Vermicular Egg and Toast Pan with Standing Lid

The art of Japanese omelet making takes serious skill to master and now you can practice at home—and make way more than just eggs—with Vermicular’s Egg & Toast Pan. Precisely manufactured to be as thin as 1.5 millimeters and under 2 pounds, this enameled egg pan is one of the lightest we’ve used. (This innovation is no surprise—Vermicular is known for meticulous craftsmanship rooted in improving traditional Japanese cookware.) The pan cooks more like stainless steel than cast iron thanks to its thin walls and base, which are made from a proprietary blend of molten metal that helps it heat up much faster. This means grilled cheeses, French toasts, hash browns, bacon and fibrous vegetables like asparagus will cook through quickly and evenly—and only need one simple flip on the pan. You’ll also get the desirable nonstick and cleaning benefits of enameled cast iron: Vermicular coats the durable interior with layers of enamel to distribute heat evenly and evaporate excess moisture in as little as three seconds. Fried eggs, kimchi pancakes and dumplings (which get perfect crisp bottoms) won’t ever stick. The front lip’s curved “shovel” shape makes sliding eggs, crepes and seared veggies from pan to plate easy—no spatula required.

Most Japanese egg pans, or makiyakinabe, aren’t equipped with lids. Vermicular’s comes with a stainless steel lid built with an easy-to-grab, self-standing handle that keeps the lid clean and your countertop dry. It traps heat and steam to melt cheese on eggs or toast (you can build the ultimate breakfast sandwich) or cook thick omelets and sausages all the way through. You can toast spices, nuts and seeds, too; the lid prevents them from flying all over the stovetop when shaking the pan for even toasting. Sold with an oak or walnut wood handle, which always stay cool to the touch.