It's very nice to see the pans that you use in your beautiful videos. Thanks for introducing them. I like the interchangeable handles and lids of your Cristel set. You keep them in good condition. I have two 玉子焼き pans, one cast iron (岩鋳黒焼付18×15cm南部鉄器 24017) and the other 1.2mm thick 18cm square 関東型 copper pan. The two pans behave quite differently. I typically use the copper pan which can easily accommodate 6 eggs. I highly recommend the copper pan. As you use oil to cook every time it develops a nice non-stick surface.