This pan absolutely exceeded my expectations! Having used products from the Mineral B line, I was already familiar with the brand, but I was extremely impressed with this pan. The thinner construction makes the pan lighter, and more maneuverable, and the handle (while simple) is ergonomic and comfortable to hold. The blued steel was extremely easy to season, and attained a dark, even non-stick surface, which the epoxide from the grapeseed oil easily bonded to.After about 5 to 7 layers of initial seasoning, I seared some sea scallops in the pan. The pan produced an even sear, and released the scallops easily after 3 minutes on each side. There was some protein that remained stuck to the pan, but it came off easily by boiling a little water in the pan.The next ... MoreThis pan absolutely exceeded my expectations! Having used products from the Mineral B line, I was already familiar with the brand, but I was extremely impressed with this pan. The thinner construction makes the pan lighter, and more maneuverable, and the handle (while simple) is ergonomic and comfortable to hold. The blued steel was extremely easy to season, and attained a dark, even non-stick surface, which the epoxide from the grapeseed oil easily bonded to.After about 5 to 7 layers of initial seasoning, I seared some sea scallops in the pan. The pan produced an even sear, and released the scallops easily after 3 minutes on each side. There was some protein that remained stuck to the pan, but it came off easily by boiling a little water in the pan.The next morning, I seasoned the pan with another 4 or 5 layers of oil, attaining an even, nearly-black surface. After re-seasoning, I cooked some crepes, and this pan performed flawlessly! With a single drop of oil, I was able to cook an entire batch of crepes, without anything at all sticking to the pan. Cleanup was easy with a swipe of a paper towel to remove any remaining excess oil.I will absolutely recommend this pan to any aspiring home-chefs that I know, and eagerly look forward to expanding my own de Buyer collection! Thank you so much for giving me the opportunity to review this product!

I am not the right person to review this product because I am fundamentally a lousy cook. The only thing I know how to cook is crepes, basically. I had been using Teflon pans all my life until I decided it was time to stop poisoning my family, and I chose De Buyer's pans because the history of the company speaks for itself. Still made in France after all these decades: chapeau! I will say this: my new De Buyer blue steel pan works perfectly well- indeed, it works as well as any non-stick Teflon. But but the curing of this steel pan (aka "seasoning" process) is disagreeable, the cleaning is more fuss than what I am accustomed to do, and moreover my seasoned pan looks very unappealing to the eye now although brand-new. Well, that's the way it is with old-style steel ... MoreI am not the right person to review this product because I am fundamentally a lousy cook. The only thing I know how to cook is crepes, basically. I had been using Teflon pans all my life until I decided it was time to stop poisoning my family, and I chose De Buyer's pans because the history of the company speaks for itself. Still made in France after all these decades: chapeau! I will say this: my new De Buyer blue steel pan works perfectly well- indeed, it works as well as any non-stick Teflon. But but the curing of this steel pan (aka "seasoning" process) is disagreeable, the cleaning is more fuss than what I am accustomed to do, and moreover my seasoned pan looks very unappealing to the eye now although brand-new. Well, that's the way it is with old-style steel pans, right? Meanwhile, no complaint: my crepes are good, they do not stick in my De Buyer pan, and I am not eating anymore carcinogenic Dupont residues. Mission accomplished.

Here is a full review of the Blue Steel Crepe Pan, from initial seasoning, cooking multiple dishes, and cleaning/re-seasoning. The pan came with detailed directions on cleaning and seasoning. I washed it using hot water and had no issues with any wax remaining. I followed the instructions to season it, but only had vegetable oil, which did not immediately give the pan that nice browning that it should get when properly seasoned, but this didn't seem to affect its performance.I tried the following in the pan: omelet, fried egg, pancakes, and crepes. I have an induction stove, and setting 4 (out of 10) worked perfectly for me. The pan heated evenly, and this setting gave me the best control over browning. I also allowed the pan to heat up before making anything and ... MoreHere is a full review of the Blue Steel Crepe Pan, from initial seasoning, cooking multiple dishes, and cleaning/re-seasoning. The pan came with detailed directions on cleaning and seasoning. I washed it using hot water and had no issues with any wax remaining. I followed the instructions to season it, but only had vegetable oil, which did not immediately give the pan that nice browning that it should get when properly seasoned, but this didn't seem to affect its performance.I tried the following in the pan: omelet, fried egg, pancakes, and crepes. I have an induction stove, and setting 4 (out of 10) worked perfectly for me. The pan heated evenly, and this setting gave me the best control over browning. I also allowed the pan to heat up before making anything and the eggs were all room temp. I tried an omelet with no butter or spray in the pan, and it stuck to the bottom, turning it from an omelet into scrambled eggs. My second attempt, I used a bit of butter in the pan, and it came out beautifully, no sticking. When I made a fried egg, used some butter, and again, absolutely no sticking.The pan really stood out when making pancakes. Again, just used a bit of butter to grease it, and they browned beautifully and evenly.I had never made crepes at home before using this pan. I was going to do my review after making the eggs and pancakes, but decided to try crepes in order to give a more complete review of the pan. I used a crepe recipe I found online that was tailored for just one person, yielding about 3 crepes. Crepes are something I feared making at home because they seemed to require really good technique to prevent overcooking. I also worried about getting them thin enough. This pan was perfect for them, especially if you are a first-timer to making them. As with the eggs and pancakes, I let the pan heat up, then spread a bit of butter around the pan. The batter was not as thin as I would have liked (not the pan's fault), but I was able to spread the batter by tilting the pan and with the back of a spoon. The crepes cooked evenly, getting the nice speckled brown color on each side. Took about 45 seconds on the first side, then another 15-20 seconds on the second side. After the first couple crepes, I did not have to use butter and they did not stick at all.Overall, this pan is fun to use, especially for the crepes. I judge most kitchenware by whether I look forward to using it and also whether I am more inclined to make a dish because of how easy the cookware or gadget makes it. This pan has made me want to make crepes again, but I also look forward to using it for omelets and pancakes. Although I didn't make it yet, I am eager to try grilled cheese in it, as I think the sandwich will get nicely browned.The pan is lightweight and the surface is perfectly smooth, making it easier to use than cast iron. I also found the performance superior to cast iron, especially on an induction stove. The pan heated evenly, so it developed none of the "hotspots" that cause uneven browning. I think the handle could be a tad bit shorter, as I would like to leave it on the stove and the length makes it a bit unwieldy for leaving out. However, I think the handle length makes it easier to lift and spread crepe batter and eggs for omelets, and it also did not get hot. Not having to use an oven mitt was a definite plus.The pan is a keeper!

While I had some initial trepidation about using a carbon steel pan for something that requires a true non-stick surface to work, this pan knocked it out of the park. The cooking surface is already so smooth (and different from all the other cooking surfaces of the carbon steel pans we have) that it took the seasoning extremely well. After three rounds of seasoning, the pan was very slick and ready to turn out some crepes. Using Nigella Lawson's recipe, we had them going in no time. The ease of making crepes (and later tortillas) really made me feel good. For such a delicate food to make, our crepes turned out great! I really got the hang of it and it was such a fun process. Tortillas were the biggest surprise - I never realized how good homemade ones can taste. ... MoreWhile I had some initial trepidation about using a carbon steel pan for something that requires a true non-stick surface to work, this pan knocked it out of the park. The cooking surface is already so smooth (and different from all the other cooking surfaces of the carbon steel pans we have) that it took the seasoning extremely well. After three rounds of seasoning, the pan was very slick and ready to turn out some crepes. Using Nigella Lawson's recipe, we had them going in no time. The ease of making crepes (and later tortillas) really made me feel good. For such a delicate food to make, our crepes turned out great! I really got the hang of it and it was such a fun process. Tortillas were the biggest surprise - I never realized how good homemade ones can taste. Using Jessamyn Rodriguez's recipe, we were cranking them out in no time. The combination of size, slick interior and shape really make this pan a joy to use.

Easter brunch seemed like the perfect excuse to use my new de Buyer crepe pan. Carbon steel pans are something I wish I had started using 30 years ago instead of just this year. I like that they are naturally non-stick, do not lose their non-stick qualities over time, sear well, and can go in the oven.The directions with the pan called for seasoning before the first use by frying potato skins in a little fat or oil. I used flaxseed oil as that is what I use to season my other pans. The skins went in the trash after, but the potato was reserved for adding to dinner tonight. Simple and easy.For the crepe batter, I used Chef Philippe Laruelle's recipe from the de Buyer website. I put a bit of butter in to the hot pan before adding a spoon of batter and swirling it ... MoreEaster brunch seemed like the perfect excuse to use my new de Buyer crepe pan. Carbon steel pans are something I wish I had started using 30 years ago instead of just this year. I like that they are naturally non-stick, do not lose their non-stick qualities over time, sear well, and can go in the oven.The directions with the pan called for seasoning before the first use by frying potato skins in a little fat or oil. I used flaxseed oil as that is what I use to season my other pans. The skins went in the trash after, but the potato was reserved for adding to dinner tonight. Simple and easy.For the crepe batter, I used Chef Philippe Laruelle's recipe from the de Buyer website. I put a bit of butter in to the hot pan before adding a spoon of batter and swirling it around. Once the edges began to brown, I flipped it over for just a moment. Nothing stuck to the pan and it allowed the crepe to develop a nice color. After cooking about two cups of batter, we sat down for a fantastic Easter brunch of crepes and mimosas. We topped our crepes with powdered sugar, lemon, and honey.Once the pan had cooled, I easily cleaned it with a wire scrubber. To preserve the seasoning and the non-stick quality, I did not use any soap. Dried with a towel, it is now hung on the rack and ready for use the next morning.

The De Buyer Blue Steel Crepe and Tortilla Pan is wonderful for quesadillas, crepes, and even a matzoh brie for Passover.My first attempt at spinach and cheese quesadillas was a little uneven. The first came out perfectly, but the second one partially stuck to the pan and was a bit of a mess (although still tasty!). I quickly learned that the trick was to wipe the pan, removing any cheese residue, then add a bit of fresh oil between quesadillas. Because the pan heats quickly and evenly, I was able to make them fast enough that the first quesadilla stayed hot while the second one cooked.The pan is also the perfect size for making a 2-3 egg matzoh brie. Just cook until the top is set and the bottom is golden brown, then flip it on a dinner plate and slide back into ... MoreThe De Buyer Blue Steel Crepe and Tortilla Pan is wonderful for quesadillas, crepes, and even a matzoh brie for Passover.My first attempt at spinach and cheese quesadillas was a little uneven. The first came out perfectly, but the second one partially stuck to the pan and was a bit of a mess (although still tasty!). I quickly learned that the trick was to wipe the pan, removing any cheese residue, then add a bit of fresh oil between quesadillas. Because the pan heats quickly and evenly, I was able to make them fast enough that the first quesadilla stayed hot while the second one cooked.The pan is also the perfect size for making a 2-3 egg matzoh brie. Just cook until the top is set and the bottom is golden brown, then flip it on a dinner plate and slide back into the hot pan. (Note: If you prefer a thicker matzoh brie, then you should use a deeper fry pan.)After I got comfortable with this pan, I was ready for my first attempt at homemade crepes. This is where I really appreciated that the Blue Steel, though very sturdy, is not as heavy as my Mineral B pans. This pan is just the right weight for holding in one hand and swirling as you pour in the crepe batter. (I also recommend wiping the pan with a paper towel and adding a little fresh butter between crepes.) With practice, I think my crepes will get thinner, but these were lovely and tender. My husband declared them better than restaurant crepes and is already asking when I will make them again.I think like any new pan, you need to get the feel of it, but the Blue Steel Crepe and Tortilla pan is really very versatile, and I expect to get a lot of use out of it. Maybe I will even try making my own tortillas!

First off there is no single way to season cookware. The ideal seasoned pan would be to take someone else's 10 year old seasoned pan. If I could send my pans to someone else's house and let them try and fail to cook all sorts of things on it, have things stick on it, use all kinds of oils, that would be my ideal method of seasoning it. I did however add some oil to the pan, the type really doesn't matter. I don't keep first press artisanal grape seed oil in my kitchen anyways. Now, there is some validity to the flaxseed oil method, flaxseed oil can polymerize nicely and leave a nice tough coat. If you are looking for polymerized hard coated seasoning oils, the higher the omega 3's the better, which coincidentally also indicates a higher smoke temp. OK enough of ... MoreFirst off there is no single way to season cookware. The ideal seasoned pan would be to take someone else's 10 year old seasoned pan. If I could send my pans to someone else's house and let them try and fail to cook all sorts of things on it, have things stick on it, use all kinds of oils, that would be my ideal method of seasoning it. I did however add some oil to the pan, the type really doesn't matter. I don't keep first press artisanal grape seed oil in my kitchen anyways. Now, there is some validity to the flaxseed oil method, flaxseed oil can polymerize nicely and leave a nice tough coat. If you are looking for polymerized hard coated seasoning oils, the higher the omega 3's the better, which coincidentally also indicates a higher smoke temp. OK enough of that, the technique is easy, heat pan to 200 F, rub thin layer of oil, then wipe it off, heat pan to 450-500, one hour, and let it cool naturally in the closed oven. Do this 4-6 times and you will have a pro grade seasoned pan. Did I do this on this pan? No way, I got a free pan from Debuyer, I am going to cook with it. I used the other method, the way a busy kitchen would approach it. The other way is to start cooking, use oil, and wash the cooled pan with water only, it will eventually season. As you probably guessed, my first recipe was not crepes, no way would I trust such a delicate item to a technique that people argue about on reddit! I simply used the pan as a pan, and cooked eggs in it, and ham steaks, I braised filets in it and then finished in the broiler. I caramelized onions and carrots in it, then finished in the oven. The common denominator was, I let the pan cool to room temperature and I washed water. Once I saw a nice even gloss in the metal, I knew it was ready for eggs. After eggs I tried some crepes, and it was perfect, easy release, even color. I then put store bought dough that I stretched thin, and cooked flatbread like a napolitano. I used a Naan recipe from Paul Hollywood, and gave "myself" a handshake after cooking it in my crepe pan and making those perfect brown and black bubbles of dough. I know its a crepe pan, but I have been to europe, i see the street side crepe vendors, they dont use crepe pans, they use a flat topped crepe tower or something, and really thin batter. I use my pan as a tool in the kitchen, I adapt the recipe and technique to the tools at hand. Now I have a lightweight, easy to flip and swirl high heat pan that looks like I went to cooking school just to buy one. Thanks Debuyer

Excellent pan if used properly

This pan is wonderful IF you follow the seasoning and heating guidelines. And it DOES work on my induction range. It’s a comfortable size and allows me to flip my crepes, which is far easier than using a tool to turn them. Ive read previous reviews and it seems the concerns raised were due to improper use. Don’t blame the equipment if you don’t follow the instructions! well seasoned pans are NOT scrubbed to death between uses. And crepes are cooked on LOW heat. I hope you consider trying THIS pan! There is an excellent reason that it’s the “old faithful” for so many superb chefs! I’ve had my pan fir years and just bought another because my daughter keeps borrowing mine.

Great go to pan

I’ve used these pans for years and given them as gifts. The pan is non-stick. The key is to keep it seasoned similarly to an iron pan. I make a one or 2 egg omelette on it, fry eggs, sear burgers, make grilled sandwiches, quick cook spinach, zucchini, onions, peppers, sausage, filet- sear on one side flip and put in oven at 400 until done. The pan is easy to clean. To clean,wait for the pan to cool some then scrub it under warm warm and dry. I also use it for crepes.

Poor pan, poor service

We bought this pan in the local store. It was the only one they had. Salesperson said it was good for induction stove, and demonstrated with a magnet. We used it the next morning. The coating came off, and the fine print says, "not for induction." We attempted to take it back. From the store manager to the company service rep, nothing but refusal since it was used. What terrible customer service! We are now going to buy the Creuset pan, but will definitely buy it from another company. Same for all the Creuset pans are children want for gifts. Sometimes, it pays to be good to your customers... just sayin