The Egg & Toast Pan is a rectangular enameled cast iron pan inspired by Japan’s traditional tamagoyaki pan. While typically made from copper or aluminum for quick heat response, tamagoyaki pans have rarely been crafted from cast iron—until now. Reimagined with Japanese craftsmanship and precision engineering, it balances heat conductivity with heat retention to deliver exceptional efficiency—perfect for Japanese rolled omelets, toast, and seared vegetables.
- Janine R.Verified Buyer3 hours agoReviewingEgg & Toast PanRated 5 out of 5 starsBest omelette ever!❤️
Great pan, easy to follow instructions for usage and great outcome on first try. Toast was golden and crispy. Omelette was fluffy and delicious! My imagination has found its reality. I love this pan and recently made some caramelized onions in it that were easy and delicious
I wholeheartedly recommend this pan !
- Heegyum K.Verified Buyer6 days agoReviewingEgg & Toast PanRated 5 out of 5 starsI love this cute pan so much!!
I'm in love with this pan. I finally can make a perfect egg fry :)
- Kerry G.Verified Buyer6 days agoReviewingEgg & Toast PanRated 5 out of 5 starsGood little pan.
Perfect for a lunchtime grilled cheese sandwich.
- Teresa H.Verified Buyer2 weeks agoReviewingEgg & Toast PanRated 5 out of 5 starsLOVE IT!
Both the pan and the matching lid are so beautifully crafted and made a beautiful Japanese omelette roll as well as the perfectly buttered Japanese toast! Because of this it makes the perfect scrambled egg omelette which fits Japanese bread toast like no other! I take Japanese omelette and dashimaki very seriously…a simple but very delish egg dish which can be eaten any time.
HIGHLY recommend both the pan and lid!
- Scott K.Verified Buyer2 weeks agoReviewingEgg & Toast Pan LidRated 5 out of 5 starsThoughtful Design and Even Cooking
This pan is designed for traditional tamagoyaki, but I’ve found it useful for much more than that. It heats evenly, releases food easily, and feels well balanced in everyday use. The lid is especially helpful for holding in heat and keeping splatter down, and I like that it stays elevated when you set it aside. Cleanup is easy, and the pan quickly became part of my regular rotation.
One way I use it is for an egg-based dish with optional flatbread. I warm a little butter or rendered fat in the pan, add eggs with sliced salami and sharp cheddar, and finish it covered so everything sets gently. Sometimes I add flatbread underneath, and other times I leave it out for a lower-carb version. It’s just one example, but it shows how versatile this pan can be beyond its traditional use.