Product Description

De Buyer Pancake / Crepe Pan, Blue Steel, 24 cm

Product Details

• Amazon Sales Rank: #1070 in Kitchen & Housewares
• Size: 9.44 IN
• Brand: De Buyer
• Model: 5303.24
• Released on: 2008-05-17
• Dimensions: 1.70" h x 24.00" w x 24.00" l,

Features

• Ideal for crispy and tasty crepes
• Low skirt : crepes can be easily flipped and turned
• Has to be seasonned before first use

Customer Reviews

Most helpful customer reviews

56 of 56 people found the following review helpful.
Works superbly
By cordyceps
Just used this pan for the first time, and every crepe came out perfectly. The instructions said to brown some vegetable peelings in it before using it the first time, then clean with hot water and NO soap. I did this, and if anything the pan outperformed non-stick ones I'm used to. By the way, the secret to making great crepes is to let the batter rest for an hour or more before cooking. A good way to dry non-stainless cookware like this is to put it back on the burner for a short time after washing. Highly recommended.

46 of 46 people found the following review helpful.
Fabulous Pan
By MacGuffin
I recently took it into my head to start making crêpes and didn't have the proper pan (or for that matter, anything even close). I became familiar with the existence of this pan through the Williams-Sonoma catalog and, based on its glowing reviews, decided to see if I could pick it up for less. This pan doesn't have a high list regardless but at the time of this writing, Amazon's price is the lowest anywhere, even without the free shipping. :)

This is a quality pan made of what's known as "blue steel"; according to Wikipedia, "bluing" is a manufacturer's process that partially protects carbon steel against potential rust. In order for this pan to be safely seasoned and used, the coating on the pan's cooking surface (which, as I understand it, is independent of the bluing process) must be removed. DON'T EVEN THINK ABOUT IGNORING DE BUYER'S INSTRUCTIONS TO BOIL POTATO PEELS IN THE PAN PRIOR TO SEASONING IT WITH OIL. I mean it. When you see the sludge that comes off the surface of the pan and the color of those peelings, you'll be tempted to repeat that particular step. Go for it--I did (de Buyer has a video of the procedure on YouTube). Dispose of the peelings, rinse the pan THOROUGHLY with very hot water, and wipe it HARD with paper towels to remove as much sludge and bluing as possible. Heat oil (I used rice bran--very high smoke point and not too expensive) in the pan and keep it hot but not smoking for about five minutes, pour it out, and AGAIN wipe thoroughly with paper towels until the cooking surface no longer yields blue (don't worry about the underside unless you're planning to do some very funky frying) and rubbing in the oil will have given you a beautiful, glassy cooking surface. Your pan is on its way to being well-seasoned!

You need only brush a little butter or other fat on your pan's surface to get started on your crêpe odyssey and your seasoning will just keep improving over time (as long as you don't burn it). DON'T RUSH THIS PROCESS. Just let it happen gradually. Bravo has a nice online video of Julia Child and Jacques Pépin making crêpes that renders the procedure virtually idiot-proof and is well worth watching.

I do have a few minor complaints: this pan has a welded handle and de Buyer also manufactures what's essentially the identical pan with a riveted handle but it's only available in Europe; I'd like the option of a choice. Also, the booklet on the pan's handle and the protective cardboard sleeve provide different seasoning instructions (respectively, boiling vs. frying the potato peels); go with "boiling."

This pan couldn't be more perfect for its intended purpose which isn't surprising considering that de Buyer has been manufacturing cookware, in France (NOT East Asia), since 1830. In fact, my very first batch of crêpes shot off the pan like hockey pucks which just emphasizes what other reviewers have noted: SEASON THE PAN ACCORDING TO DE BUYER'S INSTRUCTIONS. At some point, I intend to add the blini pan to my repertoire: de Buyer 5512.12 Professional Blinis Pan 4 3/4" 2.5 mm. If you want to make your own crêpes, I can't recommend this pan highly enough.

27 of 27 people found the following review helpful.
Authentic Crepe Pan
By Robby's Mom
This is a great, authentic crepe pan. Be sure to season it exactly how the directions describe, and not to use dish soap to wash it (water on a wet cloth or paper towel is fine). It helps to get a crepe spatula to turn crepes when cooking with this pan, but you do not need a batter spreader. I recommend "Crepes" by Lou Siebert Pappas for her 3 basic crepe recipes and crepe making techniques, but note that the rest of the recipes in this book are very elaborate.