Padella in Ghisa

Cooked an egg in it this morning and it slid right off the pan — the surface really does develop a natural non-stick feel after a few uses. That handcrafted Japanese iron feels solid yet surprisingly well-balanced.

I’ve been cooking eggs in this pan every morning and the nonstick finish from the fruit juices and tea tannins actually works beautifully. The handle is surprisingly comfortable for such a heavy piece.

The finish from vinegar and tea tannins gave it a beautiful matte look right out of the box, and my eggs slide around without sticking at all. It's surprisingly lightweight for cast iron, so flipping pancakes feels effortless.