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Sticky crepe skillet

I bought a crepe pan from a Williams&Sonoma outlet. I think it's iron but not cast iron. My crepes, especially the first ones I make, always stick. Should I have seasoned the pan? How do I ensure my crepes slide off easily as I've seen them do in cooking shows?

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  1. Yes you should season your pan, i use clarified butter to cook with as well.

    1. It may be carbon steel. That requires seasoning just like cast iron. If treated properly, and used just for crepes, pancakes, and omelets, it will acquire a nice nonstick coating. At the start of the cooking session, I'll pour a bit of oil in, and wipe it around with a paper towel. Then between crepes I give the pan a fresh wipe with the oily paper.

      1. Be patient. Don't use Pam or other commercial sprays - they contain lecithin and after awhile it becomes sticky. I believe I filled mine with veg oil and heated it really hot and then let it cool off. When I start making crepes I can't butter the pan as I go anymore or the crepes will slide around too much and I'll end up sliding them around instead of being able to flip them.

        Use you pan only for crepes, nothing else. Keep you crepe pan in a paper bag between uses and don't wash it with soap or detergent between uses.

        1. If it's sticky, I heat up my pan hot, but not smoking hot, and take a paper towel soaked with oil and rub, rub, rub hard at the sticky spots.

          1. Traditional crepe pans are made of carbon steel... Williams Sonoma does sell these carbon steel pans, and they're the only ones I've seen there that are specifically for crepes.

            The pan should ALWAYS be seasoned before its first use. In addition, you must make certain that the batter is NOT cold. The batter should be at room temperature. If the batter is cold (say you just used cold milk or water), it will ALWAYS stick, no matter how seasoned the pan is. This could explain why your first batch of crepes are sticking... The batter is cold, but after you make a few crepes, the batter has time to warm up to room temperature.

            Hope this helps!

            1. heat a little oil, sprinkle in kosher salt and rub hard with paper towels should help your pan in getting rid of any sticky spots. afterwards, just wipe out as usual.

              1. Never had any luck with seasoning.
                Someone re explain the process to me please. I was hoping to get one of these pans this summer and do some experimenting.

                2 Replies
                1. re: itryalot

                  One good turn deserves another! Assuming that you are dealing with a french steel pan you need to scrub it to remove the packing film (aka machine oil, etc) and then you boil some potato peelings in the pan for about 15 minutes. Follow that up with thoroughly drying your pan and coat with a thin film of oil and heat it on med-slow heat for about 15 minutes. Wipe it dry. Now fry some more potato peelings in it with a little oil and kosher salt. Wipe it dry. You are now good to go. Keep in mind that each subsequent use will continue the seasoning process and the first seasoning will give you good results but not the perfectly non-stick surface. There has been a lot of discussion here in various threads about people wanting to 'season' a new pan several times in a day and believing that will bring it to the perfect level. It won't. Only time does that, much like with cast iron. However, it WILL give you a pretty good surface to start with and if after your first use you notice any little sticky spots try heating the pan with a little oil and scrubbing with some kosher salt. It doesn't destroy the seasoning, so don't worry. Also after e ach use clean it with hot water, plastic brush if necessary or salt and let it dry a minute on a warm burner followed by a quick wipe with oil. Sounds like more work than it is in reality. There are people who have advocated putting the pan in the oven but personally I have never found that as effective as the stovetop method for a crepe pan. My own became non-stick and slick quite easily and quickly. Don't ask me why but the potato peeling steps are the most important in initial seasoning. I have never been able to find a thorough answer to that and maybe someone else here knows. The important thing is - it works!

                  1. re: knet

                    Potato peelings. Thanks for the detailed explanation.

                2. wow! Thank you all for the great ideas! I wish the pan had come with instructions, but it was bought from the outlet unpackaged. Yes, it must be made of carbon steel. It clearly is not cast iron (it is not dark nor heavy).