De Buyer Mineral B Element Crepe Pan 24 cm - Reviews

(4.2)

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4.1.2021

I cook crepes and blinis for at least 30 years using my mom's recipes. I mostly used thick Teflon pans in the past. While I knew that metal would be better (my mom used some really old metal pan, but no one knew what it was) but I could not find a metal pan that would work without sticking. I tried all clad and cast iron. About 20 years ago I also tried a similar-looking French pan for crepes, but I guess it was either too thin or it was not carbon steel or something - it had hot spots, and crepes would stick and burn. Unfortunately, it discouraged me from using metal for crepes all together. I hated cooking on Teflon, but that was the only practical solution. Until I discovered this pan.It works perfectly.I just seasoned it once using oil (as in the instructions) and then cooked crepes. It started to work immediately. I was hesitant at first and used a bit of butter or pig fat between the crepes. But, the pan gained my trust rather quickly and now I oil the surface a bit only in the beginning (my recipe includes some oil or butter in the batter itself). We already cooked crepes, blini, "oladushki" several times in the last month. I also cooked eggs. No sticking at all. The pan is already well-seasoned (almost black) and I only regret that I did not find this pan much earlier. I tested the pan on a gas stove and on a glass-top electric, no problem either way.This is not a pan for people who care about the looks - it loses its "clean look" even after initial seasoning. This is an ugly duckling pan that serves only one purpose - amazing cooking. To me, however, the "seasoned" look of this pan adds - it just reminds my mom's pan that was busy producing amazing homemade meals.------------------------UPDATE (2 months later): the pan is still great, but I had to learn how to maintain it. I made a very standard big mistake - I took burned oil deposits for the seasoning. The gunk started to accumulate and burn after a couple of weeks as, of course, I was not using any soap. At first, I was not sure what to do, but there are just a few standard tricks to learn. (1) Most of the time, hot water and a rug are good enough. (2) If some gunk gets stubborn, bring a bit of hot water to the boil, and one-minute scrub with a flat spatula (so-called deglazing) does the trick. (3) Finally, if gunk got burned or polymerized, one should not hesitate to scrub a bit with a ball of steel wool or chainmail. It works quickly and does the job - restores a smooth shiny surface. While it does scratch the surface lightly, it turned out nothing to worry about. Excellent non-stick properties come back very quickly (one oil-burning session was helpful).My lesson: it is important to understand the difference between the burned or polymerized gunk and the seasoning, which is a beautiful patina on a smooth shiny surface formed by a micro-thin layer or polymerized oil. I had to "restore" my pan with trick 3, but now that I know what is "seasoning", I easily maintain the pan mostly with the first trick. Trick 2 is needed rarely (if something burned), and trick 3 is a back-up option. The key is not to hesitate with (3), if necessary. Doing a couple of spots is quick and non-stick properties are not ruined. Neglected gunk does not turn into patina, it will only accumulate requiring more scrubbing later.One last piece of advice about (initial) seasoning after a few experiments with other new carbon steel pans. I learned that rubbing the pan with oil and wiping it with a paper towel (dry to the touch) before putting it on a hot burner to smoke works much more reliably for seasoning than using a thick (1mm or whatever) layer of oil or frying potato peels method. It takes a long time for the thick layer of oil to get hot and bits of oil on the sides start to burn much faster, while nothing is happening on the pan's bottom. The result - the sides get burned gunk, while the bottom remains barely seasoned. Another pan came out with puma-like spots from the potato-peels method. That pan is doing great now after a couple of thin-rub seasoning sessions, but I got really confused after the potatos peels.The bottom line: I am very happy with the carbon steel pans for crepes (and several other pans I got since then), but there was some learning curve about maintenance. Youtube was helpful, but I had to dig through many videos and experiment in order to find my solutions for neglected polymerized gunk (how to get rid of it and how to avoid getting it to begin with). I wish instructions from the manufacture were more detailed - at the end of the day, it is not hard to maintain carbon steel pans and all the tricks above are very standard. They are just not too obvious if you never dealt with a new carbon steel pan. The good news, though, I got rid of all the Teflon pans.------------------UPDATE (6 months later) - the last one: Life could not be better :) My crepes/blinis were always great, but now they are fantastic. First of all, while cooking at slightly lower heat compared to what I used with Teflon, I get crepes with much better browning and "classical" holes. Once in a while, the first crepe is ruined if the pan was not at the right temperature. I tend to start with a smaller crepe, as a test. By the third crepe, it all works out. Maintenance is no longer an issue - what I described in the second update above just works. Most of the time a quick hot-water wipe by a paper towel is enough. I now have full confidence with the pan - it is easy to use. Excellent purchase. I bought a few other carbon steel pans for other purposes. One of these is making eggs (succulent French omelets or sunny side, it is amazing that all of that is without any sticking).

23.7.2019

I think I’m a tolerably good Home cook, guests seem to think I am better. The one thing I have struggled with for years is successfully making thin French crêpes. I have tried all sorts of plans, even bringing a cast iron griddle back from France many years ago. Having been looking at recipes online, I thought I would give it one more go and bought this pan.With no disrespect to other reviewers, I suspect their problems arise from not following a few simple rules and appreciating the Subtleties:You must pour boiling water over the pan to remove the wax before you do anything else. I did this three times.You must season the pan per the instructions.1mm of oil or less rolled over the bottom of the pan then heat it SLOWLY AND I MEAN REALLY SLOWLY. On my gas cooker, less than 25% for about two minutes and then increase the temperature but NEVER to over half The maximum even when cooking. You do not need it and you will simply burn the pan and the oil on it. The trick is to leave the pan to heat up slowly. We are only talking about a couple of minutes. However you will see even at less than half power, the oil will begin to smoke. This is a hot pan! You never need something any hotter than this to cook. You will see a steak on it quite happily. Once the oil begins to smoke, turn the heat right down to minimum. If not the oil will burn. Take the pan off the heat, let it cool for a while and then wipe it clean with kitchen towel. The instructions say do this once but I read online to do it at least twice before you use the pan. I did so and it is fantastic.Once the oil begins to smoke, turn the heat right down to minimum. If not the oil will burn. Take the pan off the heat, let it cool for a while and then wipe it clean with kitchen towel. The instructions say do this once but I read online to do it at least twice before you use the pen. I did so and it is fantastic. Next, same rule when cooking. Start the pan off on minimum heat for a few minutes. This will avoid the risk of it buckling. Then increase the temperature but as I say never to over 50%. If you do so you will get hotspots. Food will burn. The plan will be a mess.First time out, I cooked five perfect crêpes and even cost them, neither of which I have successfully done for years. This is the reason why am writing this review.On my pan, having cooked there were a few black spots where the oil had burnt, which clearly are minor imperfections in the surface. Allow the pan to call significantly but while still warm, per the instructions get a green pan scrubber with some water on it and remove the marks. I then seasoned my pan again before putting it away. It remains shiny and I can see as time goes on, it is now developed a slight golden colour.The instructions make it clear, this pan must never go near water and certainly not soap. You finish, wipe it clean and re-season. It is perfectly hygienic, you have just heated the pan up to a temperature that is going to kill anything! Even hot soap and water won’t do this!So is it worth all this effort and fuss – absolutely! I am not some purist, I have loads of nonstick pans which perform beautifully. I also have some cast-iron cookware, that finds it self on the barbecue as well as the cooker and equally need to seasoning. However, I have never had success with nonstick crepe pans. I would highly recommend the product but simply be careful, do not turn the heat up, it will create an absolute disaster of both the pan and the crêpe!Hope this review will help those of you wondering whether or not to purchase.

12.3.2019

We love this pan - it works absolutely brilliantly as long as you follow the instructions and look after it as you are supposed to. That said I have left food in it, burnt food in it and again, if you follow the instructions, you can bring it back to the correct surface. I feel like this pan will last forever which fits nicely with my eco way of thinking, it is so much better for you than Teflon coated pans. Loved it so much we have bought another 2 pans in the same range and one for my mum! Having used them both on induction and on gas I think they work better on gas, they are just a bit more temperamental on induction and require watching a bit more for burning in patches.

21.7.2017

This is my first carbon steel pan and it took me a little while to get the pan seasoned properly.However after a few months of use the pan is now very none stick and easy to clean with a quick wipe in warm water all that is usually required.I use this for omelets and pancakes as you would expect, but find it's also useful for things requiring just a few moments on the stove as it heats up so quickly - eg. toasting nuts, frying some garlic for a sauce, etc.The pan is substantial, yet a manageable weight and significantly lighter than cast iron.I'm optimistic that I get to enjoy using this for many years!

11.3.2016

Amazing pan. Requires some initial and even ongoing work but you're happy to do it, it's a pleasure in fact when you're working with such a first class pan. Indestructible, works on any cooker, I even throw mine on the BBQ fromTime to time. When I say needs ongoing work that's probably a little misleading; cook a burger on it or worst case put vegetable oil on it and place it upside down in the oven for an hour or so; job done.

19.3.2021

I've been making crepes for a very long time, and it's very difficult to find the right pan for the job. Back when I lived in Croatia, I purchased a similiar product and learned that there are certain types of pans that help you make great crepes easily, and have wanted one ever since. I'm very happy to have found it and I've gone back to enjoying making crepes since getting it.

13.5.2017

Buy one of these pans, and I'll guarantee all those old non stick wonders will find their way to the tip rather rapidly. The seasoning is simple (if a little time consuming at first) but worth every second once you've tasted your meat, fish, eggs whatever, how it should taste!!

4.4.2018

I bought these for guest to use but I have kept them as guest's do not know how to treat them (I tried explaining but no joy). Once you have conditioned them they are so easy to clean, just hot water and wipe with kitchen towel and oil again, all of 2 minutes if that.

6.11.2016

Once properly seasoned, this pan is perfectly non-stick for crêpes. Sustainable choice as opposed to ptfe coated pans. Not overly heavy as a cast iron pan would be. Patience is required to go through with proper pan seasoning to avoid being disappointed.

13.5.2018

This is a wonderful galette/crepe pan. Nice and heavy it keeps, and distributes, heat very well. The riveted handle is strong and long enough to not get too hot if you're making a lot of pancakes. I'm very happy with this purchase.

2.6.2019

My new favourite pan! It takes to seasoning realy well. I love the patina it creates when you season the pan well. Maintains an even temperature throughout. Handle never gets too hot to handle. Pefect pan, love it!

16.6.2016

Took ages to find a decent pan for induction which is not non-stick. I am glad I found this. Makes perfect dosa. Will only be using this one now in place of chemical laden non-stick pans.