1212823 Crepe Pan with Spreader and Spatula%2C 11%22 %2D Black Matte

The Staub crepe pan is simple and traditional.It is made in France and is a wonderful, purpose-built pan.It is made from cast iron which is ideal for making crepes because it retains heat well.The temperature of the pan does not dip as severely when the batter is first dropped and the temperature stays virtually constant throughout the cooking cycle.A small 1/8 inch lip helps contain batter at the perimeter of the pan, but is low so that you can effortlessly get beneath the crepe to flip it.

Only a copper crepe pan is arguably better.A thick copper crepe pan (e.g. Mauviel) will not only hold heat like cast iron, but because it is more conductive, it will transfer heat throughout the pan surface more quickly than will iron.As a result the pan heats more rapidly and regains any lost heat more rapidly as well.The only downside to copper is that any peaks in heat will be transmitted to the food pretty rapidly.If that happens, pull the pan off the heat source for a few moments until the pan temperature drops a bit.

The Staub cast iron pan comes with the traditional, wooden crepe spreader for distributing the batter evenly.For a pan of this nature and, I believe, in general, the spreader allows a quicker and much more even and thorough distribution of batter then the "tilt and swirl" method.Just watch a couple of videos on youtube showing Paris street vendors using the spreader to see the proper technique if you do not know how.You can master it in two minutes, but it consists of spreading the batter in a sweeping motion by rotating the wooden spreader from the center of the pan like the second hand of a watch.One end of the spreader stays largely stationary at the center of the pan, while the other end rotates around the circumference of the pan.You can then drag the spreader across the crepe once or twice very quickly if you need to strike it off a bit.

The first time I ever made crepes and galettes, I did so perfectly using this pan and the included wooden spreader.I wondered why so many people struggle making crepes the first time.If you let the batter set up properly for at least an hour to allow the flour to absorb the water, get this pan to the correct medium-heat temperature and spread the batter in a sweeping motion with the wooden spreader from the center of the pan like the second hand of a watch, you should be able to make a perfect crepe as well.

The first and possibly the second crepe off the pan will typically be lacking and are thrown away, so don't judge your efforts by the first one or two.After that, the pan should have the oil evenly dispersed and be evenly heated, so your results will improve.

My mother bought this pan for me about 10 years ago in France. I'd tried to use it a few times but always had better luck with the non-stick crepe pans. After problems with non-stick coatings peeling off despite careful use (no metal, no scrubbing), I decided to make a serious attempt to switch my crepe-making to this pan.

I started by cleaning it per Blackirondude's amazing Black Iron Blog oven cleaner and garbage bags for about a week followed by a really serious scrub with lots of soap and water. Then heated it slowly on the cooktop, increasing the temperature steadily until it was extremely hot. Gave it a quick swab with Crisco, then reduced the temperature and kept wiping off Crisco until it was cool and had a uniform coat. (Yes, it smokes up the kitchen.) Did this about four times over a week or two and ended up with a gorgeous black (non-stick) finish on the pan.

When I use this pan, I follow the Dude's recommendation of always heating the pan first, then adding a little butter or oil and starting to cook. It works beautifully no sticking, no throw-aways at the beginning, just great galettes and crepes. Clean up when the pan has cooled hot water, soft brush or maybe a little soap on a sponge if the fillings leaked, hand dry, then back on a low flame burner for about 20 minutes to thoroughly dry. Follow up with a very light coating of oil for storage.

Wish it were slightly larger for the dinner-style galettes. Would love to find it in a 12"-14" cooking surface.

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Our friends from France had a similar French-made crepe pan that they make their crepes with.I thought I'd try this pan, especially because Staub creates such excellent cookware.

It is a beautiful addition to our kitchen.My only complaint is that it is heavy.If you like to swirl the crepe batter to create your crepes, this makes maneuvering the pan hard on the wrist.This crepe pan is meant to be left on the stove top while using the included wooden spreader for the batter--the manner people from Brittany say they grew up with.

We're going to get a second lighter weight crepe pan (for the tilt and swirl method) so that we can keep the crepes coming at home.

If anything, just looking at this pan brings back wonderful memories of a trip to France.

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Watched my spouse struggle for years with other pans to make the perfect crepe and felt terrible when they just didn't turn out the way she imagined (or I remembered from my youth in Paris).Gave her a Staub crepe pan Pancake Pan with Wooden Handle in Black Matte for Christmas and we both marveled immediately at how wonderfully the crepes turned out.If you have struggled as we did, let me say that this is the perfect crepe pan -buy one and be amazed!One of the other reviewers is correct, however, the first (or even second) crepe is to be jettisoned -after that, they are superb.

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Why oh why did I wait so long to get this! I received my "griddle" on Thurs. evening and decided right then we were having pancakes for breakfast on Friday even though I had to hurry. They were fabulous just as I suspected. Staub should really be officially considered no stick cookware! My oil spread evenly and STAYED where put it, I never had to adjust the temperature after warming the pan to the correct heat and even the FIRST batch was PERFECT! This pan is HEAVY, but I love it so much it's worth every penny I paid. Can't wait to try crepes! It's also a gorgeous piece too!

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