Nice size, heavy. Will take a bit of work to stop it sticking but it is getting there

I have a number of De Buyer, mostly the more expensive ones with the handle that can go in the oven but this is the one I come back to most often.Pros:- Its light and so easy to handle- It's easy to season- Heats up very quickly- Great for a variety of cooking, I do all my eggs, mushrooms and smaller batches of non acidic foods and of corse crepes and pancakes.- Affordable for a life long panCons:- Its not suitable for induction- You have to be careful to not heat it up too quickly and let the heat spread out otherwise you get hot spots on a gas hobTip. If you are moving to carbon pans get your self some chainmail to clean it and dry it by heating it up on the hob and wiping with a super fine layer of vegetable oil before packing away. Using heat to dry means there is no moisture and soon it will be the best non stick you have ever had.

Diese Schönheit war meine erste Karbonstahl-Pfanne, wenn man von meinem Wok absieht. Ich mache Crêpes seit Jahrzehnten und sie gelingen mit dieser Pfanne umso besser. Ich möchte sie nie mehr missen!Ich habe sie bereits ein Paar Monate und ich habe sie nach Anleitung von Uncle Scott‘s Kitchen und Cook Culture auf YouTube eingebrannt. Dieses Modell ist speziell, weil der Boden 2 mm dick ist und sie ist gebleut (ein Hitzeverfahren, der ihr ersten Schutz bietet). Dies macht aber auch, dass das Einbrennen nicht so perfekt anhaftet, was aber ihre Funktionalität nicht wirklich negativ beeinflusst hat. Die Crepes mache ich mit Butter, weil sie mit Öl etwas weniger lecker werden- keine Ahnung warum. Mit einer beschichteten Pfanne schmeckte ich keinen grossen Nachteil von Sonnenblumenöl. Ich will aber keine chemische Beschichtung mehr - nie mehr!Das Gewicht dieser Pfanne ist komplett OK und Crêpes in die Luft werfen zum wenden gelingt gut.Ich wollte noch eine kaufen aber das Modell ist vergriffen. Schade. Ich hoffe sie werden wieder angeboten.

Die Pfanne ist hervorragend - vor allem bei dem Preis/Leistungs-Verhältnis. Sehr gut verarbeitet, hochwertiges Material, absolut plan, was v.a. bei Induktion wichtig ist und der Griff wird nicht zu heiß. Allerdings muss man wissen, was man kauft: Unbeschichtete Stahlpfannen müssen selten mit Wasser und Spülmittel gereinigt werden nach Gebrauch. Das Auswischen mit einem Lappen oder vorsichtig mit Stahlwolle o.ä., wenn es denn sein muss, ist die beste Pflege. Und: Danach, besonders, wenn man sie doch mal abgewaschen hat, muss man sie unbedingt dünn mit einem Tuch mit Speiseöl einreiben, um Rost zu verhindern. Außerdem darf man sie nicht mir zu hoher Hitze benutzen, weil das Material diese sehr schnell abgibt und man muss immer mit ausreichend Fett darin arbeiten. Wenn man das beachtet, was leider viele andere Rezensenten, die das Produkt schlecht bewertet haben, wohl nicht getan haben, hat man viel Freude mit der Pfanne.

Wollte Pfannkuchen machen, leider es hat nicht geklappt. Der Teig sofort klebte an der Pfanne fest. Mehrmals versucht mit dem selben Ergebnis. Nach einem waschen, verrostet. Nicht empfehlenswert!!!

Already purchased on for myself not too long ago and was very happy with it. This one was a present for my mom, who wanted a smaller one and we were happy to be able to find it from the same seller. Excellent product to us, as pancake pans aren't easy to find anymore. Definitely will get another one when the time arrives, but hopefully, it will last a good long time.

Ma poêle, mon amour, die Pfanne ist perfekt. Nach dem Auspacken mit Drahtschwamm und Scheuermilch geschrubbt, erhitzt, nochmal geschrubbt, mit einer hauchdünnen Schicht Leinöl auf der Herdplatte 2 mal vorsichtig eingebrannt. Das war ein Unterfangen von 15, allerhöchstens 20 Minuten. Dann Pfannkuchen gemacht, die sind in der Pfanne geschwebt wie Lufthockey-Scheiben. Man kann die Pfannkuchen hochwerfen und in der Luft wenden, die Pfanne ist handlich und nicht zu schwer dafür (ganz leicht ist sie aber nicht) und der Rand hat eine gute Wölbung und einen guten Winkel. Ich habe nur für den ersten Palatschinken etwas Öl in die Pfanne getan, für den Rest war das nicht mehr nötig, im Teig war Butter, das hat gereicht. Die Oberfläche ist jetzt super glatt, glänzt schwarz, ich denke daran haftet jetzt nichts. Die Pfanne liegt stabil auf dem Ceranfeld, der Boden ist eben. Ich habe in den Pfannenstiel ein 2,5 mm Loch gebohrt, und den Stiel mit einer dicken Hanfschnur umgewickelt. (sieht man auf dem Foto) Das hat mal mein Opa auch so gemacht. Jetzt wird zwar der Stiel nach längerer Zeit immer noch unangenehm heiß, aber man kann ihn anpacken, man verbrennt sich nicht mehr die Pfoten. Für Pfannkuchen oder Spiegelei ist die Pfanne perfekt, Steak oder eine kleinere Portion Kaiserschmarrn gingen auch noch gut, aber für Gemüse, Bratkartoffeln oder zum Frittieren ist der Rand zu niedrig. Sie ist eine nicht allzu große Crèpe-Pfanne, kein Allrounder, aber für den Preis von 20,99 Euro leistet sie mehreren Generationen treue Dienste.

Excelente producto. Y a un súper precio.

Nach meiner Ø28cm Pfanne mit normal hohem Rand aus der Mineral-B Serie, sollte nun noch eine Pfanne für Crepe, Omelett und Pfannkuchen her. Da diese eher selten zum Einsatz kommen wird, habe ich die Variante aus Blaustahl für ca. 11 EUR gewählt.(Gem. den Produktbildern, kann man davon ausgehen dass die Crepe-Pfanne aus der Mineral B-Serie die gleichen Eigenschaften hat wie die mit normal hohem Rand).Die Unterschiede zu der Mineral B-Serie:Griff ist- angeschweißt/Punktgeschweißt und nicht genietet- aus dünnerem Material- hat eine andere Oberfläche sowie Geometrie- fühlt sich nicht so wertig an- wird nach unten hin sehr warm.- Materialstärke der Pfanne ist ca. 1,5mm geringer.- Generelles Erscheinungsbild wirkt minderwertiger.Die Pfanne behalte ich dennoch, da diese für den gelegentlichen Einsatz allemal ausreicht, nur die Hälfte zu der Mineral B-Serie gekostet hat und vom Kochergebnis der Mineral B in nichts nachsteht. Die nächste De Buyer wird aber wieder eine aus der Mineral B-Serie werden.

**UPDATE May 2016*** I've owned this pan (and it's larger sibling) for 3.5 years and for the past 2 yrs have used it on my induction range. It continues to be one of my workhorses, my go-to pan for fried eggs, crepes and grilled sandwiches. Because it's only used over low to medium heat it's never blackened completely, but remains a motley blue/brown/black mess. That's ok, because it cooks and releases like a dream with a scant teaspoon of butter or oil. Note that if you want to use high heat, you're better off with a thicker carbon steel pan, like deBuyer's Mineral B line (3mm), to prevent warping. I have a pair of those skillets and have no qualms cranking the heat to sear a steak of make a crusty smash burger. This pan (2mm thick) will warp over high heat. Just don't, ok? Anyway, with my collection of carbon steel pans, I've no need at all for cast iron. These weigh less, season easier, are every bit as nonstick and easy to clean, and will never, ever crack no matter how many times you drop it on your tile floors. If carbon steel is good enough for my wok, it's perfect for skillets and crepe pans.*Original review* Having cooked on gas ranges most of my life, I faced a steep learning curve 2 years ago when we bought a home with an electric smooth-top range. I can cook on it, but I still struggle with it's lack of responsiveness to heat setting changes. I'm constantly moving pots and pans off the burner and back on while waiting for the heat level to come down, a real pain. So we're making the switch next year to induction, requiring a complete cookware replacement. I've got 10-yr-old Calphalon Tri Ply stainless steel pots and skillets and 2 Tramontina Pro cast aluminum nonstick skillets, all of which must go. Note that Calphalon Tri Ply is now made with magnetic steel and will work with induction, but older stuff does not. I don't like modern cast iron because it's not smooth, takes a long time to build up enough seasoning to become slick and it weighs a ton. Also, it's sides aren't flared like my Tramontina and Calphalon, making it hard to get a spatula under food and harder still to slide eggs onto a plate. So I purchased this de Buyer pan as my 'try me' piece. If it didn't perform I wasn't out a lot of money. Here's my first impression.This is the Force Blue crepe pan, 2mm thick, with a riveted handle. One nice feature is that the rivets are flat, like aircraft rivets, making for very smooth walls. Another reviewer complained that the bottom had some kind of ring that prevented it from sitting flat and caused oil to run out to the edges of the pan. Mine is perfectly flat on the bottom, but like all fry pans, oil will 'run' from the hotter middle of the pan to the cooler edges. This is normal. I followed the mfg. instructions, boiling potato peels in water (I did it for 10 full minutes), then scrubbing the pan with dish soap and drying thoroughly. After that step, I heated it on medium-high heat until it was good and hot, then poured in about a tablespoon of oil. I chose canola oil. It immediately began to smoke, so I turned the heat down to medium, picked up the pan and swirled the oil around to coat the sides of the pan. I had to keep repeating this, turn down heat, pick up pan, swirl, until finally I reached a medium-low heat setting (2 on my GE range) to keep the oil just below the smoke point. Altogether, about 5 minutes. Then I wiped the pan with a paper towel (use tongs!) to remove all the excess oil. Some of the oil had dripped over the side when I was doing the swirl thing, so I wiped the outside of the pan, too. I let the pan cool completely and seasoned it a second time. de Buyer doesn't say to do it a second time, but because I'd got a very thin coat of oil, I chose to repeat the process, knowing it wouldn't hurt. After all, seasoning builds up over time anyway. My pan looked dark and shiny, with 2 slightly dull spots in the middle. Using an oil with a higher smoke point would have been less hassle, but are you going to walk away from a pan with hot oil? So it was really no big deal.This morning I fried 2 eggs in it, one at a time. I set the burner to 5 (medium) and heated the cold pan. This took much less time than with my Calphalon steel, under 2 minutes. For the nonstick I add the butter to the cold pan. This crepe pan is a bit thinner than either of those, although still quite sturdy. I added a scant teaspoon of butter, turned the heat down a notch to 4, and added my first egg. I like my eggs over medium, and hate crispy edges. This pan made a perfect egg, in less time than my stainless steel or aluminum nonstick. So far, so good.At this point, I'd have added another teaspoon of butter to my stainless pan, otherwise the second egg would stick a little, just enough to cause some minor tearing. I should mention that this pan will hold two eggs, but they'll be crowded just a little. The larger size would easily accommodate two eggs for just a few dollars more. This morning, I didn't add any more butter, treating it as I would my Tramontina nonstick. The second egg didn't stick at all, cooked just as quickly as the first (about 3 minutes total) and slid right out of the pan onto my plate.With no egg left in the pan, I wiped it clean with a paper towel, put it back on the still-hot burner and let it sit to cool and dry. And did I mention that I used a metal spatula? I don't own a plastic one, haven't for years.Conclusions -Easier to season than cast ironSits dead flat on my smooth-top range, even after boiling potato peels for 10 minutes (cast aluminum would warp on high heat)Performs like nonstick, only faster (perhaps because my nonstick skillets are heavy-duty and thicker than this one)Requires less oil than stainless steel.Cleans as easily as stainless and nonstickTurns out perfect eggsHandle didn't get hot, even during the initial cleaning (boiling potato peels). This may be because of the coating on the handle, which also means the handle won't rust. (Do NOT try to remove that coating, it's there for a reason)Can handle high heat better than heavy-duty aluminum (no warping)If you're looking to dump nonstick, this is an excellent choice, in my opinion, much better than buying new cast iron. At under $20, this is priced and performs comparably to my Tramontina Pro skillet, but I won't have to replace it every 3 years. It performs better than my Calphalon Tri Ply, based on needing less oil. It's also less expensive. All 3 pans are very good, but this one will survive the switch to induction. I'm sold!***Update**** It's 3 months later and the pan just keeps getting better. I've been using it 2-3 times a week to fry my over medium eggs. To clean, I usually just wipe it with a paper towel, add a little oil, wipe it again and put it away. From time to time I use a scrubbie with hot water, dry it on the range, again followed by oil and last wipe. Today I decided to brave crepes for the first time in my life. My pan performed like a champ! I heated it to medium, added about a 1/4 teaspoon of oil, spread it with a metal spatula, then poured in the batter and swirled. About 30 seconds later, the edges of the crepe were pulling away from the pan. I slid the spatula under an edge and turned the crepe. It looked perfect. I had placed it a bit off-center when I turned it, but it didn't stick AT ALL. I just tilted the pan and it centered nicely. 20 seconds later, it was done. I slid it out of the pan and began crepe #2. Same result. For the 3rd, I added another couple DROPS of oil and swirled the pan. No sticking at all. I completed 3 more crepes with no further oil. My finished crepes were lacy, tender and golden, just like the pros make. Although I bought this pan for eggs, it's perfect for crepes, too. Next time I'll skip the spatula and just flip them with a wrist flick. If I were making crepes for a crowd, I'd use 2 pans, because the crepes truly do not stick, making it easy to turn the half-finished crepe into the 2nd pan to finish cooking, no spatula needed.It makes amazing grilled cheese sandwiches; the crust is shatteringly crisp, the best I've ever made. Hash browns? Fabulous, but I recommend a larger pan size for those.I've also used it to reheat and crisp up some pulled pork. I expected it to leave a bit of stuck-on food because of the high sugar content of the BBQ sauce, and it did. I scraped at the stuck-on mess with my spatula to little effect. Then I thought of deglazing it by pouring some water into the hot pan. Bingo! I poured about a 1/2 cup of water into it, lightly scraped with my spatula and the stuck-on bits came right up. After that, I wiped it dry, returned it to the heat to dry completely, then wiped it with a bit of oil. Note - this is NOT the same as running cool water over the pan or dropping the hot pan into a sink full of cold water. Doing that will warp your pan! The next morning my egg was perfectly lovely, with only a very slight bit of sticking. This happens once in a while. I slid the spatula under it to release the egg, then it slid around like it was on a skating rink. When I flipped the egg, the other side had no sticking whatsoever. The more I use this pan, the more I like it. It's inexpensive, is a non-stck workhorse, easy to season, easy to maintain. Practically perfect.