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  • Paderno World Cuisine 10 1/4-Inch Carbon Steel Crepe Pan
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Paderno World Cuisine 10 1/4-Inch Carbon Steel Crepe Pan

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Price: $19.60 & FREE Shipping on orders over $35. Details
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
  • Heavy-Duty Carbon Steel
  • Excellent Heat Conductor
  • Induction Ready
  • Not Dishwasher-Safe
  • Limited Lifetime Warranty
2 new from $8.10

Introducing the New Paderno 4-Blade Slicer Paderno Four Blade Spiral Slicer


Frequently Bought Together

Paderno World Cuisine 10 1/4-Inch Carbon Steel Crepe Pan + Paderno World Cuisine 7-1/2-Inch Long T Shaped Wooden Crepe Spreader,5- Pack + Crepes: 50 Savory and Sweet Recipes
Price for all three: $48.38

Buy the selected items together



Product Details

  • Product Dimensions: 10.2 x 10.2 x 0.6 inches ; 3 pounds
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B001VH6UYG
  • Item model number: A4172526
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #25,621 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Steel is at the core of many cookware lines. It is comparable to solid cast-iron due to its raw finish but is lighter, unbreakable and won’t chip, and will not retain odors. An alloy of iron and carbon, it is hard, durable and warp-resistant, and is impervious to metal objects, such as knives, forks and spatulas. Steel pans comply with demanding professional requirements, such as long pre-heating times, high-heat levels and intensive use, and are thermal shock-resistant and compatible with all heat sources, including induction. Commonly called "carbon steel", they come with different finishes including silver if intensely polished, or a blue or black finish from a heat treatment process which protects temporarily against oxidation. The Paderno World Cuisine 10 1/4-inch crepe pan is constructed of high-quality, polished carbon steel and is cooktop, oven and broiler-safe. The thickness of the steel, 1/8", allows for longer pre-heating which results in a hotter surface that quickly cooks and singes crepes. After an initial seasoning and continued use, the carbon steel pan will lose its initial sheen, but acquires a natural non-stick surface that won't chip, scratch or peel off. 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 chef dry their steel pans by putting them in a low temperature oven for a few minutes.


Customer Questions & Answers

Customer Reviews

This pan works fine for me.
Bleu
The crepes cook fast and is super easy to flip.
A. Garcia
This is a perfect crepe pan.
JKA

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By Joshua G. Feldman on December 18, 2011
Verified Purchase
I bought this as a birthday present for my wife, but wasn't expecting it to really perform any better than any other pan for making crepes. Blow me away, the blue steel finish took on seasoning beautifully and the high heat retention of the steel seared crepe batter beautifully. Recommendation - follow the Cook's Illustrated crepe recipe; including instructions for 20 second sear test with a drop of batter - for perfect results every time. Like any uncoated metal, the blue steel can rust if not properly seasoned so follow the same maintenance rules you must use with cast iron: never leave soaking in water; smear oil over it with paper towel after washing and heat til dry on burner or in oven to draw the oil into the metal. I've used this pan dozens of times with perfect results. In retrospect, looking at this thin little pan I find the results shocking. Center to edge heat distribution is superior to my All Clad pans when making crepes. Sear is better too. This pan is just ideal for crepes. Great value too.
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10 of 10 people found the following review helpful By Brett Bretterson on January 7, 2010
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After properly seasoning the pan it works like a charm. One of my favorites to use. Would take a whole set if they manufactured them.
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9 of 10 people found the following review helpful By Gruntled Pig on April 14, 2012
Verified Purchase
This was an excellent buy. You can make a lot more in it besides crepes. It is perfect for basically any breakfast food. It comes to you as basically a big hunk of steel, covered in some oil that looked strange, so we wiped the oil throughly off in case it wasn't an oil we'd want to eat and seasoned it ourselves. It is important to season a pan like this properly right off the bat. If you don't know how, look it up online. I read this article right around the time I was seasoning the pan:[...]
If you have never made crepes before, I suggest the first thing you make in this pan is a fried egg. Caution: this pan cooks QUICK. I was surprised at how fast I cooked my egg at medium heat. It was completely done in 30 seconds basically. This pan is basically like cauterizing your food, which is part of the beauty I think. My only complaint is that its not easy to flip stuff, so use a nice silicone or wooden spatula the first time to make sure you don't burn the thing you're cooking by accident trying to flip it.

Otherwise, enjoy the pan!

P.S. buy a cast iron pan handle mitt along with it or you will most certainly burn yourself.
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11 of 13 people found the following review helpful By JKA on January 4, 2011
Verified Purchase
This is a perfect crepe pan. I was initially going to get the smaller pan, but am happy that I went with this slightly larger one. Quick cleaning and seasoning and it was ready to go. The first crepe even came out perfectly.
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4 of 4 people found the following review helpful By D Leschke VINE VOICE on March 24, 2014
Verified Purchase
I purchased this pan in late 2012 and seasoned it right away.
The seasoning didn't turn out right, even though I've seasoned many pans and use carbon steel and cast iron skillets.

For some reason, the seasoning did not leave a smooth finish and the pan was stuffed away in the back of the cabinet.
This morning I considered purchasing a different crepe pan and tossing this one in a donate box, but decided to see if it could be fixed first.
I tried scrubbing off the uneven finish with hot water and a net scrubby, but that didn't work even with soap.
I figured I had nothing to lose so I put it on the burner and poured in a bit of olive oil.
When the pan and oil were hot, I used a good straight edge steel spatula to gently scrape the inside surface of the pan.
I was able to remove the uneven finish and season the pan again at the same time.

I mixed up a very small batch of batter and tested the pan.
It performed flawlessly. Absolutely no sticking at all.
The pan is light enough to tilt and spread the batter, which is easier for me than using a spreader.

I'm glad I didn't give up on this pan. I'm not sure how I ended up with a bad season job, but now that it's fixed, I expect to use this pan a lot.
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4 of 4 people found the following review helpful By Bleu on September 6, 2012
Verified Purchase
I'm french and make crêpes very often. This pan works fine for me. I don't like the tefflon types, so the blue carbon steel is a better choice for me. It is heavy though and not absolutly flat. But the crêpes are good easy to make and cook fast and well evenly.
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6 of 7 people found the following review helpful By Gracie on May 11, 2011
The difference between cooking with a regular pan and a crepe pan is pretty great. The pan retains a lot of heat and so I can make crepe after crepe with a lot of ease. The best part is, it doesn't require a *high* temperature to cook, so the preheating is very quick. Crepes cook faster and evenly because of the shape and material of the pan. You can tell this pan is fantastic right when you pick it up and feel the weight of it. If I have the batter already made, making a crepe takes less than 2 minutes, so now I have one everyday before school.
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2 of 2 people found the following review helpful By FL Shopper on June 27, 2014
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I just made crepes for the very first time and they turned out beautifully. It was so easy--I love this pan! It was inexpensive and works perfectly!

I did season the pan a bit differently than the manufacturer suggested. That is, I used the method another reviewer posted for a different crepe pan because I think it is a superior method: pre-heat your oven to 450 degrees F. Wash the pan thoroughly in hot, soapy water, wipe it dry and heat on your stove top over medium-high heat. When the pan is completely dry, pour a small amount of oil in the pan. Wipe the entire cooking surface (all the way to the rim) with a paper towel to coat the pan lightly with the oil--you want a very thin layer only. When the oil starts to shimmer and just before it begins to smoke, wipe the pan with a paper towel, again, so that there is only a thin film of oil on the pan. Then, wipe the back side of the pan with the oily paper towel to leave a thin film of oil there, too. Put the oiled pan in the pre-heated oven for 30 minutes. Then, turn the oven off and let the pan sit in the oven for an hour or until the pan is completely cool. Remove the pan from the oven, heat it on the stove top over medium heat and when the pan is hot, wipe the inside with a bit of oil to leave a light film of oil on the inside of the pan. The pan is seasoned and ready to use.

I also found an inexpensive, used cookbook on Amazon that had excellent directions and crepe batter recipes: Crepes by Lou Seibert Pappas. Resting the batter for 2 hours before cooking your crepes appears to be key to success. I also used a silicone spatula to loosen and turn the crepes, rather than a wooden spatula.
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