Crepe Pan, Non-stick or French carbon steel?

[fcrosson]

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

 

[Andy M.]

Make life easy and get the non-stick aluminum.

 

[Ishbel]

I use my le creuset crepe pan. I've never had any touble with turning out great crepes!

 

[jeisner]

I always used a solid alluminium frypan (non coated) for crepes and it worked great...

 

[Claire]

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.

 

[KellyM]

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!


Kelly