Crepe pan purchase advice.

Discussion in 'Cooking Equipment Reviews' started by babaoriley, Feb 15, 2013.

  1. babaoriley

    babaoriley

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    Last edited: Feb 15, 2013
  2. highlander01

    highlander01

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    Are you going to be making a lot of crepes?

    Personally the chasseur being enameled I would be worried I would chip it, I'm not a big fan of non stick pans and the De Buyer will probably be fairly heavy also I am not sure what metal type B is but if it is anything like the Matfer Bourgeat pans that I have I love them (really heavy but you get used to the weight over time and just as good as non stick for food not ... well sticking!!!!  )

    Also will you be using this pan for anything else?

    When I do make crepes I just use my 10 inch Matfer Bourgeat carbon steel pan ... works great
     
     
  3. meezenplaz

    meezenplaz

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    I'm with highlander, I've made hundreds of crepes and prefer 8 or 10 inch nonstick saute pans.
    The 2 I do have are de buyer type. Get em seasoned and use them for crepes and nothing else.
    If I did buy a crepe pan it would be a convex type.
     
  4. babaoriley

    babaoriley

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    I be using them 2-4 times a month i guess. Not that much to be honest.

    Will mainly use them for crepes and eggs. Gonne have a look at the Matfer Bourgeat pans then :)

    Liked Chasseur but mainly becuase of the prise.
     
  5. babaoriley

    babaoriley

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    Was thinking about an saute pan as well but liked the idea of an low edge for spreading the butter like the real crepes

    makers do. Maybe its little silly ;)
     
  6. meezenplaz

    meezenplaz

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    Well if youre only gonna use it couple times a month IMO thats all the more reason

    to stick to a pan, or type of pan, that you use a LOT. You already know it's weight,

    it's balance and general feel. When I cook up a hefty batch of crepes, I usually have a

    minimum of 3 pans going at once. i'm therefore moving constantly--since I know my pans well

    cuz I use em all the time for everything,  I produce finshed crepes pretty fast, once I'm in the zone.

    And by the way, I usually butter or non-stick the pan only on the first one-- after that

    the fat in the batter takes over the job of not sticking to the pan. Its also in the proper

    heat of course, but I rarely get sticks/destroyed crepes.