Customer Reviews for Staub - Cast Iron 11-inch Crepe Pan with Spreader and Spatula - Matte Black
Customer Rating
5
Perfect Crepes
on July 17, 2020
Posted by: Sunshine1
Frequency of use:Monthly
Purchased this pan because I wanted a traditional crepe pan for making crepes at catered events. I am a chef/caterer and often have crepes on the menu. Clients love when we make them in front of their guests, and this pan looks greats. The pan is induction capable, which works great with the hob we bring with us. Love the cast iron which maintains heat, and helps keep the crepes looking quite uniform. Don't have any problem with crepes sticking, and can get a nice thin crepe without worry. Glad I purchased this pan, and will be adding a few more!
I like to treat my family to crepes on occasional weekends. I have been using a regular nonsitck pan for a while which is good but my Fam surprised me with this traditional cast iron crepe pan. I looooove it. It is the perfect size and the even heating gives me perfect crepes every time. The handle is also so unique for the Staub line. Its not just a joy to work with but attractive hanging in my kitchen as well.
The pan heats up nicely, browning the crepes to perfection, and the crepes slide right out of the pan. Easy clean up too. Love the spreader that helps create nicely rounded crepe.
I have used this pan twice so far. It is Very handsome but is quite heavy. Had to experiment with quantity of batter before getting it right (1/2 cup). Have not gotten hang of using accessories. Produces lovely crepes. Be sure to cook on largest cooking unit.
This is a beautiful combination of enameled cast iron and dark wood that also has a lot of functionality to it. It is great at making crepes, but it can also be used as a searing pan. The short edges allow you to get spatulas and tongs under the product from all angles. This is my go to pan when searing meats.
The crépe pan works well. It holds the heat steady from crepe to crepe. It is a bit heavy, so you really need the spreader to move the batter into a big enough circle to make a thin crepe. The spatula helps in freeing the crepe from the pan and turning it over (you do have to use a good bit of butter or oil--the pan is not non-stick and I had more than one crepe stick). I wish the spreader and spatula had been finished a bit smoother.