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Question about tamagoyaki pans
posted by Jiza on Fri, 2009-02-13 13:23
Hi!
I've been thinking about buying a tamagoyaki pan... the problem is I have vitro in my kitchen and I'm not sure about if it'll be safe (both for me and my kitchen)... Is there any vitro-safe tamagoyaki pan or brand? :)
thanks!
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Um...stupid question: what's vitro? ^_^
The Big Onigiri.
- Wherever you go, there you are. -
oops... I thought it was translated as "vitro"!! lol
I think it's called ceramic hob... I'm not sure :(
It's this thing anyway: http://www.electrodomesticos.org.es/electrodomesticos/vitroceramicas.htm...
http://jizaacaso.deviantart.com
Ah, gotcha. I have one of those too. (In German it's called Glaskeramik). No tamagoyaki pan is unsafe for ceramic/glass top cookers, but you need a pan that is absolutely flat on the bottom, and ideally a bit heavy (so that the bottom doesn't warp) would be good. Don't leave the pan on the heat unattended, or it may start to warp, then your tamagoyaki won't cook as well.
Great! THank you Maki! ^^
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http://jizaacaso.deviantart.com
I just wanted to add that I've bought a couple of pans in the past (one on ebay and the other through Amazon), and the best one I own is the Joyce Chen tamago pan. It's not cast iron and it's got a non-stick coating, but it's pretty heavy, well-made, and distributes heat wonderfully. No bubble/raw/singed spots.
Thanks for the advice Sandy! :D
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