DeBuyer Mineral B Element Iron Crepe Pan, Round

This pan is amazing.Beautiful smooth cooking surface.It truly is non stick.You can prepare scrambled eggs, hashbrowns, etc. and there is no sticking.Omelets were a dream to make.Easy cleanup.Handle does not get hot when used on the stove top.A solid pan, not too heavy.Should last a lifetime.

Heat up time is extremely quick compared to regular stainless steel pans or non stick pans.You can get a nice brown sear on food very quickly.Pan also goes from the stove top into the oven or under the broiler to finish your dish.

You won't believe how fast the cooking time is with this pan.

If you are into enjoying making authentic dosas (South Indian crepes), I highly recommend DeBuyer organic, mineral, environmental friendly, good for health iron pan (not cast iron).Masala dosas made on this pan is so authentic, reminded me of my mom's dosas in my childhood.Even my mom doesn't make such dosas these days because she also uses non-stick pans :-)

This is a "one size fits all" pan, you could use this pan for multi purpose, like making Indian wheat breads (rotis, parathas), for crepes (dosas) and for any shallow frying.

If you plan to get it follow the instructions for seasoning before getting started.It says the more you use it gets better with its non-stick properties.I haven't tested it yet as mine is very new.As it says on the mini instructions booklet that comes with it, it is supposed to be good for health as it adds iron value to the nutrition with its pure/natural iron property.

BonAppetite!

~Sheelasree

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My wife got a DeBuyer Mineral B frying pan for her birthday. I was very sceptical about an iron pan without non-stick coating: I was sure stuff would stick and it would be a pain to clean. But I was wrong, very wrong. Preparing the pan for first use was very simple: just followed the instructions, it took 10 minutes. And NOTHING will stick to these pans, I've never seen a non-stick pan perform this well. The DeBuyer frying pan is by far, hands down, the best frying pan I've used. This is why we ordered this crepe pan too, which turns out to be just as good.

The crepe pan has a low rim which makes it easy to flip the crepes. The pan is light and therefor easy to handle. It is sturdy and the bottom of the pan is extremely flat. I don't see this pan warp unless abused. The handle is coated to prevent rust, but it will get warm/hot. Nothing sticks to the pan, it's really impressive.

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We got rid of our coated non-stick cookware many years ago, and switched to using only stainless steel.We've had good luck with the Emeril stainless cookware, which has been durable and useful.For example, when using butter in the stainless Emeril pan, I can cook an omelette and have it release by just jostling the pan.Not really non-stick (stainless never is), but it worked well enough.

Until now, that is.We're cutting back on our use of butter, and have taken to using a light mist of oil (like grapeseed) in our cooking.However, using oil on stainless simply does not impart the same slippery effect as butter (or lard), so eggs and other foods stick instead of releasing.

After some investigation, I found these DeBuyer iron pans, which are thinner and lighter than cast iron, but which claim to have exceptional non-stick capabilities without any added polymer coatings.And they work GREAT.These are less heavy than cast iron, but are still quite substantial, made from very thick and durable iron.

They come with a coating of bees wax, which prevents rusting during storage and shipment.Removing the bees wax is a bit of a pain, and I resorted to filling a sink with boiling water and submerging them to melt off the wax, then wiping away any residual coating.Even though this initial cleaning is pain, it's a one time thing and it's a natural coating, so still preferable to polymer-based non-stick cookware.

The next step is to season the pan, which involves putting a shallow layer of oil in the pan, heating it until the oil begins to smoke, then pouring it out.This step was relatively easy, and again is a one-time thing.

After that, the pan is ready to use.The first thing I made was a thin, five egg omelette, cooked with only a thin misted layer of grapeseed oil in the pan.The eggs released easily, cooked evenly, and the omelette came out perfect.

The manufacturer recommends cleaning with hot water and a sponge (no soap, no abrasives, etc), and they clean up well that way.Then, similar to cast iron, you wipe a little oil on them and put them away until the next use.The oil prevents rusting if you don't use them for a while.These pans are similar to cast iron in that they season as you use them, and the non-stick properties get better the more you use them.

Are they as non-stick as teflon?Not quite, but close enough to work for almost any typical cooking need.Are they more trouble to clean and store?Yes, they do require a little care and feeding.Can you put them in the dishwasher?Well, you can, but it will strip the seasoning and encourage rusting, so you don't want to do that.

However, they are made of iron, and that's it.No polymer coating to flake off and ingest.No poisonous fumes to emit and cause harm (check the warnings for using non-stick cookware around birds, for example).And we're able to cook everything with a thin layer of misted oil, and so far nothing has stuck even slightly.We highly recommend this cookware, particularly if you're looking to get rid of polymer-coated pans due to potential health issues.

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Loved this pan with the first use. Made sure I followedthe simple guidelines to prepare the pan. I made one of my best batches of swedish pancake. Basically slid off the pan. This pan worked beautifully on my new induction cooktop.

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