HIC Crepe Pan, Blue Steel, Made in France, 6.5-Inch Cooking Surface, 8-Inches Rim to Rim
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- Easy handling and ergonomic grip
- Blue colour of steel due to a surface thermal treatment Temporary protection against oxidation No coating
- Natural non-stick properties Heats up quickly Uniform diffusion of heat Maillard reaction and caramelization of juices Season before first use Gradual seasoning
- Preheat using oil or butter Seasoning before first use
- Care Deglaze and rinse with warm water dry and oil lightly store in a dry place Do not use detergents or put in the dishwasher
- Glass cooktops not recommended Suitable for induction only at moderate temperatures
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|Item Dimensions||15 x 8 x 3 in||8.7 x 5.91 x 2.09 in||15.5 x 9.5 x 5 in||17.5 x 8.6 x 0.75 in||—||18 x 10.25 x 1 in|
|Material Type||Steel||—||Nonstick-Coating||Steel||Forged Aluminum||Aluminum|
|Size||7.78 Inch||8.7 Inch||9.5 Inch||8.75 Inch||9.5-Inch||10.25"|
HIC’s French Crepe Pan offers the perfect cooking surface for delicate crepes, caramelizing vegetables, and pan searing meat. Made in France from blue steel that’s easy to season and maintain, it builds up a natural patina with use over time for a foolproof non-stick quality with quick food release. Specially designed with a contoured handle to assist in swirling crepe batter to form perfectly thin, delicate crepes. With a cooking surface of 6.5-inches and overall surface of 8-inches, rim to rim, its shallow depth and flared sides allow delicate foods to be flipped and plated effortless without them breaking apart, from crepes to fluffy pancakes and fried eggs. It works equally well for braising meat, poultry, and fish. A great addition to cooking tools for easy, professional-style cooking in the home kitchen. To season before first use, simply wash in hot, soapy water and scrub with a stiffer brush to remove protective wax coating. Dry thoroughly. Add enough cooking oil to cover the bottom of the pan and heat it over medium flame until smoke appears. Carefully discard the oil and wipe the pan with a paper towel. Voila, the pan is now seasoned and ready for use. To clean after each use, hand wash under hot water with a gentle sponge. Always dry thoroughly. Do not use soap, clean in the dishwasher, or scrub with abrasives, as these will spoil the natural patina buildup and its non-stick quality. Never soak the pan, as it could rust. Should rust occur, simply scrub rust away and repeat the seasoning process. Made in France from blue steel.
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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.
I also like the fact that this is free of coatings such as Teflon. With the proper seasoning with oil, this pan is an excellent heat conductor and very non-stick.
So far, after using this pan for three years, I think this is likely to last me a long time from now still. It is very durable and works better as you use it. Made in France.
I made a crepe in it the next day and it was perfect and didn't stick to the pan. The crepe looked like a perfect crepe, I was so impressed.
I had stressed over how to best season this pan...reading over all the different methods from Cook's Illustrated to watching You-tube videos and many other methods and in the end, the simple method worked just fine. I have cast iron pans and when I wash them with hot water, I re-season them with oil after washing them in plain hot water. I dry them quickly and while they are still warm from the temperature of the water, rub in the lard or bacon fat.
I am so impressed with this pan, I just purchased the 9.5 inch mineral B pan from Debuyer as well so I can make bigger crepes and I also wanted to see the difference between the pans.