10 Best Tried and True Tamagoyaki Pans in 2022 (Carote, Thermos, Iris Ohyama, and More)

This product features a seamless construction. Its strength is its long-lasting nonstick marble coating. There is no need to worry about food sticking onto the pan at all. Also, it is easy to wash up.

Some testers said of the cooked tamagoyaki, "Each layer is delicately heated and has a mild taste" as well as mentioned that "The balance between softness and chewiness is remarkable."

The pan's light weight will never tire your wrists out. The angle on the sides makes it easier for you to slide a spatula in and flip the eggs. It is the best pan to make fluffy and tasty tamagoyaki, even if you're a beginner.

The durable coating on this pan from Thermos Japan promises strength against wear and tear as well as resistance to burning. It weighs under a pound, so it's a breeze to shake it around while cooking, and the handle rivets are on the exterior. The smooth, seamless interior is easy to wash as a result.

After adding some oil in the beginning, we found we didn't need any more, because its nonstick coating worked so well. However, the heating was a bit uneven, leading to an omelet that wasn't cooked consistently in places.

Still, we were able to make tamagoyaki that had a soft outer layer, with a slightly runny inside.

Iris Ohyama's Diamond coated Pan D-Plus IH Egg Pan features a removable handle (sold separately). The boxy stainless steel bottom enables heat to spread evenly. 

In our test, we found that the egg was a bit more flimsy-looking than in comparison to tamagoyaki we made using other products. However, both visually and texture-wise, the tamagoyaki was incredibly fluffy, resulting in a decent score.

The pan itself is relatively deep, making it usable for cooking other quick side dishes, and not just tamagoyaki.

This tamagoyaki pan with a removable handle allows it to be stored in tight spaces, making it perfect for those who don't have a lot of kitchen space to spare.

Doushisha's Evercook Lightweight Tamagoyaki Pan for Gas Stoves is designed to have high durability and a long-lasting anti-stick coating.

The tapered handle fit well in our testers' hands, earning it high praise. The smooth interior of the pan also made it incredibly easy to flip our tamagoyaki, increasing your chances of successfully making tamagoyaki, even if you're a novice.

Unfortunately, since the bolts that connect the handle to the pan were on the inside, we found our egg tended to gather and get stuck around that area. This pan also lost points for how uneven its heat distribution was.

Teleken's Flavor Stone Egg Pan has a total of six layers of coating on the inside, making it incredibly difficult to burn your food, as well as has a thick bottom to allow for even heat distribution.

Our tamagoyaki came out thick and bouncy, making this pan better for those who want to eat a hearty and filling tamagoyaki, rather than a light and fluffy one.

Thanks to its six-layered coating, this pan was incredibly non-stick, requiring only a minimal amount of cooking oil. While we weren't too fond of the bolts that were located on the inside of the pan, making it slightly more difficult to clean, we feel that this tamagoyaki pan will allow beginners to make beautiful tamagoyaki without any fuss.

Meyer Japan's Maxim SS Egg Pan is made entirely of stainless steel, a material that has excellent heat retention.

When looking through our thermographic camera, we found that the inside of the pan was evenly heated, which resulted in a fluffy and bouncy texture.

However, this pan wasn't without drawbacks: for instance, it's slightly on the heavier side, weighing 1.5 pounds. It also has bolts on the inside of the pan, meaning that your egg can creep into the gap between the pan and the bolts. However, if you want bouncy and tasty tamagoyaki, this is a great product to consider.

Kyocera's Cerafort Frying Pan Tamagoyaki features a coating made from a blend of ceramics and diamond particles, which helps with thermal conductivity to prevent your food from burning.

The resulting tamagoyaki wasn't super fluffy, but had a bit more of a moist texture and was closer to what could be considered a textbook tamagoyaki.

With excellent non-stick capabilities as well as angled sides, we were able to flip our egg without the use of a spatula. Moreover, we were thrilled with how light this pan was, weighing barely over 15 ounces. This product is a great place to start for beginners purchasing their first tamagoyaki pan.

Form Lady's ambai Tamagoyaki Kaku is a steel tamagoyaki pan that uses a wood handle made from teak, known for its water-resistant properties.

This pan created a tamagoyaki that cooked our egg all the way through to the center, making it a dense omelet, rather than a light and fluffy one.

This pan has undergone a process where the interior of the pan is intentionally made bumpy, making it easy to flip eggs as if it were a coated aluminum pan. This product si great for those who want a steel pan that doesn't stick.

Nakamura Douki's Copper Tamagoyaki Pan 13 Length is lined with pure tin, which helps season the pan the more you use it.

Our testers were thrilled with the finish of the tamagoyaki, commenting that "the outside is fluffy, but the inside is filling and delicious." When viewed through our thermographic camera, it was obvious that the pan was heated evenly.

When first using this pan, we found that our eggs tended to stick even after seasoning, so we recommend adding more oil for every two to three rolls of your tamagoyaki. This product is perfect for those who want to make delicious tamagoyaki, even though the pan might take a little more prep than others.

Marushin Douki's Kansai-Style Copper Tamagoyaki Pan has an interior that's lined with a tin plating done manually by craftsmen.

The tamagoyaki had a strong sweetness and an even cook, earning high praise from our testers.

The pan has no angled sides, making it difficult to insert a spatula. Additionally, since the pan has an incredibly high heat conductivity, it's easy to burn your eggs until you get used to it. This tamagoyaki pan is best for expert chefs and home cooks, rather than beginners.