SENSARTEJapanese Omelette Pan, Tamagoyaki Egg Pan, Nonstick Frying Pan with Spatula, Healthy Granite Cookware, PFOS & PFOA Free, 6" x 7" (White)

I once made tamagoyaki to impress my girlfriend. I bought this pan for that since I'd already been using a Sensarte saute pan for a while and figured this pan would coordinate well. This pan was well suited to my task, being easy to work with and where the omelette didn't stick. Like my other Sensarte pan, the quality was predictably good.After that the pan sat for a few months.Eventually I decided to pick up keto and after exhausting my options for breakfast realized I needed to start eating egg whites. I tried a bunch of preparations including intricate double pans. Each resulted in burnt eggs, sticking eggs, flipping difficulties, or multiple such issues. Eventually I figured, 'why not try this novelty tamagoyaki pan to fry a simple frittata? What do I have to lose?'It turned out this pan was the perfect size for a basic three egg white and shredded cheese frittata. The rectangular shape of this pan meant that with just a little oil, the included silicone spatula could flawlessly flip the oddly shaped rectangular frittata every time in a way that a round pan would struggle with. The result has been beautifully crisp and consistent frittatas, with no sticking at all. Finally I had found my egg pan in an unlikely place.Cleanup is almost non-existent. I keep making eggs on the same pan almost daily without any cleanup. Eventually, when I decide I'm being overly weird about it, I wash the pan with a sponge.I'm sure people will want this for tamagoyaki and it's really good for that. But for those who just want to fry an egg I can't recommend this pan enough.

Great little pan, makes it very simple to make a good omelette. Has a good weight to it and feels very durable. Heats up quickly, simple to clean.

The media could not be loaded.  I needed to replace my Greenworks pan (I’ve gone through a few of this brand, in different lines and sizes), and they work great at first, but if you burn something in it, they will never recover from it, and they do scratch even though you’re using a silicone or nylon spatula.I ran across this Japanese style egg pan (even though I really try to only buy made in USA, most affordable pans aren’t made so) and thought I may even be able to make a good omelette or “fry” eggs in it. And I did! (See photos)Preface: I don’t use it for the traditional Japanese omelettes as shown in the photos/video (wish I was that skilled!), just regular “western cooking”.Only used it a handful of times so far, but here’s my opinion:-You must use some kind of fat to cook in it: I tried an egg without any oil and it stuck to the bottom, though it never burned, but I was able to still get my egg off, albeit “broken”.-I made eggs a few times, used very little (like half a tsp of it) coconut oil or avocado oil, and the eggs just slid around the pan like nothing else!-You should keep it on medium/low (says not higher than 302F), and not heat it without food, so it won’t go in oven imho, but it does “fry” well at max 6-7 ( my electric stove has a 2-4-6-8-10 temperature, so I keep it between 6 and 8 usually, so medium): if you brush/spread or spray your oil in it and crack your egg on top, while your pan is just put on heat, it’ll still cook just perfectly so and slide off.-The fat really keeps it from sticking. If you do not plan to use any fat, this probably won’t work for things like eggs, but it’ll do “non fat” bacon or other food that releases some kind of fat even minimally.-I made an omelette (See photos) with inclusions, and it will make you a perfect rectangle, roll well with the provided spatula, and slide easily off onto your plate. Again, very little oil, but it is needed.-I also cooked turkey bacon it it, without any fat, and it crisped it up very well, then came clean with a damp paper towel.-It will wipe off clean with a paper towel or you can wash it with dish soap and a soft sponge (no scrubbing) if you must, but it’s almost unnecessary if you wet the paper towel first.It’s light enough to work with one hand, but it’s not a super-light pan like some flimsy ones. Seems very solid with a thick bottom.Conclusion:-I’ve used this pan only maybe 10 times, so I can’t really tell you how long it’ll last (I didn’t rate that part). I don’t plan to forget it on stove like I’ve done with another pan (yeah I know, my fault), so if all the above happens, this pan will probably last me a very long time.The rectangular size is perfect for many things including ham or bacon.Always use oil, or butter if you must.Only “cons” I can think of is, I wish it came with a lid, as I don’t think I’ll ever find one that’ll fit, and I’d probably pay a pretty penny for one, if I really wanted it, cause of its size. But it doesn’t take anything away from the pan’s functionality.There was another brand that did come with a lid, but this one sold me for some reason.I’m very happy with my purchase so far. Thumbs up. 👍🏼

Update: Purchased the white one for my mom, who also finds cooking omelets in a skilket more effort than it's worth. I totally surprised her with this as a gift & we had brunch afterwards so I could demonstrate how to use it. She really liked how fast & easy the eggs cooked, how great the omelets tasted & the ease of cleanup which was a quick wash & rinse. She told me the other day she used the pan on her own for the first time, so that's code for "she really likes it". I bought the gray one for myself, but now wish I'd gotten the white one as it looks expensive and pretty stylish for cookware.OG Review: I saw one of these pans on a FB reel and I had an omg moment. I love eggs & I'm a great home chef, but I can really mess up an omelet in a regular round skillet pan. Thanks to the cool design & shape of this pan, plus the special turner that comes with it, I have mastered omelets.My first one I made with just cheese to test it out. Wow! Now I add in veggies & ham. I prep the pan first with a little olive oil & wipe out the excess with a paper towel, then preheat it for a minute or two on medium heat before pouring in the eggs. It's important not to cook more than 2 eggs at a time or overdo it too much on the extras. The eggs turn easy, forming a burrito-style rolled omelet, and they come out cooked evenly & fluffy in texture. No sticking or burning whatsoever, which makes clean up fast.This pan is now one of my top 5 favorite kitchen gadgets. I don't know how I've not discovered this sooner.

I eat a lot of eggs. Like, a lot. After seeing tamagoyaki depicted in various manga/anime, I figured I'd buy a pan and give it a try. Though I don't make it the traditional Japanese way (no dashi or sugar), I do occasionally add some diced ham or shredded cheese to some of the layers.The pan itself has been great so far. A slight thin coating of butter applied and nothings sticks to his pan, almost to the point I have to use an additional fork to keep it from sliding around when I try to roll it up! It heats fairly evenly for me on my particular gas stove, and the included spatula works perfectly for getting a nice rolled omelet. This has become the standard way I make my eggs every time now as the roll make sit so easy to cook and eat!

Auch der Spatel dabei ist super