The Best Tamagoyaki Pan

A rectangular Japanese pan designed specifically for making tamagoyaki — the layered rolled omelet found in bento boxes and sushi restaurants. The shape lets you fold thin layers of egg one on top of another, building up a uniform rectangular log with clean edges.

The HIBINO is cast iron made from Nippon Steel-certified iron, 30% lighter than standard cast iron. It comes with a food-grade silicone coating that prevents rust out of the box. As the coating wears off with use, the iron builds its own seasoning naturally. The wooden handle detaches for oven use.

Use and Care

Cast iron tamagoyaki pans follow the same care rules as any cast iron. Avoid soaking in water or cooking acidic foods for extended periods. Rinse with hot water after cooking, scrub with a brush, and dry immediately over low heat. A thin wipe of oil after drying maintains the seasoning between uses.

Written by Will Chiong who lives and works in New York building useful things.