- Sorry, this item is not available in
- Image not available
- To view this video download Flash Player
|Price:||$19.60 & FREE Shipping on orders over $35. Details|
This item: Paderno World Cuisine 10 1/4-Inch Carbon Steel Crepe Pan
Blue steel crepe pan, 9-1/2 Inches B0019N4ZHQ
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||SDS Shop||KITCHEN COUTURE|
|Color||Information not provided||Black||Very Dark Blue (Black)||Silver-Grey|
|Material||Steel||Hard Anodized Aluminum||Steel||Iron|
|Size||10 1/4in||10-Inch||9.44 Inch||11.8 Inch|
|Dimensions||0.63 inches x 10.25 inches x 10.25 inches||10.5 inches x 3.3 inches x 16.5 inches||1.7 inches x 24 inches x 24 inches||1.1 inches x 2.8 inches x 11.8 inches|
Size: 10 1/4in
Unseasoned Crepe Pan
The Paderno World-Cuisine Carbon Steel Crepe Pan comes with a polished surface that will need to be seasoned in order to achieve the natural non-stick surface that makes these pans desirable. Proper seasoning at the onset of use will make these pans a staple in the kitchen, which when cared for, will last a lifetime. To maintain the finish and avoid oxidation, wash the pan in hot water, then wipe dry with a paper towel. It may then be oiled and stored in a dry place. Most chefs dry their steel pans by putting them in a low temperature oven for a few minutes.
Seasoned Crepe Pan
A properly seasoned pan has a dark exterior and a shiny patina that creates a beautiful nonstick surface. To create the initial layers of seasoning: Begin by washing the pan in hot soapy water to remove any residue or film. Dry the pan thoroughly over a low flame. To season the pan over a burner, choose a flavorless oil (we recommend flax seed oil) and wipe the entire surface down with the oil. With a clean paper towel, wipe off the oil you applied until only a trace amount remains. Be sure not to leave any dribbles or pools of oil, as they will get sticky and solidify. Place the pan over medium-high heat. Allow the pan to heat until it begins to smoke slightly and the interior darkens uniformly. Remove from heat and allow the pan to cool enough to handle. Wipe down with more oil, removing most of it and ensuring no streaks are left. Place back over the heat and repeat the process. For a less hands-on approach, heat the pan over medium heat until warm and completely dry. Wipe the pan with oil and remove most with a paper towel, as in the method above. Place the pan upside down in a cold oven. Set the oven to 500 degrees and allow the pan to heat with the oven. When the oven is to temperature, allow the pan to "bake" for an hour. Turn the oven off and allow the pan to cool in the oven until cooled enough to handle. Repeat the process at least twice. The more you season the pan the better your nonstick finish will get.
Stages of Seasoning
The pan in the background has been seasoned twice and has a surface darker and more slick than its original surface. The pan in the front has been seasoned five times and has developed a significantly darker and nonstick finish. The more you cook with and season your pans, the darker the surface will become and its nonstick attributes will increase. To clean, rinse with hot water and dry thoroughly, preferably over a low heat, and then lightly oil the surface before storing the pan.
2 large eggs, beaten
1 1/2 cups milk
1 cup all-purpose flour
1 tablespoon butter, melted
1 teaspoon sugar
1/4 teaspoon salt
Directions: Use a blender to process all of the batter ingredients. Process until smooth and silky. Transfer the batter to the refrigerator for one hour.
Heat the crepe pan over medium-high heat and lightly coat surface with butter. Pour 2-3 tablespoons of the batter into the center of the pan. Use a crepe spreader or lift and tilt the pan to spread the batter evenly around the pan in a very thin layer.
Cook for 30-60 seconds or until browned on one side. Flip with a spatula and cook for an additional 15-30 seconds. Repeat with remaining batter, greasing the pan after every few crepes or as needed. Lay the crepes out separately and allow them to cool before stacking. If crepes are browning too quickly, reduce the heat to medium.
I seasoned this up and it worked wonderfully from thereon. We made crepes on it the day of arrival. I appreciate that it is relatively heavy duty, and has a riveted as opposed to... Read morePublished 2 days ago by RW
A great pan. Being made of a good weight carbon steel vs stainless steel is a help.
Nice handle that I added a silicone grip to.
Well done Padeno.
My crêpes are great thanks to this pan. Make sure to season it properly for best results.Published 1 month ago by Christopher Baker
love to see more of these type of pans for sale on Amazon.After a few uses it's beautifully seasoned and non stick. Read morePublished 2 months ago by joseph kuhlmann
I did season the pan a number of times, per the attached instructions. I finally got around to using my new the crepe pan yesterday. Read morePublished 2 months ago by JHC
1. Easy to make dosa
2. Pan get hot very fastly
1. Use item couple days and wash it daily and you feel like, it looks like very old pan... Read more