So you are not like the negative reviewers for this product.They obviously did not do their homework or understand what they were buying.It is like blaming the pencil for a misspelled word.
As previously noted, these are authentic crepe pans that need to be seasoned and need a tiny bit of TLC...but it is actually easier than cleaning most other pans.Treat these just like you would a cast iron pan, and you will get years of service from them.They HAVE to be seasoned first, and you cannot leave water on them or leave them sitting for the afternoon in the sink, or they will rust.
When you get one home, wash it really good with soap and water.They usually have an oil film on them to protect them from rusting in storage.I wash mine with hot water and soap, at least twice, then dry with a towel.Immediately, put the pan on the stove and turn it to high.When the pan is nice and hot, take a paper towel and rub the interior of the pan with a little bit of cooking olive oil or peanut oil.The pan is gonna smoke, let it smoke until it stops, then wipe it again.Do this a total of four or five times. (I keep a dry paper towel handy, to make sure that the oil is not puddling in the pan it needs to be VERY thin coats.)After the fifth time, I let the pan go until there is no smoke or anything coming from the pan and there is no oil left, if there is still some oil moving around, keep it wiped out.(Do not do just the bottom of the pan, do all the way up the sides too...just fyi.)While the pan is still blazing hot, I turn off the stove, and wipe the bottom of the pan and outside with one of the papertowels with the oil residue on, and just keep wiping until it is not slick anymore.Be careful not to burn your hands.And that is it, the pan is seasoned.
As mentioned before never use soap or scrubbers on the pan, it will kill the seasoning and you have to start over.NEVER leave submerged in water or sitting in the sink where it can rest on water.I leave mine on the burner until I am ready to clean it and put it away.NEVER put it in the dishwasher.Once you have the seasoning on, you can just wipe it out, with a little warm water if necessary, and then dry it on the stove.About once every three or four uses, I wipe it down with a little oil while drying it on the stove, let it smoke, and turn it off and let the pan cool when the smoke stops.You will get years of use out of this pan.
The best part about this pan is it is cheap, but high quality.Other ones identical to this one are twice as much!
(Oh, and so I don't get an posting back even in my best seasoned pan, for some reason, the first crepe is always rough.Don't know why.We call it the Doggie's wish, because he gets the trashed one.But, from the second one on, they are perfect!
This is a real crepe pan.It's carbon steel, not plastic coated and it's not aluminum or stainless.The pan must be cured (like cast iron) to prevent it from rusting and to create a non-stick surface.The more you use and appropriately maintain it, the slicker the surface will become.If you're not ready to do what's necessary to make this pan work, you should buy something different.
But, this is the McCoy.If you know what you're doing, you really can't do much better (maybe Vollrath or Bourgeat).At the price ... a steal.
No offense to two of the previous reviewers, but they were clueless.
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I had one of these pans for over an year. Extremely good pan for Crepes and omelets. Never had an issue with rust. I am not sure how the earlier reviewer get it rusted. I am assuming that he may storing water in it, or may not be washing it and drying it after use.
First few times I had problems with crepes sticking to it.
There are few things you have to do with this pan. After you finished using it wash it hot water, never use soap. Heat it on the stove top for few minutes and apply some oil it. It takes me 3 mins to do it, which personally is not an issue for me.
You don't have to deal with the possible health issues with this, and it makes much better tasting omelets and crepes. It is hard to get a crispy crepes with non-sticks. I have crepes pans that costs almost 10 times as this one, but this still work almost as good as the expensive one.
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Purchased the Crepe Pan for my daughter (16). She loves crepes and she loves this pan.I downloaded information on "seasoning" the pan.This was really a good idea as she was not aware of seasoning and sometimes kids do not like to be told how to do stuff.When she opened the box the seasoning instructions were included with the pan.The pan worked great right off the bat.It is a good pan.You won't be disappointed.
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Wish I had bought one of these years ago.I have well seasoned cast iron pans, but this beats them for non-stick.I intend to get one or two more of these carbon steel pans, one probably will be a paella pan good for stir frying.
I had no problems seasoning it.The more you use it, the darker it gets, the better the seasoning.I wash it when still warm with a stiff dish brush and hot water.Nothing sticks to it.Great purchase.
Also, someone mentioned wiping the sides and bottom when seasoning.I do that too to keep the whole pan from getting any rust.Once you have the outside and bottom sealed, it pretty much will stay that way unless you're forgetful and use soap on it.
For all of you who seem to have a problem with this pan, just start over and do it again.You didn't ruin it just scrub it well with soap and hot water (only time to use soap) and put it on the stove to heat.Rub Crisco or oil on it in a thin coat (don't forget the sides or edges).When it starts to smoke, turn off the heat and leave it for a few minutes.Wipe with a paper towel.Put more Crisco on as above.Repeat the process a couple/several times.You want thin coats of oil.It should look really slick when you've done it correctly.Don't worry about any uneven color in the pan eventually it will all turn darker and even out.Even if it doesn't, its fine.And every time you use it, wipe a little oil on after washing, before you put it away.
Also, if something sticks to it, you probably didn't let it preheat long enough or didn't have it at a high enough temp.
I love the mix n chop and you will too.I couldn't believe how great it was when frying up ground beef in the skillet for spagetti or hamburger helper or just about anything.You just keep chopping it down over the meat in the pan and after a short time the meat frys up in the most amazing small pieces.No clumps of meat!It works wonderful and when the meat is mixed into sauces, it is fantastic and all the same small size.The mix n chop won't scratch or harm your non stick pan.I was just astonished at how great this kitchen tool works.I can't fry hamburger anymore with out it!I love the mix n chop.
