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you prepare or want to learn how to prepare tamagoyaki regularly
you appreciate an object that combines function with the beauty of copper
you are willing to provide careful maintenance (hand wash immediately; never put in the dishwasher or oven)
you are looking for a brand-new pan without any signs of wear; this piece already bears an interior patina and visible signs of use, a sign that it has already cooked rather than being an object that has never been used, and stock is limited to the single available unit
you are looking for an all-purpose pan rather than one dedicated to tamagoyaki
you prepare or want to learn how to prepare tamagoyaki regularly
you appreciate an object that combines function with the beauty of copper
you are willing to provide careful maintenance (hand wash immediately; never put in the dishwasher or oven)
you are looking for a brand-new pan without any signs of wear; this piece already bears an interior patina and visible signs of use, a sign that it has already cooked rather than being an object that has never been used, and stock is limited to the single available unit
you are looking for an all-purpose pan rather than one dedicated to tamagoyaki
FABRIQUÉ AU JAPON 🇯🇵
Tamagoyaki pan tamagoyaki pan
Copper tamagoyaki pan, wooden handle
A copper tamagoyaki pan, designed for rolling omelets into neat layers.
365,00€
Sélectionné au Japon par Léonard
Plus que 1 en stock, expédié depuis la France
Livraison offerte en France
Expédié sous 1 à 2 jours ouvrés
Retours sous 30 jours
Pickup currently not available
Product description
The Technique
Preparing tamagoyaki, the omelet rolled in thin, successive layers: pour in a little beaten egg, let it set, roll it toward you using chopsticks, and then repeat the process.
Why it's different
Entirely crafted from copper, a metal chosen for its conductivity: heat is distributed evenly across the entire surface without any hot spots, which prevents the omelet from sticking or browning in patches. The interior features a thin protective layer (tin lining) applied by hand, which should be renewed after several years of intensive use.
Why this pan instead of a classic round pan
The rectangular shape allows for clean edges and a uniform roll from the first move to the last, which a round pan cannot achieve. The wooden handle, riveted to the copper body with no visible screws, is typical of traditional Japanese pans.
Why I chose it
“The tamagoyaki is one of the objects that spoke to me the most in this selection because it perfectly illustrates the idea of a tool designed around a specific movement. Its shape is not a constraint: it is precisely what makes it possible to create a rolled omelet. I chose this copper version because it adds a genuine mastery of materials to that logic. It is an object you buy to cook with, but one that is also a pleasure to look at.”
You will love it if
It is probably not for you if
In practice
Solid copper, tinned interior, riveted wooden handle, approximately 17 × 13 cm. Wash by hand immediately after cooking and dry right away; never use in the dishwasher or oven. Tarnished copper can be revived with a little vinegar and salt.
An object built to last
Copper, when well maintained, lasts for decades; only the interior tin lining needs to be renewed after several years of intensive use.
Craft and know-how
About this object
The Technique
Preparing tamagoyaki, the omelet rolled in thin, successive layers: pour in a little beaten egg, let it set, roll it toward you using chopsticks, and then repeat the process.
Why it's different
Entirely crafted from copper, a metal chosen for its conductivity: heat is distributed evenly across the entire surface without any hot spots, which prevents the omelet from sticking or browning in patches. The interior features a thin protective layer (tin lining) applied by hand, which should be renewed after several years of intensive use.
Why this pan instead of a classic round pan
The rectangular shape allows for clean edges and a uniform roll from the first move to the last, which a round pan cannot achieve. The wooden handle, riveted to the copper body with no visible screws, is typical of traditional Japanese pans.
Why I chose it
“The tamagoyaki is one of the objects that spoke to me the most in this selection because it perfectly illustrates the idea of a tool designed around a specific movement. Its shape is not a constraint: it is precisely what makes it possible to create a rolled omelet. I chose this copper version because it adds a genuine mastery of materials to that logic. It is an object you buy to cook with, but one that is also a pleasure to look at.”
You will love it if
It is probably not for you if
In practice
Solid copper, tinned interior, riveted wooden handle, approximately 17 × 13 cm. Wash by hand immediately after cooking and dry right away; never use in the dishwasher or oven. Tarnished copper can be revived with a little vinegar and salt.
An object built to last
Copper, when well maintained, lasts for decades; only the interior tin lining needs to be renewed after several years of intensive use.
Léonard's pick
Features and care
Delivery and returns
Fast delivery
All our products are carefully stored in Paris and shipped within 1 to 2 business days.
Your order usually arrives within 48 hours in metropolitan France (Colissimo). Free shipping from €50.
No customs fees, no long wait: you enjoy Japanese quality with the speed of a local delivery.
30-day returns
You have 30 days from receipt to return an item. This period includes the 14-day legal withdrawal period.
For returns after 14 days, the item must be unused, unwashed, and in its original packaging. Return shipping costs are your responsibility, unless there is a defect or an error on our part.
Returns are to be arranged by email at leonard@dogou.fr.
Frequently Asked Questions
Why is this pan made of copper rather than steel or cast iron?
Copper is chosen for its conductivity: heat spreads evenly across the whole surface with no hot spots, so the omelette does not stick or brown in patches.
Is the dark patina inside a defect?
No. The inside has a thin protective layer (tin lining) that darkens with use: it is the sign of a pan that has been used, not a defect.
How do I make a classic tamagoyaki with this pan?
Pour the beaten egg (mixed with dashi, soy sauce and a little sugar) in 3 or 4 thin successive layers, rolling each one towards you with chopsticks.
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