Le Creuset Enameled Cast-Iron 10-3/4 Inch Crepe Pan, Cobalt

• Smooth Enameled bottom that works on any cooking surface including glass tops and convection.
• Requires no seasoning and will not discolor or rust
• Even heat distribution and heat retention
• Restaurant tested and proven to be the best in the industry, chefs use it everyday in thousands of restaurants world- wide.
• Safe to use in dishwasher

A Great, Authentic Crepe Pan:
I am extremely pleased with the Le Creuset Crepe Pan. Readers should know this is a fairly authentic pan that would be found in Brittany, France where crepes originated. It is cast iron, without any non-stick coatings -- but a little bit of seasoning with oil just before use is perfect for the crepes not to stick. And, with this style of crepe pan you need to use a rake-type spreader (un rateau) that you see used in most French creperies -- this is not the type of crepe pan that you tilt to spread the batter. Also, it is important to get the pan fairly hot -- but what is great about cast iron is the even distribution of the heat. This is the way crepes should be made and was the way my Breton grandmother made them.

Really really disappointed:
Le Creuset has an excellent reputation and all other products I've ever owned from them has always been absolutely perfect. I bought this crêpe pan in confidence that it would be just as good as the rest of their line and was really disappointed. The pan sticks better then velcro!! They should patent it. It's absolutely impossible to make a crêpe with it. I reverted back to a regular pan and gave up on this one after three attempts. I thought that maybe something was wrong with he coating of the pan I had received so I contacted their customer support a couple of weeks ago and still no reply.

excellent with correct heat and seasoning:
Crepe Pan (Cobalt Blue) - Le Creuset I wanted to add another positive review of this pan, which is heavy cast iron, with a special surface that requires some seasoning before using, though not as much as plain cast iron. I first used mine without seasoning and did have trouble with the crepes not releasing, but after seasoning with hot peanut oil just to the smoking point (as for regular steel or cast iron seasoning) and cooking with the correct heat and wiping in between crepes with a slightly greased cloth, it worked perfectly. As another reviewer noted, this is a traditional Breton method and a very nice rozell (rateau) is included for spreading the batter. You can get a nice authentic long wooden spanell (spatula) from Sur la Table for a few dollars. It does come with a helpful pamphlet by Le Creuset. For practically everything you want to know about crepes, you can obtain Le Livre des Crepes by Catherine Merdy-Gouasdoué from amazon.fr, which is a virtual maîtrise on the subject of crêpes and well illustrated with an exhaustive text (only in French, though).

Easy to use even for a beginner:
I just used this crepe pan for the first time and it worked wonderfully. If you follow the directions it's pretty easy to get the pan not to stick. Spread vegetable oil on the pan (I did it using a pastry brush) while heating it for first time. Let the pan get up to a proper heat before adding batter by heating the pan for about three minutes on medium heat with just the vegetable oil on it. After removing each crepe from the pan spread a little more vegetable oil on the pan before adding more batter and it shouldn't ever stick. I've never used a crepe pan before but have watched them being made using similar tools many times. It takes a little practice to get used to using the rateau, the spreading device, but after some practice I started producing some pretty nice looking crepes. It's pretty hard to explain how to use the rateau in words, but don't try to spread the batter from the center to the outside by pulling it towards the edge of the pan from the center, instead move the batter around the pan in a circle and the batter will move to the edge of the pan. Let the batter heat for two or three seconds before trying to spread the batter or the crepe will break. A wooden crepe spatula is really indispensable for flipping and removing the crepes. I really enjoyed using this pan this morning and can't wait to give it another try soon.