When I moved to Tokyo with my partner, he chose stainless for our kitchen pans. It's easy to clean because we don't have to worry about the coating.
If it was only me, I would choose teflon.
Our tamagoyaki pan is teflon, but my partner complains a lot because it's hard for him to wash.
Maybe when there's an opportunity to buy a new one, I'll get stainless steel tamagoyaki pan.
I'm still not an expert in cooking tamagoyaki on a round pan. Yours look so nice!
And your gyoza also looks so nice!
You are viewing a single comment's thread from:
Haha, I'm on your partner's side. He is right, we must carefully wash it and it's not easy. But I must say most of the Tamagoyaki pans in Japan are coated. I think some expensive one like copper Tamagoyaki pan might have no coating but it's not common.
I practiced making Tamagoyaki in a regular pan in Germany ... It's not easy to find Tamagoyaki pan for affordable price in Germany 😉 That's foreigner life.