Bests & Worsts Reviews from Amazon

I am a former Japanese restaurant owner and tamagoyaki was one of the foods we made for using in sushi. I purchased this for home use as I now have twins and they love egg and wanted to try something different for them. I used it this morning for the first time and was quite happy with the product, although on the small side for a tamagoyaki pan. For the price, it seems well-built and heavier than I would have expected. On the first flip/roll, there was a few places that got stuck but after I removed it with a spatula, the subsequent layers worked fine. I usually use chopsticks to roll the tamagoyaki but some reviewers said that chopsticks may even cause damage so I will just use a spatula to make this and so far, it worked well. A few tips: Tamagoyaki is meant to be rolled in a few, thin layers many times. It's not like a western omelet, where you put in the whole egg and roll into an omelet. I used 2 eggs so I did probably 6 or 7 layers. Also, you need to oil it again after each rolled layer. You start rolling from the edge furthest from the handle, when you end up with the roll at the handle end, you take a small ball of paper towel dipped in oil and oil the open area. Then you slide the tamagoyaki back down to the furthest end and oil the now open area near the handle so the whole pan is wiped with oil. Then you add a little more egg enough to have a thin sheet and you lift up the tamagoyaki a bit and let the new egg go under it so that it will stick to each other so the rolling will continue. You keep repeating that until you are finished with the egg mixture. Also, to clean the pan, do not use soap or hard/coarse material. Using hot water and sponge will suffice and you have to thoroughly dry it afterwards and oil it a bit and store. I used a few pages of newspaper and folder it to the size of the pan so I can use it to cover the bottom of the pan so it doesn't get scratched when storing. I put the whole pan into a paper bag to the outside doesn't get damaged either. I have translated the Japanese instructions so that you can keep the helpful hints and warnings in mind. Before initial use: -Use a little soap and water to wash the whole pan. Use a soft cloth to remove all the water and add little oil and spread on whole pan. (this is the only time soap is to be used; before using for the first time to remove dirt and other impurities straight out of the factory and soap is not to be used for subsequent washings.) Warnings: -Do not over heat empty pan. -After use, wash and dry well. -The handle may get hot in use. -Do not fill and use the pan with water or other liquid. -Do not leave your cooked egg in the pan for too long. -When washing, do not use hard material -Do not use a knife or other sharp material to get off stuck on food. After use care: -After washing the pan, dry well and oil the pan and store. Hope the translations help for making a good tamagoyaki and making the pan last for a long time!