Michael G.
Love this blue steel 8'inch crepe pan.
I've been using it for single egg omelets and it is absolutely perfect. My 12.5 inch Mineral B fry pan, while absolutely amazing for steaks and vegetables, just wasn't quite the right tool for pancakes and eggs.
Now I'm making perfect omelets' every morning. The thinner blue steel pan is easy to work with, and was easy to season.
Susan T.
This is the slickest
little crepe pan. Thin, even, fast to cook crepes turn out beautiful. It is so fun to use I bought 3 more to send to relatives!! It makes crepe creations a pleasure!!
Vera T.
I've had this crepe pan for 10 years now and use it every week, at least. It makes the best crepes, the most easily -- so much so that I take it with me when I visit my mother so I can make crepes for her as well. I've recommended it to friends who asked me how I could stand to make crepes every week when (so they think) it's so difficult and they too found it made all the difference! It's not just useful for crepes, either: perfect for frying an egg with lovely crispy edges, convenient for making and heating tortillas.
Jeanne P.
The carbon steel pan cooks wonderfully! Light in weight, it has the French handle making it easy to tilt the pan as you pour the batter.
Carbon steel conducts heat so well. I find I lower the heat and cook items more quickly. Plus you avoid chemicals for non-stick pans and know the pan will outlast you, rather than going to a landfill in a few years.
I've made the crepes, both savory and sweet, tortillas, omelettes, pancakes and blitzes and each has turned out well.
In deciding size, the 9” pan is about the size of the standard dinner plate. A great size for tortillas and large crepes and omelettes, I have also cooked three medium pancakes at a time.
Carbon steel is a delight to cook with and DeBuyer makes grand pans!
Luke R.
Great little pan! Heat distribution is superb, I was shocked how non-stick it was right after initial seasoning, I have other carbon steel pans and it took a while to get there. For me the ultimate non-stick test is cooking eggs and this pan did not disappoint.
Hunter H.
I've used this for omelettes on many mornings, and it continues to give good and consistent results. After the initial seasoning, a small amount of oil and butter gives a mostly non-stick surface. I've found that eggs tend to be one of the tougher foods on seasoning, so keeping it well seasoned is a must. However, unlike a stainless steel pan this will allow you to glide an omelette around and off of the pan with ease, and cleanup is not an issue.
Jim R.
Easter brunch seemed like the perfect excuse to use my new de Buyer crepe pan. Carbon steel pans are something I wish I had started using 30 years ago instead of just this year. I like that they are naturally non-stick, do not lose their non-stick qualities over time, sear well, and can go in the oven.
The directions with the pan called for seasoning before the first use by frying potato skins in a little fat or oil. I used flaxseed oil as that is what I use to season my other pans. The skins went in the trash after, but the potato was reserved for adding to dinner tonight. Simple and easy.
For the crepe batter, I used Chef Philippe Laruelle's recipe from the de Buyer website. I put a bit of butter in to the hot pan before adding a spoon of batter and swirling it around. Once the edges began to brown, I flipped it over for just a moment. Nothing stuck to the pan and it allowed the crepe to develop a nice color. After cooking about two cups of batter, we sat down for a fantastic Easter brunch of crepes and mimosas. We topped our crepes with powdered sugar, lemon, and honey.
Once the pan had cooled, I easily cleaned it with a wire scrubber. To preserve the seasoning and the non-stick quality, I did not use any soap. Dried with a towel, it is now hung on the rack and ready for use the next morning.
Sybil Y.
I just received the blue steel crepe and tortilla pan. I seasoned it once and made both fried eggs and a French omelette. The pan heated evenly and neither the fried eggs, nor the omelette stuck to the surface. The pan is heavy enough to hold heat evenly and yet light enough to be easily maneuverable. I look forward to making crepes in the near future!
Christine M.
The DeBuyer Blue Steel Crepe Pan is a gem! I love this pan! It is lightweight yet super sturdy. It is very easy to cook with, it provides excellent results, and I cannot wait to use it more. It works excellent on my induction stove top too. All of my tortillas came out perfect! Next up, pancakes! A+ pan.
Philip K.
This pan is a must have! It combines the weight of stainless steel and the heat retention of cast iron. The size makes it versatile for a variety of uses. My favorite has been for tortillas but I love it so much I can't wait to find even more reasons to use it.
Chad F.
Chickens can't make eggs as good as this pan does! I know its a crepe/tortilla pan. I have not had the chance to do either of these items as I haven't done so, ever. I am looking forward to using the pan for the intended purpose. The pan holds heat very well AND at low temps. The roller coaster ride of pan temps - like stainless steel - is not an issue with this pan. If you want a super low heat that will STAY, this pan is it! I made eggs of every fashion on this pan and if you like your eggs delicately cooked, this pan is winner winner liquid chicken dinner! Don't discount this pans ability. This pan will do the high heat stuff as well with perfect accuracy. Follow the directions - in the box - to season the pan. Its simple and necessary for your pan to work properly and last a lifetime. Washing is easy! Super hot water, no soap, medium bristle brush, dry, and cover in a light coating of grape seed oil; and this pan will be around for you to give your kids.
Paul F.
First off there is no single way to season cookware. The ideal seasoned pan would be to take someone else's 10 year old seasoned pan. If I could send my pans to someone else's house and let them try and fail to cook all sorts of things on it, have things stick on it, use all kinds of oils, that would be my ideal method of seasoning it. I did however add some oil to the pan, the type really doesn't matter. I don't keep first press artisanal grape seed oil in my kitchen anyways. Now, there is some validity to the flaxseed oil method, flaxseed oil can polymerize nicely and leave a nice tough coat. If you are looking for polymerized hard coated seasoning oils, the higher the omega 3's the better, which coincidentally also indicates a higher smoke temp. OK enough of that, the technique is easy, heat pan to 200 F, rub thin layer of oil, then wipe it off, heat pan to 450-500, one hour, and let it cool naturally in the closed oven. Do this 4-6 times and you will have a pro grade seasoned pan. Did I do this on this pan? No way, I got a free pan from Debuyer, I am going to cook with it. I used the other method, the way a busy kitchen would approach it. The other way is to start cooking, use oil, and wash the cooled pan with water only, it will eventually season. As you probably guessed, my first recipe was not crepes, no way would I trust such a delicate item to a technique that people argue about on reddit! I simply used the pan as a pan, and cooked eggs in it, and ham steaks, I braised filets in it and then finished in the broiler. I caramelized onions and carrots in it, then finished in the oven. The common denominator was, I let the pan cool to room temperature and I washed water. Once I saw a nice even gloss in the metal, I knew it was ready for eggs. After eggs I tried some crepes, and it was perfect, easy release, even color. I then put store bought dough that I stretched thin, and cooked flatbread like a napolitano. I used a Naan recipe from Paul Hollywood, and gave "myself" a handshake after cooking it in my crepe pan and making those perfect brown and black bubbles of dough. I know its a crepe pan, but I have been to europe, i see the street side crepe vendors, they dont use crepe pans, they use a flat topped crepe tower or something, and really thin batter. I use my pan as a tool in the kitchen, I adapt the recipe and technique to the tools at hand. Now I have a lightweight, easy to flip and swirl high heat pan that looks like I went to cooking school just to buy one. Thanks Debuyer
Joy P.
What a great pan! Made absolutely wonderful blueberry pancakes that were lightly browned to perfection and fluffy as a cloud! Also made some delicious strawberry crepes that I almost didn't get to try myself because as soon as I'd slide one out of the pan, someone was grabbing it up! Hubby is eyeing it up because he says it would make a great pan for camping, but I guess he's just gotta get his own, because this baby is all mine! Brb, I've got omelettes to make now!
Mara H.
The De Buyer Blue Steel Crepe and Tortilla Pan is wonderful for quesadillas, crepes, and even a matzoh brie for Passover.
My first attempt at spinach and cheese quesadillas was a little uneven. The first came out perfectly, but the second one partially stuck to the pan and was a bit of a mess (although still tasty!). I quickly learned that the trick was to wipe the pan, removing any cheese residue, then add a bit of fresh oil between quesadillas. Because the pan heats quickly and evenly, I was able to make them fast enough that the first quesadilla stayed hot while the second one cooked.
The pan is also the perfect size for making a 2-3 egg matzoh brie. Just cook until the top is set and the bottom is golden brown, then flip it on a dinner plate and slide back into the hot pan. (Note: If you prefer a thicker matzoh brie, then you should use a deeper fry pan.)
After I got comfortable with this pan, I was ready for my first attempt at homemade crepes. This is where I really appreciated that the Blue Steel, though very sturdy, is not as heavy as my Mineral B pans. This pan is just the right weight for holding in one hand and swirling as you pour in the crepe batter. (I also recommend wiping the pan with a paper towel and adding a little fresh butter between crepes.) With practice, I think my crepes will get thinner, but these were lovely and tender. My husband declared them better than restaurant crepes and is already asking when I will make them again.
I think like any new pan, you need to get the feel of it, but the Blue Steel Crepe and Tortilla pan is really very versatile, and I expect to get a lot of use out of it. Maybe I will even try making my own tortillas!
Anna H.
If you enjoy cooking, you need this pan in your collection. It's light but does the job perfectly. I was amazed that even the first crepe was perfect. Nothing sticks if you season the pan right. It will last for decades!
Ellyn L.
The de Buyer Blue Steel Crepe & Tortilla Pan impresses straight away after following their straightforward seasoning instructions. A short time to prep the pan yields a cooking surface that allows crepes, tortillas, eggs, and many others to glide. It is impressive how easily this pan cooks the aforementioned recipes with unparalleled heat distribution and nonstick properties from one of the easiest seasoning instructions on the market. This pan impressed with the first and fifteenth round of cooking; it really does hold up when putting it through its paces. I highly recommend this pan as it continues to be a go-to in my kitchen.
Matt M.
Loved the pan. Conducts heat well on nice low flame, nonstick properties continued to developed after each use, handle stayed cool, nice easy clean up.
Doug O.
I love my new blue steel crepe/tortilla pan. I get the results of my cast iron tortilla pan with quicker heating and a fraction of the weight.
Anna Z.
Overall, the pan was easy to use, has balanced weight, is ergonomic and fits comfortably in the handle, and the angle of the lip of the pan makes it easy to access the food. We made delicious, good quality crepes on our first use of the pan. Seasoning and clean up was simple, and we are looking forward to making it a regular in our line up of pans!
Derek R.
This pan absolutely exceeded my expectations! Having used products from the Mineral B line, I was already familiar with the brand, but I was extremely impressed with this pan. The thinner construction makes the pan lighter, and more maneuverable, and the handle (while simple) is ergonomic and comfortable to hold. The blued steel was extremely easy to season, and attained a dark, even non-stick surface, which the epoxide from the grapeseed oil easily bonded to.
After about 5 to 7 layers of initial seasoning, I seared some sea scallops in the pan. The pan produced an even sear, and released the scallops easily after 3 minutes on each side. There was some protein that remained stuck to the pan, but it came off easily by boiling a little water in the pan.
The next morning, I seasoned the pan with another 4 or 5 layers of oil, attaining an even, nearly-black surface. After re-seasoning, I cooked some crepes, and this pan performed flawlessly! With a single drop of oil, I was able to cook an entire batch of crepes, without anything at all sticking to the pan. Cleanup was easy with a swipe of a paper towel to remove any remaining excess oil.
I will absolutely recommend this pan to any aspiring home-chefs that I know, and eagerly look forward to expanding my own de Buyer collection! Thank you so much for giving me the opportunity to review this product!
Jeremy B.
While I had some initial trepidation about using a carbon steel pan for something that requires a true non-stick surface to work, this pan knocked it out of the park. The cooking surface is already so smooth (and different from all the other cooking surfaces of the carbon steel pans we have) that it took the seasoning extremely well. After three rounds of seasoning, the pan was very slick and ready to turn out some crepes. Using Nigella Lawson's recipe, we had them going in no time. The ease of making crepes (and later tortillas) really made me feel good. For such a delicate food to make, our crepes turned out great! I really got the hang of it and it was such a fun process. Tortillas were the biggest surprise - I never realized how good homemade ones can taste. Using Jessamyn Rodriguez's recipe, we were cranking them out in no time. The combination of size, slick interior and shape really make this pan a joy to use.
Jennifer G.
Here is a full review of the Blue Steel Crepe Pan, from initial seasoning, cooking multiple dishes, and cleaning/re-seasoning. The pan came with detailed directions on cleaning and seasoning. I washed it using hot water and had no issues with any wax remaining. I followed the instructions to season it, but only had vegetable oil, which did not immediately give the pan that nice browning that it should get when properly seasoned, but this didn't seem to affect its performance.
I tried the following in the pan: omelet, fried egg, pancakes, and crepes. I have an induction stove, and setting 4 (out of 10) worked perfectly for me. The pan heated evenly, and this setting gave me the best control over browning. I also allowed the pan to heat up before making anything and the eggs were all room temp. I tried an omelet with no butter or spray in the pan, and it stuck to the bottom, turning it from an omelet into scrambled eggs. My second attempt, I used a bit of butter in the pan, and it came out beautifully, no sticking. When I made a fried egg, used some butter, and again, absolutely no sticking.
The pan really stood out when making pancakes. Again, just used a bit of butter to grease it, and they browned beautifully and evenly.
I had never made crepes at home before using this pan. I was going to do my review after making the eggs and pancakes, but decided to try crepes in order to give a more complete review of the pan. I used a crepe recipe I found online that was tailored for just one person, yielding about 3 crepes. Crepes are something I feared making at home because they seemed to require really good technique to prevent overcooking. I also worried about getting them thin enough. This pan was perfect for them, especially if you are a first-timer to making them. As with the eggs and pancakes, I let the pan heat up, then spread a bit of butter around the pan. The batter was not as thin as I would have liked (not the pan's fault), but I was able to spread the batter by tilting the pan and with the back of a spoon. The crepes cooked evenly, getting the nice speckled brown color on each side. Took about 45 seconds on the first side, then another 15-20 seconds on the second side. After the first couple crepes, I did not have to use butter and they did not stick at all.
Overall, this pan is fun to use, especially for the crepes. I judge most kitchenware by whether I look forward to using it and also whether I am more inclined to make a dish because of how easy the cookware or gadget makes it. This pan has made me want to make crepes again, but I also look forward to using it for omelets and pancakes. Although I didn't make it yet, I am eager to try grilled cheese in it, as I think the sandwich will get nicely browned.
The pan is lightweight and the surface is perfectly smooth, making it easier to use than cast iron. I also found the performance superior to cast iron, especially on an induction stove. The pan heated evenly, so it developed none of the "hotspots" that cause uneven browning. I think the handle could be a tad bit shorter, as I would like to leave it on the stove and the length makes it a bit unwieldy for leaving out. However, I think the handle length makes it easier to lift and spread crepe batter and eggs for omelets, and it also did not get hot. Not having to use an oven mitt was a definite plus.
The pan is a keeper!
Michael L.
Pan is a nice size, great weight. I may look to get same pan one size up to make larger crepes, pancakes and quesadillas
Roy M.
My girlfriend loves crepes! I prefer a hefty Belgian waffle but crepes are a nice change... one of the reasons I have never been keen on crepes it turns out is that I never owned the right pan to make them... well, along came this pan.
My girlfriend bought it for me (so I can make her crepes) and it has taken the hassle out of cooking them; now I do t mind at all. The pan is non-stick when properly seasoned and maintained and can be used to warm tortillas or make quesadillas and even prepare a burger or two (as long as there isn’t to much fat run-off).
Great for pancakes and French toast as well - this is an awesome pan to have in the kitchen.
Rasmus Ramsbøl J.
Perfect for crêpes and small omelets, it's always on the burner ready to use
