Beautifully Made, Excellent!Cooks evenly, easy care, not too heavy. There are different sizes so check that out. This company makes superior cookware, I highly recommend! Stop wasting your money by replacing omelette pans, like I have for far too long, wish I had known about these sooner. Love this pan!

It takes a little effort to season it properly, a little thought to use and maintain it, but it is something you can pass down to your grandchild.When properly seasoned, it has a non-stick surface, that is fine for making omelettes, but the same pan can be used for searing steaks. Not as non-stick as a brand new Teflon pan, but this pan will outlive generations of cooks.

Ive been making fried eggs and omelets for breakfast lately and heard good things about this pan, so I decided to try it. It comes pre seasoned so I decided to make eggs on it right out of the box as if it was a well seasoned cast iron pan that I grew up on decades ago. I wiped it out, put it over a medium heat, added butter to coat the pan, followed by two eggs. There was absolutely no sticking and the eggs were sliding around the pan when tilted just as good as any non stick pan. The low side towards the handle is excellent for getting the spatula under the egg and the raised side away from the handle is good for flipping them chef style if you are so inclined. I’ve used it several times so far and the handle stayed cool throughout the cook. I also thought the weight and heat distribution was perfect.

This is a beautifully balanced pan. The handle is not solid so it heats up less than other cast iron pans. For the crepe in the picture I used just a scrape of butter and it didn't stick at all. The flat part where one cooks isn't in the middle of the pan, leaving a gentle slope opposite the handle to slip the crepe or omelette out of the pan. This pan is expensive but worth the money—I love it!The instructions are in Japanese but if you haven't used a cast iron pan before there are lots of instructions on the internet. It comes ready seasoned, so it's not necessary to season it to start with.

He loved it. Great for omelettes. Goes well with his cast iron collection. Got it “used” for a big discount and it arrived looking like new! Very interesting looking, and works well.

I have used this a few times now.. the design is exquisite, it is lighter than I expected, which is good for an omelette pan, and it is also indestructible.. will have this for life now. Thanks.

I have a lot of cast iron cookware and it dawned on me that I would really like a cast iron omelet pan, I had never seen one before. All of the pans I have are high angled so I can't flip anything if I wanted too, plus they weigh a ton. I searched and found this one and it is perfect. It has a sexy slope so flipping eggs, omelets, etc., it very easy. It is very light weight and I need to mention that it came preseasoned. Normally that doesn't mean much but out of the box it performed very well. I am very pleased with the quality of this thing. If I were nitpicking I would say that I wish the handle was about 2" longer but understand that I am not complaining. I definitely recommend this pan if you are looking for this kind of thing

Bought as a present for my husband He loves It

After countless Teflon coated, ceramic coated, and even copper coated pans I finally made the realization they are all absolute garbage. They never hold up and aluminum is an awful product to use for cooking. Many of these coatings are questionably unhealthy. So what is the solution? I remember my grandmother having a carbon steel pan that she used for crepes. The egg mixture would glide in the pan, never sticking, and lasting for decades. She treated the pan meticulously as it had some magical quality that enabled her to cook any egg mixture without issue.Looking at countless pans, I came across the Iwachu Omelette Pan. It had solid reviews, with an occasional one or two star blast from a few people. Reading a few of those negative reviews made me realize fairly quickly, these individuals had no idea of the required care or proper use of cast and carbon steel pans. I ordered one up...The first shocking surprise was how light it is! There is a reason for this lightness and it comes across erroneously in a couple of negative reviews. Several have complained about the coarseness of the surface, say when compared to a lodge cast iron pan. This observed coarseness is with good reason and purpose. To the unknowing, it appears to be a negative. However, take your new pan and place a tablespoon of oil on it, wipe, and watch the magic begin. What appears to be an optical illusion, the oil very quickly disappears and it is almost beyond belief. Whereas the dense heavy iron of Lodge style pan will hold the oil on it's surface, the Iwachu's airy grain structure sucks the oil in immediately. I did this several times and it kept wicking the oil away. This is what make this pan so amazing; its ability to pull the oil in and surround the iron with the necessary protecting agent(oil) quickly and effectively. The coarser structure actually enhances the non-stick properties, not as a few believe, hinder it. Nothing and I mean nothing holds heat and distributes heat as evenly as cast iron. With the weight factor no longer an issue, you will now have the most amazing non-stick pan for omelettes, scrambled eggs, etc.It is a beautiful pan, well designed, and something you will keep for many years to come. Is it expensive? Yes, but top quality is not cheap. When you factor the cost of all those crappy, unhealthy, aluminum coated pans you have purchased over the years, you could own three of these. This pan will last several lifetimes!So how does it cook? Absolutely amazing! My wife who was skeptical was just as amazed. But please understand, if you don't have any experience with cast iron or high carbon steel pans, get on YouTube and educate yourself first! Once you know the secrets, you will realize that this time proven material will yield the best results ever! The best difference of all, those coated pans lose their non-stick ability over time. This pan will just get better and better as the non-stick ability only improves if you know the secrets of cast iron.

Works well but not as easy to use as coated pan. Instructions were only in Japanese so not sure how season and clean.