OIGEN's
tamagoyaki pan

I used to rely on Teflon-coated cookware,
but don't we all go through a phase where we feel it's time to say goodbye to them?
Is it just about wanting to look cool or something?

The same goes for tamagoyaki pans.
I said goodbye to the Teflon-coated one I bought
when I first started living alone and leveled up to this cast iron tamagoyaki pan from OIGEN.

At first, it was impossible to manage,and I ended up making nothing but scrambled eggs.
But over time, as the oil seasoned the pan, I’ve been able to make adorable tamagoyaki rolls.
Tamagoyaki made with cast iron turns out more moist than fluffy.
If you think of an omelet, it’s less of the fluffy, runny type and more like a thin, well-cooked layer.
As someone who isn’t into half-cooked eggs, I really like the moist finish this pan delivers.

Of course, copper pans are another great option for non-Teflon tamagoyaki,
but what’s great about this OIGEN pan is that it’s oven-safe.
As someone who also bakes, I’ve even tried making cakes using the included recipe—it’s kind of cool, right?
I also use it for small stir-fry dishes, so it sees frequent use in my kitchen.
It’s a versatile item worth having.

By the way, do you prefer sweet or savory tamagoyaki?
I’ve got a sweet tooth!

Selector: Mikako