Delicious, crispy, golden, with patterns, thin or fluffy – crepes emerged in the culinary world soon after people had discovered a way to make them. Back in the day, they were making crepes on plain sheets of metal and they looked more like tortillas. With the advent of frying pans, making juicy crepes became easy and available.
Every household should have a special crepe pan or at least a pan that you can use to easily make crepes. But what about inexperienced cooks who have not yet been able to purchase the right cookware?
It’s easy to make a mistake: an improperly chosen crepe pan is not just a waste of time and money, but, first of all, it is a way of losing faith in your own cooking skills and you might start thinking that making crepes is not so easy. In this article we will explain how to choose a crepe pan, and if you want to move straight to choosing a particular model, we recommend this review of the best crepe pans.
There are several types of crepe pans:
- with non-stick coating
- with ceramic coating
- with marble coating
- cast iron
Each type has its advantages and disadvantages. We will give you a description of each type, point out their pros and cons, and look at the frying pans and their features for you to make the right choice when buying a crepe pan.
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Crepe pan with non-stick coating
There are plenty of various types of coatings, and they are very effective when new, but it is necessary to consider the recommended heating temperature – 200-220 degrees C. It is an excellent option for those who are in a hurry and who want to make crepes at that particular moment.
Advantages of crepe pans with non-stick coating:
- Instant availability to be used
- Low price
- Easy maintenance
- Low oil consumption
Disadvantages of crepe pans with non-stick coating:
- The recommended heating temperature is 200-220 °C
- Need to use wooden or polymer utensils
Crepe pan with ceramic coating
It is a new generation of non-stick pans with a unique ceramic coating. On the outside these are cast aluminum pans with frying coating of light or dark color, with a smooth frying surface which differs from a slightly rough Teflon coating. Compared to Teflon, ceramic material is more resistant to scratches; it is non-toxic and, according to manufacturers, has improved non-stick properties unlike Teflon.
Advantages of ceramic pans
- no harm to health
- better resistance to scratches
- easy to maintain
Disadvantages of ceramic pans
- High price
Crepe pan with marble coating
It is a new technology from leading manufacturers. We can say that marble coating of pans resembles ceramic composite as a material for frying surface of a frying pan. Manufacturers are in no rush to disclose the secret of this technology, but in the description of the frying pans they mention that non-stick coating is made with natural marble and granite. This frying pan is made of cast aluminum with thick bottom, non-stick coating of light color that contains natural marble. These pans have an improved non-stick performance and better resistance to scratches.
Advantages of pans with marble coating
- Resistant to scratches
- Do not require oil
Disadvantages of crepe pans with marble coating
- Relatively high price
Aluminum crepe pan
They say that when once upon a time a jeweler approached the Roman emperor Tiberius (the beginning of our era) with an elegant light dish similar to silver one, the emperor, fearing devaluation of gold, ordered to cut the jeweler’s head off.
It was the first dish made of aluminum. According to diligentchef.com, aluminum was “invented” in the 19th century and is now actively used in catering.
Food aluminum is a fairly safe material, and it is cheap; an aluminum frying pan is very light and has a high thermal conductivity, that is, it gets heated very quickly.
Advantages of aluminum pans:
- Light weight
- Low price
- Easy to use
Disadvantages of aluminum pans:
- Thermal conductivity (gets cold very fast)
- Toxicity (upon damaging the coating)
Cast-iron crepe pan
The first cookware made of cast iron emerged in the 3rd century BC in China, and up to this day this material is holding a leading position in reliability and durability.
Cast-iron frying pans are very heavy (2-3 kg) and they are made of slightly rough metal of black color. Cast-iron crepe pan requires special preparation before use. Usually, this fact frightens crepe lovers, but they will be rewarded later – in the process of using a pan made of this traditional material. By the way, cast-iron almost does not deteriorate over time, so you can safely buy used cast-iron frying pans or use your great-grandmother’s frying pan.
When choosing a cast-iron crepe pan, pay attention to the quality of the frying surface. The surface should be smooth, without any bumps or cavities. Roughness should be barely noticeable. The cast-iron crepe pan has low, 1-2 cm walls, and the diameter depends on your preferable size of crepes. In any case, a smaller size is more convenient, because the crepe pan will be lighter.
Advantages of cast-iron frying pans:
- Excellent thermal inertia
- Excellent cooking properties
Disadvantages of cast-iron frying pans:
- Complex preparation procedure
- Requires special care
Copper crepe pan
Copper cookware is one of the oldest on the planet, and it is still being used today; for instance, the best cezve (coffee brewing device) are made of copper. Copperware is very easy to maintain; it is quickly heated and retains heat for a long time; it has beautiful appearance, ideal thermal conductivity and light weight. The only drawback of copper tableware is its extremely high price.
Advantages of copper pans:
- Excellent thermal conductivity (warms up the product evenly)
- Thermal inertness (retains heat)
- Easy to maintain (easy to clean)
- Comfortable weight (not light and not heavy)
Disadvantages of copper pans:
- High price
Copper cookware is used by professional chefs and amateur cooks who value great quality.
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