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Discussion Starter · #1 ·
Hi to all and TIA.
I'm thinking of purchasing a crepe pan listed below to use for cooking pancakes. It's made of carbon steel. Will it heat evenly (I use an electric stove) like my thick, aluminum saute pan presently used for pancakes? Does anyone have any experience with this product?

Here is the label of the french carbon steel pan (I'm fluent in French BTW):

de Buyer Fayment l'Heritiere Acier
Crepe Steel Induction Carbon Steel Crepe Pan :confused: :confused: :confused:

[ August 23, 2001: Message edited by: kokopuffs ]
 

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Discussion Starter · #4 ·
Thanks, Hertzmann, for confirming my suspicions regarding the use of carbon steel a la electrique. I've used HALCO brand thin carbon steel pans on my electrique stove with dissatisfying results. The heat was very uneven. A flame is needed for more eveness. I think that an aluminum frypan with nonstick coating would suffice for my pancaque application. Merci.

That looks like some good equipment at Dehillerin. Do know what brand chef's knife is depicted at their website? Also, no crepe pan was shown.
D :D ;) :D :D
 

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Discussion Starter · #7 ·
Bouland, my first experience with crepes was in Paris about 30 years ago. The introduction was at a medium size restaurant called A LA BONNE CREPERIE in the 6'th arondissement, the Latin Quarter. I forgot the name of the rue. Ever been there? :D
 
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