Iwachu Cast Iron Omelette Pan - 10.5 Inch Japanese Skillet for Perfect Fluffy Omelets | Pre-Seasoned, Even Heat Distribution | Ideal for Breakfast, Camping & Home Cooking

After countless Teflon coated, ceramic coated, and even copper coated pans I finally made the realization they are all absolute garbage. They never hold up and aluminum is an awful product to use for cooking. Many of these coatings are questionably unhealthy. So what is the solution? I remember my grandmother having a carbon steel pan that she used for crepes. The egg mixture would glide in the pan, never sticking, and lasting for decades. She treated the pan meticulously as it had some magical quality that enabled her to cook any egg mixture without issue.Looking at countless pans, I came across the Iwachu Omelette Pan. It had solid reviews, with an occasional one or two star blast from a few people. Reading a few of those negative reviews made me realize fairly quickly, these individuals had no idea of the required care or proper use of cast and carbon steel pans. I ordered one up...The first shocking surprise was how light it is! There is a reason for this lightness and it comes across erroneously in a couple of negative reviews. Several have complained about the coarseness of the surface, say when compared to a lodge cast iron pan. This observed coarseness is with good reason and purpose. To the unknowing, it appears to be a negative. However, take your new pan and place a tablespoon of oil on it, wipe, and watch the magic begin. What appears to be an optical illusion, the oil very quickly disappears and it is almost beyond belief. Whereas the dense heavy iron of Lodge style pan will hold the oil on it's surface, the Iwachu's airy grain structure sucks the oil in immediately. I did this several times and it kept wicking the oil away. This is what make this pan so amazing; its ability to pull the oil in and surround the iron with the necessary protecting agent(oil) quickly and effectively. The coarser structure actually enhances the non-stick properties, not as a few believe, hinder it. Nothing and I mean nothing holds heat and distributes heat as evenly as cast iron. With the weight factor no longer an issue, you will now have the most amazing non-stick pan for omelettes, scrambled eggs, etc.It is a beautiful pan, well designed, and something you will keep for many years to come. Is it expensive? Yes, but top quality is not cheap. When you factor the cost of all those crappy, unhealthy, aluminum coated pans you have purchased over the years, you could own three of these. This pan will last several lifetimes!So how does it cook? Absolutely amazing! My wife who was skeptical was just as amazed. But please understand, if you don't have any experience with cast iron or high carbon steel pans, get on YouTube and educate yourself first! Once you know the secrets, you will realize that this time proven material will yield the best results ever! The best difference of all, those coated pans lose their non-stick ability over time. This pan will just get better and better as the non-stick ability only improves if you know the secrets of cast iron.