Nakamura Seisakusho’s Hand Made Copper frying pan for Japanese omelet 13cm x 18cm

This is a full-fledged product used by professionals

For about 3~5 eggs.

Features:
– Copper is a very good heat conductor, allowing for even and uniform heat distribution and the transmission of a subtle heat level.
– This pan is approximately 13mm thick, making it easy to retain heat and cook with residual heat. The omelette becomes airy and mellow.
– Each piece is handmade by craftsmen. The more you use it, the more it becomes a gem of a product. We hope you will use it for many years to come as an enjoyable accompaniment to your cooking.

Material:
100% copper
Pure tin is baked on the inside of the pan

Size:
13cm x 18cm
Square type(15cm x 15cm) also available 

Precautions for use
Never burn the pan dry. (It may cause the tin to melt.)
2. Copper has a very high thermal conductivity, so please adjust the heat to a low (medium to low-medium) flame.
3. Do not use scrubbers, cleansers, or metal utensils on the inside (silver part/tin).
4. Please do not use the handle with a loose nail. Please hammer in the loose wooden handle part and install the nail.
5. If the handle is hot, use a pan holder or similar tool.
6. If food is left in the pan for a long period of time, it may cause rust blue.

Before first use
Wash with a sponge dipped in dishwashing liquid, rinse well with water, and dry completely. Then, add oil to the pan to fill it to about the fifth part, heat it, and cook it over low heat for 4 to 5 minutes while gently scraping around the inner surface of the pan with kitchen paper, etc. Be careful not to take your eyes off the pot so that the oil does not burn.
This will allow the oil to absorb into the pot and prevent burning.
*For first use, try frying eggs only with more oil and no broth.

How to care for the main unit
1. After the pan has cooled down, remove the egg dregs from the inside of the pan with kitchen paper, etc., and store the pan in a thin layer of oil.
– The oil will blend with the pan, making it more resistant to scorching and easier to use.
– If you are concerned about the oil, or if you do not use the pan for a while, wash it lightly with a sponge and let it acclimatize to the oil before using it again.
2. Wash the outside of the pan with a sponge using dishwashing liquid.
3. If it gets burnt, fill the pan with water, bring it to a boil, wash it with a sponge, and boil it in oil as you did the first time you used it. Do not scrub with a scrubber, cleanser, or metal fittings. etc., as this may cause scratches and the area will easily become burnt.
4. If you do not use it for a long period of time, cover the inside with kitchen paper after oiling it to prolong its life.
5. Do not use a dishwasher.

Loosing of the handle (wooden handle)
The wooden handle is fully hammered in at the time of shipment. However, due to its structure, the handle may become loose due to shaking during delivery, vibration during cooking, or drying of the wooden handle. In this case, please hold the base of the handle (metal part) with one hand and hammer or mallet to drive in the tip of the wooden handle and the nail part.

*Since the pans are handmade one by one, the inside of the pan may have uneven coloring due to temperature differences during production.
*The tin inside (silver part) will discolor as the oil gets absorbed, but this does not affect the use of the pan.

You can find many videos on YouTube on how to make Japanese Omelete