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de Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan - 12” - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Nonstick - Made in France
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Brand | De Buyer |
Material | Carbon Steel |
Special Feature | Non Stick |
Color | Gray |
Capacity | 0.6 Liters |
About this item
- CARBON STEEL PAN - This pan is perfect for making or reheating crepes, tortillas & pancakes. It’s made of carbon steel, which is one of the most natural cooking materials praised by chefs.
- NATURALLY NONSTICK - Lighter than cast iron & more heat conductive than stainless steel, this fry pan becomes naturally nonstick after seasoning—without any chemicals or synthetic coating—and gets better the more you use it.
- HOW TO USE - Follow our instructions on first use to wash off the beeswax and season the pan. Hand wash only & avoid harsh soaps and materials that will strip the seasoning. Use on low to medium heat.
- ROOTED IN FRENCH CULINARY TRADITION - We design and manufacture premium kitchen accessories, pastry equipment, and cooking utensils, continuously innovating to meet the needs of catering professionals and home cooks alike.
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This Item De Buyer de Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan - 12” - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Nonstick - Made in France | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | |
Price | $80.00$80.00 | -17% $49.99$49.99 List: $59.99 | -17% $49.99$49.99 List: $59.99 | $93.00$93.00 | $80.00$80.00 | $45.00$45.00 |
Delivery | Get it as soon as Monday, Apr 1 | Get it as soon as Monday, Apr 1 | Get it as soon as Monday, Apr 1 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Monday, Apr 1 | Get it as soon as Monday, Apr 1 |
Customer Ratings | ||||||
Heat distribution | 4.5 | 5.0 | 4.7 | 4.6 | 3.4 | — |
Easy to clean | 4.3 | 5.0 | 4.6 | 4.3 | 4.1 | — |
Value for money | 4.3 | — | 4.5 | 4.3 | — | — |
Light weight | 3.7 | 4.6 | 4.6 | — | — | — |
Versatility | — | — | 4.6 | 4.2 | 4.3 | — |
Sold By | recommerce | Innerwell Cooker | Innerwell Cooker | MyConnects | recommerce | recommerce |
capacity | 0.6 liters | 100 grams | — | 1 liters | 1 liters | 5 liters |
material | Carbon Steel | Stainless Steel | Stainless Steel | Carbon Steel | Steel | Aluminum |
diameter | 12 inches inches | 11 inches inches | 11 inches inches | 11 inches inches | 14 inches inches | 10.25 inches inches |
has nonstick coating | ✓ | ✓ | ✓ | ✓ | ✗ | ✓ |
dishwasher safe | ✗ | ✗ | ✓ | ✗ | ✓ | ✗ |
oven safe | ✗ | ✗ | ✓ | ✓ | ✗ | ✗ |
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Product Description
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The Perfect TouchOur crepe/tortilla pans are perfect for whipping up quesadillas, crepes, pancakes, and more. Get creative with it! |
Easy to UseMade of natural cooking materials, these pans become naturally nonstick after seasoning, without any chemicals or synthetic coating. |
Rooted in French Culinary TraditionWe design and manufacture premium kitchen tools to meet the needs of catering professionals and home cooks alike. |
Blue Carbon Steel Crepe & Tortilla Pan | MINERAL B Carbon Steel Crepe & Tortilla Pan | CHOC Nonstick Crepe & Tortilla Pan | CHOC INTENSE Nonstick Crepe & Tortilla Pan | |
---|---|---|---|---|
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Customer Reviews |
4.3 out of 5 stars
2,351
|
4.4 out of 5 stars
2,206
|
4.5 out of 5 stars
189
|
4.0 out of 5 stars
13
|
Dimensions (in.) | 7 | 12 | 8.75 | 10.25 |
Material | Carbon Steel | Carbon Steel | Aluminum | Aluminum |
Heat Source | Gas, Induction, Electric | Gas, Induction, Electric | Gas & Electric | Gas & Electric |
Available In Other Sizes | ✓ | ✓ | ✓ | ✓ |
Videos
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MINERAL B Round Carbon Steel Crepe/Tortilla Pan 12-Inch
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de Buyer - How To Season A Carbon Steel Pan
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2:31
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De Buyer Presentation
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Product information
Brand | De Buyer |
---|---|
Material | Carbon Steel |
Special Feature | Non Stick |
Color | Gray |
Capacity | 0.6 Liters |
Product Care Instructions | Hand Wash Only |
Handle Material | Carbon Steel,Steel |
Item Weight | 1.9 Kilograms |
Number of Pieces | 1 |
Is Oven Safe | No |
Model Name | 5615.30 |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Package Dimensions | 21.77 x 14.65 x 3.11 inches |
Item Weight | 4.18 pounds |
Manufacturer | De Buyer |
ASIN | B00462QP3O |
Item model number | 5615.30 |
Customer Reviews |
4.4 out of 5 stars |
Best Sellers Rank | #69,345 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #35 in Crepe Pans |
Is Discontinued By Manufacturer | No |
Date First Available | April 15, 2011 |
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, non-stick, and performance of the pan. For example, they mention it's an impressive crepe pan, it works fabulously, and it has an incredible non- stick surface. Some appreciate the smoothness, size, and coating. That said, opinions are mixed on heat retention, and weight.
AI-generated from the text of customer reviews
Customers like the quality of the pan. They say it's an impressive crepe pan that makes beautiful crepes and quesadillas. The finish is excellent, and there are no rough edges. The pan is easy to keep clean and makes the best omelette. It has a nice, slick, dark copper colored finish.
"...This step was relatively easy, and again is a one-time thing.After that, the pan is ready to use...." Read more
"...of times for crepes and the 9.5" is the perfect size and they come out beautiful. The handle feels good & stays fairly cool up medium heat...." Read more
"...are nice, but the Mineral B pans are made better-they have better surface quality, smoother edges, etc...." Read more
"...Worth every penny. Makes a great sunny side up egg too. My only complaint - wish it was a tad wider. I like dosas the size of Australia...." Read more
Customers like the non-stick of the pan. For example, they say it's pretty good, has an incredible non- stick surface, and is perfect for eggs. Some mention that the pan is non-slip after one seasoning session.
"...Are they as non-stick as teflon? Not quite, but close enough to work for almost any typical cooking need. Are they more trouble to clean and store?..." Read more
"...of (insert Einstein equation here) and makes for an incredible non-stick surface. I can't wait to break in another puppy!..." Read more
"The non-stickiness of these pans is pretty good. Some foods still stick, but it's pretty easy to deal with the clean up when they do...." Read more
"It is totally useless. Everything sticks to the bottom, followed the directions as it is described...." Read more
Customers are mixed about the heat retention of the saute fry pan. Some mention that it has great heat distribution, and the handle does not get hot when used on the stove top. However, others say that the steel it is made up of is not well heat treated, the handle gets very hot, and is not the most efficient heat conductor. Additionally, some customers also mention that the pan is too thin and can't distribute heat evenly.
"...The handle feels good & stays fairly cool up medium heat. Good heft for heat retention but not heavy so swirling the batter is easy...." Read more
"...What a lovely pan! Heats evenly and fast. I use it to sear steaks, fish, make dosa crepes, and omelettes...." Read more
"...The handle gets very hot; use a mitt or a kitchen towel...." Read more
"...The heat is kind of centralized on this...." Read more
Customers like the performance of the pan. They say it works well, is heavy, and works well in a crepe pan. It's also compatible and works good for things like sandwiches and other things that don't require a non-stick pan. Some say that the performance improves over time and the non- stick coating survives boiling.
"...And they work GREAT. These are less heavy than cast iron, but are still quite substantial, made from very thick and durable iron...." Read more
"...4. Its performance improves over time; in time, the non-stick coating survives boiling water, charring, even scrubbing...." Read more
"...It works absolutely perfect, the Mineral pan sits really flat on the Tibo so I am getting a consistent heating pattern, more than I would with my..." Read more
"I haven't tried crepes or tortillas yet, but works great for fried eggs, french toast and grilled cheese sandwiches...." Read more
Customers are satisfied with the smoothness of the pan. They mention that it is very smooth and has a slick surface that is great to cook on. The handle feels good and stays fairly cool up medium heat. The finish is excellent and there are no rough edges.
"...The handle feels good & stays fairly cool up medium heat. Good heft for heat retention but not heavy so swirling the batter is easy...." Read more
"...Mineral B pans are made better-they have better surface quality, smoother edges, etc. I think DeBuyer is using better quality iron too...." Read more
"...The material is smooth enough to be used safely on a ceramic cook top. Cast Iron is (a bit) suspect, but mild steel is fine...." Read more
"...Now my eggs are sliding around again and the pan has a nice, slick, dark copper colored coat of seasoning." Read more
Customers like the size of the saute fry pan. They say it's very large, perfect, and can function as a pizza pan. Some mention that it has a large cooking surface and is perfect for large crepes or gluten-free wraps.
"...used it now a couple of times for crepes and the 9.5" is the perfect size and they come out beautiful...." Read more
"...Now, about this particular pan:1. It is large enough to function as a pizza pan for small pizzas...the pizza simply slides right out..." Read more
"...This pan is quite large. I wanted a pan with plenty of surface space and this pan has it. I can cook bacon, eggs, and taters all on one pan...." Read more
"...It is very large - 14" across and has a regulated temp control that is spot on...." Read more
Customers like the coating of the saute fry pan. They mention it's made of iron and has no teflon or ceramic coating. The pan is also easy to treat for use and has a wax coating to prevent rust in transit. Some customers also appreciate the mineral B line and the quality of the pan.
"...However, they are made of iron, and that's it. No polymer coating to flake off and ingest...." Read more
"...Hurrah for France!The pan comes with a wax coating to prevent rust in transit. Use boiling water, soap and scrub it off...." Read more
"...Lighter than wrought iron pans. Retains heat. Mineral B with beeswax coating, easy to treat for use. Instructions included...." Read more
"...Do not let food (or oil) char in it when newly seasoned. It loses the non-stick coating it is building up.3...." Read more
Customers are mixed about the weight of the saute fry pan. Some mention that it's not super heavy, but it isn't aluminum light. They say it has a good balanced weight, while others say that it is a little heavy.
"...And they work GREAT. These are less heavy than cast iron, but are still quite substantial, made from very thick and durable iron...." Read more
"...Of course, you can make French crepes too, but... its too heavy to flip the crepes with one hand. So you need to lift and flip them...." Read more
"...Good heft for heat retention but not heavy so swirling the batter is easy...." Read more
"...4 stars for the lightweight rating because it's not super heavy, but it isn't aluminum light." Read more
Reviews with images
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Top reviews
Top reviews from the United States
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Until now, that is. We're cutting back on our use of butter, and have taken to using a light mist of oil (like grapeseed) in our cooking. However, using oil on stainless simply does not impart the same slippery effect as butter (or lard), so eggs and other foods stick instead of releasing.
After some investigation, I found these DeBuyer iron pans, which are thinner and lighter than cast iron, but which claim to have exceptional non-stick capabilities without any added polymer coatings. And they work GREAT. These are less heavy than cast iron, but are still quite substantial, made from very thick and durable iron.
They come with a coating of bees wax, which prevents rusting during storage and shipment. Removing the bees wax is a bit of a pain, and I resorted to filling a sink with boiling water and submerging them to melt off the wax, then wiping away any residual coating. Even though this initial cleaning is pain, it's a one time thing and it's a natural coating, so still preferable to polymer-based non-stick cookware.
The next step is to season the pan, which involves putting a shallow layer of oil in the pan, heating it until the oil begins to smoke, then pouring it out. This step was relatively easy, and again is a one-time thing.
After that, the pan is ready to use. The first thing I made was a thin, five egg omelette, cooked with only a thin misted layer of grapeseed oil in the pan. The eggs released easily, cooked evenly, and the omelette came out perfect.
The manufacturer recommends cleaning with hot water and a sponge (no soap, no abrasives, etc), and they clean up well that way. Then, similar to cast iron, you wipe a little oil on them and put them away until the next use. The oil prevents rusting if you don't use them for a while. These pans are similar to cast iron in that they season as you use them, and the non-stick properties get better the more you use them.
Are they as non-stick as teflon? Not quite, but close enough to work for almost any typical cooking need. Are they more trouble to clean and store? Yes, they do require a little care and feeding. Can you put them in the dishwasher? Well, you can, but it will strip the seasoning and encourage rusting, so you don't want to do that.
However, they are made of iron, and that's it. No polymer coating to flake off and ingest. No poisonous fumes to emit and cause harm (check the warnings for using non-stick cookware around birds, for example). And we're able to cook everything with a thin layer of misted oil, and so far nothing has stuck even slightly. We highly recommend this cookware, particularly if you're looking to get rid of polymer-coated pans due to potential health issues.
Update: The bad news is that after 11 months of regular use one of our two pans warped. The worse news is that I was unable to find any US-based support contact info for the manufacturer, and their offices in France never returned my calls, online requests, or emails. The good news is that I contacted Amazon to see if they had US-based support contact info, and they offered (unsolicited) to replace the pan for me. So, I'll call that a push and leave the five star rating, but watch out for warping and be sure to never introduce sudden temperature changes to the pans.
I was a bit spooked about the seasoning process and although this is my first pan I feel confident in saying - like bonding with a new dog you just saved from the shelter you need to spend some time with the pan before you take it out.
We all know how to use a pan but seasoning one properly? There are dozens of ways out there including the one that came with the pan. Why I didn't follow the manufacturers direction I can't say. Caught up in the online video haze of 'experts' I guess.
I used 'Cooks' suggestion to get the wax off the insides, Fry 1 russet potato peelings with a ~1/2cp salt until peels are crispy.
Here is my story.
I first used an extremely light coat of canola on the entire pan, sans handle. Into the oven with foil below at 400°F for 45min and let cool in the oven. The plug was okay as was the handle. I repeated the process one more time. Then I started reading the benefits of Flaxseed oil. After a run to Whole Foods (nothing but the best for my puppy) I ever so lightly covered the inside of the pan and put it to medium high heat on my electric burner. Once it got to the smoking point I turned off the heat and let it cool completely. I did this about 10 times while watching Anthony Bourdain get drunk in exotic places for a living. Once or twice the coating I put on was a tad thick so after heating it was a bit sticky. I put the pan under warm water and rubbed it down gently with a non-abrasive Scotch pad. Repeat oil and heat. Skip the canola. The high omega 3 properties of flaxseed is apparently the trick. When it smokes it has reached the point where the chemical reaction of (insert Einstein equation here) and makes for an incredible non-stick surface. I can't wait to break in another puppy!
Be patient grasshoppers. flaxseed Oil on, flaxseed oil off.
Reviewed in the United States on January 11, 2024
Top reviews from other countries
It works perfectly. I just seasoned it once using oil (as in the instructions) and then cooked crepes. It started to work immediately. I was hesitant at first and used a bit of butter or pig fat between the crepes. But, the pan gained my trust rather quickly and now I oil the surface a bit only in the beginning (my recipe includes some oil or butter in the batter itself). We already cooked crepes, blini, "oladushki" several times in the last month. I also cooked eggs. No sticking at all. The pan is already well-seasoned (almost black) and I only regret that I did not find this pan much earlier. I tested the pan on a gas stove and on a glass-top electric, no problem either way.
This is not a pan for people who care about the looks - it loses its "clean look" even after initial seasoning. This is an ugly duckling pan that serves only one purpose - amazing cooking. To me, however, the "seasoned" look of this pan adds - it just reminds my mom's pan that was busy producing amazing homemade meals.
------------------------
UPDATE (2 months later): the pan is still great, but I had to learn how to maintain it. I made a very standard big mistake - I took burned oil deposits for the seasoning. The gunk started to accumulate and burn after a couple of weeks as, of course, I was not using any soap. At first, I was not sure what to do, but there are just a few standard tricks to learn. (1) Most of the time, hot water and a rug are good enough. (2) If some gunk gets stubborn, bring a bit of hot water to the boil, and one-minute scrub with a flat spatula (so-called deglazing) does the trick. (3) If gunk got burned or polymerized, one should not hesitate to lightly scrub with chainmail (not steel wool!). Chainmail works quickly and does the job - restores a smooth shiny surface. While it does scratch the surface lightly, it turned out nothing to worry about. Excellent non-stick properties come back very quickly (one oil-burning session was helpful).
My lesson: it is important to understand the difference between the burned or polymerized gunk and the seasoning, which is a beautiful patina on a smooth shiny surface formed by a micro-thin layer or polymerized oil. I had to "restore" my pan with trick 3, but now that I know what is "seasoning", I easily maintain the pan mostly with the first trick. While it works, I rarely use trick 2 as it is slow. If the surface lost smoothness, it is faster to scrub such spots with chainmail (trick 3), which is a must-have item for carbon steel and cast-iron pans. The key is not to hesitate with (3), if needed. Doing a couple of spots is quick and non-stick properties are not ruined. Neglected gunk does not turn into patina, it will only accumulate requiring more scrubbing later.
One last piece of advice about (initial) seasoning after a few experiments with other new carbon steel pans. I learned that rubbing the pan with oil and wiping it with a paper towel (dry to the touch) before putting it on a hot burner to smoke works much more reliably for seasoning than using a thick (1mm or whatever) layer of oil or frying potato peels method. It takes a long time for the thick layer of oil to get hot and bits of oil on the sides start to burn much faster, while nothing is happening on the pan's bottom. The result - the sides get burned gunk, while the bottom remains barely seasoned. Another pan came out with puma-like spots from the potato-peels method. That pan is doing great now after a couple of thin-rub seasoning sessions, but I got really confused after the potato peels.
The bottom line: I am very happy with the carbon steel pans for crepes (and several other pans I got since then), but there was some learning curve about maintenance. Youtube was helpful, but I had to dig through many videos and experiment in order to find my solutions for neglected polymerized gunk (how to get rid of it and how to avoid getting it to begin with). I wish instructions from the manufacturer were more detailed - at the end of the day, it is not hard to maintain carbon steel pans and all the tricks above are very standard. They are just not too obvious if you never dealt with a new carbon steel pan. The good news, though, I got rid of all the Teflon pans.
------------------
UPDATE (6 months later): Life could not be better :) My crepes/blinis were always great, but now they are fantastic. First of all, while cooking at slightly lower heat compared to what I used with Teflon, I get crepes with much better browning and "classical" holes. Once in a while, the first crepe is ruined if the pan was not at the right temperature. I tend to start with a smaller crepe, as a test. By the third crepe, it all works out. Maintenance is no longer an issue - what I described in the second update above just works. Most of the time a quick hot water wipe with a paper towel is enough. I also avoid leaving an empty pan with leftover oil/butter on a hot stovetop (true for any pan). I now have full confidence in the pan - it is easy to use. Excellent purchase. I bought a few other carbon steel pans for other purposes. One of these is making eggs (succulent French omelets or sunny side, it is amazing that all of that is without any sticking).
----------------------
The last update (a year later). A simple trick to consistently preheat the pan to the right temperature - put a surface thermometer ($15 Cuisinart, Escali, etc on Amazon) in the middle of the pan and wait a few minutes while the surface temperature reaches above 180 C. This is a good average surface temperature for cooking crepes/galettes/blini/oladushki etc. Even the first crepe will work, the batter will not stick, no gunk, easy to clean. An infrared thermometer is less consistent as surface temperature varies depending on where it points. Of course, one can also learn a water-drop test (a.k.a. "mercury ball" ) but it is often confusing as the pan is not too thick and its temperature varies (particularly near edges). The "ball" is often unstable or fails to form.
Reviewed in Canada on January 4, 2021
It works perfectly. I just seasoned it once using oil (as in the instructions) and then cooked crepes. It started to work immediately. I was hesitant at first and used a bit of butter or pig fat between the crepes. But, the pan gained my trust rather quickly and now I oil the surface a bit only in the beginning (my recipe includes some oil or butter in the batter itself). We already cooked crepes, blini, "oladushki" several times in the last month. I also cooked eggs. No sticking at all. The pan is already well-seasoned (almost black) and I only regret that I did not find this pan much earlier. I tested the pan on a gas stove and on a glass-top electric, no problem either way.
This is not a pan for people who care about the looks - it loses its "clean look" even after initial seasoning. This is an ugly duckling pan that serves only one purpose - amazing cooking. To me, however, the "seasoned" look of this pan adds - it just reminds my mom's pan that was busy producing amazing homemade meals.
------------------------
UPDATE (2 months later): the pan is still great, but I had to learn how to maintain it. I made a very standard big mistake - I took burned oil deposits for the seasoning. The gunk started to accumulate and burn after a couple of weeks as, of course, I was not using any soap. At first, I was not sure what to do, but there are just a few standard tricks to learn. (1) Most of the time, hot water and a rug are good enough. (2) If some gunk gets stubborn, bring a bit of hot water to the boil, and one-minute scrub with a flat spatula (so-called deglazing) does the trick. (3) If gunk got burned or polymerized, one should not hesitate to lightly scrub with chainmail (not steel wool!). Chainmail works quickly and does the job - restores a smooth shiny surface. While it does scratch the surface lightly, it turned out nothing to worry about. Excellent non-stick properties come back very quickly (one oil-burning session was helpful).
My lesson: it is important to understand the difference between the burned or polymerized gunk and the seasoning, which is a beautiful patina on a smooth shiny surface formed by a micro-thin layer or polymerized oil. I had to "restore" my pan with trick 3, but now that I know what is "seasoning", I easily maintain the pan mostly with the first trick. While it works, I rarely use trick 2 as it is slow. If the surface lost smoothness, it is faster to scrub such spots with chainmail (trick 3), which is a must-have item for carbon steel and cast-iron pans. The key is not to hesitate with (3), if needed. Doing a couple of spots is quick and non-stick properties are not ruined. Neglected gunk does not turn into patina, it will only accumulate requiring more scrubbing later.
One last piece of advice about (initial) seasoning after a few experiments with other new carbon steel pans. I learned that rubbing the pan with oil and wiping it with a paper towel (dry to the touch) before putting it on a hot burner to smoke works much more reliably for seasoning than using a thick (1mm or whatever) layer of oil or frying potato peels method. It takes a long time for the thick layer of oil to get hot and bits of oil on the sides start to burn much faster, while nothing is happening on the pan's bottom. The result - the sides get burned gunk, while the bottom remains barely seasoned. Another pan came out with puma-like spots from the potato-peels method. That pan is doing great now after a couple of thin-rub seasoning sessions, but I got really confused after the potato peels.
The bottom line: I am very happy with the carbon steel pans for crepes (and several other pans I got since then), but there was some learning curve about maintenance. Youtube was helpful, but I had to dig through many videos and experiment in order to find my solutions for neglected polymerized gunk (how to get rid of it and how to avoid getting it to begin with). I wish instructions from the manufacturer were more detailed - at the end of the day, it is not hard to maintain carbon steel pans and all the tricks above are very standard. They are just not too obvious if you never dealt with a new carbon steel pan. The good news, though, I got rid of all the Teflon pans.
------------------
UPDATE (6 months later): Life could not be better :) My crepes/blinis were always great, but now they are fantastic. First of all, while cooking at slightly lower heat compared to what I used with Teflon, I get crepes with much better browning and "classical" holes. Once in a while, the first crepe is ruined if the pan was not at the right temperature. I tend to start with a smaller crepe, as a test. By the third crepe, it all works out. Maintenance is no longer an issue - what I described in the second update above just works. Most of the time a quick hot water wipe with a paper towel is enough. I also avoid leaving an empty pan with leftover oil/butter on a hot stovetop (true for any pan). I now have full confidence in the pan - it is easy to use. Excellent purchase. I bought a few other carbon steel pans for other purposes. One of these is making eggs (succulent French omelets or sunny side, it is amazing that all of that is without any sticking).
----------------------
The last update (a year later). A simple trick to consistently preheat the pan to the right temperature - put a surface thermometer ($15 Cuisinart, Escali, etc on Amazon) in the middle of the pan and wait a few minutes while the surface temperature reaches above 180 C. This is a good average surface temperature for cooking crepes/galettes/blini/oladushki etc. Even the first crepe will work, the batter will not stick, no gunk, easy to clean. An infrared thermometer is less consistent as surface temperature varies depending on where it points. Of course, one can also learn a water-drop test (a.k.a. "mercury ball" ) but it is often confusing as the pan is not too thick and its temperature varies (particularly near edges). The "ball" is often unstable or fails to form.
Reviewed in the United Kingdom on April 7, 2022