*Please kindly note customs fees may be charged when you recieve your items.

Descriptions
[Features]
Copper is an ideal material to make a soft fluffy egg roll (Japanese omelet), for its feature to transferring heat fast and evenly. Unlike non-stick pans, you might have your egg rolls burnt when first time use. By trying several times, you would success making a tasty egg roll at your home.
The rectangular Kansai style is convenient for making dashi-maki egg rolls, which require to roll the egg several times. The square Kanto style is often used for making egg rolls for sushi.
*All copper egg roll pans are NOT induction compatible
*Only Kanto style (square) has a separately sold lid.

[Recommendable size]
-Kansai style (rectangular)
10.5cm: for 1 - 2 eggs
12cm: for 2 - 3 eggs
13.5cm: more than 3 eggs
-Kanto style (square)
15cm: more than 4 eggs
18cm: more than 6 eggs
*Please note the above amount is just a reference. It does not include the amount of other ingredients (ex. soup stocks).

[Precaution]
-NOT induction compatible.
-NOT dishwasher safe
-Do not heat up the empty pan. It would cause deformation and the inner tin coating would come off.
-Please dry the pan after usage to avoid rust.
-Please note copper pans are likely to turn black regardless of care. The black marks are a natural byproduct of the oxidation process and has no harm.
-Please read the instruction before usage.

[Product information]
-Size and weight
Kansai style (rectangular)
10.5cm: 15x10.5xH3cm, 535g
12cm: 16.5x12xH3cm, 630g
13.5cm: 18x13.5xH3cm, 675g

Kanto style (square)
15cm: 15x15xH3cm, 602g
18cm: 18x18xH3cm, 780g
21cm: 21x21xH3cm, 1300g
Lid for Kanto style (square) 15cm: 15x15xH4.5cm
Lid for Kanto style (square) 18cm: 18x18xH5cm
Lid for Kanto style (square) 21cm: 21x21xH5cm
*Only Kanto style (square) has a separately sold lid.

-NOT induction compatible.
-Material: Tin-plated copper
-Origin: Niigata, Japan