Most helpful positive review
14 of 14 people found the following review helpful
on October 30, 2013
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.