TECHEF Tamagoyaki (Japanese Omelette) Pan
A perfect pan for cooking Japanese rolled omelettes like tamagoyaki and dashimaki tomago.
A perfect pan for cooking Japanese rolled omelettes like tamagoyaki and dashimaki tomago.
The top pick for America's Test Kitchen several years running — and for good reason.
The secret weapon of chefs since the 19th century.
With their special non-toxic ceramic nonstick coating and that gorgeous sage-blue + brass color combo, these skillets are workhorses that up your kitchen's chic level.
The same level of comfort and polish as the 8-inch model, only bigger.
Three collections of premium stainless steel cookware designed to help you cook better and improve your experience in the kitchen.
The newer, bigger brother to the original Field Skillet can handle large family meals with ease.
Premium stainless steel cookware at an honest price.
A reproduction handforged iron skillet with a 6"-diameter bottom and an 8" handle that folds into the pan for easy storage.
This commercial-grade skillet sports high-quality materials, a terrific nonstick coating, and a nicely made soft-grip red silicone sleeve. What's not to love?
A vintage-style cast iron skillet with a modern twist.
A uniquely shaped cast iron skillet that makes it easy to fold and plate an omelette. Never ruin this delicious dish again.
A packable iron skillet with similar heat retention properties to cast iron, but with half the weight.
Makes cleaning a cast iron (or non-stick) skillet easy.
Comfortably protect your hands against potential burns while cooking with cast iron.
A common mistake I see people make is overloading their kitchens with skillets of all shapes and sizes. You really only need two to cover your bases, though: a cast iron skillet and a good stainless steel pan. For the latter, the All-Clad 12" fry pan is my recommendation. You might think I'm crazy for suggesting a $150 pan, but believe me,…
If you ask me, no kitchen is complete without at least one cast iron skillet around — they just cook food so perfectly and only get better with age. The one I own used to belong to my grandma and was given to me after she'd passed away. It has so many years of seasoning on it, I can't even see the…