Does anyone have experience using a steel crepe pan on a flat top cooker? I'd like to use it in lieu of a wok. Cooks Illustrated recommends using a skillet instead of a wok for it's larger cooking surface. The concept makes sense to me, but in actual practice I was not at all happy using a non stick skillet because of the out gassing at reasonably high temps, and using a conventional pan-- way too much oil was needed to even come close to a decent result. I am curious about using a blue steel crepe pan like the ones Sur La Table sell. If it is properly seasoned hopefully it would be stick resistant enough. Hopefully one of those pans would be flat enough to use on this stupid cooktop. I am not sure if I want to use cast iron, it's discouraged by the cook top manufacturer and all the pans I've seen would require lapping (using an abrasive to flatten) the bottom to make them flat enough to use. Any thoughts would be appreciated. Thanks everybody.
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11/7/07 at 7:03pm