NAKAMURA DOUKI - Traditional Japanese Copper Pan for Tamagoyaki

 

 

Have you ever used a copper pan? It is common for us to use pans made of stainless steel, iron, aluminum, and non-stick materials. But copper has one and only trait as cookware. 

 

 

The best characteristic of a copper pan is its heat conduction. You just need low heat, and once you place the pan on the flame, it would immediately and evenly heat. Heating evenly is important for many recipes. The copper pan quickly cooks meat, egg and vegetables.

 

Additionally, copper has an antimicrobial effect. It means the metal stops the growth of microorganisms and keeps itself clean. That is why copper is used for sewer pipes, and if you put a flower in a copper vase, the flower blooms for a longer time.

 

 

Long-lasting Nakamura Douki copper pan

 

 

 

 

The featured brand, NAKAMURA DOUKI, is a manufacturer of copper cookware founded in Tokyo, Japan. The brand's copper pans, especially the tamagoyaki pan, is widely used and loved by many people. 

 

A tamagoyaki pan is the square frying pan for making tamagoyaki, Japanese rolled omelet. It is a typical Japanese side dish made by rolling thin layered eggs and crucial to keep eggs thin without burning. This cooking process needs some skills to roll the eggs, but NAKAMURA DOUKI copper tamagoyaki pan makes it easy.

 

 

 

NAKAMURA's tamagoyaki pan is compact and lightweight that even women can hold easily. The surface is covered by tin that protects the pan itself. 

 

 

 

Seasoning a pan

 

Before using tamagoyaki pan, you need to season it with oil and low heat. Here is the how-to.

 

 

 

1. Fill up half the pan with oil, then place it on low heat.

2. Stay for 4-5 minutes. Please keep an eye on the flame.

3. Remove from heat and take the oil away. Wait until it cools down, then wipe the surface with a paper towel.

 

 

 

Making tamagoyaki

 

After seasoning the pan with a small amount of oil and low heat, place seasoned eggs in a pan. Then repeatedly roll the egg layers.

 

 

 

 

 

Care after use

 

- Once you finish using tamagoyaki pan, wash thoroughly with a soft sponge and hot water. We do not recommend using dish soap.

- After rinsing the pan, wipe with a soft cloth then place the pan on low heat for 30 seconds. It would remove the rest of the moisture. 

- Store the pan in an airy space.