Takoyaki Plate Nambu Iron 16pieces square type CA30L

I have the smaller OIGEN-made 12 Takoyaki pan from years ago too (SEE photo). The bottom is without the stabilizing configuration that the bigger one has. Both work fine. These cast iron products are made QUALITY and I have NEVER had any issue with them whatsoever. HIGHLY RECOMMEND. Can also make smaller Aebleskiver in these pans too. Very versatile. For the price of $70. it cannot be beat really. In Japan the price is double and higher for this same Takoyaki pan. Get the best in this pan.

This Takoyaki cast iron pan is heavy, solid & well designed… It cost a bit more but it’s totally worth it… extremely happy with this purchase

Pan was heavy duty and nonstick after a few uses. You can keep it for a lifetime, probably a few. Made in Japan. Excellent quality.

If you are looking for takoyaki iron plate, this one is the right one for you. You will not regret it.

Good quality plate. Handles well on fire and I even tried it on an electric stove, though I would not recommend making takoyaki on electric stoves XD. True cast iron thats durable and heavy and well worth the money spent.

This is such a well made product. You can tell it’s not simply just stamped and boxed. It’s a product made with care and attention. The first round of takoyaki came out meh but the rounds afterward were flawless. I highly recommend their products.

For those people who wants to see the product detail checkout the photos I have loaded (please give thumbs up is this is help). The seller didn't even put any effort into sharing the product detail. Guess they have nothing to hide. But you will see from my photos. 3 stars for product info sharing and small imperfection on a product that is almost 4 times ($100) more expensive that the market.Hope this helps. Use review to follow.

南部鉄器のたこ焼きプレートです。鉄のフライパンを愛用してるので、たこ焼きプレートも鋳物のものにしました。重さがありたこ焼きをひっくり返す時も安定して返せます。熱伝導が良いので、しっかり温めて油をなじませてから使えば、外側がカリッと仕上がり、中はトロッと美味しく出来上がります。こびりつきもありません。これからたこ焼きの頻度が増えそうです。

電気で焼くものや、テフロン製のものは使用したことが無いので比較できませんが、くっついたりせずに上手にたこ焼きが焼けます。外がカリッ、中がトロッ・・・っていうのはなかなか難しいですが（たぶん油をもっと使えばカリッっとなるんだろうな・・・）、それでも最高においしいたこ焼きが自分で焼けます。鉄器は大事に使えば一生ものですからね。手入れもそんなに難しいものではありませんし。休日にはよくたこ焼き買って食べてましたが、今後は自作です。安く済むし、タコ以外の色々な具材も入れられます。長女はタコがあまり好きではないので大喜びです。妻の感想では、焼いているときの匂いが、もう、たこ焼き屋さんの匂い。おいしくない訳がないと思った。だ、そうです。