Blue steel crepe pansuper

I recently took it into my head to start making cr�pes and didn't have the proper pan (or for that matter, anything even close). I became familiar with the existence of this pan through the Williams-Sonoma catalog and, based on its glowing reviews, decided to see if I could pick it up for less. This pan doesn't have a high list regardless but at the time of this writing, Amazon's price is the lowest anywhere, even without the free shipping. :)

This is a quality pan made of what's known as "blue steel"; according to Wikipedia, "bluing" is a manufacturer's process that partially protects carbon steel against potential rust. In order for this pan to be safely seasoned and used, the coating on the pan's cooking surface (which, as I understand it, is independent of the bluing process) must be removed. DON'T EVEN THINK ABOUT IGNORING DE BUYER'S INSTRUCTIONS TO BOIL POTATO PEELS IN THE PAN PRIOR TO SEASONING IT WITH OIL. I mean it. When you see the sludge that comes off the... Read more

Just used this pan for the first time, and every crepe came out perfectly. The instructions said to brown some vegetable peelings in it before using it the first time, then clean with hot water and NO soap. I did this, and if anything the pan outperformed non-stick ones I'm used to. By the way, the secret to making great crepes is to let the batter rest for an hour or more before cooking. A good way to dry non-stainless cookware like this is to put it back on the burner for a short time after washing. Highly recommended.

This is a great, authentic crepe pan. Be sure to season it exactly how the directions describe, and not to use dish soap to wash it (water on a wet cloth or paper towel is fine). It helps to get a crepe spatula to turn crepes when cooking with this pan, but you do not need a batter spreader. I recommend "Crepes" by Lou Siebert Pappas for her 3 basic crepe recipes and crepe making techniques, but note that the rest of the recipes in this book are very elaborate.