De BuyerMINERAL B Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 8.3” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - PFAS, PFOA & PFOS Free - Made in France

This is my first iron and crepe pan even though I've been cooking for forty years. I've used it now a couple of times for crepes and the 9.5" is the perfect size and they come out beautiful. The handle feels good & stays fairly cool up medium heat. Good heft for heat retention but not heavy so swirling the batter is easy.I was a bit spooked about the seasoning process and although this is my first pan I feel confident in saying - like bonding with a new dog you just saved from the shelter you need to spend some time with the pan before you take it out.We all know how to use a pan but seasoning one properly? There are dozens of ways out there including the one that came with the pan. Why I didn't follow the manufacturers direction I can't say. Caught up in the online video haze of 'experts' I guess.I used 'Cooks' suggestion to get the wax off the insides, Fry 1 russet potato peelings with a ~1/2cp salt until peels are crispy.Here is my story.I first used an extremely light coat of canola on the entire pan, sans handle. Into the oven with foil below at 400°F for 45min and let cool in the oven. The plug was okay as was the handle. I repeated the process one more time. Then I started reading the benefits of Flaxseed oil. After a run to Whole Foods (nothing but the best for my puppy) I ever so lightly covered the inside of the pan and put it to medium high heat on my electric burner. Once it got to the smoking point I turned off the heat and let it cool completely. I did this about 10 times while watching Anthony Bourdain get drunk in exotic places for a living. Once or twice the coating I put on was a tad thick so after heating it was a bit sticky. I put the pan under warm water and rubbed it down gently with a non-abrasive Scotch pad. Repeat oil and heat. Skip the canola. The high omega 3 properties of flaxseed is apparently the trick. When it smokes it has reached the point where the chemical reaction of (insert Einstein equation here) and makes for an incredible non-stick surface. I can't wait to break in another puppy!Be patient grasshoppers. flaxseed Oil on, flaxseed oil off.

This is the best crepe pan. If you're considering it, you already know about carbon steel and how it requires a tiny bit of extra effort. This pan came dead flat and very smooth. Seasoning was easy, and it does not stick. It's heavy, which works well in a crepe pan where even heat distribution is what's needed. Nonstick aluminum pans are thermally efficient, but that works against you making crepes or pancakes. At this price, it's an absolute bargain.

This pan not great it burnt easily i use it couple times and it’s already burnt even I use the medium heat. I would not recommend this pan.

I am in love with this pan! It took a bit to get the bees wax off, but once I finally succeeded, this pan is incredible. I love cast iron pans, but they truly are heavy. De Buyer Mineral B Element 99% pure iron crepe pan is very light weight compared to my Lodge pancake/crepe pan (an inch larger in dimension). I can definitely move this pan around with the flip of my wrist easily. This pan truly becomes nonstick with proper seasoning (as does my Lodge), but I love how smooth the Mineral B Element pan is; as compared to cast iron. Both Mineral B Element and cast iron are great sustainable options toward nonstick vs. chemically treated pans. I also like these way better than the enamel coated pans (with the exception of Le Creuset)...heat is distributed much more evenly...and the flavors are much better. I do find the seasoning of Mineral B easier than cast iron though. I'll still keep my Lodge (made in USA) cast iron, but I'll definitely be purchasing more of De Buyer's iron pans; especially for pans over 10.25" and 5 quart (since that's as heavy as I wish to go with Lodge). It's also nice knowing that De Buyer are made in France and not china.

This pan is amazing. Beautiful smooth cooking surface. It truly is non stick. You can prepare scrambled eggs, hashbrowns, etc. and there is no sticking. Omelets were a dream to make. Easy cleanup. Handle does not get hot when used on the stove top. A solid pan, not too heavy. Should last a lifetime.Heat up time is extremely quick compared to regular stainless steel pans or non stick pans. You can get a nice brown sear on food very quickly. Pan also goes from the stove top into the oven or under the broiler to finish your dish.You won't believe how fast the cooking time is with this pan.

I like the size, depth, great heat distribution and weight (less than cast iron) of this crepe pan which plan to use as my egg and tortilla pan. It arrived in great condition I am putting a lot of effort into getting it seasoned to be truly "non-stick" and seems progress being made. My advice is to not buy it unless you are prepared to be patient and put some work into getting the cooking surface right.

I haven't tried crepes or tortillas yet, but works great for fried eggs, french toast and grilled cheese sandwiches. I did the egg test first after washing the beeswax with soap and it was non-stick like a champ. Then, I followed directions by heating oil on high heat for 10 minutes - still non-stick, but left a nasty ring around the edge. Then, I scrubbed the pan vigorously with Barkeepers Friend to get down to bare carbon steel. I seasoned the pan twice using the thinnest coat of avocado oil possible on a smoking hot pan. Now my eggs are sliding around again and the pan has a nice, slick, dark copper colored coat of seasoning.

good design, easy use, great quality, love it