Iwatani Takoyaki Grill Pan , Medium, Black

Good package and shipping was okThis pan is well made and it conduct heat very well. I set it on the normal gas stove with medium heat and it produces as well cooked takoyaki. Besides, the ball size it produces is very comparable to most renown JP restaurants that sell it. So, it does meet the expectation. Washing and cleaning is also very easy (I hand wash with sponge and soap effortlessly).Unfortunately, since I bought this. It made me feel like making takyaki is like making pan cake (in terms of how easy it is to do) so I did it so many times within a short span. The problem is that I am now quite satisfied with the ability and the taste of it. so, my drive to cook more often has drastically decreased. This pan is back in the box and patiently await my crave for takoyaki to rise up again !!

It works pretty well on my gas stove. Easy to clean. The Takoyaki mixture gets well distributed. The divisions make it easier to divide each ball. Plus is made in Japan. Brings back good memories...

I used cheap electric plate before I try this.This one gives me better experience overall.Size of the ball is good. Durable. Don’t give me weird taste.Cooking time etc are totally fine.Good for price.

Good product and it works well

Great nonstick finish, cleans up easily and transfers heat evenly. Does what it is described to do. It's not a cheap Wally-world product. It's actually heavier than expected.

I've made several batches of takoyaki now. This is much better (and proper) way of making takoyaki, as opposed to what I was doing prior, which is improvising using a cakepop maker. The takoyaki pan has grooves running up and down and laterally between the takoyaki chambers, so after pouring the batter, just trace using a bamboo stick or takoyaki poker to divide the batter, just jam it in that notch and trace. So easy! And no doubting yourself whether or not one takoyaki had more batter than the one next to it. I also like the sturdy construction of this takoyaki pan. It's built to last.Sometimes good octopus and fresh octopus is not easy to get in Los Angeles. I pulled from the takoyaki Git repository and made a fork to the default recipe, replacing octupus with BACON. I call this creation BACOYAKI. What you do is this, cut a couple of bacon strips into good bite sizes. Then, before adding any batter, place a bacon chunk into each takoyaki (bacoyaki?) chamber. Let each bacon piece cook somewhat, but not too much, just enough to develop some color. If a piece of bacon is exceedingly fatty, soak it up using some kitchen paper. At this point go ahead and pour the batter as you normally would, and make the BACOYAKI as you normally would. Enjoy!!!

I love this pan and use it quite a bit. It sits perfectly on the burner grates on our gas stove, so very stable to cook with and turn the balls.If I'm really on my game, I can cook 16 balls at a time, but I often am moving more slowly and just do 8 or 12 at a time.Beyond the typical savory or sticky rice balls, my kids love to make Nutella filled pancake balls!

Works great on gas stove. Fun making takoyaki with the kids.