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Old 06-03-2006, 11:47 AM   #1
Assistant Cook
Join Date: Sep 2004
Location: Southwest Oklahoma
Posts: 26
Crepe Pan, Non-stick or French carbon steel?

For years I've made crepes in whatever non-stick fry-pan happened to be handy. Since my wife & son have developed a real fondness for crepes, both sweet and savory, I'm thinking of buying a crepe pan.
Non-stick aluminum and traditional carbon steel are the two options under consideration so far. Any one have any thoughts regarding styles and materials?
Thanks, Fred


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Old 06-03-2006, 12:40 PM   #2
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Location: Massachusetts
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Make life easy and get the non-stick aluminum.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-03-2006, 02:03 PM   #3
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Location: Scotland
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I use my le creuset crepe pan. I've never had any touble with turning out great crepes!
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Old 06-03-2006, 09:49 PM   #4
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I always used a solid alluminium frypan (non coated) for crepes and it worked great...
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Old 06-06-2006, 07:49 PM   #5
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Location: Galena, IL
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I've always used nonstick. I don't make crepes often enough to acquire the skills required for other surfaces. Memere always used nonstick as long as I can remember, and the sister who acquired her skills in that department does as well.
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Old 06-11-2006, 11:51 AM   #6
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Join Date: Jun 2006
Location: Seattle, Wa
Posts: 151
Crepe Pan, Non-stick or French carbon steel?

Carbon steel, if properly seasoned and cared for, can be slicker than a greased weasel, and what's more, will last more than a lifetime. Nonstick stuff, on the other hand, has a life of only a few years, and will lose its "release-ability" long before the obvious death of the pan. You'll only get better at making crepes with a carbon steel pan, but with a nonstick pan there will inevitably come a time when you will wonder if you have lost your touch.

I say go with the carbon steel pan. Nonstick is evil!


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