The products we used:
Why Copper?
Copper tamagoyaki pans are a staple in Japanese kitchens, revered for their exceptional heat conductivity that results in perfectly fluffy, evenly cooked rolled omelettes. These pans aren’t just tools; they’re favorites among professional Japanese chefs and specialty egg omelette shops, where precision and consistency are key. The superior thermal properties of copper allow for gentle, uniform heating over low flames, preventing hot spots and ensuring the delicate layers of tamagoyaki come out just right–fluffy on the inside with a beautiful golden exterior, or even unbrowned if that’s your preference.
Regional Variations: Choosing the Right Shape for Your Style
One of the fascinating aspects of tamagoyaki pans is how their shapes vary by region in Japan, reflecting local cooking traditions and preferences. These differences aren’t just aesthetic–they influence how the omelette rolls, the final presentation, and even the flavor profiles of the tamagoyaki dish itself. There are three main types: Kanto-type, Kansai-type, and Nagoya-type.
Kanto-type (Square Shape): Popular in the Tokyo area (Kanto region), this pan has a square or nearly square form that’s ideal for creating uniform, block-like tamagoyaki slices often seen in sushi or bento boxes. The Kanto-style tamagoyaki tends to be sweeter, incorporating sugar or sweetened mirin, and may feature grill marks from slightly higher heat.
Kansai-type (Vertically Long Shape): From the Osaka-Kyoto area (Kansai region), these pans are elongated vertically (tall and thin rectangles), making them suited for taller, thicker tamagoyaki with more layers, resulting in a dramatic cross-section that’s common in Kansai-style dishes. This shape supports repeated rolling for multiple thin layers.
Nagoya-type (Horizontally Long Shape): Hailing from the Nagoya region, this pan is wider and shorter (wide and short rectangles), perfect for broader, flatter omelettes. It’s great for family-style servings or when incorporating fillings like vegetables or seafood. Nagoya-style tamagoyaki often uses a spatula for rolling, may include extra dashi broth and more eggs for larger portions, and aligns with a preference for horizontal emphasis in preparation.
Selecting a shape depends on your cooking style—Kanto for precision and sweetness, Kansai for layered savoriness, or Nagoya for versatile, generous servings. The pan pictured in this article is the Kanto-style from our friends at Marushin.
Attaching the Wooden Handle and Maintenance Tips
Copper tamagoyaki pans typically arrive with the wooden handle detached, requiring simple assembly by the user, and the ones at Marushin are no different. This design allows for easy replacement and customization. The handle assembly includes the wooden grip, a metal socket on the pan, and a small nail (often brass) for securing it.
Parts of the Wooden Handle
- Wooden Grip: The main handle, usually made from heat-resistant wood like cherry or similar, designed for a comfortable hold.
- Metal Socket: A cylindrical extension on the pan where the handle inserts.
- Nail: A tiny brass or metal nail to lock the handle in place.
Initial Attachment Steps
Insert the Handle: Firmly push the wooden handle into the metal socket on the pan body. Place the pan on a stable surface with a towel or soft cloth underneath to protect the copper from scratches.
Mark and Drill a Pilot Hole: Align the pre-drilled hole in the metal socket with the wood. Use an awl, thumbtack, or thin drill (about 1.3mm) to create a shallow guide hole in the wood through the socket’s hole. This prevents splitting.
Hammer the Nail: With the pan stabilized on the padded surface, gently hammer the included nail into the hole. Use a wooden mallet or cover a metal hammer with cloth to avoid denting the soft copper. Tap until the nail is flush and secure, but don’t overdo it to prevent damage.
If the handle feels wobbly after assembly, recheck the insertion and nail placement–it’s often just a matter of tapping it firmer.
Seasoning and Long-Term Use
For first-time use, proper seasoning is essential. Wash the pan gently with mild detergent and a soft sponge, then dry thoroughly. Next, perform oil seasoning: Heat the pan over low flame, spread a thin layer of high-smoke-point oil (like vegetable or canola) across the interior, let it heat for a few minutes, then wipe off excess. Repeat this 3-5 times to build a protective layer that prevents sticking and rust. Avoid overheating an empty pan, as copper conducts heat rapidly and can warp.
The body of the pan is made of copper, but the inner lining of the pan is made of tin. The inside is lined with tin because copper oxidizes (with a signature green “rust”), but tin is naturally non-reactive and rust resistant. Tin is a soft metal and over a long period of time the tin lining may begin to wear off. To maximize your pan’s lifespan, we suggest using softer spatulas like wood or silicone. However, you will still get many years of use out of the pan even if you use metal utensils.
Our impressions
Using the copper tamagoyaki pan from Marushin was generally a very nice experience. Personally, I’ve never installed a handle for a pan before, but it was a fairly easy task. The pan itself is heavier than it looks, providing a pleasant stability while cooking. It doesn’t work with IH stoves; you’ll need to use a direct heating source like gas. When cooking the eggs properly, they don’t stick, but if you’re new to making tamagoyaki then it might take some time to get the hang of it with this pan.
The copper does indeed heat very quickly and evenly; we were happy with the tamagoyaki we made with it. In the photos you can see that it’s a bit browner in the middle than on the edges. With more experience using a copper tamagoyaki pan we might have been able to remove it completely.
Overall, we enjoyed using the Marushin; the experience certainly beats the ones we’ve had with non-stick aluminum pans we’ve used in the past.
In Love With Copper?
If you’re in the mood for more copper, you may be interested in a copper shabu shabu pot. A copper yukihira saucepan would make a nice workhorse in the kitchen. And if you just want a taste of copper, then you might like some copper tumblers.
