Paderno World Cuisine7 1/8-Inch Carbon Steel Crepe Pan

I really like this pan. I bought it for my wife for a Anniversary/Mother day gift and she likes it as well. I season it by the method in this video https://www.youtube.com/watch?v=xoIO8YOpyN4 I did use Flax seed oil like he suggested, but if I were to do it again I would used coconut oil. After seasoning I made some eggs and there was very slight sticking, I just heated the pan for 5 seconds longer and the egg cooked and flaked off the pan, then a quick wipe down with a paper towel and it was clean. When making crepes for mothers day it worked no problem, we didn't even use a spatula, my wife would just give a quick flick with her wrist and it slid off onto the stack of crepes. :) It heated very well, even though the pan is very slightly raised in the center, thus tilting it to one side, but it didn't make a difference in how the crepes turned out. We only had to cook one side, isntead of flipping it over like the pan we used previous to getting this one. I would recommend this pan to anyone who was looking for one.

I've had this pan for long enough to know that I like it. I've used it to make crepes and pancakes for which it works fine. I like how versatile it is. It works on the stove top, for baking meats in the oven and on our outdoor grill. I'm sure it would work well over a campfire too. I go back and forth between this pan and and a much loved, smooth-as-glass, 15 year old 10.5" Lodge cast iron griddle. The griddle is great for almost any task, but this pan is much lighter and easier to handle. My wife really appreciates that aspect about it. The only reason I didn't give this product five stars is that I'm still learning techniques for how best to use it. It looks and feels like it should last.

I don't know if I searched long enough or hard enough if I would ever find the meaning of the measurement of this pan. The title describes it as 7 7/8-inch crepe pan but I had to guess what exactly measured 7 7/8 inches.I came to the assumption that it must be for the base of the pan, the size of the crepe, yes? No, the 7 7/8 inch measurement was the width of the pan across the top. This would make my crepes too, too small! I chose to send my pans back, both the 7 7/8-inch as well as the 6 1/4-inch pan. I never used them so I can't tell you if they work well.

I really love the shape of this pan. Side walls are at a convenient angle for cooking. Welded on handle (no rivets poking through and collecting food) is a game changer.I tried to season this pan (which was a new experience for me) by following directions here and other places with very poor results. Then I ran across a video that made this a truly non-stick pan.Here's that method:1 - Clean the "no-rust in shipping" crap off the pan. Use salt, a bit of water and a lot of elbow grease. Don't worry, the swelling in your arm will probably go away... in time.2 - Put clean pan on a very high heat burner and let the entire bottom of the pan get super hot, like 600F hot. The metal on the bottom will go dark then start turning lighter, silvery looking.3 -Carefully pour about 1/4 cup of vegetable or canola oil in the pan. It will smoke quite a bit so ventilation is your friend. Note: don't use Flax Oil as it tends to thicken and build up unevenly, also smells like dead fish in your house for a couple weeks (don't ask how I know, I just do).4 - Remove from heat and carefully swirl the oil around to cover entire bottom and up onto the sides a bit.5 - Wad up a couple paper towels and carefully (hot oil hurts <-- experience) wipe oil around all cooking surfaces of the pan.6 - Keep wiping and replace the paper towels a time or two. You want the surface to appear glossy but not streaked and not completely dry.7 - Wipe a little oil from the papertowels onto all exterior surfaces of the pan. Just enough to very lightly coat it and wipe off all you can rfrom all exterior surfaces.8 - Now the inside of the pan looks glossy and the outside looks dry.9 - Place pan back on a warm, but turned off, burner and let it cool slowly.10 - Once cool, your pan is ready to use.11 - Repeat every once in a while if the seasoning seems to need slicking up a bit.It sounds like a lot but really only takes about 5 minutes, not including the initial no rust coating removal.Hope this helps some seasoning noob like it did me. Eggs really, really just slide off the surface now.

It showed up a couple days early, always a good surprise.I was immediately impressed by it's heft and construction, you can tell it's a good pan straight off.I cleaned it with soap right away and gave it a good scouring, not sure it it's machine oil on it or what but regardless I didn't want it and figure it's just there to keep it in good condition while in storage.So I immediately coat, just the pan part because the handle is enameled, with oil (coconut was my choice), top and bottom and since I have gas I put it on the range on high until it smoked and then had it on low for a couple minutes. I did this 3 times and it looked like I've been using it for years.Now the first test cook - I cooked an egg with butter, stuck a little, scrapped it but did not rinse it, just wiped it off. Now for the real test, what I bought it for.I made up some crepe batter, put a tiny bit more oil on the pan and BOOM - perfect results first try. Made about a dozen and and I could not be happier!NOTE - The handle is nice and long so the end of it stayed pretty cool, not like my cast iron with it's short handle.This is a good size pan, was easy to season in about 10 minutes on a flame and you can tell it's a quality pan that will be easy to take care of. The reports of rusting I can only assume they don't use it enough or have a damp house but I will admit it is easier to season it and cook with it on a flame.

pas une vrai paderno......utiliser une fois SCRAP

Heat distribution not effective on a induction hob ( Rangemaster 110 ) Hot spot in the middle means burnt centre of crepe and undercooked perimeter.Seared as per instructions. Returned to the USA and the search continues.

The pan needs to be seasoned before use.

I am not happy with this product I washed before I used it and it was left to dry in the dish drainer and it developed rust.. That became hard to remove.

Even after seasoning it the food still stuck to the pan......