I love De Buyer carbon steel pans, they are well engineered and perform beautifully in the kitchen. I already have 5 of them and each has its own purpose. I prefer De Buyer pans since they are much stronger and thicker than competition which leads to more heating stability and less of the hot spots during cooking. Heat is really distributed well, that was the main reason I keep buying these.The last pan that I ordered, 12" Mineral B Crepe Pan came in with small defect, nothing major and probably result of shipping and handling. I sent email to De Buyer customer service, they reacted quickly and shipped brand new replacement pan the same day without waiting for me to return the defective one. That was an amazing customer service and made me feel good about my pan ... MoreI love De Buyer carbon steel pans, they are well engineered and perform beautifully in the kitchen. I already have 5 of them and each has its own purpose. I prefer De Buyer pans since they are much stronger and thicker than competition which leads to more heating stability and less of the hot spots during cooking. Heat is really distributed well, that was the main reason I keep buying these.The last pan that I ordered, 12" Mineral B Crepe Pan came in with small defect, nothing major and probably result of shipping and handling. I sent email to De Buyer customer service, they reacted quickly and shipped brand new replacement pan the same day without waiting for me to return the defective one. That was an amazing customer service and made me feel good about my pan brand choice. The new pan works beautifully, after seasoning it is completely non stick and I love it.I highly recommend their cookware.

I love my de Buyer crepe pan. I've made crepes on a cast iron billig, the traditional French crepe maker, for many years. The gas billig has 3 rows of gas burners beneath the cooking surface that assures uniform heat distribution. Unfortunately, the cast iron top of the billig isn't designed to work on my kitchen gas cook top. So I purchased a 12" de Buyer carbon steel crepe pan. After seasoning, which is easy to do, I was making crepes just like on the billig. de Buyer is top quality.

Don't know if I'll ever us this to make crepes or tortillas but my 12" pan is working well for searing steaks, making pancakes and other tasks. Plan to make various flatbreads soonThe 10" cooking surface of this 12" pan perfectly matches the largest burner on my stove, thus quickly providing an edge-to-edge hot surface. Has been non-stick from first seasoning per de Buyer's instructions.Delivery from deBuyer-USA was fast with excellent communication.Recommended.

Having made the switch to an induction cooktop, which I love better than the old electric disc, I had to retire some pans to my children. Notably a 30 year old, anodized Calphalon omelette pan, which was my go to pan for crepes and omelettes. It made the best crepes, a family favorite, thanks to years of seasoning, which I never thought was possible with aluminum. Or faux seasoning if you will. Either way, it worked. A good pat of butter or oil made the surface better than any modern nonstick surface (PFOA or not). It was the only piece of anodized I still kept I use. But induction called to me, and I am so enjoying its almost gas like abilities.Now, I have a few cast iron pieces, one from my Granny that I still enjoy using. Knowing it was well used in her hands ... MoreHaving made the switch to an induction cooktop, which I love better than the old electric disc, I had to retire some pans to my children. Notably a 30 year old, anodized Calphalon omelette pan, which was my go to pan for crepes and omelettes. It made the best crepes, a family favorite, thanks to years of seasoning, which I never thought was possible with aluminum. Or faux seasoning if you will. Either way, it worked. A good pat of butter or oil made the surface better than any modern nonstick surface (PFOA or not). It was the only piece of anodized I still kept I use. But induction called to me, and I am so enjoying its almost gas like abilities.Now, I have a few cast iron pieces, one from my Granny that I still enjoy using. Knowing it was well used in her hands makes it extra special to use, so I know how to season and condition cast iron. But the weight is a bit much for my petite spouse, and I needed a new crepe pan to replace the Calphalon noted above, which was a gift from my Granny when I finally moved away from home, but I digress.The pan arrived nicely boxed and paper wrapped (no plastic!) with a few scratches on the surface, but I knew they would not make a difference once conditioned. The pan is a beauty, if one can call a pan that, with a good heft to it, but not cast iron heavy. The handle is a nice solid piece and while I was a bit disappointed to read it had limited oven limits, I figured that was a limitation I could live with, since I never finish a crepe or omelette in the oven. I happily opened it up and got to work conditioning it after a quick hot water and soap removal of the wax, which was not quite as thick as I expected. Maybe some remained, but I figured it would meld with the oil conditioning, and it sure did. I did condition it at least twice after a good cool down, as I’m a bit OCD, but once is probably enough.My first cooking of some eggs, there was a bit sticking but I knew to expect that. If you expect non-nonstick to have the same abilities you should look elsewhere. Pans are a tool, and tools require care to properly use. Nonstick does not have the same browning ability as non-nonstick, and I have only one nonstick skillet that seldom gets use in the kitchen. So little use I consider tossing it every so often. Without browning on most things sautéed, the flavor suffers in my opinion. Another digression!After the eggs I did another round of conditioning (OCD again) and set it aside for crepes later in the week. My favorite crepe batter recipe comes from the Joy of Cooking, probably the best introductory cooking text in English. I’ve tried other recipes, but this one comes out thin and easily spreadable on the pan, after the obligatory 12 hour setting up in the refrigerator (this is key). All it takes is a small pat of butter to give a light coating to the pan. You don’t want it thick with butter as then the batter doesn’t stick as well for spreading it out, which is only done by swirling the pan, not with an implement (the horror). So the first few crepes were not great as I quickly relearned the small amount of butter rule. Once I remembered, the crepes did not stick and had the perfect thickness, with the crisp paper thin edges to them. Flipping the crepe over I use a silicone spatula to get under a crispy edge.I have since made at least six batches of crepes, countless over easy and scrambled eggs, all with minimal sticking. Now there is some sticking every so often, but nothing excessive, and with use even those instances are decreasing thanks to the reconditioning that cooking adds. I have yet to make an omelette, mostly because I’m not very good at it. I have sautéed some salmon, with the pan giving the skin that lovely crisp that makes it so delicious, with minimal sticking (just scrape those bits up with the salmon).It has become one of my favorite pans, and love the way it looks and cooks. Looking forward to years of use. Highly recommended!

This pan is fantastic. I followed the seasoning instructions that are posted on the website and it was both simple and effective. The pan heats very well and makes perfect crepes. And the cleaning is a breeze—I hardly have to do anything. Get one!

This pan is AMAZING! I recently was on vacation with 9 family members and used it daily. Fried eggs, 3 egg omelets, fish anything! It is great. I season it like my cast iron and use it as often as possible. Not quite as heavy as cast and the low sides make turning a breeze. It truly is a wonderful pan that I recommend to anyone that I can. I am looking forward to buying other sizes. I currently have the 12" pan. An absolute favorite of mine.

Arrived with easily washed wax coating. Within 5 minutes I had it making a naan flat bread - even heating, excellent browning on a gas stove without hot spots. I highly recommend this pan for anyone interested in making large crepes, flatbreads or tortillas.

Great pan

Great pan for pancakes, eggs and frying. If properly seasoned and warmed up correctly, eggs will not stick to the surface. I find the 26cm pan is a perfect size for pancakes. Because this pan is not stainless it does required special attention to ensure rust does not form on the surface. Simply wipe it with a thin coat of cooking oil after it has been properly cleaned and dried off.