Holy Crepe! De Buyer Crepe & Tortilla Pan Review
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- Опубліковано 14 тра 2024
- De Buyer Carbon Steel Prices: debuyer-usa.com/collections/c...
Uncle Scott's Kitchen reviews a De Buyer Crepe & Tortilla Pan. It's a French carbon steel. We show how to season a carbon steel pan, as well as how to make crepes, homemade tortillas, pancakes, and authentic Italian piadine, along with a proverbial Fried Egg Test. We review Cuisinart and Indigo True crepe spatulas as well. Is this De Buyer the best crepe pan? How does it do with flatbreads? Find out with our big new review!
Indigo True Crepe Spatula: amzn.to/3aKOORZ
Uncle Scott's Store: www.amazon.com/shop/unclescot...
Recipe Links and Videos
Good crepe recipe in this book: amzn.to/2Qhyj6w
Pancakes: We just used Bisquick. No big deal!
Good Piadine Videos In Italiano:
• la piadina romagnola t...
• Piadina e Cassone Roma...
Good Piadine Video In Inglese:
• Video
More Video Notes:
-- The medium-sized De Buyer is great for tortillas and crepes, with 9" or so of cooking surface. They make larger and smaller versions of the pan as well. I might add a larger one as well at some point to make full sized piadine (as long as my wife doesn't find out).
-- Carbon steel will be darn-near completely non-stick when seasoned and cooking things like eggs; it can get some sticking at the other end of the spectrum when doing things like searing meat. That's why they say "natural nonstick" or "nonstick properties" instead of fully nonstick... some things stick!
*Top Carbon Steel Skillets*
- De Buyer: debuyer-usa.com/collections/c...
- Matfer Carbon Steel Pans: amzn.to/2CdDsp2
- Mauviel Carbon Steel: amzn.to/2PQieFW
- Lodge Carbon Steel: Lodge Skillets: amzn.to/3CNtSbL
Uncle Scott’s Store: www.amazon.com/shop/unclescot...
Uncle Scott’s Twitter: / uskunclescott
*If you click on our affiliate links and buy something, you get the same price as going directly to the merchant's website, but allows us to earn a small commission. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate links with Amazon, De Buyer, Thermoworks, Zwilling, Le Creuset, Sur La Table, and others.
Uncle Scott’s Website: www.unclescottskitchen.com
#debuyer #carbonsteel #seasoning #cooking #cookware #cookingshow - Навчання та стиль
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The flat bread is the same way tortillas are made. Authentic tortillas. But Latinos use their hands to flatten.
😅 what zise is this pan plse
I have the large variant of de Buyer crepe pan and I love it.
I did the "blue" seasoning; heat it until it becomes blue and keep on heating it until it comes back to original steel color again. I've seen several videos where they claim this being a traditional chinese method of seasoning woks. It seemed worth a try and did it on a crepe pan.
On top of that i made initial seasoning from de buyer's instructions.
Then cooking, cooking, cooking...
Food sticks a little bit, but not so much that I couldn't handle it with a spatula. Keep in mind that I'm using a lot less fat than Scott in his non-stick egg test.
I love it so much, I just ordered more carbon steel.
I love your videos; they are informative and are filled with good clean fun! I absolutely adored how you and your wife (I assume) celebrated that pancake flip.
I have been looking for a while for a good non-stick pan for crepes and your video sold me on the De Buyer. Can't wait to get it and try out all of your recipe ideas ^_^. Thanks and your videos are really fun (and funny).
Thanks Scott, for an entertaining yet helpful and informative video. :)
Hey Scott! I just wanted to say thanks for all your informative videos on use and care of carbon steel pans. I just got my first cs pan, a matfer 12 5/8" and plan on adding a smaller 9" and the big debuyer crepe pan (perfect for quesadillas!). You demystified the whole seasoning process, which a lot of other popular videos made seem daunting and this crazy ritualistic process. I look forward to more videos from you, and I hope the rest of 2020 treats you well!
Great recipes! Thanks!!
Scott you are a natural... Good job..
It only takes me about 20 takes to seem that way!
I was looking to buy this pan to make pannekoeken (dutch crepes) and after watching your video i convinced, and thanks for the piadine introduction will make some of them too.
Love your sense of humour adds an extra touch to your videos :)
The food close up shots look excellent. Thank you for another thorough pan test. Two thumbs up.
Thanks, Joe! I have been trying to improve the quality around here and got a macro lens. Should make the food pics a little better!
Thanks. I just ordered. You're hilarious 😂
Outstanding review.
Well and thoroughly tested. I gotta get one! I give this two thumbs up!
Thanks, Ranger!
Uncle Scott, I really like it when you use those sound effects! It makes the review more fun! Also, it's great to see the De Buyer crêpe pan in action. Keep it up!
Hey, Scott, really appreciate your videos. On my DeBuyer 11" skillet, when I get something stuck, I put a little water to cover the bottom & bring it to a boil, then run my fish turner over it lightly. Then I dump the water and re-heat to dry and coat with grapeseed. Not that often I have to use a scrub pad. Good old deglazing.
Thanks for reading my comment (at other video), and for answering my questions about seasoning the pan handle part in oven. Thank you!
You are welcome, Hằng!
Very pumped that I received this pan for Christmas! Looking forward to getting it cleaned up, seasoning it, and putting it to work!
Awesome! If you have time, post back and say how it goes.
@@UncleScottsKitchen first time out of the chute the pan delivered; made some crepes that were a big hit with the minions and my better half. Looking forward to quesadillas for mini-me, and exploring the piadine recipe this weekend...they looked terrific in your video. Appreciate your content! Hope you have had a great holiday season, and wish you a Happy New Year (and swift end to 2020)!
Really liked the new "format". Enjoyed the cooking part and learned something too!
Thanks, RJ! Always looking to tweak the format to make it better. Will keep tinkering.
Great review! I love watching your videos because you always give me lots of recipe ideas and techniques to try as well as the thorough reviews. Do you think the larger size might work well for making burgers? I’d like to be able to make smash burgers but the rims are too high in my pans
Compliments to the chef!
Thanks tracy!
I have a need for this as a griddle
Great video Scott, glad you point out how they aren't perfectly "non-stick" puts me at ease knowing it's common and I don't have to try seasoning my pan for the 20th time to try to perfect it
One reason that I never season these pans 11 times in a row like they do in other videos is IF I do get something stuck and have to use steel wool, then I just don't have time for another 11 seasonings. Much easier to just wash, do a maintenance seasoning, and get on with life.
@@UncleScottsKitchen What do you mean by maintenance seasoning and how often do I do it with this specific pan? Thank you ahead!
Hi Uncle Scott; Love you style and your reviews. They are spot on!! thank you for that.
I purchased De Buyer - Round Pancake Pan - Mineral B Element 12''. Followed all the directions removing most of the Beeswax coating, seasoned properly.
Since I primarily bought this pan for omelets , eggs ..quesadillas etc. I went to work cooking. Typically I use Olive oil & butter as my base. I watched the oil run to the edge, thinking this must be the design of the pan, I put eggs on the pan, the ones on the edge slid around like they were coated in silicone, the ones in the center stuck to the pan..hmmm.
Tried another batch, only this time used just butter. same problem?? it appears the center of the pan is higher than the edges? why would the oil go to the sides.
I cleaned using hot water and paper towel, tried pancakes next..same problem? very frustrating.
Your opinion on this would be great. I trust you Uncle Scott.
Thank You
Excellent review. Everything explained clearly and concisely and with a nice pinch of humour. Well done 👏👏👏
I love love love this pan for making crepes.
I just wish De Buyer will redesign their wok to be wider (30cm) and with both flat base and also round base that isn't too deep. I'd be the first to buy
my de buyer omelet pan is black like cast iron after almost 2 years of use, love it and probably use it more than my cast iron stuff
Just made crepes for the first time on a Matfer Bourgeat that I got for Christmas. The pan performed almost too well. My batter kept slipping off of the surface as I was trying to shake it around to cover the whole pan! I might need to get those batter spreaders that are included in the crepe set you picked up. :)
Great vid. I actually have this pan. I bought it ...YEARS ago. Admittedly, I only used it twice. And really didn't know much about care and maintenance of carbon steel, do its hot a bit if a rust spot. I had money to burn back then, but since I don't now. I'm gonna restore thos beauty and use it more regularly for brunch and stuff . Thanks for reminding me of one of the many things I've bought and ...treated like a treadmill lol. ( I am pretty excited that I don't have to buy it, I've bought a lot of stuff and just plain forgot I have em lol.)
Hey Unc, I bought this very pan off this review and used it this morning to make a large pancake and boy did this pan perform as advertised!
I truly enjoy your show and sense of humor. Btw, I purchased two more De Buyer Mineral B Pro fry pans off your excellent reviews!
Since I’m here may I make a recommendation, could you review a Marquette Castings pan? I bought a 9 1/2 inch recently and honestly believe that they are an exceptional product!
I'm Italian and I'm here to give you an huge thumbs up for your piadina romagnola :) Well done.
Try to use milk instead of water as a variant (to me the water is the variant :) ).
Also, bite extensively the piadina with a fork to avoid bubbles.
I'm proud to see appreciation for Italian food from you :)
This is my next pan!, thanks for the recipes, also great advice on the seasoning, that's exactly what I've done, ( I have 2 De Buyer pans, a 10" and an omelette ) just 1 seasoning and cook, cook, cook, now I have to be careful or my eggs will fly out of the pan
Heck yeah... cook cook cook. You can never have too many great pans!
About a week ago i bought my first carbon steel pan. (the exact same one as in this video) I love to make crepes and since i just moved to my own place i needed my kitchenware. I chose the De Buyer crepe pan because i always wanted a professional quality crepe pan. It looked amazing, felt very heavy, so i thought, i'll take it, it's perfect. But i knew nothing about carbon steel pans. Didn't know about seasoning, how to clean them,...
So i put it in the dishwasher..... (i can feel your cringe)
I already bought a new one and immediately looked up what i did wrong because my first one is now ready to get recycled after only using it one time :(
That's how i got to know your channel! Amazing stuff man and thank you for all the advice!
i just used my first Carbon steel crepe pan. i got the bigger one 30cm that's around 12 inch..it's heavy hahaha.. but i made sum Suriname roti pancakes and i was surprised noting stuck. i did season it using the oven method.. i know the handle doesn't like it. but it works great did 3 times one hour....to be honest i think the normal gas stove seasoning is good enough.. i used the Cook culture method and made the seasoning paste he shared ..Love your vids buy the way.. Greetings from The Netherlands.
Hey Scott, excellent video review of the De Buyer pan and the added cooking was great! I’m half Italian so I particularly enjoyed the piadine story and of course your making them. When visiting Napoli years ago, I went to the opera and wow, I saw Turandot too! Lastly, I live in the southern part of the Salt Lake valley. I keep thinking I’ll run into you some day in Harmon’s or some culinary type store. Lol
Nice! I hope this pandemic runs its course soon... about time to head back to Italy for more food and opera. Not that Utah suburbs aren't fascinating.
Dude you are a man after my own heart. You can never have too much kitchen stuff. You absolutely needed the crepe spatula kit to go with your new pan, favoloso! One thing leads to another. Could you make a cheese blintz out of those crepes? I think I need this pan too, for my homemade corn tortillas. I don't know how to make pita bread but I'm guessing similar to the piadine. Maybe you could make falafels. Now for my question. I only have a glass top electric stove. Which pan should I buy the De Buyer or Mafter? I'm thinking the 11 7/8" Mafter fry pan. I'm concrned with warping. What do you think?
Love mine! Best investment I have made. I'm over the cheap kitchen gear .
You get what you pay for! I'd much rather pay up once for a pan that will last a lifetime vs. a non-stick that will need to be replaced every year or two.
Great review. Lol at the no nessun mangia.
I have a 8" De Buyer and simply love it!!! So this one should be the best!!! Oh and the simplest to season, just follow the simple directions!!!
I don't have the 8"... I wonder if my wife would notice if one just suddenly appeared? The De Buyers are great.
@@UncleScottsKitchen Go ahead and get one, "better to ask forgiveness than permission" right????lol...lol. You'll love it, I just purchased the 11" and can't wait to get it. I like my 10" Matfer but I really do like the de Buyer better.
Looks very good mate as usually is with de buyer
Thank you! Are you in Norway?
@@UncleScottsKitchen yes sir i am
Great review. It prompted me to pull the trigger on the 10”. I wonder however if in reality it is worth the extra spend over the 9.5” as it was 60% more expensive but on paper it seems the size difference isn’t significant.
Buccini? Is he similar to Pucinni? Love those recipes!! Gracias
Hey, this is my pan! This pan was my first carbon steel pan, and also the reason I found your channel in the first place. I love it, although I ended up buying another one without the epoxy coating, so it could be seasoned in the oven too. I use it mainly for eggs and pancakes (Swedish pancakes are like crepes) and not much else, so it hasn't darkened much (unlike my other one, which I use for bacon as well). Will try the flatbread recipe at some point, great review!
Thank you, Cynt! Are you in Sweden? Do you have a recipe for Swedish pancakes?
Uncle Scott's Kitchen I am indeed, and I do (kind of)! I barely use recipes for cooking anymore, but I’ll try to write it down here for you. Swedish pancakes aren’t really anything fancy, just traditional and great with most things.
Ingredients:
2,5 deciliter (1,05 cups) all-purpose flour
5,5 deciliter (2,3 cups) milk
0,5 deciliter (0,21 cups) carbonated water
3 eggs
2 tablespoons butter
Pinch of salt
How to:
Stir the flour and salt in a bowl. Add half of the milk and keep stirring until you have a smooth batter, and then add the rest of the milk along with the eggs.
It should be pretty runny, making it easier to spread a thin layer into the pan.
Melt the butter (make sure it’s not too hot) and stir it into the batter.
Medium (leaning towards high) heat on the crepe pan, thin layer of butter covering. Pour some batter into the pan and tilt the pan to make sure it becomes a round thin pancake pretty much. You won’t some light browning (or dark patches) when flipping.
With the debuyer crepe pan I manage to flip without using any spatula at all, which is quite satisfying.
We usually top it with jam or berries, perhaps whipped cream, sometimes lemon + sugar but you could go with pretty much anything you like really, the pancake itself doesn’t have that much flavor.
Disclaimer: mind that US products vary from those in Sweden, so it may take a few tries to perfect. I’ve noticed a slight differencr in flour for instance. Eggs mat vary in size too of course. I used a converter for the cups so it may not be 100% accurate either.
The batter should be runny but not too runny, not like water but rather like a thinner sauce I suppose. Oh, and I like to use salted butter for the pan since it adds a slight buttery saltiness to the crispy edges of the pancake.
Good luck!
Congrats on the Yachtmaster. Very nice.
Thank you! Little incentive reward for myself for completing grad school. Always nice to have an incentive!
Uncle Scott's Kitchen Indeed. Sometimes you have to reward yourself. Take care.
Nice review, as always and I appreciate every one you have done. The one thing I could never understand is why so many people think you need product specific pans, i.e. for pancakes, crepes, grilled cheese or anything else. I have several De Buyer pans and love every one. They are different sizes so I choose whichever one fits the need of what I'm going to cook. Thing is, I can cook tortillas, crepes, pancakes, eggs, bacon, pork chops, steaks, grilled cheese, you name it, in every single one of them without issue. Other than "collecting" pans, and only for me personally, I've never seen the need to buy product specific cooking pans. Any pan, of any brand, of any material, of any size, will cook anything you put in it, anything. But I do get that some folks, and I'm not being critical of anyone, like to have a "collection" whether it's pans, spatulas, wooden utensils, tongs, etc. I've personally never had that need register in my mind. Thanks for another great video sir, much appreciate you taking the time to make it for those who feel the need.
Of course you can use any carbon steel skillet to cook all kinds of food as long as it fits in the pan. But that doesn't mean there's no reason to use different types of skillets. A typical crepe skillet has lower side walls which make it easier to flip the crepe either by throwing or using a spatula. It also reduces the weight which again makes throwing the crepe easier. Crepe skillets are also made of thinner sheet metal. That furthermore reduces the weight for easier throwing. It also makes the skillet react faster to heat changes which helps getting perfect results with the delicate dough.
On a normal skillet you want the thickest sheet material possible for maximum heat capacity and even cooking. On a crepe skillet that heat capacity is less desirable.
@@berniem.6965 And the less weight of the pan the safer when an angry wife or girlfriend is near.😳😝😂😎
Would love to see new misen carbon steel and see how it compares to more established brands
I will eventually get one on the proverbial List of Videos to Do.
I got this in Amazon Warehouse France for 19 euros. I am happy with it! Cook bacon, eggs and bread toast in it for brekky! great and honest review! Greetings from France!
Bonjour from Utah, Augustin! Thank you for the compliments. I should apologize for pronouncing "crepe" incorrectly, but I figured using the American pronunciation was less insulting than pronouncing it incorrectly in French. Ha! I hope everything is well in France and I hope we all get to travel again soon. Stay safe!
"You can never have too much kitchen stuff." I agree!
I got this one as well and seasoned the hell out of it haha. Luckily it's such a good pan that it can handle it
Hey, uncle Scott! I found your channel last night while looking up carbon steel reviews to buy my first pan; quickly watched all your videos in one sitting 😂. I love the content and reviews and can't wait for more videos. Thank you for the excellent information! I have one question: are you seasoning the outside of your pans and handles? i.e. the parts that aren't actually cooking the food. If not, why not? I live in humid New Orleans so I wanted to ask because I'm concerned about rusting on those parts of the pan.
Hi Christopher! Obviously for the stainless steel and coated handles, I don't mess with them, but for the uncoated carbon steel handles like on the Matfers, I usually don't worry too much about them. I live in a dry area (Utah) so we don't have too much ambient moisture. If you are doing an oven seasoning though might as well season them too. Be careful with that hurricane down there... hope you guys are all ok!
Christopher,
I live in a humid area too, and have been using cast iron for a long time. In a twelve inch skillet I just put about a half teaspoon of canola oil in the pan after using and cleaning and drying it. I then wipe the interior of the pan with a paper towel, and then wipe the exterior with residual oil on the same paper towel. You don't want the pan to be wet, just slightly glossier than a completely dry pan. There has never been rust on any of our cast iron. I don't see why the same technique wouldn't work for carbon steel. I use canola oil simply because that's the least expensive oil I use for cooking and because it has a smoke point of about 425F degrees. I'm also a carbon steel newbie.
If you're going to store the pan for a long time or in a place like a utility room or attic, wipe the pan with a more generous amount of mineral oil, and then store the pan in a box to protect it from dust and stuff.
In New Orleans the cockroaches will eat varnished or other edible oil from the surface of the pan, so don't just think in terms of rust, think of pests too.
My first carbon steel is a Matfer and I noticed after seasoning it that there was salt jammed into the gap where the handle meets the pan. I aggressively rinsed that with fresh water to prevent corrosion of that important connection. The salt was used during the stovetop seasoning process.
Man looks great .
What temperature do you recommend for the crepes? Low, med low/ med? Everything is sticking. I believe that temperature is key with CS more so than any pan. Thank you
Hi Uncle Scott, it's a whole lot easier to manage more smaller pancakes than a bigger one, especially if you haven't developed the expertise on pancake cooking. Eggs I would just restrict it to sunny side eggs due to its low sides, if you got some finesse you can pull off an omelet with these pans. These are great for tortillas, flatbreads or even a quesadilla.
Good stuff
Thanks, Michael!
Do you heat up the ingredients in the piadina or are they meant as a sort of cold (flatbread) sandwich? They look delish :)
i have a different model De Buyer pan (country B high curved sides) i use a lot and that coating on the handle is kinda sturdy. have had it in the oven at 260°C for over an hour for seasoning several times and i even bend the handle at a tight angle so part of it points straight down at 90° to the bottom. and it still holds. i was expecting it to flake off and then remove it but it still lasts.. so the warning about temp and time in the oven might just be to save them some some warranty claims.
It would seem natural for them to be a little conservative on it. I haven't tried mine in the oven for long... maybe I will try it at some point. How do you bend the handle at 90 degrees? What does that do?
My recipe for crepes is 4 eggs, 1/3 stick melted butter, 1 1/3 cup milk, 1 cup flour. Just had some this morning, made them on my wife's 'Made In' carbon blue steel pan.
Awesome! I am going to show this recipe to my wife and see if she'll make some. Always looking for a good recipe.
@@UncleScottsKitchen Made another crepe this morning even though the large burner on our GE Profile stove top element was stuck on, so I turned the burner off and the Made In pan stayed hot enough to make one crepe, turned out absolutely perfect.
Another great video Scott. Thank you. I'm learning so much about these CS pans. I would wonder how it would your pan compare to the Matfer Bourgeat crepe pan. Their largest one is only 9 1/2 inches though. If you compare the Matfer to the corresponding sized de Buyer, the Matfer is a tad more than half the price of the de Buyer. My guess is the de Buyer is thicker steel.
They are both great brands and I've given lots of thumbs up to both. I think the Matfer is a little more geared towards the foodservice industry and the De Buyers are a little fancier for a nice hime kitchen, but they both produce fantastic cooking results.
@@UncleScottsKitchen The de buyer is top of the line for sure. and priced that way. I'm not fancy I just cook. Food service is for me and my wife. Matfer will do :-)
@@UncleScottsKitchen Changed my mind. Ended up getting the De Buyer crepe pan. I got the big 12" pan and boy that thing is a beauty! Seasoned up easily and cooks great.
Great episode. I have the larger version, when i cook an egg, or add oil it always runs to the edge of the cooking area doesnt spread evenly. Does this mean my pan is warped ? I recently bought a stainless steel pan, what are your thoughts on these ?
I have the same problem, I cannot find anything on the web, why this would happen??
I recently bought a De Buyer Force Blue 22cm crepe pan (5303.22). They are great value for money at around €11 for the 22cm version and €18 for the 24cm version. These are 2mm thick.
If you're fine with 2mm sheet material, you can also go with Turk skillets. They go up to 24cm and cost about half the price of your DeBuyer. I got my 24cm ones for 7€ each.
Compared to my DeBuyer Carbone Plus crepe skillets (2.5mm sheet material) I wouldn't pick a winner. Both are a great value for the money.
@@berniem.6965 2mm seems enough for crepe pans. Over here only the more expensive forged iron Turk pans are available. The Force Blue are the cheapest carbon steel crepe pans I could find.
I don't know DeBuyer's blue steel line, I only own some Carbone Plus skillets which are basically a cheaper MineralB (same body, hammer finish handle). But I assume the blue steel line to be similar to Turk's cheaper Universal line (which includes their crepe skillets).
I agree with the material thickness. While I normally prefer the thickest material possible, I'm perfectly fine with the 2mm crepe skillets. You don't need the heat capacity of thicker skillets for crepes and the thinner skillet reacts faster to heat changes.
About those hand forged Turk skillets, they're amazing. I'd love getting some but I hesitate to spend 100€ on a skillet that cooks no better than the cheaper ones. Plus they're not always perfectly flat and therefore best suited for a gas stove (which I don't have).
Hey Scott - love your videos! I bought a mauviel 11” pan- I love the nonstick surface and the food tastes great. Recently tho, I’ve been searing salmon on the pan and It takes way longer than usual to cook than the usual 7-8 minutes. On top of that, the pan becomes so smoky that my smoke alarm goes off. What am I doing wrong??
When my wife cooks, the smoke alarm just means dinner is ready! Seriously though, not sure why it would take longer all of a sudden. The pan should not have changed... sure your stove is working the same or using the same settings? If the pan is hot enough to smoke and set off the alarm, it sounds like something else is going on. Maybe the salmon is a thicker cut?
I have two of these although one is the mineral B element while the second one is the blue steel version. I'm not exactly sure what the difference is between them, other than the blue steel one has a blued finish like you would see on the steel of a firearm. The handle is also oven-safe since it does not have an epoxy coating. It has a pebbly finish similar to enamel. Anyway, I use these as the household "comal" or griddle. In Mexican homes they traditionally stay on the stove top permanently since we are constantly heating up or cooking tortillas. For this reason they get a LOT of use. I alternate between the two and they both have a great patina and seasoning now.
Everything you state in your review is what I have experienced, especially about the flour and shortening sticking to the surface. I also just lightly scour with a green scouring pad under hot water and it cleans it right up without damaging the seasoning. Dry and coat with oil and it is ready to go again.
Great review as always and thanks for the continued tests.
One major difference is the thickness. The Bluesteel line is made of 2mm sheet material, the MineralB line is made of 2.5mm to 3mm sheet material. The Bluesteel line also has higher sidewalls.
@@berniem.6965 Okay, thanks for the clarification. I'll take a look at them side-by-side and check the sidewalls and the weight on a scale.
Thank you, Ernestos! What do you cook on yours? I had never heard of the word "comal" before, so I learned something... thank you! Do you have any advice or recipes you recommend?
@@UncleScottsKitchen Scott,
I mostly use the crepe pan to cook homemade or heat store-bought tortillas, both corn and flour. Making grilled sandwiches, charring chiles, tomatoes, onion, and garlic to make Mexican salsas. I even use it to do a quick saute of shrimp or maybe a small thin steak like skirt steak (fajitas). Of course, I also use it to make crepes and German pancakes. I can recommend a lot of recipes, probably easier if you send me a message through my website - esartprints.com and I'd be glad to share stuff with you. Cheers!
Will do so... just checked out your site... beautiful and amazing photography!
With ham and cheese and egg you could use buckwheat flour for a galette like we do in Bretagne
I have so many cheap frying pans I take the handles off and use them as plant pot trays!
Guess what I'm getting next . . my last one . . courtesy of you. Thank you.
Awesome!
When i was in US some twenty years ago, we fell in love with Tortilla (before they were available in Norway) and i learned how to make them my self (for Burritos), but i learned to use butter (room tempered) as the base. I noticed that you did not use butter. Is their different kinds of Torills? I would love it if you write the recepie when you make some food. With exact measurements. Thanks up in front🤩👍🏻
I forgot to compliment you.... how could i?🙈 I love to watch your videos, your reviews and your cooking (i agree that you could do more cooking). I also love your humor and most of all how often you mention your wife in your videos. Either your wife is your mentor/teacher or you are very much in love - could be both🤩 Anyway - keep your videos coming!!👌🏼
Much love from Oslo, Norway
I tried something new with my latest pan. Before applying oil to start seasoning, I stripped the bee's wax off and I heated the pan until it turned a little blue. Not sure if was any better but that's how you're supposed to season a carbon steel wok.
Nothing wrong with that. It creates a thin layer of Fe3O4 on the metal which serves as an additional rust protection.
Maybe you did a home "blueing"? That might be effectively similar to their Force Blue line.
Uncle Scott I bought my first carbon steel pan a while back but if I buy any more my wife will have a fit. You sure make it hard to resist. BTW when it come to cleaning your pans and one needs just a light cleaning have you ever considered brass wool instead of steel wool?
Hi Rusty. I have not tried brass wool and until your feedback I didn't even know it existed. I will put some on the proverbial List. As for wives and pans, I have not yet cracked the code. My two tactics so far are either to cook something really delicious for her, or sometimes a new pan just quietly shows up and joins the herd.
There's a little Uncle Scott? How did that happen!
I'd explain in detail, but this is a family channel!
@@UncleScottsKitchen 😂
Have you ever used a MadeIn blue carbon pan or SS frying pan? Would love to see some reviews!
I have not yet but getting one is on my list.
Uncle Scott, do you have any experience with BK pans? I got one as my first carbon steel, and I find it might be too thin. It doesn’t seem to hold heat nearly as well as I’d like. I’m cooking on a electric stove. Any ideas?
I have not tried the BK yet. In general, a 3mm thick pans is thick, 2.5 is more moderate and 2mm is lighter. I wouldn't try anything much lighter than a 2mm...might heat and dissipate too fast.
@@UncleScottsKitchen I’m thinking mine is probably a 2 mm. Even when I am making sure I don’t overload the pan, it seems to lose too much heat. I think I’ll upgrade to as thick of carbon steel pan as I can find, and see how that goes.
Really appreciate the response and the excellent content. I’ll continue to watch and share
I know that this is way off of subject and I hope that you know that I appreciate your videos!👍 What are these Misen pans that I keep seeing advertised?
Thanks Shawn! I will see about reviewing a Misen at some point.
Came back to this one as I am torn between the matfer 9 1/4 crepe pan and the de buyer, being that you've owned both, which one should I get?, if it's main work will be crepes and silver dollars....
Thanks in advance and your opinion is highly valued...💪🏻🎩
I laughed hard at the worlds smallest instructions...
This is a good problem to have, as they both work well! It comes down to budget and if you like nice-looking stuff. The De Buyer is better looking and has a nicer handle and is more expensive. The Matfer works just as well, but is a little more plain looking and less expensive. But as far as delicious crepes, they both produce great ones! That instruction manual even included directions for about 6 languages... ridiculous!
@@UncleScottsKitchen Thanks for the reply,.. 👍
Hello Scott!
I see you are using a metal crepe spatula. I have 1 Matfer pan and 2 de Buyer pans now since watching your channel. I’ve only used wood utensils. I’m concerned about removing the seasoning or scratching.
Is metal okay?
Thanks
Matt
Metal is just fine especially for "working pans" where the seasoning doesn't stay perfect (like when you sear steaks, cook bacon, etc.), but if you have a pan where you really keep your seasoning perfect like for crepes and eggs and don't want any scratches, then wood is fine too. The wooden crepe spatulas are more classic too!
Ok so. I just nuked mine after 3 months. And when i tried to re-season I noticed its convex in the center. Odd as i use just a gas stove(?) i did some search online and found some reviews and even on De Buyer website that says that there is a convex center by design to protect fro, warping! Huh? Its really hard for me to season the center as all the oil flows to the sides. What do you make of that?
I feel kind of dumb for laughing at your jokes as hard as I do. But I did get my first carbon steel after watching your channel so thanks!
Me too 😂😊😎
My wife fears comments like these because she thinks they only encourage me. She's right! Then again, she's fortunate to experience my jokes 24/7.
Hi,
If you like those flatbreads you will probably also like paratha. If you live near an Indian grocery they will have it frozen so you can try it out. For a good recipe, see youtube from yummyyyy titled like "paratha three ways" if you buy frozen, you should try the kind that looks like the ones on the UA-cam example. Some others are made without the layers. You don't strictly need ghee but ghee is better than butter because you will get better browning. If you decide to use butter, melt it, and then at least skim off the surface foam and protein. You'll get the higher smoke point, which is desirable. 350f for butter vs 450f for ghee smoke points.
I have never heard of that before but I will give it a try. Not sure we have an Indian store here, but maybe I can make some.
Show some love for my baby someday- the all clad copper core skillet.
Great show!!! Wondering,,, why not kook off or remove the handle coating and season it as the rest of the pan??? 😳😊😎
It's an epoxy coating and not that easy to remove.
I have heard of people just blasting it in the oven and melting/burning it off and going on with life, but I just cant bring myself to do that.
@@UncleScottsKitchen Yet! 😳😝😊😂😎
Who was that moaning Minnie?! Let me at her!!😂 Just kidding I love your pan reviews - for a cookware nut like me they're the Holy grail of pan-casts!
Thank you, Anna!
Haha. I came her for the pan review, stayed for the cooking.
whats the difference between blue steel and carbon steel crepe pan
should i clean my pan right after cooking or is it ok to eat then come back after it has cooled down, and do i put the extra coat of oil right after cooking with it and should the pan be hot when i put the oil on and how long do i let the oil smoke for? also what if a pan starts to rust a little do i just nuke it with steel wool and cook tomatoes in it tomatoes or leave vinegar in it?
The skillet is easier to clean when it's hot. So it makes sense to quickly clean it after cooking while it's still hot. But as long as there is nothing acidic or lots of liquid in the skillet, you can clean it later. It may require a little more effort (some stuff tends to stick more the longer it sits in the skillet) but that's about it.
If you have flash rust in your skillet, you can usually remove it with an abrasive scrubby or some steel wool. A warm mixture of water and vinegar helps but it's not mandatory unless the rust already went deeper into the material. Very mild flash rust doesn't even require much manual work and can be removed by simply wiping the skillet with oil. When it comes to protecting the skillet from rust, there's two churches. One that relies on oil without any heat and the other that preaches to let the protective coat smoke for a few seconds. I live in a not overly humid climate zone and let it smoke a little. I have no rust issues that way and the oil tends less to get rancid that way. You should simply try which method works best for you and stick with it.
does this work on induction cooktops
Carbon steels are never perfect on induction, but I think this one would probably be OK. They put a slight upward bow in the bottom to try to mitigate warping issues, but there is always a chance you could get some warping with carbon steel on induction.
Hello Uncle Scott here in France we had some Grand Marnier or some rom to the crepe dough and it is absolutely delicious. On certain parts of France beer or cider could be adding to the dough.
What kind of steel wool do you use to clean it?
I have a variety... I have regular old SOS and Brillo-type steel wool pads with soap in them, and I also have a bag of Scotch Brite steel wool balls from Costco.
@@UncleScottsKitchen love your channel. I had just ordered a debuyer thanks to you. I was wondering if you could review a chainmail scrubber? One youtuber who sold pans for 30 years stated they remove the carbon without them needing to be reseasoned. I've seen plenty on amazon.
Enjoying the content!
Got my first carbon steel pan yesterday (other than a wok I have owned for years). I don't think I am going back to anything else, expectations surpassed. Then you have to go and post this....smh.
The piadine is probably from Greek or Arab/North African influence.
Great video. Thanks!
Thanks, Ollie! It could definitely be of origin from one fo those countries. The place I had them was in Italy, but they are similar to pitas and other flatbreads from that region.
Interesting review, I just got this one recently and cooked some tortillas in it but anything else seems to be a huge pain(chicken, French toast, ground beef) as it looks like it has a high spot in the middle so any butter or oil put in the pan just gravitates to the extreme edges leaving the middle bare and dry..... Big disappointment, great for tortillas tho, maybe I'm doing something wrong but looks like oil and butter in your video is fine. Makes me want to go back to my Mauviel 11" and just use this for tortillas
@@eder60hz51 no, good question tho. I use a regular gas/flame. I emailed De Buyer about it, hopefully I hear something back
Update:for anyone looking to buy this brand. I talked with a rep from De Buyer, they claimed I warped from using high heat to fast and won't replace it because I bought it from Amazon. Disappointed cause it seemed like a good brand, guess I'll stick with Mauviel since they don't show up warped and can go in the oven too
What is the difference between baking soda and baking powder ? I get puzzled looks from the housewives in the supermarket and then one “ who knows , “ triumphantly steps forward and says ,” they’re the same “ leaving debuyer boy ( who bought a whopper with a handle on the back) I am still in awe and shock, slinking away still no wiser
uncle scott, are u going to have a cook book or sth?
👍👍
My pan is starting to rust, but I dont know why I heated oil until it smoked when I first got it and I do add a extra layer of oil and heat it after I clean it. I have cooked in it couple times and the sides started going dark but the base is still silver-ish. The pan is only rusting in spots. Should I nuke the pan and season it again using the potato skin method.
Are you sure it's rust? Sometimes the seasoning can appear brownish at first before it gets dark. If it's just a spot or two, I'd get a steel wool ball or SOS pad and scrub it out, dry it, and do a maintenance seasoning... should fix it right up. No need to totally nuke it.
@@UncleScottsKitchen it's only in spots and when I rubb it it leaves brown ish orange on my fingers like rust would. I was planning on just using a steel wool ball on the spots then season using the potato skin method.
Punch holes in the piadine with a fork to avoid the big bubbles.
I had a problem with rust on my pan on the bottom and on the cooking surface. I scrubbed it off with a stainless steel scrubber and I re seasoned the pan with potatoes skin and I cooked 4 steaks in it. Then I put a coat of oil on it and put it away. I come back 2 days later and the rust is back on the bottom and only on the bottom. So my question offs how do I stop the bottom from getting rust?
Are you by chance setting it on a drying towel or mat that has some moisture? I It seems like you are getting it seasoned and protected but maybe there is some way some moisture is getting to it. Also make sure it is dry before you put your protective oil on there.
Could you try some corn tortillas? I find them vastly superior to flour.
I have not tried them yet... do you make them? I will put them on the proverbial List.
Uncle Scott's Kitchen once you make homemade corn tortillas you will never go back.
perfect for a small pizza if the handle could survive the oven. could be an interesting thing to try :)
My first thought, too. :)
Why make a small pizza when you can make a big pizza!
@@UncleScottsKitchen oh agreed, but that pan would need more displacement for a large.
What is irony?: Hipster/ dude in ad selling $200 "artisan" cookware. Nope! Great test, sir, love the DuBuyer stuff I've already got, and yes, I want this pan, too.
Thanks, Lyle! Can never have too many great pans!
I nuked several of my cast iron pans this summer. Amazing how much quicker and more evenly they re-seasoned. I got much better and used way less oil.
I hear that some people never wash them for 20 years, but then again it's nice to have a fresh start from time to time.
@@UncleScottsKitchen yes, if people don't use way too much oil, probably never need to "clean ".
Can't the coating be peeled off of a coated handle?
I'm sure you could get it off of there if you tried, but it might be easier to just get a second skillet with an uncoated handle. I think the Matfers are about $50 or under.
I purchased a de Buyer crape pan a few months ago. The pan has a blue hue & is 2 millimeter thick. I have not had very good results. I bought it for tortillas & omelets. How can I start over?
I have one of those Force Blue crepe pans. It is working fine for me for omelettes and eggs. I don't think you would need to start over. Just scrub it with hot water and detergent to remove any sticky oil residue. Then do a quick seasoning with a very thin layer of oil. After that always heat the pan before adding the oil and food. After cooking eggs I clean the pan with paper towels and leave the pan over the still hot cooktop to cool down slowly.
@@tucuuk thank you so much. Did your pan darken?
If you're mainly preparing crepes or eggs on an electric stove, the skillet will only darken slowly. But the color of iron cookware is overrated. As long as there is a layer of seasoning in it, it will perform fine. Those skillets darken fast when cooking with high heat and using a gas stove.
@@berniem.6965 I do have a gas stove. I just thought that the dark color indicated how well it was seasoned. Thanks for you help.
@@Cholosmom After a month of use the pan is still developing a blue/brown patina. The blue tint from the factory comes from a heat pre-treatment so I think that the initial owner-seasoning is less noticeable than in normal carbon steel pans.
What # steel wool?
I used two different ones, an SOS pad and then a steel wool ball (a ScotchBrite I think). I had to use a little elbow grease for some of the fused bits.
@@UncleScottsKitchen I've always thought about using steel wool on mine but was too scared to try. Seeing your results and how easy it was to reseason, you've completely changed my mind! Thanks!
Amazing thing about carbon steel is you can use metal utensils, scrub with steel wool, etc. and it's OK. You can't even flip a pancake with a metal spatula in a chemical nonstick