Made In France M'steel Black Steel Crepe Pan, 9.5-Inch

Amazing crepe pan! I have struggled to find a good crepe pan, I went through a lot of cheaper ceramic non stick crepe pans, and they all had big hot spots, and after few uses, the coating was scratched up. This pan can take a beating and still works as brand new, only thing to remember is to season before use!

This is a great pan! I have an 11 inch de Buyer Mineral B frying pan that I love. I wanted an omelette pan and decided to give this pan a try. The beeswax coating is a lot thicker on this pan than on the de Buyer pan. However, it’s not hard to remove. I first set the pan in a plastic dish pan and poured a tea kettle full of boiling water over the inside and let it soak for about two or three minutes. Poured off that water and poured another tea kettle of boiling water over the pan. I took a small, flat nylon pan scraper (Lodge sells them -$5.00 for two) and scraped the wax off the inside and then the outside. One more kettle of boiling water and few more scrapes with the scraper and it was free of wax. Washed and dried it and began seasoning it. This is when I noticed that the pan was slightly damaged. It appears that the pan was dropped, as the it has a deep nick on the outside front of the rim and side of the pan is slightly bent so that it’s no longer round. The beeswax coating was so thick on the pan that I didn’t notice the nick or the bend when I was scraping it. Since I’d removed the beeswax, it was too late to send back. The bottom of the pan is still round and the damage didn’t affect the integrity of the pan, so I’m not too terribly upset just a little disappointed. Over all, this pan was much easier to season than my de Buyer pan.. I will say, after I washed it I set it on the counter and went to get a towel to dry it and came back and it had already started rusting, so be sure to dry it immediately after initial scraping and washing. I followed the manufacturer’s instructions for seasoning , just because I wanted to see if it worked better than my normal method. It worked pretty well. The pan heats fast and evenly. I seasoned it twice before frying an egg. The egg pretty much slid around the pan and came out perfect.

I discovered carbon steel many years ago, probably right when it started to get popular, or re-popular, here in the US. I decided to try this for daily use alongside the heavier 12" iron skillet. I don't make a lot of crepes but this low side pan makes a perfect egg and omelet pan, as well. And if you only need to make one pancake at a time, look no further. This is thick enough to cook and heat evenly and retain heat. It's thin enough that it doesn't weigh a ton. If you need lightweight, look into aluminum. These steel pans are not lightweight. The handle is riveted--there are rivets inside the pan at the handle. This has never bothered me at all. If it bothers you, check out Matfer. The balance is good- the handles don't over-balance the pan. Some pans I've tried from other brands have handles so heavy they lift the pan off the burner. These don't do that. These are also angled well for my use. I've used a few different brands of steel pans in various shapes, and can now say that I prefer the Mauviel for the style of corners- there' more curvy and rounded. The other brands I tried are hard corners, which don't make much difference in terms of heating and cooking, but I notice it when flipping flopping; smoothing scraping and cleaning.

The seasoning of the pan had been a nightmare and not fully satisfactory. We have woks and other large pans of carbon steel we use. But none had been bad at searching like this. So the are still spots that stick. It's getting better but it's been a bit disappointing for that reason.

For those of us that love to cook, this pan makes a difference. Nothing about it is less than perfect - weight, size, handling, etc. A great addition to my other Mauviel (and some other brand) pans.