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Lodge Preseasoned griddle vs staub and LC enameled crepe pans vs de buyer mineral B crepe pan or any other flat pan?

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Sri5227 Sep 8, 2013 01:49 PM

Hi ALL,

I have been looking for a flat pan to prepare indian dosa(like crepes) and chapathi(like tortillas). I would like to replace my nonstick pans which i am curretly using for them. I read lot of posts and suggestions by Chemicalkinetics, paulj and lot others about the lodge,staub, LC and de buyer individually but could not decide which one to buy?
Can you please give me your suggestions on which one to buy for making indian dosa(Crepe) and which one for Chapathi(Tortilla)?

  1. r
    rwilley13 Sep 8, 2013 05:47 PM

    I'm fond of the lodge cast iron pizza pan

    http://www.amazon.com/Lodge-Pro-Logic...

    1 Reply
    1. re: rwilley13
      s
      Sri5227 Sep 8, 2013 06:17 PM

      I feel the lodge pizza pan is more heavier than lodge griddle
      Will it be good for crepes?

    2. 2
      2babymom Sep 8, 2013 10:21 PM

      Hi, I was on the same boat like you.. Actually, I ordered deBuyer blue steel crepe pan 9.5" on amazon.com. It seasoned beautifully but it didnt sit flat on my glass stovetop. So I sent that pan back to amazon and ordered deBuyer mineral B crepe pan. Tomorrow I will receive that pan, so let me check and tell you how the pan works for our dosas and chapathi..

      15 Replies
      1. re: 2babymom
        s
        Sri5227 Sep 9, 2013 05:58 AM

        Thanks for the info 2BM.
        Can you please let me know why do u feel it doesnt sit on the glass stovetop?
        Are you planning to use single pan for both chapathi and dosa?

        Also please let me know which method did you use for cleaning the Bewax coating(either potato peel method or some other) and the seasoning?
        I will wait for your feedback about deBuyer mineral B crepe pan

        1. re: Sri5227
          2
          2babymom Sep 9, 2013 07:18 AM

          I think deBuyer blue steel crepe pan are thinner than debuyer mineral b crepe pans. so it warped under the high heat?( 5 out of 10 on glass stove top) while seasoning. Therefore I opted for mineral b pan. Also I used the potato peel method to clean the bewax. i referred to this review on amazon
          http://www.amazon.com/review/R1CLAMYLXDAZD/ref=cm_cr_dp_title?ie=UTF8&ASIN=B0019N4ZHQ&nodeID=284507&store=kitchen
          And for mineral B pan I am going follow this method as mentioned on another review on amazon
          http://www.amazon.com/review/R3O5EUTW...

          1. re: 2babymom
            s
            Sri5227 Sep 9, 2013 07:47 AM

            Are you planning to use the same mineral B pan for chapathi too?

            1. re: Sri5227
              2
              2babymom Sep 9, 2013 07:56 AM

              yup. Unless and until it starts stick :)

              1. re: 2babymom
                s
                Sri5227 Sep 9, 2013 09:33 AM

                I dont know how it will be on the mineral B.
                But generally people suggest not to use dosa pan for chapathi and viceversa for the Nonsticks pans.
                Thats why I am thinking a bit to use it for both

                Just waiting to know your experience with mineral B and your attempts with both dosa and chapathi before i decide on it

                1. re: Sri5227
                  s
                  Sri5227 Sep 11, 2013 07:38 PM

                  Hello 2BM,

                  Hope you received the mineral B pan.
                  Can you please share how did it turn up for dosa and chapathi?


                  Thanks
                  Sri

                  1. re: Sri5227
                    2
                    2babymom Sep 11, 2013 09:25 PM

                    Hi, I haven't received that pan yet. I will sure write my experience after using it. :)

                    1. re: Sri5227
                      2
                      2babymom Sep 12, 2013 08:24 PM

                      Hi Sri,
                      Today I received mineral B pan and prepared chapathis with it..
                      Its virtually nonstick with the first use.. Although I haven't used that pan for dosas, I will give you a feedback. But I have to say its a great pan, with good weight but handles do get hot unlike blue steel crepe pan. I am glad that I returned blue steel and ordered this one. I dont think dosas will stick.. I found that its very easy to season mineral b pan than blue steel. Hope this helps.. If you need any further clarification please ask me..

                      1. re: Sri5227
                        2
                        2babymom Sep 12, 2013 11:04 PM

                        one more thing I forgot mention is it doesn't required high heat to fry chapathis. Only medium heat(5 out of 10) was enough on our glass stovetop. I am very happy with this mineral b pan which I was not very blue steel crepe pan..

                        1. re: 2babymom
                          s
                          Sri5227 Sep 13, 2013 05:13 AM

                          Hi 2BM

                          Thanx for the feedback.

                          With the information on this forum, I decided not to buy any of the enameled pans(staub or LC) for dosa(crepe) and chapathi(tortilla) bcoz of the stickiness.

                          Now I have narrowed down and thinking between mineral B crepe pan and lodge round griddle.

                          Does it require different pans for chapathi and dosa?(just the same question again bcoz of the stickiness of dosa after chapathi on the same pan)
                          If no, then which one is best, either mineral B or lodge griddle?
                          If yes, then is it better to buy two mineral B's or two lodge griddle's or one mineral B and one lodge griddle?

                          What is the best method for first cleaning and gas top seasoning method for those?

                          Thanks
                          Sri

                          1. re: Sri5227
                            2
                            2babymom Sep 23, 2013 06:18 PM

                            Hi Sri,
                            sorry, it took me while to reply you, as I was having difficulty with dosas sticking to my mineral crepe pan. But after a week of use, dosas are coming out perfectly. I am using the same pan for chapathi also, made naan too. The one trick is you have to grease the pan in between while doing chapathis. Then the seasoning dont get burnt unlike dry roasting chapathis. I have also noticed that dosas taste better with these pans than nonstick crepe pans. I was about to return this pan, as dosas stuck so badly. But I am not now.

                            1. re: 2babymom
                              Chemicalkinetics Sep 23, 2013 06:39 PM

                              <The one trick is you have to grease the pan in between while doing chapathis. >

                              Oh yeah, you have to oil the pan. These carbon steel pans are fairly nonstick. However, you will have to use some oil. Not much, but they still require oil. Good to hear that the pans have worked out for you.

                              I can totally tell that you used use Teflon nonstick pans because only Teflon nonstick pans can remain nonstick with absolutely no oil.

                              1. re: Chemicalkinetics
                                2
                                2babymom Sep 23, 2013 07:22 PM

                                < I can totally tell that you used use Teflon nonstick pans>
                                Yup. I am used to use nonstick pans only in US for three four years. But back in India we used only cast iron griddle for dosas and tawas for chapathis. So I was missing that taste in my nonstick pans..

                                1. re: 2babymom
                                  Chemicalkinetics Sep 23, 2013 07:53 PM

                                  Oh, so you have had cast iron griddles. These should be small hurdles for you then. :)

                                  1. re: Chemicalkinetics
                                    2
                                    2babymom Sep 23, 2013 08:04 PM

                                    Nothing like that.. :) My mom seasoned that griddle and gave it to me after my marriage.. :) So I never had sticking problem and absolutely have no experience with seasoning.

          2. Chemicalkinetics Sep 9, 2013 12:06 AM

            I think they can all work. However, either a Lodge cast iron or a DeBuyer carbon steel will be closest to a nonstick pan which will make your task easier.

            Between the two I would suggest DeBuyer, not because carbon steel is better than cast iron -- they are really about the same. However, it is better to use a pan with a lower side to make dosa. It is just easier, I think.

            I would consider possibly getting a crepe pan. A crepe pan has a very shallow side.

            http://www.amazon.com/De-Buyer-Steel-French-Crepe/dp/B000XM1IJM

            http://www.amazon.com/DeBuyer-Mineral...

            The drawback is that the crepe pan is really designed specifically for these lighter tasks. It is thinner and it is not as versatile as a normal fry pan.

            Edited: Just realized that 2babymom made an excellent point about the crepe pan.

            4 Replies
            1. re: Chemicalkinetics
              s
              Sri5227 Sep 9, 2013 06:03 AM

              Thanq CK for the suggestion.
              I read in other threads that de buyer mineral B pans are made from recycled materials and there is some difference in thickness btw de buyer blue steel, mineral B and carbon steel.

              Are there are any other differences btw those 3 and which one do you suggest for crepes in those and why?

              1. re: Sri5227
                Chemicalkinetics Sep 9, 2013 02:47 PM

                Right. The Force Blue is thinner than Mineral and Carbone Plus, but it is sufficient for light work. Because you are using it for making crepe, dosa, I think any of them will work. Force Blue is a bit easier to use because the metal has already been passivated.

                If you want something thicker to be on the safer side, then Carbone Plus, Mineral, Mineral B will do. They are the same thickness. Again, any of them will work.

                1. re: Chemicalkinetics
                  s
                  Sri5227 Sep 9, 2013 09:07 PM

                  Omg lot of varieties in de buyer.

                  I am not aware of mineral separately from mineral B?
                  Just a wild guess.....Is it just the beewax coating different in those 2 variations?

                  If not, wat is the difference in those 2?

                  1. re: Sri5227
                    Chemicalkinetics Sep 9, 2013 09:17 PM

                    Well, there is a Mineral line and Mineral B line, and they are nearly identical. At least there were two of them. Maybe they have combined them now. One major difference is that the Mineral B has Beewax for coating -- e.g. the B. Both lines may eventually slowly phase out Carbone Plus. The three are very similar.

                    The biggest differences are these following lines:

                    La Lyonnaise
                    Force Blue
                    Carbone Plue/Mineral/Mineral B.

            2. s
              Sirrith Sep 9, 2013 03:34 AM

              I can't say anything about the de Buyer crepe pans, because I don't have any, but I do have a couple of other de Buyer CS pans. I like them a lot, and for delicate things like crepes, or if you would prefer to use techniques like tossing the crepe to flip it, I would probably give them the edge over the heavier and rougher cast iron.

              I do have the Lodge round 10.5" griddle though, and I like it a lot too! I've only ever used it to make pancakes however. It excels at that particular job, and although I don't think crepes would stick at all, it is far too heavy to toss so you would have to flip using a spatula (I have no idea how or even if you need to flip dosa and chapathi, I'm just talking about crepes).

              I have noticed that using metal turners in my de Buyers scratches the seasoning very easily, so I'm tempted to stick to wood/plastic in those pans. No such problem in my Lodge.

              Based on my experience with enamelled dutch ovens, I would not choose that type of cookware for crepes as I feel it would stick (feel free to prove me wrong, since I have not used my cocottes to cook crepes).

              1 Reply
              1. re: Sirrith
                s
                Sri5227 Sep 9, 2013 09:11 PM

                Thank Sirrith.

                I am thinking to have debuyer for crepes(dosa) and lodge griddle for chapati

                But the de buyer variations are making me go round n round and still not reached the conclusion.

              2. kaleokahu Sep 9, 2013 10:08 AM

                Hi, Sri:

                I would go with deBuyer, but it would be the Carbone Plus line. I would get either the crepe pan http://www.debuyer.com/product.php?id=18&cat=14&lang=ENG or the griddle http://www.debuyer.com/product.php?id... Note that the former is 2.5mm thick; the latter 4mm.

                The blini pans might also be good for chapathi.

                Aloha,
                Kaleo

                10 Replies
                1. re: kaleokahu
                  s
                  Sri5227 Sep 9, 2013 10:44 AM

                  Kaleokahu,

                  Till now I am in the notion that the diff btw carbon plus, blue steel and mineral B is thickness and use of recycled materials in mineral B.

                  But just now I came to know that mineral B and carbon plus have same thickness of 2.5mm. Are there are any other difference than the thichness and recycled materials btw these?

                  Can you also please let me know why do you prefer carbon plus rather than mineral B crepe pan?

                  1. re: Sri5227
                    kaleokahu Sep 9, 2013 11:55 AM

                    Hi, Sri:

                    These different lines have a range of different thicknesses. Generally, the Carbon Plus runs thicker, yet in this case, the Carbone Plus crepe is the same thickness as the mineral B.

                    IMO, the greater wall height of the Carbone Plus would make it more resistant to warpage.

                    Aloha,
                    Kaleo

                    1. re: kaleokahu
                      s
                      Sri5227 Sep 9, 2013 12:07 PM

                      Kaleo, Please dont mind if this looks like a silly ques.
                      I really dont know what is greater wall height. can you please tell me?

                      1. re: Sri5227
                        kaleokahu Sep 9, 2013 12:42 PM

                        Hi, Sri:

                        Not a silly question. I believe the Carbone Plus's walls are a bit taller and more vertical than the Mineral B's. Compare http://www.debuyer.com/product.php?id=18&cat=14&background=bleu1&start=4 with http://www.debuyer.com/product.php?id...

                        Note that they call the former a "pancake pan" and the latter a "crepe pan". Note also that they don't give the height for the crepe pan, but it *looks* lower to me.

                        I don't know if you use a French-style rake to do your dosas. If so, perhaps the Mineral crepe would be better for you.

                        Aloha,
                        Kaleo

                        1. re: kaleokahu
                          s
                          Sri5227 Sep 9, 2013 12:53 PM

                          Thanks for explaining me Kaleo.

                          I dont need a wall to prepare dosa.
                          But having wall for a pan with good material is not a drawback for that pan to use for dosa.

                          1. re: Sri5227
                            kaleokahu Sep 9, 2013 06:50 PM

                            Hi, Sri:

                            You are very polite and exceptionally welcome.

                            Aloha,
                            Kaleo

                            1. re: kaleokahu
                              s
                              Sri5227 Sep 9, 2013 07:19 PM

                              Kaleo,

                              I am looking for a new flatware and posted in this thread
                              http://chowhound.chow.com/topics/916234

                              I saw in one of your threads that you got the ascot by ricci flatware recently.

                              Can you please help me by sharing your views on it and any other information that should be considered to buy the flatware?

                              Thanks
                              Sri

                              1. re: Sri5227
                                kaleokahu Sep 11, 2013 10:12 AM

                                Hi, Sri:

                                I am very happy with the Ricci Ascot. It is heavy yet balanced, and I've come to really like the larger "Continental" size. The "thread" border is classy and understated. It has washed up beautifully, and (other than the knives) nests well.

                                I was lucky to find 8, 5-pc. place settings from several different sellers on Amazon for a fraction of the retail price. There is one seller on both Amazon and eBay who always has it, but at high prices. This particular seller also carries a huge selection of serving pieces in that pattern.

                                I regret scrimping and not buying it years ago.

                                Hope This Helps,
                                Aloha,
                                Kaleo

                          2. re: kaleokahu
                            DuffyH Sep 12, 2013 10:46 PM

                            Sri and Kaleo,

                            I've got the Force Blue crepe pan and the Carbone Plus pancake pan. The wall height is 3/4" (vertical measurement from kitchen counter to top of wall) on both.

                            Now if 2babymom will measure her Mineral pan? :)

                            1. re: DuffyH
                              2
                              2babymom Sep 12, 2013 11:16 PM

                              Hi DuffyH, My mineral B pan's wall height is 1/2". :)

                  2. c
                    cutipie721 Sep 9, 2013 01:04 PM

                    I assume you're not going to lift the pan and swirl the batter around for dosa (unlike french crepes), How about a Spanish paella pan?

                    1 Reply
                    1. re: cutipie721
                      s
                      Sri5227 Sep 9, 2013 01:28 PM

                      Spanish Paella is more like indian biryani or pilaf(pulav)

                      Dosa is more similar to french crepe.

                      This is how we prepare dosa
                      http://www.youtube.com/watch?v=3rzh7G...

                      :)

                    2. k
                      Kalivs Sep 11, 2013 10:53 PM

                      We use the lodge 10.5 round griddle pan for chapatis & parathas. It has been amazing for both. We've had it for about a year and it has improved with use. We also use it to make uttapum, but I'm not sure how it would be for dosas. It's relatively inexpensive, too.

                      3 Replies
                      1. re: Kalivs
                        s
                        Sri5227 Sep 13, 2013 05:01 AM

                        Hi Kalvis,

                        what is the thickness of the lodge 10.5" round griddle?

                        Thanks
                        Pavani

                        1. re: Sri5227
                          k
                          Kalivs Sep 18, 2013 04:53 PM

                          On the amazon site it says 1/2 inch but I have a feeling it might be a little thinner. Right now, you can get the pan for $15. We never seasoned ours. In the beginning, we used a little ghee. But, for the last 8 months, we have been using less than a teaspoon of butter. It's really good pan and inexpensive enough to have as an extra. Good luck!

                          1. re: Kalivs
                            s
                            Sirrith Sep 18, 2013 05:29 PM

                            It is definitely not 1/2" thick, 1/2" would be the height, I believe?

                            Maybe 1/2cm thick at most, but I would guess its around 3-4mm.

                      2. s
                        Sri5227 Sep 13, 2013 05:16 AM

                        Hi All

                        Thank you for the feedback.

                        With the information on this forum, I decided not to buy any of the enameled pans(staub or LC) for dosa(crepe) and chapathi(tortilla) bcoz of the stickiness.

                        Now I have narrowed down and thinking between Debuyer mineral B crepe pan and 10.5"lodge pre-seasoned round griddle( http://www.amazon.com/Lodge-Logic-Pre...
                        )
                        Does it require different pans for chapathi and dosa?
                        If no, then which one is best, either mineral B or lodge griddle?
                        If yes, then is it better to buy two mineral B's or two lodge griddle's or one mineral B and one lodge griddle?

                        What is the best method for first cleaning and gas top seasoning method for those?

                        Thanks
                        Sri

                        4 Replies
                        1. re: Sri5227
                          monkeyrotica Sep 13, 2013 06:43 AM

                          http://www.lodgemfg.com/useandcare/se...

                          1. re: Sri5227
                            s
                            Sirrith Sep 13, 2013 07:22 AM

                            To clean the pan first time round, I normally just use hot water, detergent, and the green scrubby side of my sponge. For de Buyer, I will use the potato peel method since I've tried it once with and once without, and the pan I did use the potato peels with turned out better subsequently (clean the pan as above with hot water etc..., then peel a few potatoes, put the peels into the pan, fill the pan up with water, bring the water to a boil and let boil for 10-15 minutes, then throw out and wash again with detergent, and then season).

                            I prefer to oven season my lodge stuff a few times before using it.

                            Pour a little bit of oil onto a paper towel, wipe it all over the pan until it is just barely shiny (if you put too much oil on, it will form a sticky gunky mess in some places), then stick it in the oven at 350 for about an hour, turn the oven off, let it cool, repeat as desired (I do about 3-4 times and then don't do oven seasoning any more after that, just use the pan).

                            For stovetop seasoning, rub a very thin layer of oil all over the pan and heat until the oil starts smoking, then wipe with a clean towel to get rid of excess oil, then wipe again with the oiled towel (or re-oil a towel and wipe, no need to let the pan cool down in between) to put another coat of fresh oil on, get it to smoke, wipe clean, repeat.

                            I do the oven seasoning for my cast iron stuff, and stovetop method for my carbon steel stuff.

                            For very smooth carbon steel, you only really need 1 layer of seasoning before starting to use the pan as normal. For Lodge cast iron I have always done several layers before starting to use it.

                            1. re: Sri5227
                              Chemicalkinetics Sep 18, 2013 05:56 PM

                              <Does it require different pans for chapathi and dosa?>

                              I don't think so, but I will let the experts tell you otherwise.

                              <If no, then which one is best, either mineral B or lodge griddle?>

                              They will both work, but I would lean a bit more toward the DeBuyer Mineral or DeBuyer Carbone Plus.

                              <What is the best method for first cleaning and gas top seasoning method for those?>

                              Cleaning? Just use water when the cookware is new. After the cookware acquire a durable seasoning layer, then you can use small amount of dish washing liquid as well.

                              1. re: Sri5227
                                paulj Sep 24, 2013 12:34 AM

                                I use separate pans for batters and rolled dough.

                                Developing a good seasoning is important with a batter. I like to have a dedicated pan - e.g. crepe pan. The slight rim is nice.

                                For dough, such as flour tortillas, I use a separate pan, an large diameter comal (inexpensive Mexican carbon steel). I don't have to pick this up to swirl the batter around. The higher heat, and longer periods without anything on the pan, means a seasoning does not develop; it burns off. And the seasoning is so important.

                                In a pinch I could use the same pan for both, but since I have several, I can choose the best for each task.

                                I have one comal, a 10" one, that is dedicated to biscuits. It's the right size for the toaster oven, and for a batch of biscuits. With this dedicated use it has developed a good seasoning.

                              2. monkeyrotica Sep 13, 2013 05:27 AM

                                I have both the Lodge Reversible Griddle and the Lodge Pizza Pan. The pizza pan is around 10lbs and the griddle is 15lbs, but feels much heavier. I also have three deBuyer pans (two crepes and a saute pan) and use them all the time for omelettes, hash browns, etc. Never had a problem with warping or sticking. Never used any of them for crepes, but when I make tortillas/fajitas, I use the pizza pan. It fits over two burners so I can get two heat zones with a cooler zone in the middle with plenty of room for working.

                                1. c
                                  CaliforniaJoseph Sep 25, 2013 12:19 AM

                                  I am curious as to why you left anodized tawas off the list for consideration. I have an old "Commercial Aluminum" pan (from my hometown - Toledo, OH!) that I use exclusively for eggs, melting butter and crepes. It works just beautifully!

                                  1. c
                                    CaliforniaJoseph Sep 25, 2013 12:32 AM

                                    Just curious why you did not have an anodized tawa pan as an option. I understand them to be quite popular in India, and I absolutely LOVE my anodized omelette pan that I use exclusively for eggs, melting butter and crepes. The crepes always turn out - as Julia Child might say - "perfectly lovely"!

                                    Also - I very much love my carbon steel comal I bought for $4.99 + tax at the local Vallarta (California super market chain with Mexican/Latin focus). Could not be any cheaper or more basic - very simple no-name utensil with a small steel loop welded on to one side. It is excellent for making tortillas, grilled bread for sandwiches and doubles as a pizza pan. I bet such a pan would be perfect for dosa and chapathi - and not even half the cost of a de Buyer pan. $5.38 with the local tax.

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