Tamagoyaki Japanese Omelette Pre-Seasoned Mini Skillets Wooden Handle 9×7 Inch

Gusseisen war ehe gut.

Top quality

We have other cast-iron pans and just love them. You cannot treat this like a steel pan or any of the new ceramic (or other type) of non-stick pans-- I read a few reviews mentioning rust, etc-- If you have never had a cast-iron pan before, google how to care for them and you will be fine. That said, this seems like a nice quality pan. Just like all our other cast iron, they get better as they are used and age and the seasoning is built, so I'm using it as much as possible. Just like a Lodge pan, new this has a textured surface that will smooth out with use-- this is when you really see that non-stick property begin to kick in-- so oil it well, and use, use, use it. It seems you need to use more oil/butter when they are new than you do once they age. Also- you cannot dump detergent all over this and scrub like a steel pan -- and usually you will not have too-- I scape off everything I can with the spatula, then try scrubbing it off with a little hot water and if that doesn't work, I use a teeny, tiny bit of soap-- then rinse with hot water. I've read you can scour with salt, but I have never had to. When it is new (and unseasoned) I put it back on the stove and heat it to dry it, then oil it, let it cook in a bit, and then call it a day. Eventually, the inside of your pan will wear to be shiny, smooth and non-stick. The more you do this, the better it will age and there really is nothing better than a well-used cast iron pan.

Après les précautions d'usage concernant le culottage de la poêle, les résultats sont là. Plus rien n'attache le fond. Très bon achat.

Ottima cottura con la ghisa, basta un velo d'olio e mettere in temperatura ed è antiaderente. Ho messo via le padelle antiaderenti e quelle in alluminio. Il manico svitabile è comodo per la pulizia. La ghisa tiene il calore più a lungo e quindi conviene spegnere un pochino prima.