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Kiya Copper Egg Omelette Pan
Kiya Copper Egg Omelette Pan
Kiya Copper Egg Omelette Pan
Kiya Copper Egg Omelette Pan

Kiya

Kiya Copper Egg Omelette Pan

$230.00 AUD
AUD
Stock
Tax included. Shipping calculated at checkout.

We use this square pan for making square Tamagoyaki (Japanese egg omelette) or rolled egg. 

Designed specifically for making beautifully light and fluffy Tamagoyaki, this copper omelette pan is made to heat quickly and evenly across the entire surface. Copper has excellent heat conductivity, allowing the pan to reach an even temperature quickly and helping the egg cook evenly for a soft, fluffy finish.

Because copper heats up much faster than you may expect, please take care when adjusting the heat. The egg can burn quickly if left unattended, and overheating or heating the pan while empty may cause the tin lining to melt. If the tin melts and forms small beads or droplets, the pan can still be used.

The inside of each pan is individually hand-tinned by skilled artisans. As a result, slight variations in the tin coating and small traces of metal may be visible. These are not defects, but a natural result of the traditional hand-finishing process. While the finish may appear slightly uneven compared with machine-plated cookware, the thicker hand-applied tin coating provides a durable finish.

It is a cooking ritual: pour your egg mix in, make a pancake, roll it up to one end of the pan, lift it up and pour more egg mix underneath it. Can you imagine how Tamagoyaki is made now? Have a go and make some square egg omelettes for your family.

East Style (13cm x 18cm)
Longer and narrower, ideal for making neatly shaped rolled omelettes.

West Style (15cm x 15cm)
Ideal for making soft, thick and fluffy Tamagoyaki.

Material: Material: 1.5 mm thick copper copper, Tin coating, Wood Handle (Japanese magnolia)
Available: Microwave: X Dishwasher: X , Stovetop: ○ Induction: ○ Oven: X

*For gas stovetop use only.

Kiya Copper Egg Omelette Pan
Kiya Copper Egg Omelette Pan
Kiya Copper Egg Omelette Pan
Kiya Copper Egg Omelette Pan

Caring for your Kiya Copper Egg Omelette Pan

Before first use

Add a neutral oil to the pan until the oil reaches approximately 70% of the pan's depth (you may use previously used oil, provided it is in good condition). Heat it over low heat for several minutes until the oil has thoroughly soaked into and seasoned the tin surface.

Impurities may float to the surface of the oil, so be sure to discard the oil.

Caution

If you skip the above preparation and add a little oil to the pan before heating it over high heat, the pan may become dry and overheat. This can cause the tin coating on the surface to melt or discolor, and the tamagoyaki (Japanese rolled omelette) may stick to the pan.

- During use: The wooden handle may dry out, causing it to loosen where it connects to the metal handle fitting. If this happens, tap the wooden handle back into place to secure it.

- Discoloration with use: The tamagoyaki pan may turn black after prolonged use. This is normal and indicates that the oil has thoroughly penetrated the surface. We recommend continuing to use the pan without washing it with detergents or other cleaning agents.

- Avoid high heat, especially when the pan is empty. Tin melts at a relatively low temperature, around 232°C (450°F), so overheating can damage the lining.

- When cleaning: Wipe the pan clean after use rather than washing it with detergent. Please avoid soaking in water or using abrasive scrubbers. Dry completely before storing.

Most important: Keep the heat low to medium and never leave the pan empty over a hot burner. This will help protect the tin lining and extend the life of your pan.