Customer Reviews

39
3.9 out of 5 stars
Tamago Pan #HM13
Price:$10.83 + Free shipping with Amazon Prime
Your rating(Clear)Rate this item


There was a problem filtering reviews right now. Please try again later.

14 of 14 people found the following review helpful
on October 30, 2013
Verified Purchase
I'm not sure what the other reviewers, who complained about eggs sticking or rust on the pan, have done to care for their pans, but mine has had no issues whatsoever. When you first get the pan, you MUST season it. It takes 5 minutes. Heat 2-3 tablespoons of oil in the pan. Leave it on the heat for 3 minutes or so. Then drain off the oil and wipe the pan interior with a paper towel to spread the remaining oil around and on the inner sides. This will season it just fine before its first use.

The chef that showed me how to use the pan in Japan (incidentally, this is the EXACT pan she uses in her B&B in Kyoto) said that when I make tomago, I need to wipe a little oil into the pan between each new layer of egg/dashi mixture. I keep a small dish, with about 1 tbsp of oil in it, on the stove near the pan. After I roll up the egg, I take a piece of paper towel (about 1/4 of a sheet, folded into a square about 2"-3" on a side), dip it into the oil with chopsticks, and rub it on the pan before adding the next layer of egg. Keep this up between layers, and you will have no sticking problems.

When you clean the pan, don't scrub it or scour it with soapy water. I would advise just wiping it out with a damp paper towel, and then drying it immediately rather than letting the water evaporate off of the pan. I have had no problems with rust or subsequent sticking.

In short, you can't regard this as the same kind of "no-stick" as a piece of Teflon cookware. Treat it more like a cast iron skillet and it will serve you well.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
26 of 32 people found the following review helpful
on January 23, 2011
Verified Purchase
At first glance, this tamago pan looks great. It sucks! The wooden handle is loose, and will fall off after a few uses. Also, it looks like the surface is nonstick . . . it's not! The eggs I used stuck to this pan worse than a unseasoned cast iron skillet. I strongly advise not to purchase this product, as it is horribly put together. Even experienced tamago pan users will find difficulty with the wiggling handle and sticky cooking surface. It is everything it should not be. Don't buy!
11 commentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
9 of 10 people found the following review helpful
on April 26, 2010
Verified Purchase
Bought one of these to make the cutesy little rolled omelets (tamagoyaki) as seen in anime, and after much practice, they come out perfect. The pan is great, does exactly what it's supposed to do, just make sure to use adequate oil.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
3 of 3 people found the following review helpful
Verified Purchase
This is perfect for making tamagoyaki for two people. You have to be using it right though. So first: THIS IS NOT NONSTICK AND IT IS NOT SUPPOSED TO BE. Tamagoyaki is a grilled dish. its supposed to be browning on the bottom and nonstick just doesn't do it right. This pan is cast black steel and you treat it exactly like cast iron. Never put it in the dishwasher. Never put it away without completely drying it. Never use it without oil. There are lots of videos online but this one shows the process well. https://www.youtube.com/watch?v=8WAElNjtkmI and as a bonus, it looks like she is using this exact pan. I have had this pan for a couple months and i make tamagoyaki about twice a week in it. As long as you care for the pan properly, there should be no problems.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
10 of 13 people found the following review helpful
on July 13, 2011
Verified Purchase
At first, I was very happy with this purchase. The pan is smallish but the perfect size for making 4-egg tamago (which is the amount I always make). As long as I oiled the pan between layers, the tamago turned out perfectly. However, after just three or four uses, I started to notice rust spots. These spots have grown over time, making the pan practically unusable. If I had known then what I know now, I definitely would not have purchased this item.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
4 of 5 people found the following review helpful
on February 23, 2011
Verified Purchase
I saw some reviews that commented on the quality of this pan. I may not know a lot about high quality pans, but I really do like this one. The surface heats up quickly and very evenly. Cooking Tamagoyaki on this pan was very simple because of it.
11 commentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
1 of 1 people found the following review helpful
Verified Purchase
Well, this pan is NOT as nonstick as I desired. It's smallish, and I had eggs that stuck when I scrambled some in it - the first time. I groaned.

That said, now I love it. I bought it for omelets but I'm USING it for hashbrowns and burgers and chopped sirloin steaks. It fits 2 burger patties in perfectly, which is something I need occasionally. It makes hashbrowns LIKE A DREAM - Nice little square patties that are on par with Waffle House's and cute burgers that look and are sized like Wendy's. When you cook anything with more oil, like the hashbrowns or burgers, clean up is easy.

So, I'm giving it a 4, because I am so happy with it and I'm finding it quite useful, even if I still feel like I need a good Japanese omelet pan.
If you've bought one and aren't happy with it, try it with hashbrowns and you might feel better.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on March 25, 2015
Verified Purchase
This pan is AWESOME!
Lesser cooks have complained about this pan's coating not being non stick and all that on the reviews. . . they are right, this pan isn't non stick, but that doesn't make it a bad pan. Tamagoyaki is meant to be somewhat browned when finished, and the best way to achieve this is by cooking it on a plain steel pan.
This pan comes with a coating that is kind of rough, and black, and it kind of looks like teflon, but it isn't. This coating is the kind that it's meant to be seasoned. Very much like a cast iron skillet needs to be seasoned.
If you're concerned about your tamagoyaki roll sticking to your pan, well, use a bit more oil. That'll do the trick. I keep a bit of peanut or canola oil on a ramekin with a basting brush next to me when I use this pan and my resulting rolls are purdy decent.
Once done, rinse the pan under running hot water, and wipe dry with a paper towel. Make sure to NEVER use dish soap, and make sure to rub a couple drops of vegetable oil all over it before storing. This oil coat does two things. 1st, it prevents rusting, and 2nd over time, and with repeated use, the heat polymerizes it into a very slick coating that resembles teflon.
You'll find yourself requiring less and less oil while cooking on it over time.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on February 27, 2015
Verified Purchase
I never write reviews, but I am so disappointed with this purchase. Since it was cheap, I didn't have unreal expectations. I did not anticipate the pan arriving covered in cobwebs or the box containing live and dead bugs; it looks like someone used the bottom of the pan as a flyswatter before they packaged it. I'm not even sure what kind of bugs they are... It being so cheap, I'm not sure if it's worth returning. I realize the pan can be sanitized, but in my opinion the quality of this pan isn't worth dealing with bugs. I wish I hadn't ordered it.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on May 7, 2014
Verified Purchase
All non-stick cookware is somewhat disposable but this pan feels reasonably sturdy for the price point.

It is unreasonably to expect there to be NO sticking whatsoever (without oil) because typical tamagoyaki recipes have sugar in them, but if you brush the pan lightly with oil before you pour each layer it will be fine.

I feel this pan accommodates 2-4 eggs comfortably.

Beginners might prefer a pan with a slanted edge to easily roll out the omelet, but after a couple of practice tries, it shouldn't be necessary.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Questions? Get fast answers from reviewers

Please make sure that you've entered a valid question. You can edit your question or post anyway.
Please enter a question.
See all 2 answered questions


Send us feedback

How can we make Amazon Customer Reviews better for you?
Let us know here.

Your Recently Viewed Items and Featured Recommendations 
 

After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in.