De Buyer 5615.30 Minerale B-element crêpe pan, 30 cm diameter

I use it not only for crepes/pancakes, but also for eggs. It is sturdy, and seasons easily. The heat distribution is not ideal (as with all carbon steel pans) but it is thick enough to be better than other, thinner alternatives. We are very happy with this one.

Almost a perfect pancake pan.However, same as the other De buyer pans, the size of this pan is on the small side. almost the same size as my other 28cm frying pan.

I got a lovely dark seasoned surface going and now I'm getting great results every time from cooking everything from pancakes, fish, steaks, flat breads (homemade Nans) loads of things. The temperature get really hot so you get that seared flavour and look without destroying a non stick pan which could never get that hot. In fact any stainless steel pan with a sandwich base couldn't get that hot without buckling.The Salmon steaks just skid across the surface its so non stick.I love these pans, it's such a pleasure to know Im able to get the heat I need to cook things really well.

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 , 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.Update: The bad news is that after 11 months of regular use one of our two pans warped. The worse news is that I was unable to find any US-based support contact info for the manufacturer, and their offices in France never returned my calls, online requests, or emails. The good news is that I contacted Amazon to see if they had US-based support contact info, and they offered (unsolicited) to replace the pan for me. So, I'll call that a push and leave the five star rating, but watch out for warping and be sure to never introduce sudden temperature changes to the pans.

Crepas de tamaño increíble hechas en casa

Livraison rapide.La notice d'utilisation et de préparation (cullotage) de la poêle est bien claire. Je l'utilise tous les jours pours mes chambres d'hôtes (préparation de crêpes et oeufs).

Ciao a tutti. Allora questa padella arrivata ieri è stata testata oggi per una omelette. Premetto che ho anche ordinato, sulla fiducia, la padella specifica per omelette, quindi bordo arrotondato e più alto, più la padella da 24. Questa padella ha il bordo alto circa 2 cm, 30 diametro esterno e 25 quello interno. Sono molto soddisfatta. Ho fatto il trattamento seasoning come indicato, (guardate il video in YouTube) e già al primo utilizzo è quasi perfettamente antiaderente. Io ho lavato la cera d'api, naturale, con una spugnetta per padelle in teflon, quindi poco abrasiva, ma potete lasciare stare, nel senso che dopo l'utilizzo comunque si striscia. Ho dapprima lavato con acqua molto calda poi ho versato un litro e mezzo di acqua bollente da bollitore. Strofinato per un po'... Poi asciugata e messa sul fuoco con olio d'oliva fino al punto di fumo. Come indicato nel video della casa madre. Non contenta ho fatto una seconda volta il trattamento ma solo la parte con l'olio. La padella se raschiata con una paletta, toglie lo strato che si è formato, quindi la patina va lasciata e ovviamente la padella la pulirò in modo meno aggressivo. Credo ci vorranno molti utilizzi per avere la patina nera che si auspica. Per pulirla ho fatto bollire due minuti dell'acqua e poi subito asciugata e passata d'olio. Non pesa eccessivamente. Vi dirò per le altre due, appena testate, come sono. Lasciate perdere le padelle in teflon, o peggio ancora quelle in ceramica. Personalmente io le ho dovute buttare dopo poco, pur con tutte le cautele del caso. Uniche che ancora utilizzo, ma sempre ricoperte di carta forno, sono i piatti e le tortiere crisp della whirpool. Ma dopo ogni lavaggio con spugnetta in microfibra, noto dele piccolissime abrasioni. Quindi, padelle in ferro per per rosolatura, teflon solo per micro. Acciaio per altro, seppur anche lui soffra i cibi acidi. Per questa crepiera posso solo dare un giudizio estremamente positivo già la primo utilizzo.