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.

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!

Little disappointed in this product, mainly to do with using it on induction. We found that because of the we think different thicknesses in the metal base of the pan, when it came to the initial seasoning, the pan tended to burn in some places and not in others. The seasoning instructions were followed correctly and other pan in the range did not have this problem. Completely reseasoning it from scratch again still gives patches of burning that are hotter than others in the pan with the problem that we cant actually cook crepes on it because they stick in these burnt areas. Im pretty sure this is a problem only on induction because of the variations in the thickness of the pan base, and on the thinner pans like this one. The pan itself feels well made, solid and ... MoreLittle disappointed in this product, mainly to do with using it on induction. We found that because of the we think different thicknesses in the metal base of the pan, when it came to the initial seasoning, the pan tended to burn in some places and not in others. The seasoning instructions were followed correctly and other pan in the range did not have this problem. Completely reseasoning it from scratch again still gives patches of burning that are hotter than others in the pan with the problem that we cant actually cook crepes on it because they stick in these burnt areas. Im pretty sure this is a problem only on induction because of the variations in the thickness of the pan base, and on the thinner pans like this one. The pan itself feels well made, solid and chunky, and would be fine for gas etc. if you are looking for this sort of thing. One other thing to note is that as the pan heats up, the rivets also loosen a tad, so the pan handle does feel slightly wobbly under high heat. Once it is cool, this goes back to a rigid handle connection.

11,8" Crepe Pan

I prepared the pan as per the instructions attached - really hot water for removing the bee wax, scrubbing it, drying it, seasoning it with avocado oil (some tutorials online use grapeseed oil. I wanted to put the pan in the oven but it has a yellow, rubbery, brand mark towards the end of the handle so I didn't risk putting it in the oven. I brought the avocado oil to smoke, wiped it, let it cool, repeated another 2 times. Yet, the first scrumbled eggs I made in the pan with butter underneath were just burned to crisp quickly, stick to the pan so quickly. The first crepes were also unrecognizable despite of putting oil underneath. I will probably have to get a spray I can put oil into, just to spread the oil better on the surface. The crepes got better and better, ... MoreI prepared the pan as per the instructions attached - really hot water for removing the bee wax, scrubbing it, drying it, seasoning it with avocado oil (some tutorials online use grapeseed oil. I wanted to put the pan in the oven but it has a yellow, rubbery, brand mark towards the end of the handle so I didn't risk putting it in the oven. I brought the avocado oil to smoke, wiped it, let it cool, repeated another 2 times. Yet, the first scrumbled eggs I made in the pan with butter underneath were just burned to crisp quickly, stick to the pan so quickly. The first crepes were also unrecognizable despite of putting oil underneath. I will probably have to get a spray I can put oil into, just to spread the oil better on the surface. The crepes got better and better, the 4th and 5th didn't require any extra oil and didn't burn but they were just perfect. This is my very first quality pan, so I'm still getting used to it and the fact that some things can burn quickly in it. I'm not holding the pan and filpping the crepes in the air as I used to do with a teflon/aluminium pan as this one is just heavy as heck, but I'm now flipping them with a wooden flat tool..I will give 5 stars despite of foods (regardless of seasoning the pan) sticking down and the pan discolouring (which is said to be normal though), I hope I won't have to reduce the number of the stars!

Great healthy non-stick pan !

Became non-stick after a few seasoning only, even with scramble eggs. And I’m sure that no harmful chemical products gets in my food. Easy to clean ! This pan will last for decades ! Great investment !

Perfect frying pan for crepes

The classical french-style crepes frying pan. Works perfectly, but you need to take care of it properly. It's made of uncoated steel, so you have to season it first (i.e. build a protective layer on the surface of the frying pan), like a non-enameled cast iron pan. It's easy to do; just follow the instructions that come with the frying pan.

Perfect heavy duty crepe pan

Great care by ChefEquipment in packing for shipping.Happy with 11.8 inch Mineral B carbon steel pan. Slightly thicker than the Blue Steel. Requires a longer spatula for flipping wider crepes. Heavier than expected but still lighter than cast iron, heats up fast, no warping, solid. Perfect for Okonomiyaki, stove-top pizza, and flat breads too.

The Best Crepe Pan

I bought this for my partner because I have a few De Buyer skillets and I like them. She loves it so far! In fact, she seasoned it for the first time when I wasn't there to help (with my minimal previous experience) and it turned out well. Watch a couple videos online and you'll do just fine. I get to enjoy some wonderful crepes now!! Worlds better than nonstick options... nice even heat!