I love tamagoyaki. I dislike how often I have to replace teflon pans. Unfortunately, most tamagoyaki pans are non-stick coated and don't last very long (and I'm not such a tamagoyaki enthusiast that I would buy the really expensive professional version). I also know that some people use normal round skillets to make rough tamagoyaki, despite the shape issue, and those seem to turn out fine. My question is: has anyone tried using a carbon steel skillet for tamagoyaki? If so, how did it turn out?