Quote Originally Posted by Susan Otcenas View Post
I have a cast iron aebelskiver pan, and sometmes think it would be fun to experiment with using it to make takoyaki. OTOH, it would be more fun to just go back to Japan for a visit and eat my way across the country.
I think aebelskiver pan will work fine for takoyaki.

Growing up, my sister and I used to love making takoyaki. We would use a long metal skewer to flip them over when half done. Fond memories of childhood in Japan and in US. We also made okonomiyaki but ours were fairly thin with shredded cabage and few other things... I don't remember what we put in. Both dishes are from Kansai area where the dishes are very different from northern Japan. Think of dishes from New England and compare with dishes from Cajun/Creole of Louisiana.