I'll probably be leaving this one in my will.
Yes it is expensive. Yes it is made out of difficult to maintain copper. But if you love Tamagoyaki this is the pan for you.
This pan is very heavy duty and with the proper care it should last longer than I will. The lid appears to be made from cypress and makes it easy to form a perfect rectangle. It doesn't mention it in the details but they include a bottle of copper cleaner in the box.
Make sure to use plenty of oil during use. It makes a big difference when cooking.
Outstanding Pan
One of my mottos is "the right tool for the job"...works every time. IF you are serious about making a really good tamagoyaki often, buy one of these AND (importantly) learn to use it. The size, 18cm, is the minimum practical size, about four eggs, and good for two people. Copper IS easy to maintain depending on your attitude. If used regularly, it acquires honorable (work related) tarnish. I have no use for shiny copper. My motivation is to use it, not look at it. The interior is said by some sources to be a nickel plating, that makes it somewhat like stainless steel. The interior is very easy to clean.
I'm stoked about this pan because it worked for me the FIRST TIME (see photo), even using cooking chopsticks...no spatula. For me, the ideal tamagoyaki should have no brown spots (overcooked) and have a delicate flavor. This pan performed. I have tried the usual kitchen cookware for producing this rolled omelet with varying degrees of success, but nothing like that pictured...
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