Iwachu is the best
Always preheat on low to medium-low heat for 10+ minutes. Always apply a very thin layer of oil both before and after use and you probably won't have to season ever again, unless you go months without using it. I did a thin layer of grapeseed oil and didn't have to reapply between layers of tamagoyaki, there was ZERO sticking from the get go. Ignore Redditors who like to brag about seasoning their cast iron every month tell you, you only need to re-season if you notice rusting, food starting to stick, or it's been a long time since it was used. Do not use soap unless you intend to strip the seasoning and apply your own seasoning, or you cooked something on it after the seasoning had worn off and there's gross bits stuck on it. There's no need for soap because 1 if you maintain the pan well, no bits of food will stick 2 after you rinse I recommend putting the pan back on the stove for several minutes to make sure it's 100% dry—the heat will kill off any bacteria. (BTW this is the optimal time to apply oil post-cooking, after it's rinsed and still hot!) Also, that review complaining about how the size and how it's so small it'll only fit a single egg—this is a tamagoyaki pan? I mean, you can definitely use it for anything, but… if you bought it for something besides the intended purpose and it didn't work out… why complain? Anyhow, Iwachu's quality is god-tier, way beyond Lodge (and I'm not putting down Lodge, I like their products too). Read more
