Blue Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 7.75” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Non-Stick Finish - Made in France

I use this pan every day since I bought it 6 years ago and it's Fantastic! This is one of those work for a lifetime pans. It's Perfect size for 3 egg omelettes. 2 works fine but 3 is optimal. 4 is fantastic too but requires you to push the eggs in on the sides so you can cook it evenly since it will be thicker. Over easy, no problem, sauteing veggies, great, scrambled, she got you. perfect flat bottom and lip edge for getting in there on those beautiful Omelettes. No Non-stick garbage to flake off and ingest for some good ol fashion Dupont Poisoning. Lighter than Cast iron for quick heating and better maneuverability. Easier to clean requires less frequent seasoning. At one point I was trying to leave it in the sink if something stuck to it with some water. Everything would come off easily and I'd just season it again. let it sit too long one day and it removed some of that dark bluish/blackish color in those spots so I don't do that anymore. Just looks more loved now.

I was looking for an alternative to non-stick dosa pans, but was hesitant initially. I thought it might be too heavy and too difficult to maintain. I am quite happy that I took a chance. I started by bungling the seasoning. I tried it on an portable induction cook top that I was using at the time when I purchased it (over 6 months ago). I did not realize that the coils in the cook top were much smaller than the diameter of the pan. So, my pan got seasoned in the middle and stayed blue around the edges/circumference. So, I decided to fix the issue on my glass-ceramic cook top. Except, I forgot it on an active burner for some time and came back to find that it spinned when I touched the handle - it seemed to have warped. But, is this pan indestructible or what? I tried to make a dosa, figuring it was worth at least a try since I had paid for it. Worked like a charm! The dosa came out nicely toasty and crispy with very little oil. The pan responds to heat changes very quickly allowing it cool down sufficiently to facilitate spreading the next dosa easily - so I do not need to use an onion or potato to cool down the surface like our mothers used to do. This is a crucial difference w.r.t. cast iron pans which always got overheated on my glass cooktop. For cleanup, I generally boil a cup of water in the microwave while cooking the last dosa. I pour the boiling water into the pan and scrape gently with my wooden spatula. I have used mild soap in the past. I always finish by cooking off any remaining moisture of on heat. Then I put a drop of oil on the pan and spread it around with a paper towel for a very thin layer. If you are sitting on the fence like I did for many months before I purchased this pan, I would recommend giving it a shot. Do wish it was larger though.

I recently took it into my head to start making crêpes 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 surface of the pan and the color of those peelings, you'll be tempted to repeat that particular step. Go for it--I did (de Buyer has a video of the procedure on YouTube). Dispose of the peelings, rinse the pan THOROUGHLY with very hot water, and wipe it HARD with paper towels to remove as much sludge and bluing as possible. Heat oil (I used rice bran--very high smoke point and not too expensive) in the pan and keep it hot but not smoking for about five minutes, pour it out, and AGAIN wipe thoroughly with paper towels until the cooking surface no longer yields blue (don't worry about the underside unless you're planning to do some very funky frying) and rubbing in the oil will have given you a beautiful, glassy cooking surface. Your pan is on its way to being well-seasoned! You need only brush a little butter or other fat on your pan's surface to get started on your crêpe odyssey and your seasoning will just keep improving over time (as long as you don't burn it). DON'T RUSH THIS PROCESS. Just let it happen gradually. Bravo has a nice online video of Julia Child and Jacques Pépin making crêpes that renders the procedure virtually idiot-proof and is well worth watching. I do have a few minor complaints: this pan has a welded handle and de Buyer also manufactures what's essentially the identical pan with a riveted handle but it's only available in Europe; I'd like the option of a choice. Also, the booklet on the pan's handle and the protective cardboard sleeve provide different seasoning instructions (respectively, boiling vs. frying the potato peels); go with "boiling." This pan couldn't be more perfect for its intended purpose which isn't surprising considering that de Buyer has been manufacturing cookware, in France (NOT East Asia), since 1830. In fact, my very first batch of crêpes shot off the pan like hockey pucks which just emphasizes what other reviewers have noted: SEASON THE PAN ACCORDING TO DE BUYER'S INSTRUCTIONS. At some point, I intend to add the blini pan to my repertoire: de Buyer 5512.12 Professional Blinis Pan 4 3/4" 2.5 mm . If you want to make your own crêpes, I can't recommend this pan highly enough.

I have a number of De Buyer, mostly the more expensive ones with the handle that can go in the oven but this is the one I come back to most often. Pros: - Its light and so easy to handle - It's easy to season - Heats up very quickly - Great for a variety of cooking, I do all my eggs, mushrooms and smaller batches of non acidic foods and of corse crepes and pancakes. - Affordable for a life long pan Cons: - Its not suitable for induction - You have to be careful to not heat it up too quickly and let the heat spread out otherwise you get hot spots on a gas hob Tip. If you are moving to carbon pans get your self some chainmail to clean it and dry it by heating it up on the hob and wiping with a super fine layer of vegetable oil before packing away. Using heat to dry means there is no moisture and soon it will be the best non stick you have ever had.

Light and with a nice quality

Cucino normalmente con padelle di ferro e ghisa. Qualità top. Ho preso questa da 18 cm totali (base effettiva circa 13) da utilizzare per crepes e pancakes. E' perfetta, la svasatura corta permette di girare le crepes molto facilmente, la base è perfetta per l'induzione, raccoglie tutto il calore senza dispersioni. Manico comodo anche se comunque si ha bisogno di una presina perchè si riscalda. Consigliata se vi va a genio la misura.

Nice size, heavy. Will take a bit of work to stop it sticking but it is getting there

Absolument mauvais... utilisé 1x et voyez l'état. Difficile pour faire les crêpes qui collent