De Buyer Blue Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 7.5” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - PFAS, PFOA & PFOS Free - Made in France

This 9.5 inch Du Buyer "Blue" crepe pan is quickly becoming my favorite carbon steel pan. I already own a couple of Du Buyer "Mineral B Pro" pans, which are great, but this "Blue" crepe pan is so useful and so inexpensive (about a third the cost of those Mineral B Pro pans on sale) that I have to admit to being a big fan. The "Blue" was easy to season, following YouTube-great "Uncle Scott's Kitchen" method of a single stovetop seasoning cycle and immediate and repeated cooking with it. It's makes awesome crepes (duh!), but it is also ideal for frying or scrambling eggs, whipping up French omelets, warming tortillas, and frying quesadillas. Conventional wisdom says to start one's carbon steel education with a heavy 11 or 12 inch skillet, which can be used to cook a wide variety of delicious dishes, but I'm going to suggest the newcomer follow a different path, buying this 9.5 inch crepe pan as his or her first carbon steel pan. You can learn how to season, clean, and cook with carbon steel, without spending a lot of cash, make some crepes, fry some eggs, warm some tortillas, and when you're up to speed, you can decide whether or not you want to shell out the big bucks for the heavier, more expensive pans. Even if you decide not to go all in, you'll have a handy little crepe pan, ready to whip up a stack of delicious 7.5 inch crepes. Mine lives on top of the range, ready for the next breakfast order.

I use this pan every day since I bought it 6 years ago and it's Fantastic! This is one of those work for a lifetime pans. It's Perfect size for 3 egg omelettes. 2 works fine but 3 is optimal. 4 is fantastic too but requires you to push the eggs in on the sides so you can cook it evenly since it will be thicker. Over easy, no problem, sauteing veggies, great, scrambled, she got you. perfect flat bottom and lip edge for getting in there on those beautiful Omelettes.No Non-stick garbage to flake off and ingest for some good ol fashion Dupont Poisoning.Lighter than Cast iron for quick heating and better maneuverability. Easier to clean requires less frequent seasoning. At one point I was trying to leave it in the sink if something stuck to it with some water. Everything would come off easily and I'd just season it again. let it sit too long one day and it removed some of that dark bluish/blackish color in those spots so I don't do that anymore. Just looks more loved now.

I ordered 4 of them, 3 for gifts.Perfect size, 9.5 inch for crepes.Light weight and well balanced so you can flip the crepes.Handle stays cool which is important when you flip it to grab the real handle without any handle covers.We have a Viking top range and the burners are wide so I keep the pan a little off the center so the handles does not become hot.Few Tips:1. Season the pan as indicated by de Buyer2. Use a frozen butter stick and just rub the pan after every crepe. Do not over do it. An excellent alternative and my favorite now is dipping a brush in vegetable oil.3. Temperature is KEY. Use the low burner setting. Between crepes take the pan out of the burner:- rub a little butter- dump the batter and spread it- only then move it to the burner (the idea is to keep the pan in the cool side)A perfect temperature allows the batter to spread all around the pan.4. If you do it right the crepe should slide when you move the pan. What does it mean to slide?. The first crepe turn it around with a spatula, then after it is turned move the pan and you will see how easy slides. This is how should slide at the beginning, if it does not, you can not flip it.5. If you flip it and you do not do a perfect turn and part of the crepe is folded over, do not try to flip it again, just finish it by hand.6. A ladle 2 OZ is perfect for this 9.5 inch pan.7. If you can not spread the batter, or if the crepes sticks, is because the pan is too hot. Always error in the cool side.If you are new into crepes here a basic one:- 2 large eggs- 2 cups of milk- 1 1/2 cups of all purpose flour- 1/4 cup neutral vegetable oil (canola) or (melted butter)- 1 tsp salt (or salt 1/4 tsp + 1 TBS sugar+ vanilla 1 tsp for sweat crepes)- optional: Lavender essential oil 3 drops (for both sweat and salty crepes)

Gift was well received and put to use with great pleasure for crepes and a whole range of other dishes. No Forever Chemicals!

I make crepes all the time, and i was on look out for a new pan. This one is very disappointing. Pan looks kind of homemade, but i decided to give it a try. As soon as it heat up it warped and crepes were sticking to pan. I wish I could have returned it in time