Iwachu Japanese Nambu Tekki egg pan

Using a good omelette pan is really important if you want to eat delicious one. In such case, the traditional Japanese cast ironware, Nambu Tekki will help you.

Amazingly, Nambu Tekki has a history going back some 400 years. The beginning of the Nambu Tekki was the policy that Nambu domain (today’s Iwate Prefecture) had traditionally encouraged to produce the casting.

And one of the daimyo who loved tea ceremony invited a kettle maker. Koizumi Nizaemon from Kyoto and the master ordered him to create a new tea kettle.

The grandson Nizaemon Ⅲ made the tea kettle smaller and be able to use as a teapot too. It is the appearance of “tetsubin“.

Because the lifestyle of Japanese people moved toward Western, they stepped down the opportunities to use tetsubin.

Though the stainless kettle almost took the place of the tetsubin, the Nambu Tekki makers have continued to create the new cast iron ware that answered the needs of the age.

Features of Nambu Tekki omelette pan

1.Able to take iron

When you cook an egg on the Nambu Tekki pan, iron liquates out little by little. Almost iron of the Nambu Tekki is bivalent iron which a human easily absorb.

2.High heat holding

Because all of the Nambu Tekki wares are made of the thick cast iron, it can hold the much heat overall. So you don’t have to cook in a hurry.

3.Evenly heat

The thick cast iron also can transfer heat slowly and evenly.

4.Strong and last long

Though you may feel a little heavy to hold it at first, you can cook an omelette with stability (take care not to drop on your foot!).

5.Compliant for IH cooking heater

Because all of the Nambu Tekki pans are made of pure iron, they can conduct electricity (200V).

Iwachu omelette pan

Iwachu was established in 1902 and has a history of more than 110 years. The company has led the Nambu Tekki industry and taken over the traditional production method designated for preservation.