by Paderno World Cuisine 8 1/2-Inch Carbon Steel Crepe Pan
@ Steel is at the core of many cookware lines. It is comparable to solid cast-iron due to its raw finish but is lighter, unbreakable and won’t chip, and will not retain odors. An alloy of iron and carbon, it is hard, durable and warp-resistant, and is impervious to metal objects, such as knives, forks and spatulas. Steel pans comply with demanding professional requirements, such as long pre-heating times, high-heat levels and intensive use, and are thermal shock-resistant and compatible with all heat sources, including induction. Commonly called “carbon steel”, they come with different finishes including silver if intensely polished, or a blue or black finish from a heat treatment process which protects temporarily against oxidation. The Pa
- Heavy-Duty Carbon Steel
- Excellent Heat Conductor
- Induction Ready
- Not Dishwasher-Safe
- Limited Lifetime Warranty
List Price: $ 15.80
Price: $ 15.80
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Paderno World Cuisine Cookware
Paderno World Cuisine Cookware
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Paderno World Cuisine Cookware
Perfect crepes the first time! This is a terrific pan!,
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.
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|Almost replaced it,
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.
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