Paderno World Cuisine Blue Carbon Steel Crepe Pan / 9 1/2" Induction Ready Pancake Pan
|Price:||$23.16 & FREE Shipping on orders over $25. Details|
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- The crepe pan provides excellent heat conduction due to its pan base made of heavy-duty carbon steel, an alloy of iron & carbon, which is extremely durable & can last a lifetime if properly cared for
- The carbon steel griddle by Paderno World Cuisine comes with a polished surface that will need to be seasoned in order to achieve the natural non-stick surface that makes these pans so desirable
- To create the initial layers of seasoning begin by washing the skillet with hot soapy water / Then use a flavorless oil and wipe the entire surface with it before heating it on the stove
- The Paderno pancake pan is induction-ready and thus can be used on any hot plate & broiler and in the oven / Additionally, it comes with a limited lifetime warranty
- Items delivered: 1 x 9 1/2 inches (24 cm) blue carbon steel pan by Paderno World Cuisine for crepes, pancakes, omelettes, tortillas and many other egg dishes / NOT dishwasher-safe
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From the manufacturer
Paderno World Cuisine Carbon Steel Crepe Pan, 9 1/2-Inch
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.
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This item Paderno World Cuisine Blue Carbon Steel Crepe Pan / 9 1/2" Induction Ready Pancake Pan
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|Sold By||Amazon.com||Amazon.com||Amazon.com||Sterling101||My Kitchen Shop||Amazon.com|
|Color||—||Silver||Steel||Very Dark Blue (Black)||Silver-Grey||Gray|
|Item Dimensions||0.63 x 9.5 x 0.13 in||10.25 x 10.25 x 0.63 in||8.5 x 8.5 x 0.6 in||24 x 24 x 1.7 in||12.6 x 4.2 x 1.7 in||0.02 x 0.02 x 0.02 in|
|Size||9 1/2in||10 1/4in||8 1/2in||9.5 Inch||12.6 Inch||11-Inch|
Paderno World Cuisine Blue Carbon Steel Crepe Pan
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 9 1/2-inch crepe pan is constructed of high-quality, polished carbon steel and is cooktop-, oven- and broi-
ler-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.
Founded in 1925 under the name of "Alluminio Paderno" and specialised in the production of aluminium pots and pans for the household,
today Paderno is a leading international brand in the manufacture and sale of professional cookware and kitchen items for the restaurant
and hospitality industry.
Top customer reviews
When I use this pan, I follow the BlackIronDude's recommendation of always heating the pan first, then adding a little butter or oil and starting to cook. It works well, little to no sticking. Clean up when the pan has cooled - a little water, maybe soap on a sponge if the fillings leaked, hand dry, then back on a low flame burner for about 20 minutes to thoroughly dry. Follow up with a very light coating of oil for storage.
What lowered its rating - the size! Although the pan is listed at just over 9 inches, the actual cooking area is about 7.5 inches. It's great for mini dessert crepes, but we make a buckwheat variation filled with ham, cheese, egg, etc for dinner, and the little crepes from this pan don't hold enough. Would be great for a tapas-type crepe.
Note: This pan was $15 & free shipping when I bought it; when it goes up to $25+ I'd give it two stars for value.
Beautiful carbon steel finish, food turns out better and better each time we use it.
Being carbon steel, DO NOT USE SOAP TO CLEAN, and make sure you re-season it after every use and it will be a wonderful pan for you.
Only downside: handle sometimes gets very hot during use.
very good for crepes , ham ,eggs , pork chops
asparagus , green peas , spinach
just anything one wishes to cook on/in a very shallow steel pan
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