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Tokyo Design Studio Tamago pan # HM13
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- Caratteristiche cultura tradizionale giapponese
- Ideale prodotto fai da te
- Essential Kitchen Basics
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Cucina appartenente alla collezione Tokyo studio design hanno la migliore cultura del cibo asiatico a mano. creazione originale sushi Rolls o bella dim sum è facile con queste basi da cucina essenziale. Fanno anche un regalo ideale.
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The chef that showed me how to use the pan in Japan (incidentally, this is the EXACT pan she uses in her B&B in Kyoto) said that when I make tomago, I need to wipe a little oil into the pan between each new layer of egg/dashi mixture. I keep a small dish, with about 1 tbsp of oil in it, on the stove near the pan. After I roll up the egg, I take a piece of paper towel (about 1/4 of a sheet, folded into a square about 2"-3" on a side), dip it into the oil with chopsticks, and rub it on the pan before adding the next layer of egg. Keep this up between layers, and you will have no sticking problems.
When you clean the pan, don't scrub it or scour it with soapy water. I would advise just wiping it out with a damp paper towel, and then drying it immediately rather than letting the water evaporate off of the pan. I have had no problems with rust or subsequent sticking.
In short, you can't regard this as the same kind of "no-stick" as a piece of Teflon cookware. Treat it more like a cast iron skillet and it will serve you well.
Lesser cooks have complained about this pan's coating not being non stick and all that on the reviews. . . they are right, this pan isn't non stick, but that doesn't make it a bad pan. Tamagoyaki is meant to be somewhat browned when finished, and the best way to achieve this is by cooking it on a plain steel pan.
This pan comes with a coating that is kind of rough, and black, and it kind of looks like teflon, but it isn't. This coating is the kind that it's meant to be seasoned. Very much like a cast iron skillet needs to be seasoned.
If you're concerned about your tamagoyaki roll sticking to your pan, well, use a bit more oil. That'll do the trick. I keep a bit of peanut or canola oil on a ramekin with a basting brush next to me when I use this pan and my resulting rolls are purdy decent.
Once done, rinse the pan under running hot water, and wipe dry with a paper towel. Make sure to NEVER use dish soap, and make sure to rub a couple drops of vegetable oil all over it before storing. This oil coat does two things. 1st, it prevents rusting, and 2nd over time, and with repeated use, the heat polymerizes it into a very slick coating that resembles teflon.
You'll find yourself requiring less and less oil while cooking on it over time.
Was looking for a small square pan and came across this.
Could not be more pleased with the quality of the pan.
The non-stick surface allowed the eggs to slide right off onto the plate.
Since I planned to use this in a food business it would be used often.
I hand wash dishes and have not used anything abrasive on this and am very disturbed to see that the black is disappearing from the interior of the skillet in several places. So whatever it's coated in is coming off and possibly in the food as it's cooking.
I don't like the idea of that and would have returned it except that the shipping fees would have been half of what I paid for the skillet itself so I would have lost money for a defective product.