distributing evenly across the rectangular surface in a way that eliminates the hot spot problem that ruins egg layers on lesser pans. Each fold sets cleanly and the results have a texture and structure that genuinely rivals what comes out of a decent Japanese restaurant kitchen.The liquid nitrogen treatment and pre seasoning are not just marketing language. Out of the box this pan behaves like something that has already been loved and used for years, with a naturally non stick surface that handles eggs without protest and cleans up with minimal effort. The non rust claim has held up through regular use and proper care without any of the babying that untreated cast iron demands.It is heavier than a standard non stick pan and the rectangular shape takes a little spatial adjustment on a round burner, but neither of these things feel like complaints so much as just the nature of the tool. Good cast iron has weight and this one earns it.Beyond tamagoyaki it handles small batch cooking, grilled sandwiches and pan sauces with the quiet confidence of a pan that knows what it is doing.”

Customer Review: “We fell in love! makes the eggs so fluffy and airy!! Does not stick, Pan is seasoned very well!! great size for the kids! Easy to use. Not really heavy very light actually. Not going to lie the spatula it comes with is crappy Sorry my guys, but it wasn’t doing its job. We had another pan that’s like this one but bigger with a set of 2 different sizes that came with a plastic spatula. I fell in love. Cooking was so easy after that. *Get the skillet to the temperature you normally do for skillets. *Scramble as many eggs as you want *Put butter on the pan then spread through. *Add egg mixture and lift the pan to spread it evenly on the whole pan. *take the spatula that fits this pan perfectly that won’t stick or scrap and slowly roll it to the bottom leaving a good inch or so out so you can pour the second egg mixture on top of the cooked egg that has not been rolled and repeat spreading through the pan and roll the egg that is now a egg log and roll it onto the now cooked egg like you did before. The design they came with was just great. I dont like eggs and this makes them very yummy.”

Customer Review: “I am just so thrilled with this purchase. I don’t usually write reviews, but because I know from the insert that this is a small business, and because the product is SO high quality, I felt compelled to! I’ve been struggling to make a simple, yet authentic tamagoyaki all week with my standard, round frying pan. I decided that I needed to go authentic and go square and found this product. I’m a total beginner and on the first try, my tamagoyaki came out perfect! It doesn’t just come with the square pan; it comes with everything you need to make it perfectly, starting with a simple “base” recipe. There’s a pair of cooking chopsticks for mixing and popping air bubbles (plus a small dish to rest them on while you’re cooking). They have a brush for oil to keep the pan greased down. They provide the PERFECT spatula for rolling your eggs without breaking them. And it comes with a small tool for pressing your eggs down into the correct shape (there also seems to be a second part that somewhat resembles a mold. I haven’t figured out what that is for yet, so if the creators read this, comment and let me know). All in all, I’m just really thrilled with this purchase. It was such a reasonable price and is a wonderful addition to my kitchen!”

Customer Review: “I’d never made tamagoyaki before, and had heard it was difficult to make with traditional carbon steel or copper pans, as it can be a bit tricky to prevent the egg from sticking, which is an issue I have had with stainless steel, and even some highly questionable quality ceramic non-stick coatings (I’m looking at you Ninja Sizzle!!!), but in my research, I found that this particular pan, especially it’s non-stick qualities, worked out wonderfully.I was concerned it might not be so good with an electric coil hob stovetop as I currently have, but it was easy to find the right temperature setting by starting at the center medium mark, and adjusting upwards. On my ~40 year old stove, that ended up being the lowest mark on the medium high setting, and I can leave the pan at that setting to heat as I quickly prep the egg mixture. I then spread a little peanut oil with the included silicone oil brush, pour some of the egg mixture into the pan, let it cook a bit – I like to use the spatula to slice the cooking egg a few times with each layer and tilt the pan around to get the liquid mixture to fill in the slits – I then roll the egg over with the spatula, using chop sticks in my other hand to help control the roll as it WILL otherwise slide super easily on the excellent non-stick surface. Slide it to the back of the pan and repeat this pour, cook, fold sequence three or four times. I then like to leave the tamagoyaki in the pan for a short bit to cook it a little extra until it gets some nice brown cooked spots, flip over and repeat the other side, before removing and cutting into four equal pieces and serving with a little Bulldog Katsu sauce and Kewpie (the original Japanese version) mayonnaise. So good.Oh, the included Tamagoyaki recipe is fine, but I personally have the amount of sugar, though I also use aji-mirin, which is a little sweeter than regular mirin.Anyhow, I highly recommend this pan to anyone who wants to make tamagoyaki. The accessories round it out perfectly!”

Customer Review: “When I saw this pan, I had to have it. My whole family loves when I make “egg rolls” with this. It’s simple, and fun, and they taste so good. Non stick without using oil. It washes easy. This is a YES. Treat yourself and you will see how easy and fun making a Japanese omelet is. I loved this pan so much I bought the larger size too!”

Customer Review: “Great product, well-made and nonstick. The pan heats evenly and holds heat well.”

Customer Review: “When I saw this pan, I had to have it. My whole family loves when I make “egg rolls” with this. It’s simple, and fun, and they taste so good. Non stick without using oil. It washes easy. This is a YES. Treat yourself and you will see how easy and fun making a Japanese omelet is. I loved this pan so much I bought the larger size too!”

Customer Review: “Great product, well-made and nonstick. The pan heats evenly and holds heat well.”

Customer Review: “My wife bought this rectangular pan in order to cook eggs for sushi and omelets. Our old rectangular pan was wearing out.My wife bought this pan for the non-stick finish, and the glass lid. The pan is nicely built and feels like a quality piece. The non-stick feature works well and the glass lid adds to the versatility of this specialized pan.One of my wife’s new cooking toys is a countertop induction cooktop, so being induction-compatible was an important consideration for this pan. It works fine with our conventional gas cooktop (no surprise) and YES it also works just fine with an induction cooktop. The included accessories (glass lid, spatula, and chopsticks) are all nicely done and useful. In particular, the spatula is wide and the perfect size for this pan, making cooking a breeze.This pan is a bit pricey but it is worth it. Well done!”

Customer Review: “I use this pan to cook eggs for sandwiches. It heats evenly, no oil required, and the handle stays cool. The lid helps with the even cooking. The included spatula is exactly the right size, and leaves the pan clean and unscratched. I chose to reverse the lid handle to help keep it cool as well, easy to do.”

Customer Review: “This is a very high quality pan and evenly cooked my eggs. Used 3 times and eggs did not stick at all and only had to washed the pan from the factory and use butter. Simple. I shook the pan when cooking an egg and the egg broke loose and was sliding around with a shake. AmazingThis is why it is easy to clean, nothing sticks! I think the unique texture is why it is non-stick. Some reviewers think it is a problem, I think it is the secret. Water beads and slides off the pan when the pan is room temperature. It does not need seasoned to use it. Just start cooking after washing to remove the wax or oil coating the factory puts on to protect it.The pan holds 2 eggs comfortably, with 3 eggs it gets tight like 3 eggs in an small 8.5” skillet. It might work with 4 eggs as egg is rolled and can extend above the rim of the pan but I haven’t tried that many eggs. It is the perfect size for 2 eggs plus cheese, sausage or ham, and veggies.Works great frying eggs over easy too and flipping with a spatula. My Japanese in-laws just laugh at me when I do stuff like this and don’t follow the rulesThe bad review about the handle cracking on second use is not true. The Japanese would never let a cracked handle leave the factory and a 1” round piece of wood is not going to crack the 2nd time is was used. Even if dropped on the floor it wouldn’t crack but it might dent the floor or crack a tile with no damage to the pan. I think reviews like that come from competitors to reduce the high score of companies that have great products.Read reviews that said it works great after 4 years. I’ll update my review in a few years.”

Customer Review: “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 Review: “When I saw this pan, I had to have it. My whole family loves when I make “egg rolls” with this. It’s simple, and fun, and they taste so good. Non stick without using oil. It washes easy. This is a YES. Treat yourself and you will see how easy and fun making a Japanese omelet is. I loved this pan so much I bought the larger size too!”

Customer Review: “Great product, well-made and nonstick. The pan heats evenly and holds heat well.”

Customer Review: “Great pan for making Tamagoyaki with 2 or 3 eggs. I’ve also used it to cook dumplings/potstickers and other odds and ends for lunch. The nonstick is very useful as well as the lid and spatula. The accesories are all fantastic. I have a bigger Tamagoyaki pan but sometimes I don’t want to make a big roll with 5-6 eggs. This is perfect for individuals. Also makes a good tri-fold omelete.”

Customer Review: “This Tamagoyaki pan was recommended to me and works well for the price point. The silicone spatula perfectly fits the pan and should be used until you can master cooking with chopsticks to help roll the omelet. The silicone brush is great for applying oil for each layer. Easy to clean up and still looks new after several uses. Be sure to heat the pan on medium high, add a layer of oil, and then turn the heat to low. If you have the heat too high, the eggs will cook too fast and possibly burn/stick to the pan. Be sure to wash by hand when done to keep the integrity of the pan so it can last longer.”

Customer Review: “I love my omelette pan! It’s a perfect set and so easy to use! Thank you so much for the recipes as well. Storage is easy and cleaning is even easier! Would definitely recommend it to others!”

Customer Review: “My son requested this for a Christmas gift after a recent trip to Japan! He was very excited to have it!”

Customer Review: “Anyone can make this. Works exactly like shown in video. Follow directions and you’re a pro first time. It was really fun to use. Make sure if making more than one to have next batch ready to go so pan stays at right temperature”

Customer Review: “Learning the technique is the only thing that will challenge you. I like my omelets filled with meat and vegetables. And I successfully added layer after layer. My first attempt wasn’t great, second was better, third attempt week later was about same as the second, fourth was better. The more you use, the better you get. And I don’t know how, but I swear they were more tasty than round pan omelets! Yes I absolutely recommend! Just remember it’s going to take a little practice.”