• Cast Iron omelet pan by OIgen on a white background
  • Rectangular cast iron egg pan by Oigen with baked dish on a stovetop
  • Close up cooked omelette in a cast iron pan with a spatula scooping the egg
  • Pitcher pouring yellow egg mixture into a cast iron pan on a stovetop.
  • Person flipping a omelette in a cast iron pan on a stove
  • Omelette being scooped with a spatula from a cast iron pan by oigen
  • Vegetable and seafood omelet in a cast iron rectangular pan on a black stovetop
  • Cast Iron omelet pan by OIgen on a white background
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Oigen Foundry Co.

Kokotama Iron Egg Pan

Kokotama Iron Egg Pan

$100.80 USD
$160.00 USD $100.80 USD
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I am a Kokotama Iron Egg Pan. Built for tamagoyaki, but I end up handling much more.

 

Curator's Notes 

At first it feels very specific, a pan meant for tamagoyaki and little else. The square shape is designed for rolling eggs into that layered form, but once you start using it, it quickly becomes something you reach for more often for all kinds of cooking, even just your standard scrambled eggs. In cast iron, the size makes a difference and this pan has the heat retention you want, but without the weight that usually comes with it.

We end up using it like a small everyday pan. Eggs, of course, but also quick vegetables, breakfast sausage, or anything that doesn’t need a full skillet. It’s compact, easy to handle, and the shape keeps everything contained in a way round pans sometimes don't.

 

Kokotama Iron Egg Pan was curated by Angélique Chmielewski

 

Designer/Maker 

 

Maker: Oigen Foundry Ltd.

 

Specifications

Dimensions: 

5.7" (w) x 13.0" (l) x 2.6" (h) or 145mm (w) x 328mm (l) x 66mm (h)

 

Weight: 

2.9 lb or 1.3 kg

 

Materials: 

Cast Iron

 

Details

  • Made in Japan
  • Versatile size suitable for omelets, scrambled eggs, small baked dishes, and more
  • Originally designed as a square iron omelet pan designed for making Japanese rolled omelets, tamagoyaki
  • Deep sides and squared corners help shape eggs evenly for a clean, uniform finish
  • Iron construction provides excellent heat retention and stable, even heating
  • Angled handle naturally guides the motion of flipping and tilting eggs
  • Handle length designed for a comfortable grip, even when using oven mitts
  • Seamless construction eliminates joints between pan and handle for easier cleaning
  • Iron surface develops a natural seasoning over time with use and proper maintenance
  • Compatible with various stovetops, ovens, and open fires
  • Capacity of approximately 630 ml 
  • Season before first use
  • After each use, wash with hot water and dry thoroughly
  • To fully dry, place briefly over low stovetop heat
  • Do not soak or leave submerged in water for extended periods
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