Iwachu Iron Omelette Pan, Medium

After countless Teflon coated, ceramic coated, and even copper coated pans I finally made the realization they are all absolute garbage. They never hold up and aluminum is an awful product to use for cooking. Many of these coatings are questionably unhealthy. So what is the solution? I remember my grandmother having a carbon steel pan that she used for crepes. The egg mixture would glide in the pan, never sticking, and lasting for decades. She treated the pan meticulously as it had some magical quality that enabled her to cook any egg mixture without issue. Looking at countless pans, I came across the Iwachu Omelette Pan. It had solid reviews, with an occasional one or two star blast from a few people. Reading a few of those negative reviews made me realize fairly quickly, these individuals had no idea of the required care or proper use of cast and carbon steel pans. I ordered one up... The first shocking surprise was how light it is! There is a reason for this lightness and it comes across erroneously in a couple of negative reviews. Several have complained about the coarseness of the surface, say when compared to a lodge cast iron pan. This observed coarseness is with good reason and purpose. To the unknowing, it appears to be a negative. However, take your new pan and place a tablespoon of oil on it, wipe, and watch the magic begin. What appears to be an optical illusion, the oil very quickly disappears and it is almost beyond belief. Whereas the dense heavy iron of Lodge style pan will hold the oil on it's surface, the Iwachu's airy grain structure sucks the oil in immediately. I did this several times and it kept wicking the oil away. This is what make this pan so amazing; its ability to pull the oil in and surround the iron with the necessary protecting agent(oil) quickly and effectively. The coarser structure actually enhances the non-stick properties, not as a few believe, hinder it. Nothing and I mean nothing holds heat and distributes heat as evenly as cast iron. With the weight factor no longer an issue, you will now have the most amazing non-stick pan for omelettes, scrambled eggs, etc. It is a beautiful pan, well designed, and something you will keep for many years to come. Is it expensive? Yes, but top quality is not cheap. When you factor the cost of all those crappy, unhealthy, aluminum coated pans you have purchased over the years, you could own three of these. This pan will last several lifetimes! So how does it cook? Absolutely amazing! My wife who was skeptical was just as amazed. But please understand, if you don't have any experience with cast iron or high carbon steel pans, get on YouTube and educate yourself first! Once you know the secrets, you will realize that this time proven material will yield the best results ever! The best difference of all, those coated pans lose their non-stick ability over time. This pan will just get better and better as the non-stick ability only improves if you know the secrets of cast iron.

Let’s face it, over 50 bucks seems like a lot for a pan. However, when you consider the fact that this thing will likely outlast you and end up being used by your grandchildren, it’s quite a bargain! Very light for a cast iron pan due to the thinness, though still heavier than one of those nonstick aluminum pieces of junk. The open design of the handle keeps it from getting hot, although it will eventually get hot if you cook multiple eggs with it. From the very first egg I put in this thing, it is beautifully nonstick so long as you use butter and get it good and hot before adding the egg.

Right out of the box this is ready to cook with. The design of this skillet is extraordinary for a perfect omelet. For that matter any way you want your eggs cooked. Durable cast iron with pre-seasoning. I love cast iron cookware. My Lodge 10” skillet I got in a recycling yard that had been left to rot. Not a trace of its past now. Good cooking results with cast iron.

This is both a work of art and a joy to use. It is perfect for my regular two-egg french omelet. It does take a little to get used to it and bring out the best. I worked on this at the same time as trying to perfect (never quite get there) the french omelet. A couple of things I learned- getting the temp right is critical. If the pan is not hot enough the omelet will stick and then clean up is a mess. Too hot and the egg browns. However, if it is hot enough (around medium heat) the egg releases perfectly, folds over and leaves no residue. Clean up with hot water and a brush (no soap) is simple and fast. It is critical to dry the pan completely and leave a thin coating of oil on the surface for storage. The pan still looks new after a year of regular use.

This is a great pan and performs very well. One problem is that care instructions only come in Japanese. The rest of us have to wing it.

I ordered this pan to complement my larger cast iron cookware, and have been very happy with it so far. The size is perfect for 2-3 egg omelettes, and the shallow sides make frying other things convenient as well. The handle is comfortable to grip, makes flipping very easy, and doesn't get hot for a while when cooking with it. The surface was a bit rough to start, but I was able to cook an egg with it the first time I used it with no sticking, without doing any extra seasoning or preparation. I washed it very well with soap and water, then used a lot of oil, and preheated the pan thoroughly. Since then the surface has been smoothing out as I scrape it with a metal spatula and the seasoning builds up, and I have been able to cook like I do with other cast iron.

Five Stars! Until I looked at my order history, I hadn't realized that I had bought so many of these. I gave some as gifts and I have some for myself too. If I really like something, often I will often buy more than one, over time. If I have a thing for myself and use it and sort of test it, I think I can tell whether a friend or family member might enjoy one too. I also like a back-up for myself in case the item might become extinct and I might not be able to replace the one have, so I feel I should have an extra one. I have a few other Iwachu cast iron products and they have all been high quality, beautiful, and useful. This particular pan comfortably fits my hand. It slopes a little bit to make flipping or turning things easier. It is also good for smaller portions. (This company also makes a larger version if a person needs bigger) This one is fine for me at this time. I'm glad I have some of these pans and am proud to have given some as gifts.

I really like this cast iron skillet. Lighter weight than most, yet still retains heat well. Great size and shape. Easy to clean. Virtually nonstick if you just put a little oil in it after use for the next time.

Bought as a present for my husband He loves It

I have used this a few times now.. the design is exquisite, it is lighter than I expected, which is good for an omelette pan, and it is also indestructible.. will have this for life now. Thanks.

Best pan I have ever owned. Great for omelettes, crêpes, I will test it soon with some meat. Love it !

He loved it. Great for omelettes. Goes well with his cast iron collection. Got it “used” for a big discount and it arrived looking like new! Very interesting looking, and works well.

Works well but not as easy to use as coated pan. Instructions were only in Japanese so not sure how season and clean.