Features:

  • The crepe pan provides excellent heat conduction due to its pan base made of heavy-duty carbon steel, an alloy of iron & carbon, which is extremely durable & can last a lifetime if properly cared for
  • The carbon steel griddle by Paderno World Cuisine comes with a polished surface that will need to be seasoned in order to achieve the natural non-stick surface that makes these pans so desirable
  • To create the initial layers of seasoning begin by washing the skillet with hot soapy water / Then use a flavorless oil and wipe the entire surface with it before heating it on the stove
  • The Paderno pancake pan is induction-ready and thus can be used on any hot plate & broiler and in the oven / Additionally, it comes with a limited lifetime warranty
  • Items delivered: 1 x 10 1/4 inches (26 cm) blue carbon steel pan by Paderno World Cuisine for crepes, pancakes, omelettes, tortillas and many other egg dishes / NOT dishwasher-safe
Amazing everything breakfast pan!

Love this pan! It's the perfect size for making omelets, pancakes, crepes, and French toast! You can only make one at a time, but it holds its heat evenly and is absolutely nonstick if seasoned perfectly. I used flaxseed oil for that purpose. Would recommend to anyone who enjoys cooking like I do! Wish I would have switched to carbon steel long ago!

Almost replaced it

I purchased this pan in late 2012 and seasoned it right away. The seasoning didn't turn out right, even though I've seasoned many pans and use carbon steel and cast iron skillets. For some reason, the seasoning did not leave a smooth finish and the pan was stuffed away in the back of the cabinet. This morning I considered purchasing a different crepe pan and tossing this one in a donate box, but decided to see if it could be fixed first. I tried scrubbing off the uneven finish with hot water and a net scrubby, but that didn't work even with soap. I figured I had nothing to lose so I put it on the burner and poured in a bit of olive oil. When the pan and oil were hot, I used a good straight edge steel spatula to gently scrape the inside surface of the pan. I was able to remove the uneven finish and season the pan again at the same time. I mixed up a very small batch of batter and tested the pan. It performed flawlessly. Absolutely no sticking at all. The pan is light enough to tilt and spread the batter, which is easier for me than using a spreader. I'm glad I didn't give up on this pan. I'm not sure how I ended up with a bad season job, but now that it's fixed, I expect to use this pan a lot.

Simply awesome

This pan is just perfect. As some other reviews pointed out. The weight is perfect for a crepe pan not too heavy, not to light. The pan is thick and well built. Seasoning is very important for all carbon steel product, this is no exception. I use blue steel technique together with some salt massage to create a perfect seasoning. I learnt this from seasoning Chinese woks. First, wash your pan with hot soapy water. When I wash I noticed that this pan does not come with thick coating of wax or oil, which saved me some effort. Then the second step is to temper it with high heat WITHOUT oil. As you burn it you will likely notice the color change, this is the most satisfying thing for my OCD. Burn it until you got very even blue color covered the entire pan. Set it aside and let it cool a bit. Now the pan is burning hot. Don't want to put oil into it or you will have some burnt oil grease that will cause sticking. When the pan cooled down a bit, pour half cup of coarse sea salt into it, then add some oil to create a paste. Turn on your stove again and start heating the paste with medium low heat. In the mean time use a paper towel to give the pan an oil sea salt massage. After the salt turn brown you can turn the heat off and let the pan cool down naturally. Now it has been seasoned.

Treat it right and it will work right.

Nice weight to it. Not too heavy, not too light. Immediately after delivery, I spent the next few hours seasoning it, then cooked three snack meals to test it. Everything cooked beautifully, nothing stuck. Wiped clean and added a light coating of oil. I spend a lot of time cooking and have used many brands and types of cookware so I know when something works well for me. With proper maintenance, it should create many more great meals. Time will test its durability, but I feel it will go the distance. I prefer this over artificial nonstick any day.

Perfect crepes the first time! This is a terrific pan!

I just made crepes for the very first time and they turned out beautifully. It was so easy--I love this pan! It was inexpensive and works perfectly! I did season the pan a bit differently than the manufacturer suggested. That is, I used the method another reviewer posted for a different crepe pan because I think it is a superior method: pre-heat your oven to 450 degrees F. Wash the pan thoroughly in hot, soapy water, wipe it dry and heat on your stove top over medium-high heat. When the pan is completely dry, pour a small amount of oil in the pan. Wipe the entire cooking surface (all the way to the rim) with a paper towel to coat the pan lightly with the oil--you want a very thin layer only. When the oil starts to shimmer and just before it begins to smoke, wipe the pan with a paper towel, again, so that there is only a thin film of oil on the pan. Then, wipe the back side of the pan with the oily paper towel to leave a thin film of oil there, too. Put the oiled pan in the pre-heated oven for 30 minutes. Then, turn the oven off and let the pan sit in the oven for an hour or until the pan is completely cool. Remove the pan from the oven, heat it on the stove top over medium heat and when the pan is hot, wipe the inside with a bit of oil to leave a light film of oil on the inside of the pan. The pan is seasoned and ready to use. I also found an inexpensive, used cookbook on Amazon that had excellent directions and crepe batter recipes: Crepes by Lou Seibert Pappas. Resting the batter for 2 hours before cooking your crepes appears to be key to success. I also used a silicone spatula to loosen and turn the crepes, rather than a wooden spatula.

Beautiful Carbon Steel Pan, Excellent heat conduction!

We bought this pan to do some paleo crepe/tortilla recipes, and found so many other uses for it! Beautiful carbon steel finish, food turns out better and better each time we use it. Being carbon steel, DO NOT USE SOAP TO CLEAN, and make sure you re-season it after every use and it will be a wonderful pan for you. Only downside: handle sometimes gets very hot during use.

I bought two.

Our family makes crepes on celebration days ~ like birthday mornings, or Christmas morning. We previously had one crepe pan, but it wasn't enough to keep up with our family enjoying them. This one is easy to season with instructions provided; works better than the crepe pan purchased in a specialty kitchen shop for twice the price of this one! The only detail I would mention is that the handle is not a solid metal color; it is black with grey dots in the metal. Not a problem for me, but might be for someone looking for a certain color.

came out great..

I did season the pan a number of times, per the attached instructions. I finally got around to using my new the crepe pan yesterday. First crepe I used cooking spray, poured two tablespoons of batter, swirled the batter around and cooked one minute, using a flexable spatula I flipped the crepe and let it cook maybe a little less than a minute, came out great... I have a canadian crepe recipe that my mom & dad used and I remember my grandmother using as well. I was very pleased at the outcome... Not one crepe stuck to the pan, using the pan is so easy. The trick to this pan is definitely the seasoning... The handle is not covered and will get hot. I would recommend this crepe pan.

Works Perfectly!

I love this pan! I already have the larger, 10-1/4-inch Paderno carbon steel pan, and I liked that pan so much I bought the smaller 8-5/8-inch pan, too. There are times when I want to make small crepes, or a small omelet, and a smaller pan makes more sense. The Paderno pans are so reasonably-priced that I didn't feel guilty about buying a second crepe pan. I seasoned this pan the same way I seasoned the larger pan (and my wok). This method is a bit different than the manufacturer suggested, but it worked very well for me. I adapted it from a posting by another reviewer (for a different crepe pan) because I think the oven method produces a better seasoning more quickly. Pre-heat your oven to 450 degrees F. Wash the pan thoroughly in hot, soapy water and wipe it dry. Heat the pan on your stove top over medium-high heat. When the pan is completely dry, pour a small amount of oil in the pan. Wipe the entire cooking surface (all the way to the rim) with a paper towel to coat the pan lightly with the oil--you want a very thin layer only. When the oil starts to shimmer and just before it begins to smoke, wipe the pan with a paper towel, again, so that there is only a thin film of oil on the pan. Then, wipe the back side of the pan with the oily paper towel to leave a thin film of oil there, too. The entire pan should be coated with a thin film of oil. Put the oiled pan in the pre-heated oven for 30 minutes. Then, turn the oven off and let the pan sit in the oven for an hour or until the pan is completely cool. Remove the pan from the oven, heat it on the stove top over medium heat. When the pan is hot, wipe the inside with a bit of oil to leave a light film of oil on the inside of the pan. The pan is seasoned and ready to use. I repeated this process before using my pan to get an extra-sturdy seasoning on it. When making crepes or an omelet, I like to use a silicone spatula to loosen and turn the crepe or the omelet, rather than a wooden spatula.

Wonderful replacement pan for non-stick. Works perfectly!

This pan has replaced my Calphalon 10" crepe pan which I loved using for cooking omelets, eggs, hash, etc. The non-stick coating was starting to break down and I wanted a pan that would perform like non-stick but not pose a health risk. After looking at different options and reading many, many reviews I chose the Paderno. I seasoned the pan by heating it in a 400 degree oven coated with coconut oil for 20-30 minutes...twice. Now that the pan is properly seasoned I never wash but merely wipe it out with a napkin or towel. It cooks everything quite nicely. Nothing sticks. I am very happy with the carbon steel pan and recommend it. It's healthy cooking at its' easiest and I am confident this pan will serve me well for many years.

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