Carbon Steel Iron Pan, 1 Piece

Nie ma lepszej patelni do naleśników.

Absolutely love this pan! Before first use we seasoned it several times with oil, and the result is amazing. We’ve already made pancakes, fried eggs, and other dishes — nothing sticks at all when used properly. The pancakes taste noticeably better compared to a regular non-stick/Teflon pan. The heat distribution is excellent, and cooking just feels more natural and satisfying. We clean it only with hot water, without detergent, and it stays perfect. If you follow a couple of simple rules for carbon steel cookware, this pan becomes absolutely irreplaceable. Solid quality, beautiful surface after seasoning, and a pleasure to cook with. Highly recommended!

I must say this professional crepe pan comes up to expectations in every way. Once the baking surface is seasoned properly it works perfectly while also permitting a lower temperature setting, making it possible to keep better within the no smoke burning limit of the best frying oils. I must agree with De Buyer online information regarding the use of butter instead of oil for baking pancakes. The taste is just delicious and ...healthy

I cook crepes and blinis for at least 30 years using my mom's recipes. I mostly used thick Teflon pans in the past. While I knew that metal would be better (my mom used some really old metal pan, but it stayed in Russia and no one knew what it was) but I could not find a metal pan that would work without sticking. I tried all clad and cast iron. About 20 years ago I also tried a similar-looking French pan for crepes, but I guess it was either too thin or it was not carbon steel or something - it had hot spots, and crepes would stick and burn. Unfortunately, it discouraged me from using metal for crepes all together. I hated cooking on Teflon, but that was the only practical solution. Until I discovered this pan. It works perfectly. I just seasoned it once using oil (as in the instructions) and then cooked crepes. It started to work immediately. I was hesitant at first and used a bit of butter or pig fat between the crepes. But, the pan gained my trust rather quickly and now I oil the surface a bit only in the beginning (my recipe includes some oil or butter in the batter itself). We already cooked crepes, blini, "oladushki" several times in the last month. I also cooked eggs. No sticking at all. The pan is already well-seasoned (almost black) and I only regret that I did not find this pan much earlier. I tested the pan on a gas stove and on a glass-top electric, no problem either way. This is not a pan for people who care about the looks - it loses its "clean look" even after initial seasoning. This is an ugly duckling pan that serves only one purpose - amazing cooking. To me, however, the "seasoned" look of this pan adds - it just reminds my mom's pan that was busy producing amazing homemade meals. ------------------------ UPDATE (2 months later): the pan is still great, but I had to learn how to maintain it. I made a very standard big mistake - I took burned oil deposits for the seasoning. The gunk started to accumulate and burn after a couple of weeks as, of course, I was not using any soap. At first, I was not sure what to do, but there are just a few standard tricks to learn. (1) Most of the time, hot water and a rug are good enough. (2) If some gunk gets stubborn, bring a bit of hot water to the boil, and one-minute scrub with a flat spatula (so-called deglazing) does the trick. (3) If gunk got burned or polymerized, one should not hesitate to lightly scrub with chainmail (not steel wool!). Chainmail works quickly and does the job - restores a smooth shiny surface. While it does scratch the surface lightly, it turned out nothing to worry about. Excellent non-stick properties come back very quickly (one oil-burning session was helpful). My lesson: it is important to understand the difference between the burned or polymerized gunk and the seasoning, which is a beautiful patina on a smooth shiny surface formed by a micro-thin layer or polymerized oil. I had to "restore" my pan with trick 3, but now that I know what is "seasoning", I easily maintain the pan mostly with the first trick. While it works, I rarely use trick 2 as it is slow. If the surface lost smoothness, it is faster to scrub such spots with chainmail (trick 3), which is a must-have item for carbon steel and cast-iron pans. The key is not to hesitate with (3), if needed. Doing a couple of spots is quick and non-stick properties are not ruined. Neglected gunk does not turn into patina, it will only accumulate requiring more scrubbing later. One last piece of advice about (initial) seasoning after a few experiments with other new carbon steel pans. I learned that rubbing the pan with oil and wiping it with a paper towel (dry to the touch) before putting it on a hot burner to smoke works much more reliably for seasoning than using a thick (1mm or whatever) layer of oil or frying potato peels method. It takes a long time for the thick layer of oil to get hot and bits of oil on the sides start to burn much faster, while nothing is happening on the pan's bottom. The result - the sides get burned gunk, while the bottom remains barely seasoned. Another pan came out with puma-like spots from the potato-peels method. That pan is doing great now after a couple of thin-rub seasoning sessions, but I got really confused after the potato peels. The bottom line: I am very happy with the carbon steel pans for crepes (and several other pans I got since then), but there was some learning curve about maintenance. Youtube was helpful, but I had to dig through many videos and experiment in order to find my solutions for neglected polymerized gunk (how to get rid of it and how to avoid getting it to begin with). I wish instructions from the manufacturer were more detailed - at the end of the day, it is not hard to maintain carbon steel pans and all the tricks above are very standard. They are just not too obvious if you never dealt with a new carbon steel pan. The good news, though, I got rid of all the Teflon pans. ------------------ UPDATE (6 months later): Life could not be better :) My crepes/blinis were always great, but now they are fantastic. First of all, while cooking at slightly lower heat compared to what I used with Teflon, I get crepes with much better browning and "classical" holes. Once in a while, the first crepe is ruined if the pan was not at the right temperature. I tend to start with a smaller crepe, as a test. By the third crepe, it all works out. Maintenance is no longer an issue - what I described in the second update above just works. Most of the time a quick hot water wipe with a paper towel is enough. I also avoid leaving an empty pan with leftover oil/butter on a hot stovetop (true for any pan). I now have full confidence in the pan - it is easy to use. Excellent purchase. I bought a few other carbon steel pans for other purposes. One of these is making eggs (succulent French omelets or sunny side, it is amazing that all of that is without any sticking). ---------------------- The last update (a year later). A simple trick to consistently preheat the pan to the right temperature - put a surface thermometer ($15 Cuisinart, Escali, etc on Amazon) in the middle of the pan and wait a few minutes while the surface temperature reaches above 180 C. This is a good average surface temperature for cooking crepes/galettes/blini/oladushki etc. Even the first crepe will work, the batter will not stick, no gunk, easy to clean. An infrared thermometer is less consistent as surface temperature varies depending on where it points. Of course, one can also learn a water-drop test (a.k.a. "mercury ball" ) but it is often confusing as the pan is not too thick and its temperature varies (particularly near edges). The "ball" is often unstable or fails to form.

Voor het eerst zo'n soort type pan gekocht. Al jaren zat ik te struggelen met het zoeken naar een goede pannenkoekenpan. Ik kook op inductie en na een aantal pannen te hebben weggegooid omdat ze ondanks rustig opwarmen allemaal krom trokken of verbranden, kwam ik op deze pan uit. Het voel voor de eerste keer heel onwennig dat je pan verkleurt, maar dat is het inbranden natuurlijk. Nu 1x gebruikt en ging nog niet geweldig, maar na veel onderzoek word het alleen maar beter. Dus ik ben tot nu toe zeer te vreden.