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From the manufacturer
Happy Sales HSTBT1, Cast Iron Takoyaki Æbleskiver Pan, 8" L x 7-3/8" D x 1-1/8" H, Black
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ÆbleskiverÆbleskiver are Danish snacks that are spherical in shape filled with In Denmark æbleskiver are traditionally eaten during the Christmas season. Æbleskiver are not sweet themselves but are traditionally served dipped in raspberry, strawberry, black currant or blackberry jamand sprinkled with powdered sugar. |
takoyaki panA takoyaki pan is typically a griddle made of cast iron with half-spherical molds. This Pan is also great for the danish snack Æbleskiver. The heavy iron evenly heats the takoyaki, which are turned with a pick during the cooking process to pull the uncooked batter to the base of the rounded cavity.
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TakoyakiTakoyaki is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito. |
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on October 1, 2013
I don't like to use the handle because I don't think that it's strong enough to support this pan so I just cook without it. It doesn't fit nicely on my gas stove because it wobbles around and will tip over a little bit which is so frustrating. Remember guys, because it's a cast iron pan, you must season it before you use it or everything will stick! Just rub vegetable oil on the outside and inside of the pan with a paper towel, making sure to get all the holes in the takoyaki pan. Next, throw it in your oven upside down at 325 degrees for one hour. Let it cool down and you are ready to use! You have to season your pan regularly so that it builds a smooth, non-stick surface. I think this is why a lot of people are having problems with this pan. Do not wash it with soap and water or put it in the dishwasher! If you absolutely must do this, then make sure that you re-season it! This is a great and inexpensive takoyaki maker. You can use many different fillings to make it to your liking!
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Reviewed in the United States 🇺🇸 on July 23, 2020
To say that my family loves takoyaki is an understatement. My 7 year old daughter has been obsessed with it since she was about 2 years old, my 9 year old wants to order it anytime she sees it on a menu and I've always wanted to make it at home, because with all these takoyaki-freaks in my house, eating it at a restaurant can get pretty expensive.
After watching 5 takoyaki videos on YouTube, I felt confident enough to order a pan. My first batch was a disaster! I followed the instructions on the youtube videos, overfilling the cavities and I ended up with a really big mess on my cooktop. I struggled with flipping my takoyaki into spheres and ended up with messy, mushy blobs. But I'm not a quitter.
My next attempt, I made my takoyaki batter a bit runnier and put it in a squeeze bottle. I kept it cold in a tall bowl with ice water in it. I made sure the pan was perfectly centered over the burner and preheated it until just smoking, I added a generous amount of oil with my oil brush (so that there were little puddles of oil). After adding the oil I squeezed some batter into each cavity- to about the half-way point of the cavity, then adding my filings, tako, beni shoga, scallions, tenkasu and bonito or sakura ebi (whichever I happen to have). Then I added more batter to cover the toppings, after about a minute the bottom of the takoyaki are getting crispy and ready to turn (I just use barbecue skewers for this), I only turned them so they were sideways in the cavities and added more batter with my squeeze bottle, turning as needed then adding batter as needed. Honestly, I think the squeeze bottle is necessary for this particular pan- DO NOT OVERFILL the cavities unless you want a massive mess to clean up.
Some quick takeaways:
- This is a wonderfully heavy cast iron pan (which is why I chose it- I didn't want aluminum), it distributes heat very well and is very easy to clean
- The size of the cavities yields perfectly sized takoyaki
- Don't be timid with the temperature, medium-high worked very well for us- while lower temperatures resulted in mushy takoyaki
- The bottom of the pan is not flat, so it's pretty wobbly on gas burners
- The only drawbacks with this pan that I've found are: the number of cavities (it only makes 12 at a time, so if you want to make larger batches you may want to keep this in mind), and the layout isn't in linear rows/columns, so if you do overfill it- good luck trying to find where your takoyaki holes are!
My older daughter helps me make each batch and wants to make takoyaki every weekend now- so I'd say this pan is a winner.
After watching 5 takoyaki videos on YouTube, I felt confident enough to order a pan. My first batch was a disaster! I followed the instructions on the youtube videos, overfilling the cavities and I ended up with a really big mess on my cooktop. I struggled with flipping my takoyaki into spheres and ended up with messy, mushy blobs. But I'm not a quitter.
My next attempt, I made my takoyaki batter a bit runnier and put it in a squeeze bottle. I kept it cold in a tall bowl with ice water in it. I made sure the pan was perfectly centered over the burner and preheated it until just smoking, I added a generous amount of oil with my oil brush (so that there were little puddles of oil). After adding the oil I squeezed some batter into each cavity- to about the half-way point of the cavity, then adding my filings, tako, beni shoga, scallions, tenkasu and bonito or sakura ebi (whichever I happen to have). Then I added more batter to cover the toppings, after about a minute the bottom of the takoyaki are getting crispy and ready to turn (I just use barbecue skewers for this), I only turned them so they were sideways in the cavities and added more batter with my squeeze bottle, turning as needed then adding batter as needed. Honestly, I think the squeeze bottle is necessary for this particular pan- DO NOT OVERFILL the cavities unless you want a massive mess to clean up.
Some quick takeaways:
- This is a wonderfully heavy cast iron pan (which is why I chose it- I didn't want aluminum), it distributes heat very well and is very easy to clean
- The size of the cavities yields perfectly sized takoyaki
- Don't be timid with the temperature, medium-high worked very well for us- while lower temperatures resulted in mushy takoyaki
- The bottom of the pan is not flat, so it's pretty wobbly on gas burners
- The only drawbacks with this pan that I've found are: the number of cavities (it only makes 12 at a time, so if you want to make larger batches you may want to keep this in mind), and the layout isn't in linear rows/columns, so if you do overfill it- good luck trying to find where your takoyaki holes are!
My older daughter helps me make each batch and wants to make takoyaki every weekend now- so I'd say this pan is a winner.
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Reviewed in the United States 🇺🇸 on January 30, 2023
Images in this review
Reviewed in the United States 🇺🇸 on August 29, 2018
