Skillet Grilling

Although grilling is most often done with skewers or nets, the Japanese also “skillet grill, ” a technique many Westerners may think of as “pan-frying.” Heavy, flat, cast-iron skillets, called teppan, are lightly oiled and preheated so that the food sizzles upon contact.

Omelets, thought of by the Japanese as “skillet grilled, ” are made in special rectangular skillets called tamago yaki nabé. Both the flat cast-iron skillets and the rectangular omelet pans are wonderful implements to own. They retain and conduct heat beautifully, ensuring even browning and cooking. Both require the same special care, though—namely washing by hand, with a mild detergent if necessary, and drying immediately after, preferably over your gas or electric range. A thin coating of vegetable oil should be rubbed in well with paper towels while the pan is still warm.