Copper Omelette Pan

Copper Omelette Pan


This copper omelette pan lined with tin is essential for cooking tamagoyaki (卵焼き), which is a Japanese-style omelette with thin layers. The pan is crafted and hammered by hand in a small workshop based in Tokyo. Its surface will develop a rich patina over time as a result of the owner’s particular touch and use.

Dimensions: 12 x 16cm (Without Handle)

Material: Copper, Inside Coated with Tin

Place of Origin: Japan

Instructions for Care: Hand-wash with lukewarm water only. Please clean after each use, and wipe thoroughly with a clean, dry cloth to prevent rusting.

A brand new copper pan should first be washed and dried thoroughly. Once it has been cleaned, fill the pan with oil halfway and leave to boil for several minutes in low heat. As the oil adapts to the pan, any impurities will rise to the surface. This boiling process should help prevent food from burning and sticking to the pan in the future.


  1. Beat eggs thoroughly in a bowl, then add dashi stock, sugar, mirin, and soy sauce

  2. Whisk until the sugar has dissolved and pour the mixture through a sieve

  3. Oil the pan and place over medium heat

  4. Pour a thin layer of egg mixture into the hot pan covering the entire surface

  5. When the layer is firm on the bottom but still slightly liquid on the top, lift up the edge of the omelette and roll all the way to the end - the shape of the roll should be cylindrical

  6. Keep the roll to one side of the pan, and oil the pan again if it looks dry

  7. Add another layer of egg mixture, and repeat the process starting with the side containing the first roll

Add To Cart