There are several posts in various fora about crepe pans. I've been using a stainless steel Farberware pan since the early '70s, and was wondering if anyone else had this type of pan. The handle is bakelite, with a stainless hanging ring at the end. The only markings on the bottom, other than the Farberware logo with "Aluminum Clad Stainless Steel" are the letters JH. I've tried a few other crepe pans, but none comes close to being as easy to use, or for turning out decently sized feathery-edged crepes. The pan is specifically shaped to make crepes. Easy to clean. and better than any non-stick I've ever used. The proper temperature, a bit of butter, swirl the batter, and flip when the edge browns.
Related Forum Threads
- Pots and Pans Last post on 6/8/13 at 7:55am in Cooking Equipment Reviews
- Cooking Chicken dinner....Help?!? Last post on 12/12/10 at 5:26pm in Food & Cooking
- Pan for cooking? Last post on 7/2/10 at 5:18pm in Cooking Equipment Reviews
- Pots and Pans? Last post on 1/31/10 at 10:41pm in Cooking Equipment Reviews
- Tamago Pan Last post on 12/11/08 at 6:31pm in Cooking Equipment Reviews
I graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
A very good way to get into Japanese blades since very good bang for the buck. Familiar blade and handle shape. Very good steel, comes with and keeps a good sharp edge ... but if you need to touch...
I picked up the Miyabi 8" chef's (600D) as an upgrade to my Henckels when I found it on sale and was not disappointed. Feels a bit lighter and more agile in the hand compared to the Germans since...
Wüsthof is one of the "big name" Germans for a reason, over 200 years. Their professional tier lines are all solid, and the choice may end up being just personal taste over the exact look/material...
Best crepe pan: Farberware stainless.
ChefTalk.com Top Picks
The best pans I've used by far a simple carbon steel (black steel) pans. There is melted butter in the batter, and to first use, butter is melted in the pan. With three pans, I can usually do 100 crepes an hour.
I REALLY like the ScanPan ceramic titanium coating on there pans. They are over safe to 500 degrees for you can sear and broil. You can use metal utensils so no worries about someone messing it up with a fork or something. They make a Crepe Pan. If I made crepes or had room for another pan I would buy one because I am that confident in the products.
- Best crepe pan: Farberware stainless.
ChefTalk.com Top Picks
- › Forest cooking videos 2 hours, 44 minutes ago
- › Which do you prefer? 2 hours, 47 minutes ago
- › Quiche pan prep question 3 hours, 14 minutes ago
- › Style of Preparing Eastern Veggie with same Texture as Meat? 7 hours, 9 minutes ago
- › Greenherb A Grade Dried Shiitake Mushrooms and parasites 7 hours, 36 minutes ago
- › School me on Sous Vide:: Zero to Hero style 8 hours, 4 minutes ago
- › Quick survey about food distributors 8 hours, 27 minutes ago
- › Gino's East Pizza Crust 8 hours, 49 minutes ago
- › Large volume salt - storage and cooking 8 hours, 49 minutes ago
- › New Restaurant Owners 11 hours, 2 minutes ago
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › The Art of French Pastry by Jacquy Pfeiffer by OCDshaver
- › Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India... by Scott Livesey
- › The Board Smith Maple 2″x12″x18″ by tobe999
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise
- › A "No Turkey" Thanksgiving-Roast Pork