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Load image into Gallery viewer, Iwachu Iron Omelette Pan, Large
Load image into Gallery viewer, Iwachu Iron Omelette Pan, Large
Load image into Gallery viewer, Iwachu Iron Omelette Pan, Large
  • Load image into Gallery viewer, Iwachu Iron Omelette Pan, Large
  • Load image into Gallery viewer, Iwachu Iron Omelette Pan, Large
  • Load image into Gallery viewer, Iwachu Iron Omelette Pan, Large
Vendor
Iwachu

Iwachu Iron Omelette Pan, Large

4.8
Regular price
SG$ 220.00
Sale price
SG$ 220.00
Regular price
SG$ 362.00
Sold out
Unit price
per 
Save 39% (SG$ 142.00)
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  • Tracked Shipping on All Orders
  • 14 Days Returns

Description

  • Unique shape makes cooking an omelet easy
  • 9-1/2 inch Diameter
  • Heats evenly to prevent undercooking or burning
  • Specially formed handle does not get too hot
  • Made in Japan

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  • All customers are entitled to a return window of 14 days, starting from the date of delivery of the product(s).
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Customer Reviews

Finest omelette pan I have ever used! And easiest to clean. Finest omelette pan I have ever used.I comes preseasoned, but!, do this first!!!It has a light grey appearance, when you are done, it will be jet black and absolutely non-stick.When you first get it , scrub it well with a stuff nylon or natural brush.Dry it well under low heat. Then begin your initial seasoning.This pan will, at first, absorb an amazing quantity of oil.Heat it until it reaches the smoke point. Then wipe off the excess oil , lightly coat the exterior and place it upside down in a 425 degrees Fahrenheit oven for approximately 30 minutes. Then turn off the oven and let it cool till just warm.It is now ready to cook the easiest scrambled eggs ever. A little olive oil wipe while the pan warms and when you re ready, a pat of butter, when that s sizzling pour in your eggs. It ll be real quick.When you re done just wipe out the pan with a paper towel and a tiny bit of oil. DONE! 5Love this pan Great little cast iron pan. I like the way that the sides have a gentle sloping edge unlike the hard edge you find on most pans like this. Stays naturally non-stick if you season it first and treat it right. 5Great pan Perfect for a four egg omelette. The finish is great, effectively non-stick, assuming that you follow the instruction. 5Most amazing omelet pan ever The most amazing pan I have ever used. Absolutely perfect condition out of the box and it cooks beautifully, we basically use it for everything now. Completely spoiled for any other stovetop frypan. My only wish is that the company made larger versions with deeper sides. 5It acts like Teflon! Wow. I am impressed. At first glance, this pan is a beauty. You notice the craftsmanship. I gave it a wash, and warmed it up to medium heat, then on to high heat as instructed. Dropped some avocado oil, and the oil just "danced" on the surface. I wiped it away as instructed. THEN, I brought the heat down to medium because I noticed my oil was smoking. Even at the medium heat, the pan was smoking, so brought it to low heat. (Electric range)One observation here: this pan is thinner than your average American cast iron, so I think one needs to compensate for that. High heat will burn your eggs and make them stick.I dropped maybe 1 tsp of oil and poured my beaten eggs. What a beauty! The eggs were quick to cook but no sticking. It actually cooks better than my 6 month old Teflon pan. It's pricey, but the cheap lodge i acquired a year ago still cant cook omellets without using a lot of oil. I have had one too many bacon strips trying to build a nice coat of seasoning on that lodge. 5has held up very well Have had these (the small and the large) for over 4 years. I mostly clean them using an "OXO Good Grips Stainless Steel Flexible Turner, Medium" which runs down the curved sides quite nicely, running it under water and wiping with a towel, then thinly coating with lard or grease (and heating on the stove or oven to dry). Over time it's gotten more smooth if anything. I've never made any special effort to season it, other than keeping it oiled when not in use.Occasionally I'll scrub it with salt if something really sticky was burned on, for example, searing a steak at ~400-500 degrees will leave behind a sticky residue. But mostly I use it for eggs, cooked on medium, which never leave behind anything sticky.Realistically it's not quite as non-stick as a brand-new Teflon pan, but it's certainly as non-stick as a 2-4 month-old Teflon pan. And you don't have to worry about Teflon fumes killing any nearby small animals. 5A very good pan is inciting hostility the instructions are written in Japanese. It would contribute to world peace if there was an English version included 5Best Omelette Pan yet Out of the box, pan was well seasoned and very non-stick. Great pan for eggs over-easy or omelette. The pans cool handle and shape helps to get eggs sliding around, and then flip eggs like a pro. Handle stays cool unlike Lodge pan. Works great on Induction Range. 5Five Stars Awesome pan! 5Very good shape & design I've used this pan almost everyday since I received it--it is very nonstick for just normal factory pre-seasoned cast iron. (Which makes me suspect, like one of the other reviewers, that there is some type of ceramic non-stick coating. But nothing in the paperwork indicates that, so I am not sure. I don't typically use metal utensils on cast iron until I've had it for a couple years and had a chance to build up the seasoning.) The shape and size are perfect for a typical 3 egg omelette, and I've used it also for sausage, bacon, french toast, fried & scrambled eggs, and sauteing vegetables (the shape makes it easy to flip), with no sticking of anything from the first use. The handle has actually stayed cool enough to not need a potholder throughout the entire cooking time for everything I've tried so far, which is wonderful.I am treating it like any other cast iron--i.e., rinsing it with hot water and drying it with a towel (if you use a paper towel, you'll end up with paper fuzzies on the edges of the inside, it is not that smooth of a surface despite being very non-stick), heating on low heat on the stove to fully dry, and then wiping with a very light coating of oil while still warm.I just did a couple of home-seasoning cycles on it anyway (oil lightly, put in non-preheated oven, heat for 1-2 hours @ 425F, and then allow to cool to room temp in the closed oven), just because I was already working on an old rusty WagnerWare skillet I found recently and am trying to salvage. 5
Iwachu Iron Omelette Pan, Large

Iwachu Iron Omelette Pan, Large

4.8
Error You can't add more than 500 quantity.
Regular price
SG$ 220.00
Sale price
SG$ 220.00
Regular price
SG$ 362.00
Sold out
Unit price
per 
Save 39% (SG$ 142.00)