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I got gifted these for Christmas!
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Iwachu Tamagoyaki Pan made in Japan
Binging with Babish 12in skillet made in China
Now the real question is do I want to cook in them or embark on a seasoning journey like the other guy...
"100 Stove top seasons with olive oil"
Or something lol. Though I don't think I'll super season the tamagoyaki pan because the regular traditional way of making tamagoyaki is pretty non stick already
But doing something fun with my first 12in CI sounds fun. With lots of progress pics and stuff.
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