Japanese omelet pan in copper, 18 x 18 cm
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A Japanese copper omelette pan, or makiyakinabe, is one of the most traditional and precise utensils in Japanese cuisine. It's used to cook tamagoyaki - the thin, sweet-and-salty omelette that is rolled in layers and cut into perfect rectangles.
The shape is square to give straight edges and an even result, but the real quality of the pan is in the material. Copper conducts heat better than any other metallic material and provides an even, controlled temperature over the entire surface, allowing the egg batter to coagulate slowly without burning or drying.
The inside is clad in tin, a classic method that prevents the copper from reacting with acid or salt. The shiny surface also makes the egg come off easily, especially once the pan has been heated and given its natural coating of fat. The wooden handle stays cool even at high heat and allows the pan to be lifted and tilted without interfering with cooking.
This 18 x 18 cm model is common in professional kitchens where you want to make several portions at once, or for more airy omelettes used in sushi tamago. Smaller variants are often used at home.
In use, the surface is lightly brushed with oil between each layer of eggs, and when the omelette is ready, it is gently rolled up with a wooden spatula or a makisu (bamboo mat).
Copper pans require a little more care but reward those who learn to master them with precision and lifelong durability.
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