If you haven't had Tamago, you haven't truly lived. This magical fluffy Japanese egg dish is carefully folded, layer after layer, into a delicious pillowy egg rectangle. To properly make tamago you need a rectangular pan.

These pans are made outside of Osaka, in the Frying Pan Village and are treated with a process called “hard tempering”. Each pan is placed under a super hot gas flame, then oil is applied for to season it. They are quite non-stick from the get-go and can ve endlessly re-seasoned for a perfect non-stick finish that allows you to craft perfect tamago.