Cast Iron Tamagoyaki Omelette Pan

Tamagoyaki is the rolled Japanese omelette built up in thin layers, and it is almost impossible to make properly in a round pan. The rectangular shape is the whole point: it gives you two straight edges to roll against and a flat base that cooks each thin layer evenly before you fold it forward. Once you own one, it becomes the pan you reach for far beyond omelettes.

This one is cast iron, which is the traditional material and still the best. It holds heat steadily rather than spiking, so the egg sets gently instead of browning, and the mass means the temperature does not crash when cold egg hits the surface. The cooking face measures 15 x 18cm with a 19cm handle, sized for one or two portions rather than a family batch.

The interior carries a non-stick coating, which makes the first few attempts far more forgiving than bare iron would be. Beyond omelettes it is genuinely useful for a single fried egg, French toast cut to fit, small pancakes and toasted sandwiches. Use wooden or silicone utensils rather than metal to protect the coating, wash by hand rather than in a dishwasher, and dry the pan thoroughly on the hob after washing to keep the iron from rusting. The handle gets hot in use, so use a cloth or a mitt.

• Cast iron rectangular tamagoyaki pan for rolled Japanese omelettes
• Cooking surface 15 x 18cm; handle length 19cm
• Cast iron holds heat steadily for even, gentle cooking
• Non-stick interior coating
• Also suits fried eggs, French toast, small pancakes and toasties
• Use wooden or silicone utensils; avoid metal on the coating
• Hand wash and dry thoroughly on the hob to prevent rusting
• The handle becomes hot in use - always use a cloth or oven mitt