Kansai type dashimaki tamagoyaki pan made of tinned copper

Marushin Douki has been producing copper cookware in Tsubame since 1946. Copper conducts heat fast and evenly, which is especially important when preparing dashimaki tamago. 

This tinned copper tamagoyaki pan must be seasoned before use. 

Wash well with detergent and a soft sponge.

Dry thoroughly.

Fill to three quarters up the sides with neutral oil.

Heat to about 180C for 10 minutes. 

Let cool down completely. 

Now it’s been seasoned, never wash it with soap again.

Tin melts at around 230C, so avoid high temperatures at all times!