JM 276 Released

Chapter <

I bought a cast iron pan specifically so I could make tamagoyaki look like tamagoyaki. The problem now is that I can’t, for the life of me, get it to stay yellow. It always browns. I’m starting to think the heat I’m using is too high.

I also keep forgetting to buy sugar, so it just tastes like normal scrambled eggs with dashi and mirin.

17 thoughts on “JM 276 Released

  1. It also could be an issue with how well the pan is seasoned. Try a few other things at around the same temperature, and if you have the same problem, it means the seasoning isn’t done correctly. I know there is a ton of videos that could help you deal with any issues you could ever have with cast iron.


    1. That was my first thought, too. “Seasoning” a cast iron pan means treating it with oil and heat. This will cause the oil to polymerize onto the surface of the pan, essentially making a nonstick coating. The pan will change color from a dark, slightly shiny gray to dull black.

      Also, adding oil or fat while cooking can change a food’s color. Vegetable oil browns more than butter, for instance. Don’t know what’s traditional for tamagoyaki. I use butter for regular scrambled eggs.


  2. Yeah, the heat probably is too high. Cast iron transfers heat better than some other commonly used materials.

    Unless I’m searing meat, I never go above medium heat when cooking with cast iron.


  3. Cod is right : if it’s real cast iron the heat will be transfered quickly and it will stay hot for a long time, even if you lower the heat the temperature of the pan will go down slowly, so you’ll still burn your eggs.


  4. Wow I also bought a cast iron pan recently. Takes some getting used to. Either seasoning is uneven or pan’s too hot. Iron retains heat quite well compared to other pans.


  5. Is the pan you got one of those squareish/rectangular ones?

    besides that, i really recommend getting one of those infrared thermometers to make sure the pan temp is right.

    just be aware, that an empty pan might have a different temp reading than actual, depending on how emissive the pan is (i don’t think cast iron has this problem)

    but you’ll get a more accurate reading if there is oil in the pan already

    google says 250 F is recommended for omelettes


  6. If it’s a new cast iron pan, did you prep it well? Before you use it for the first time there are extra steps to the seasoning process.


      1. Why not though? At least just a list with links to the first chapter of each arc? Or does the author stop labeling arcs later on?


  7. You can’t use cast iron to make (non-browned) tamagoyaki. Cast iron retains too much heat so it’s difficult to control the temperature. You need a non-stick and you’re supposed to constantly lift the pan off the stove to let it cool down (it’s this part that cast iron can’t do). It’s the same process as those fancy restaurant fried eggs where there’s no browning at all and it honestly may as well not even be fried.


    1. Also a classic french omelette. Tamagoyaki is basically a variant on a french omelette. Nobody makes omelette in a cast iron pan.


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