JapanBargain 1811, Japanese Tamago Egg Pan Iron Omelet Pan Tamagoyaki Omelette Pan Rectangle Frying Pan, Induction Cookware Pan, Made in Japan

Works great. Eggs do not stick.

This pan is AWESOME!Lesser cooks have complained about this pan's coating not being non stick and all that on the reviews. . . they are right, this pan isn't non stick, but that doesn't make it a bad pan. Tamagoyaki is meant to be somewhat browned when finished, and the best way to achieve this is by cooking it on a plain steel pan.This pan comes with a coating that is kind of rough, and black, and it kind of looks like teflon, but it isn't. This coating is the kind that it's meant to be seasoned. Very much like a cast iron skillet needs to be seasoned.If you're concerned about your tamagoyaki roll sticking to your pan, well, use a bit more oil. That'll do the trick. I keep a bit of peanut or canola oil on a ramekin with a basting brush next to me when I use this pan and my resulting rolls are purdy decent.Once done, rinse the pan under running hot water, and wipe dry with a paper towel. Make sure to NEVER use dish soap, and make sure to rub a couple drops of vegetable oil all over it before storing. This oil coat does two things. 1st, it prevents rusting, and 2nd over time, and with repeated use, the heat polymerizes it into a very slick coating that resembles teflon.You'll find yourself requiring less and less oil while cooking on it over time.

I specifically got this pan because it works with induction cooktops. I was a little skeptical because it was advertised as cast iron but looked very thin (more like carbon steel). I was happy to find that it is a sturdy pan that does indeed work with induction.Make sure you care for it like any other cast iron/carbon steel/stainless steel pan. That means avoid using dish soap, DEFINITLEY DONT PUT IT IN THE DISWASHER, and use a good amount of oil when you cook.Cooking with it is just as I would expect. When making tamago be sure to lube it with a little oil between each layer. And with a portable induction cooktop like mine I also need to move the pan back and forth on the coil to avoid hotspots.

Well, this pan is NOT as nonstick as I desired. It's smallish, and I had eggs that stuck when I scrambled some in it - the first time. I groaned.That said, now I love it. I bought it for omelets but I'm USING it for hashbrowns and burgers and chopped sirloin steaks. It fits 2 burger patties in perfectly, which is something I need occasionally. It makes hashbrowns LIKE A DREAM - Nice little square patties that are on par with Waffle House's and cute burgers that look and are sized like Wendy's. When you cook anything with more oil, like the hashbrowns or burgers, clean up is easy.So, I'm giving it a 4, because I am so happy with it and I'm finding it quite useful, even if I still feel like I need a good Japanese omelet pan.If you've bought one and aren't happy with it, try it with hashbrowns and you might feel better.

At first, I was very happy with this purchase. The pan is smallish but the perfect size for making 4-egg tamago (which is the amount I always make). As long as I oiled the pan between layers, the tamago turned out perfectly. However, after just three or four uses, I started to notice rust spots. These spots have grown over time, making the pan practically unusable. If I had known then what I know now, I definitely would not have purchased this item.

There is no amount of butter that you can add to your gently cooking tamago that will make this pan non-stick. It is maddening.

nice pan to make tamagoyaki, very easy to handle

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.