Iwachu Iron Omelette Pan, Large

Perfect for omelettes.

Makes perfect omelettes every time!

I needed something non-stick. I love my cast iron but was wanting something that wasn't as heavy. This was perfect. The instructions are all Japanese. I'm not Japanese so I did my best at caring for it initially from reading other reviews. I washed and dried it with soap and water. Even though it's seasoned, I added extra seasoning to it. I put Avocado oil on it (you want to buy the highest smoke point when doing this)and set it upside down in my stove at 500° for 2 hours. I did this 4 to 5 times. It left a beautiful glassy sheen. It's cooks without sticking and cleans up with water very easily. It's the perfect size for what I'm using it for. It's not as thick as cast but cooks just the same. Great value and functionality for the money. This will be a favorite. I do wish they offered a bigger size. I would be purchasing it!

Although a bit pricey, it is a great well balanced well thought out fry pan.

First, some clarification on the "coating" discussed in other reviews. This is not your typical oil type of seasoning on the Iwachu cast iron product. It is a heat treatment that puts an oxide layer on the iron. The typical process for nanbu tekki - Japanese ironware - is to treat the piece with an iron acetate and tea solution called O-Ha-Guro.You MUST season this with oil prior to use. No PTFEs, silicone, or anything like that are on the skillet. If there was I would not have bought it.This was my first purchase of Japanese cast iron. I have 40 pieces of Lodge and the roughness of the standard Lodge products is really what caused me to search for alternatives in cast iron cookware. Lodge's heat treated skillets are similar in finish to the Iwachu treatment and are smoother than the standard Lodge offerings. Unfortunately, Lodge does not use the heat treatment process for all of their products at the time of this review; hopefully that will change in the future. Back to the Iwachu...After removing the skillet from the Iwachu box I noticed it wasn't black, it was more of a dull charcoal color. The texture was similar to Lodge heat treated cast iron also...quite a bit smoother though. Still, it isn't like an ancient Griswold or Wagner skillet.After opening I rinsed the skillet off with hot water and dried it with a towel. I then placed it in the oven at 170 degrees and left it to dry for 10 minutes. Next, I removed the skillet from the oven so I could start the seasoning process. I use organic flax seed oil (Puritan's Pride available here) and apply the oil with a paper towel. I was absolutely flabbergasted when I applied oil to the new skillet. No puddling...it absorbed it immediately. I kept applying oil to the skillet and it was like I had done nothing to it. That sure isn't what happens with a regular Lodge skillet, although the Lodge heat treated offerings have some oil absorption to a degree. BTW, this happens with all Iwachu cast iron I have purchased since this skillet - the extreme absorption.Next I poured oil in the skillet and quickly coated the pan before it could absorb. Finally, I got it coated and used a dry paper towel to take off the excess little beads of oil. I then put it in the oven and set the temperature to 500 - well above the oil smokepoint - and after coming to temperature set the timer for two hours. After the time was up I left the skillet in the oven for two hours.The skillet was still warm and I wiped it down to remove any residual carbon with a dry paper towel. Then, I re-oiled the skillet and repeated the heating process. After 6 seasoning cycles the oil absorption diminished and it is now black and shiny. Plus, it cooks like a dream.After preheating the skillet for omelets I use butter for the fat when the skillet is at temperature. 2 or 3 egg omelets are the limit with this skillet (IMO). You really have to work fast when this is at cooking temperature or it will scorch the eggs.After having done the above I have no problems with sticking at all. Be sure to use plenty of fat the first few times you use it as with any other new cast iron pan.I recommend the Iwachu products without reservation. Season them properly, preheat them prior to use, and you will have stellar results in your cooking.Good luck with your new Iwachu!UPDATEThis pan just keeps getting better. It is so slick I can flip omelettes like a pro. I now use canola oil spray instead of butter and it works just fine. Buy it!

We have spent years searching for the ultimate omelette pan for our cooking style, and with this pan, the Iwachu Iron Omelette Pan, Large, we have finally found it! Everything seems perfect: size, iron density, cooking temperature and quality, and clean-ability.