The question I get asked the most is
“Where did you get that PAN???”
And of course, the “pan” is the tomagoyaki pan I use to make my Gyerranmari or Korean omelet. It’s non-stick, which is a MUST when making this dish and the rectangular shape keeps things really tidy. The truth is, though, that any non-stick pan will do, including your plain old round ones. I’ve even used a cast iron pan for making this dish.
In order to answer your “WHERE CAN I GET THAT [INSERT]?” questions all in one place, I thought I’d start a series where I post a list of my favorite things in the kitchen. This week, we are…
