Top 10 Best Crepe Pans for 2026 – Expert Reviewed

Customer Review: I’m very impressed with this stainless steel crepe pan. The honeycomb nonstick surface works surprisingly well — food releases easily with minimal oil, and cleaning is effortless. It heats evenly across the entire surface, which makes perfect crepes, pancakes, and tortillas every time.The pan feels solid and well-made, and the handle stays comfortable to hold while cooking. I also appreciate that it’s PFOA-free and induction compatible. Overall, this pan performs better than expected and is a great value for the price. Highly recommended!

Customer Review: Excellent Nonstick Crepe Pan — Smooth Cooking Every Time!I absolutely love this Innerwell Nonstick Crepe Pan with granite coating! It heats evenly, cooks beautifully, and nothing sticks — making crepes, pancakes, and even eggs a total breeze. The granite coating feels very durable and easy to clean, even after oily or sugary foods.The size is perfect for everyday cooking, and the handle stays comfortable and cool. I’ve used it multiple times already, and it still looks and works like new. This pan has definitely become one of my kitchen favorites — great quality at a wonderful price. Highly recommend! 🥞✨

Customer Review: The media could not be loaded. Product does make decent crepes, but you have to understand how to make crepes. This product has no recipes included and the instruction manual is a hilarious attempt at probably Chinese to English.So here are the basic instructions.1. Google “Crepe Mix”. I chose Martha Stewart. Real easy to make if you have a blender. If your store has crepe mix, you can try that too. Don’t use pancake mix, even though they may say you can. Pancake mix has a rising agent that’s not in crepe mix and there’s a different water to flour ratio. (just take my word for it). After making batter, pour into white bowl that comes with the pan.2. Pre-heat your new crepe pan. Not much here. Plug in, turn on, red-light, wait about 5 minutes.3 Gather tools. Silicone spatula and maybe some silicone tongs. Also a tray lined with wax paper and some paper towels to wipe up drippings.4. Look over and check the can of non-stick spray, make sure the cap is on and forget it’s there as you won’t need it. While traditional cast iron crepe pans may need this, this pan is non-stick. If you spray this pan with it, the batter won’t stay adhered when dipped.5. Turn the pan over and dip in the bowl of batter (see video) Turn back over. In 30 seconds or so you should be able to loosen it up with the spatula and turn it using the tongs or your fingers.6. Cook to desired texture and put crepe on wax paper.I found there is no real recovery time for the thermostat. You can go ahead and repeat 5 and 6 until you run out of batter.After about a minute or so of cooling, the crepes are stackable, meaning they should not stick together. Just be careful, crepes are delicate.When your all creped out, you can fill them. The photo shows my finished product. I filled the crepes with banana slices and canned whipped cream and topped with more whipped cream and fresh blueberries.A pan like this is good for an apartment or when you are faced with an electric stove. If you have a gas stove, go for the cast iron option. Why, because that’s how God intended it to be. But in the face of adversity, he give you options, like this.Good price. Good buy.”A woman’s place is not in the kitchen. That’s my world.”

Customer Review: We have a family tradition of pancake night for between 16-20 people at a time. It used to take my dad 4-5 frying pans going at the same time and over an hour to make enough and then he would eat alone when it was all over.I bought 3 of these a month ago with weary expectations and we’ve now had two pancake nights with success. It takes about a minute per crepe and they’re nice and thin. It took us about 30 mins to make almost 100 newly perfect crepes. They wipe down with a damp cloth and the tray goes in the dishwasher. Easy peasy!Our recipe is easy and works every time:1.25 c milk.25 c melted butter2 T maple syrup2 eggs1.5 t vanilla1 c flour.5 t saltAnd we serve them with Nutella and strawberries, lemons and powdered sugar, or eggs, ham, and cheese.

Customer Review: So far, so good. This is the 12″ crepe pan. I made a thin omelette and an experimental “healthy” flat bread with lots of herbs and spices which tend to stick, and no sticking whatsoever. I used a fair amount of oil. Very easy to clean. Just wiped with a damp cloth and dried. I purchased an additional, smaller one. I also have a 9.5″ pan. I find with regular use, non-stick pans usually only perform for a year. One of the reviews for this product said it lasted three years… Since I’ve found the same longevity issue with really expensive pans, including Diamond, these mid-priced pans seem a good deal (especially if they last as long as three years. I invested in some cast iron pans as I don’t like adding to waste (with pans), but they just are not great for everything, and I’ve never been able to successfully cook eggs or eggy things with them, and tomato sauces are also a problem… I only wish these came with metal handles for hotter oven use. I love that it has heft to it. It seems flat and maybe the heft will make it less prone to warping. Know it is not heavy enough to be burdensome, it just conveys some attention to quality through not skimping on materials, and it seems to heat evenly. Another pan came with an extra screw but this one did not! And the thickness of the handles can post a problem with hanging them… But for fake wood, these handles look lovely and feel nice in the hand. Overall, I’m very happy. I’ll be updating all of my reviews based on how they wear, which is, as I said, a huge issue with non-stick pans.

Customer Review: Great crepe pan! The Swiss granite nonstick coating works really well—crepes and eggs slide right off with minimal oil. It heats evenly, feels sturdy, and cleans up easily. Simple, reliable, and a great value for everyday use.

Customer Review: I think this product is very handy for in home use. It is very easy to use after you get a hang of it. It’s quick cooking, have to watch or else you’ll burn it. Heats up real quick, cleaning is a breeze. Just wipe it down and that’s it. Light weight and there are 2 colors from this seller. And for 20 bucks, I think it’s worth it.

Customer Review: Did everything was supposed to do beautifully. It took me a minute to figure out how to use it as we used to do this with a regular crate pan not electric, but it was great I dipped into the dipping pan, turned it over, and as the crepe cooked it cooked around the edges and slid right off the pan onto the parchment paper. I’ll be making a tick tock on how to use this pan because it was the bestI’ll be making a tick tock on how to use this pan because it was the best

Customer Review: So far, so good. This is the 12″ crepe pan. I made a thin omelette and an experimental “healthy” flat bread with lots of herbs and spices which tend to stick, and no sticking whatsoever. I used a fair amount of oil. Very easy to clean. Just wiped with a damp cloth and dried. I purchased an additional, smaller one. I also have a 9.5″ pan. I find with regular use, non-stick pans usually only perform for a year. One of the reviews for this product said it lasted three years… Since I’ve found the same longevity issue with really expensive pans, including Diamond, these mid-priced pans seem a good deal (especially if they last as long as three years. I invested in some cast iron pans as I don’t like adding to waste (with pans), but they just are not great for everything, and I’ve never been able to successfully cook eggs or eggy things with them, and tomato sauces are also a problem… I only wish these came with metal handles for hotter oven use. I love that it has heft to it. It seems flat and maybe the heft will make it less prone to warping. Know it is not heavy enough to be burdensome, it just conveys some attention to quality through not skimping on materials, and it seems to heat evenly. Another pan came with an extra screw but this one did not! And the thickness of the handles can post a problem with hanging them… But for fake wood, these handles look lovely and feel nice in the hand. Overall, I’m very happy. I’ll be updating all of my reviews based on how they wear, which is, as I said, a huge issue with non-stick pans.

Customer Review: Great crepe pan! The Swiss granite nonstick coating works really well—crepes and eggs slide right off with minimal oil. It heats evenly, feels sturdy, and cleans up easily. Simple, reliable, and a great value for everyday use.

Customer Review: This is the pan to get after you’ve scrolled through all the Chinese knock-off products. Nordic Ware is a high quality, dependable brand and this pan delivers if you are looking for a reliable 10″ pan. The first pan I bought had an inferior non-stick surface which immediately began to deteriorate. This is solid, heats evenly and has the right handle angle and angled sides. Heat the pan over medium-low heat, give it a quick wipe with vegetable oil before loading 1/4 cup of crepe batter, and immediately swirl the batter with the pan held nearly vertical to spread it around the base of the pan. You’ll quickly get a knack for judging doneness and the time window for being able to spread and smooth the batter with a wooden rake. This costs a bit more than the cheap Chinese products but it is worth every penny.

Customer Review: After purchasing a new induction cook top I had to replace my old tried and true crepe pan. I settled on this Nordic Ware pan due to previous experience with other Nordic Ware products. I was not disappointed. The pan is most definitely non-stick, heats evenly and quickly, and responds to temperature changes appropriately and in a fast manner. Cooking time is decreased and consistent. The large surface area allows you to choose the size of crepe, pancake, or other food item you wish to cook on your stove top. The low and sloped edges make it very easy to slide food out of the pan and onto a plate or serving platter. The pan itself is extremely well made, simple in design, and will give me many, many years of consistent, quality service – just like every other Nordic Ware item I own (spring form pan, bundt pans, griddle).

Customer Review: So far, so good. This is the 12″ crepe pan. I made a thin omelette and an experimental “healthy” flat bread with lots of herbs and spices which tend to stick, and no sticking whatsoever. I used a fair amount of oil. Very easy to clean. Just wiped with a damp cloth and dried. I purchased an additional, smaller one. I also have a 9.5″ pan. I find with regular use, non-stick pans usually only perform for a year. One of the reviews for this product said it lasted three years… Since I’ve found the same longevity issue with really expensive pans, including Diamond, these mid-priced pans seem a good deal (especially if they last as long as three years. I invested in some cast iron pans as I don’t like adding to waste (with pans), but they just are not great for everything, and I’ve never been able to successfully cook eggs or eggy things with them, and tomato sauces are also a problem… I only wish these came with metal handles for hotter oven use. I love that it has heft to it. It seems flat and maybe the heft will make it less prone to warping. Know it is not heavy enough to be burdensome, it just conveys some attention to quality through not skimping on materials, and it seems to heat evenly. Another pan came with an extra screw but this one did not! And the thickness of the handles can post a problem with hanging them… But for fake wood, these handles look lovely and feel nice in the hand. Overall, I’m very happy. I’ll be updating all of my reviews based on how they wear, which is, as I said, a huge issue with non-stick pans.

Customer Review: Great crepe pan! The Swiss granite nonstick coating works really well—crepes and eggs slide right off with minimal oil. It heats evenly, feels sturdy, and cleans up easily. Simple, reliable, and a great value for everyday use.

Customer Review: I purchased the Lodge Cast Iron Round Griddle, and it’s been a fantastic addition to my kitchen. I use it almost every day for eggs and other flat-cooking needs, and it performs flawlessly.The pre-seasoned surface is excellent—eggs never stick, which is a huge plus for everyday cooking. The griddle heats evenly and handles everything from eggs to tortillas and pancakes with ease. The low sides make flipping effortless, and the classic Lodge quality is evident in how well it’s held up with daily use.At $19.90, this is an incredible value for a piece of cookware that’s genuinely heirloom-quality and built to last generations with proper care. It’s become one of my most-used kitchen tools, and I’d recommend it to anyone looking for reliable, affordable cast iron.

Customer Review: This is by far the most low maintenance pan I own. People don’t believe it when I say it; because most people who don’t believe it don’t know how to cook. I am sorry if it sounds harsh; truth often is. Now that we have gotten that out of the way; I will try to be as helpful as possible below. As I am an Informations Major; apologies in advance; old habits are hard to break; I will try to put in more information about a cast iron griddle than you ever wanted to know; and more information than you will ever need to know.~~~~~~ Treatise on Lodge L9OG3 Cast Iron Round Griddle ~~~~~~1) The Background on why when done properly, cast iron is very non-stickI make the blanket statement that if you are spending more than 30 seconds cleaning this griddle; you have screwed up. I literally spend less than 10 seconds cleaning this griddle; I use this and the 10.25″ (L8SK3) Skillet so often that there is actually no place for them in my cupboard (on purpose), they live on the stove permanently.Before we get to the cleaning; we need to get to the non-sticking. Let me explain how cast iron seasoning works, and why when done right it’s more non-stick than teflon. Cast iron, as the name implies is “cast” into shape. They make a mold (usually out of sand) and then molten iron is poured into the cast. When it has cooled and formed; the mold is removed; and you have (in this case) your griddle. Because the iron is poured in liquid form; there are tiny bubbles and imperfections on the surface. Years ago; Lodge use to sandblast as a final stage to smooth out the surface; they do not do this anymore; but it does not make it any less non-stick. When you pour oil on the cast iron; as it is porous; some oil gets absorbed into the nooks and crannies of the cast iron surface. When you cook something with a fat in it; (or any hydro-carbon) and you overheat it; you essentially burn it. All the gunk burns off and what is left is near pure carbon (why a well seasoned cast iron is deep black). So when you season cast iron; that is what you are doing, you are putting some sort of fat onto it; letting it burn, and leaving only the carbon footprint on the surface. This black surface is called a Patina. Carbon bonds are pretty tough; and so a good Patina will essentially leave the surface of the cast iron with a very thin layer of pure carbon. In a horizontal lattice structure; the bond is strong horizontally; and forms a slippery surface. So before we begin even talking about cleaning; you have to have a good Patina on your griddle. Google “how to season cast iron” and you will come up with a thousand articles and a few thousand Youtube videos.2) Making your griddle non-stick is the first part of easy cleaningSo you have done your homework; and you have seasoned your griddle. Good! Now here is the secret that nobody is going to tell you but me. Let’s say you wanted to make pancakes on this griddle; here’s what you do; and if you follow my instructions to the letter; I GUARANTEE you the most non-stick griddle you’ve ever used.Let’s talk oils:You want something that can hold up to high heat. Extra Virgin Olive oil is a HORRIBLE choice. Do a search on “smoke point of oil” and take a look at the chart. If you are asking me for a recommendation as far as oil; it would go: Ghee (485F), Pig Lard (370F), Avocado Oil (520F). In that order. You want something that has no solids (so no butter, it burns) and something that has a high smokepoint. Most people use something like grapeseed oil, extra virgin olive oil etc.. and they all will gum up; making your griddle very sticky. Stick with the 3 oils I mentioned above; and you will be fine. (I personally use ghee if available when I cook meats; all other times I use Avocado Oil. If I’m deep frying though; I prefer Lard).Now here’s what you do (Seriously do EXACTLY as I say): You’ve decided you want pancakes; great. Take your oil or lard, and pour it on the COLD griddle. COLD. Take a paper towel, and rub it all around until its even; a thin light coating. Now go ahead and put the griddle on the stove; and fire it up; on low/medium low heat. With the back side of the same paper towel; as you start to see the griddle sweat oil (and it will) wipe it like you are buffing a car with car wax. Small circles; making sure there are no pools of oil anywhere. Once you think the griddle has stopped sweating; add a little bit of oil (I know, it sounds counter-intuitive as I just wiped oil off; but it’s not) and cook your pancakes. They will be SUPER non-stick.Here’s why it works. Remember I said that the cast iron is porous? So when you rub oil on it COLD; the oil will not seep into the crevices. It will sit on top of those crevices. As the griddle gets heated however; the oil will become much lower in viscosity, and flow in and fill those porous surfaces. The excess is seen as “oil sweat”. When the griddle is hot; and you’ve wiped it down well; what you don’t see is a very thin layer oil on top of the surface, this is now your non-stick surface! When you add oil; it lubricates the griddle so when you pour pancake batter or something; it will be less likely to stick.So you are wondering, how is this different than heating up the griddle then adding oil to it? You can answer this for yourself. Heat up a stainless steel pan if you have one. When it’s hot; throw a few water drops on it; you will see the water drops dance around. Why? Because the pan is hot; and so when the water touches it; the bottom side vaporizes and causes a mini explosion, sending the droplet into the air. Now what if you had water in the pan and heated it? You’d see the water sizzle but not jump around.When you heat the griddle; and then add oil; there is heat (and perhaps a little moisture) trapped in the porous surface; and trying to get oil into that surface will NOT happen. The nooks and crannies have hot air trapped in it; so oil can’t penetrate into it. So you have a dry griddle with oil floating on top; and when you pour pancake mix; the oil actually PARTS and now you have pancake batter on a hot dry griddle. No wonder your pancakes stick! Doing it my way will super-non-stick your pan. Incidentally; you can do this to a stainless steel pan and get the same effect!3) Stiff Nylon Brush and Hot water is your friendIf you have followed my instructions above; and have not turned the heat up so high or so long as to burn the griddle completely; and you are finished using it; then cleanup should be a 10 second affair, and not more. Because what you fail to realize until now; is that if you used the method above; you are SEASONING your griddle AS YOU ARE COOKING. So when you are done; the color will be a deeper black; and the griddle will be non-stick (more non-stick!). At this point; go ahead and get hot water running in the sink. When the water is hot; take your griddle over; and under hot running water; scrub vigorously with a stiff nylon brush for 10 seconds. You shouldn’t use soap.. EVER! Soap will strip the Patina and possibly rust your pan! If you have done as I taught; your pan will be completely clean in 10 seconds. I know for a fact because I do this everyday. If there is a hard to clean spot; it means you haven’t done as I said! Don’t worry; pour a little bit of baking soda on that area; and scrub with the nylon brush. That’s it! If you ran hot water while doing this; then turn off the water; shake the excess water off; and with a clean paper towel, wipe it dry. While the griddle is warm; go ahead and rub a little bit of oil ALL AROUND (that means bottoms and handles too!) making sure every surface is coated with a very thin layer of oil. Let it sit and rest. Next day; you can if you so choose; wipe off the excess oil as it too will sweat a little bit of oil.That is it! We eat 20 meals a week at home, and this griddle is involved in at least 18 of them. Do you think I have time to scrub scrub scrub until my elbows creek? Of course not. If the food doesn’t taste good cooked from it; then the pan is a fail; regardless of price. If it’s not easy to clean; then the pan is a fail. If it doesn’t last, it’s a fail. If food from it is unhealthy; it’s a fail. This pan scores and scores well in all these categories; but ESPECIALLY cleaning! People come over to eat; and see my cast iron skillets and they literally feel bad for me; thinking I’m going to be scrubbing until the cows come home; and are amazed that no pans I own take more than 10 seconds on my part to clean. Having owned cast iron; I can’t imagine owning regular pans simply because of the cleaning involved!4) Why Cast IronSo we’ve talked about cleaning; but we haven’t talked about why cast iron. If you take a google at the list of thermal conductivity, you will be surprised. Aluminium scores in the 200’s, Copper scores a 385, Silver scores a 405, and stainless steel scores a 16. Granite scores a 2. Cast Iron scores a very low 55. So what we can conclude from this information is: There’s a reason why a lot of chefs like copper bottom pans; it conducts thermal activity well. There is a reason why some of the stainless steel skillets add an aluminium sandwich core; to increase the thermal conductivity of the pan overall. With a score of 55 though; cast iron is not very thermally conductive. That means it’s slow to heat up; but that also means however; once it heats up; it won’t cool quickly. This is what you need essentially when you sear something, or if you want to gently heat something. (Tangent; from the chart; this is why a lot of people swear granite rock steak is the best on earth.)Because cast iron heats slowly; you should really never use anything past a medium heat; heating it too quickly can cause it to crack. So low heat and more warm up time is the better way to go.So what does all this mean if I’m cooking a steak? Well, it means if I throw a piece of cold meat (incidentally; you should NEVER put a piece of cold steak onto a hot grill or griddle; the meat should be room temp or slightly colder than room temp). It means that when you throw your piece of meat on the griddle; because of the ability of the cast iron the retain its heat; it will not “dump” all the heat into the steak quickly; and the pan itself get cold. This is also why if you cook a steak in an aluminum pan; it scorches. What happens is; when you heat an aluminum pan; and then put a piece of steak on it; with the great thermal conductivity of aluminum; all the heat leaves the pan quickly; so the pan is now cold. The fire underneath then is struggle to bring the pan back up to temp; and by it time it does; the steak has lost all it’s moisture through evaporation and there is no searing or browning, you end up with a tough piece of dried steak.Because cast iron does not dump all it’s temp right away; when you put food on cast iron; the surface temperature does not drop dramatically. This means cast iron makes a great material for stir frying as well as deep frying pots. For our review of the griddle here; it means that when we pour cold pancake mix onto this griddle; the surface will not drop in temp dramatically; yielding you perfectly uniform pancakes. If you go to someone’s house and they make you pancakes; and the center is very dark and the edges are very light; chances are they used a cheap pan. (My guess; an aluminum bottom with telfon top) This is because as the batter mix is poured into the pan; the pan “was” hot; when the batter touched; the pan dumped all its heat into the initial point of contact with the batter (in this case, batter runs outwards in a concentric circle) so by the time the batter spreads; the pan is already cold, so the flame will attempt to bring the pan back to temp; and thus burning the part that was hot already (the center) and leaving the edges undercooked. This is also why people think pancakes at pancake houses taste better than homemade; because they use a big griddle at the restaurant. Well, now you can do the same.The other item two items that cast iron offers are something that has come in more of the limelight in the last few years than a few decades ago; and that’s health. Cast Iron is made of 100% iron; and so if you have something leech into your food; it would be iron; an essential mineral. Granted it might color your food taste; as well as the actual color; but it is essentially healthy for you. The other item cast iron provides for you is the knowledge that it’s a safe product. Compare that with some of the non-stick pans that will give you cancer when you eat it (hey buddy; those aren’t pepper flakes, they are scraped up teflon!!) Or aluminum pots and pans; that will give you Alzheimer. No thank you!5) Low and SlowBecause this griddle is round; and most heating (be it gas or electric) is round; you get very uniform heating. Couple that with the fact that cast iron is fairly uniform heating itself; and this makes for a good pan to heat something that you need heated evenly. I don’t own a toaster; why would you if this makes toast that comes out much more uniform; and tastes 10x better? In most toasters; there are strips of wires (heating elements) that run horizontally. They get red hot; and that’s is how your toast is toasted. You can see evidence of this by the burn streaks on your toast. When you heat your bread on this griddle however, you have uniform surface contact (assuming your bread is sliced uniformally) and thus you get very good crunch and very even crunch. Couple that with the fact that the bread is being heated on the entire surface all at once; instead of by a few red hot coils; and your toast actually toasts faster on this than in a toaster, and more uniform and more delicious. Put a little butter on it and sprinkle a little bit of garlic powder (or fresh garlic!) and you get garlic bread! Delicious!This is also perfect for tortillas; which I do every morning. We usually freeze our tortillas; and so coupled with a meat press; I take a frozen tortilla out; put it on this griddle; and press it flat with the lodge meat press. I flip it over in a minute; and give it another minute; put some cheeze on it; a little avocado and whatever leftover meat from dinner; and presto! Taco breakfasts.With the great even cooking surface; my wife likes to make egg tortillas; crack an egg and beat it; then pour into the skillet and then cover it with a piece of tortilla. The egg will stick to the tortilla and not the griddle! Flip it over; let it cook alittle bit; roll it up; breakfast egg rollers.Reheating pizza is something I do often on this; I put the pizza on and then put a small piece of aluminum foil over it; have it on low heat; and let it heat low and slow. I cook hamburgers patties on this; and they always come out perfect.Because of the shallow edges; it’s not a good idea to cook anything that has a lot of “juiciness” to it; but anything bread related; this is it! Reheating bread is a cinch; as is heating sandwiches.6) AccessoriesI will recommend a few accessories that pairs quite well with this item. The first recommendation is the lodge meat press (LGP3). Like I said above; I use this to press everything from tortillas to hamburger patties. If you heat it first on the open stove top; you can then cook both sides together at once; like a panini without the grill marks. The second recommendation is a glass lid. I have 6 pots that are between 10.25~10.5″ in diameter. I found a very nice glass lid at the thrift store for $1. I changed the knob on it from the plastic to a metal one. This lid fits on all 6 of my pots! The glass allows you to look into the food without lifting the lid, while the lid is quite useful on the 10.25″ skillet; I use the lid on this griddle mainly to prevent slashes. My wife uses it when she reheats bread so the bread doesn’t dry out so quickly. Remember, while you are heating up the griddle or skillet and you know you will be using the lid; then heat up the lid as well. My third recommendation is the silicone hot handle holders. They help.7) Full Circle ~ Let us begin at the beginningSo we are back full circle; let me encourage you to buy this piece of kitchen equipment. The price and value in unbeatable, When you first buy this; and ONLY when it’s new; I do encourage you to use hot soapy water and a stiff nylon brush to clean the pan thoroughly. It comes out of the factory with a thin film of wax so it doesn’t rust, and so that requires a bit of soapy water to get off. Then go ahead and google and follow directions on how to season your pan properly; and season it; and you are ready for action! Most recommend your first official item cooked on this be bacon; and I agree! I do want to stress though what I said above; Ghee; Lard, or Avocado Oil as the three cooking oils of choice. Most vegetable based ones have a low flash point; meaning you will easily burn your oil which becomes carcinogenic, or else they will add a funky taste to your food. I have quite a few pieces of Lodge cookware and I fully intend to Will them to my grandkids. They are beautiful; durable, cooks beautifully; browns beautifully; makes food tastes much better, and the cost is near nothing for what it provides for you and your family. You owe it to yourself and your loved one; and your health and your loved one’s health to buy one. If you do what I tell you to do above; you will have the nicest; most non-stick griddle in the world.8) Bonus: How to save a rusty panSo a lot of you for some reason have decided to put this in the item in the dishwasher… and now it’s super rusty.. never fear, I’m here! How to save your rusty griddle. Go to Walmart; and buy a 2-Liter bottle of regular Coke. (not the sugar free or diet one; regular Coke). Plug your sink up; put the griddle in it; and pour and cover with coke. Set your timer for 5 minutes if it’s kind of rusty; and 10 minutes if it’s super rusty. When the timer beeps; grab your roll of aluminum foil; about 1 square foot. Now ball it up into a ball. Take your griddle out of the coke solution; 90% of the rust should be gone already. Dab and scrub with the aluminum foil until no more rust. Drain the sink; get the hot water running; and scrub with the stuff nylon brush under hot running water. Congrats, you now have a new griddle! Now season it as you would; and go about your life.9) Super Bonus: When to clean your panThere are 3 points in time when you should clean the pan:1) Right after you cook; while the griddle is ridiculously hot. The food has not stuck onto the pan; and so it’s a great time to clean. But ONLY if there is no food left on it.2) If there are bits of food on the pan, I’d actually wait until the food is almost cool on the pan to scrape and wash the pan. The reason is this: Remember cast iron is low thermal conductivity? Well, when the food is stuck on there; ironically the cast iron continues to slowly cook the food even after you’ve turned off the heat. Because you aren’t adding more heat; the air temp is now cooler than the temp of the pan; so as the moisture slowly leaves the food item because the cast iron is still heating it; the food will CURL UPWARDS because the air is cooler than the pan and that will be the direction of the shrinkage; as well as the pan is slowly burning the food’s bottom. So when the food is almost cold; you will find that it isn’t stuck so badly as it initially was; because it’s dried a bit and now might “flake” a bit when you pick at it, so a hard plastic pan scraper will easily scrape it off. Scrape the large chunks off with the scraper; and then again; back to the stiff nylon brush under hot water.3) The only time cast iron is super difficult to clean is if there was burn sugar involved. Three ways to attack this: while the griddle is hot; pour some warm water (not cold, you will crack the griddle) on it; let it bubble; and then scrape right away. Second way is to reheat the griddle; let it start almost burning again; and pour some warm water on it; let it bubble for a bit; and then scrape it right away. The Third method is a strange two-stage method. Scrub with a stiff nylon brush; under the hottest water you can. If the sugary parts scrape off; great! If not; don’t fret. Stop scrubbing; and dry it with a paper towel. The pan should be warm to the touch still. Leave it on the stove top to cool off overnight; do not put it into a cupboard. The next morning; take a dry pot scraper; and scrape it. The sugary parts will flake and come off. When the pan was warm, it was again slowly drying out the sugars stuck on it. As the sugar dried; it hardened and so next morning; you can “crack” the sugar and remove it easily.10) Notes, hints, and personalsI recall staying at a relative’s house one time; and my wife usually has eggs for breakfast. So the only pan we could find was one of the wunderbrick non-sticks; and so she cooked an egg with it. It tasted so bad that she threw it out. While ingredients make obviously a big difference; a less obvious one is the pots and pans used to cook it. The ability to go from stove to oven without transferring the vessel used; is not to be looked upon lightly. The fact that it will outlast most other pots and pans should not be looked upon lightly either. Our health depends our ability to cook healthy foods and not eating out; and the right pots and pans is a big part of that. If it’s difficult to use or produces inferior results; then you will not use it. We have become a people of instant gratification; instant this; instant that. But I have yet to eat at any restaurant; food equal to that which I cook at home. I have control over every aspect from procurement of ingredients to pots and pans used. A lot of people buy cookware because it looks pretty; that is their prerogative but the priority really should be, what does it do for your health? A piece of cookware that’s pretty AND functional is great; but if not; I’ll settle for functional over pretty any day. What’s the point of having a pan that’s pretty but burns all your food? What’s the point of a pot that is easy clean up but gives you cancer?Like I noted in the beginning; this was not a review; but a treatise. What we are talking about essentially isn’t a piece of cookware; we are talking about quality of life. And a good quality of life begins with health. And health begins with healthy cooking. And healthy cooking begins with a piece of cookware that you are willing to use. One that will provide for you and your family delicious food day after day; week after week; month after month; year after year, generation after generation. I rarely give a product such a glowing endorsement; I have not been paid by anybody; and I bought mine with my hard earned money because I wanted the best for my family. Tortillas and farm fresh eggs for breakfast; this is the cookware we wake up to every morning. It has been an essential part of our lives and I couldn’t imagine for the price of a few beers; a better way to build great health for you and your family.

Customer Review: Very good quality! Like using cast iron, but lighter, and don’t stick. I have an Alonon pot\\pan set…durable, and qualiy

Customer Review: I bought this pan 5 years ago to make crepes. I use it nearly every day, and it has held up great (using non-metal spatulas). It is super sturdy, but not overly heavy; has a comfortable grip; and is pretty much nonstick. It has approximately 3/8 of an inch depth, so you can fry an egg on it. The heat distributes evenly, so it is perfect for making a three-egg omelet. I was so impressed by the quality of this pan, I purchased 4 others for gifts.

Customer Review: Great pan! I use it for warming tortillas on my induction.

Customer Review: I wanted to get a dedicated pan for Dosas/crepes/omelettes that might help reduce the use of oil/butter while cooking so I got this one. In the past I had some non-stick pans that started showing scratches after a 4-6 months of usage, so I decided to go for something a bit more expensive, hoping that it would last longer. I have been using this pan for 9 months now and I feel that buying it was a good decision. For the kind of low oil cooking I do, wooden spatulas/turners often do not work very well since they can not match the thinness and sharpness of metal spatulas; I am also not comfortable using rubber/plastic spatulas. I have been using metal spatulas/turners on this pan with great care and I do not see any issues arising yet. Another problem I had observed in the past that sometimes the pans will lost their shape (twisting/disfiguration) but this one is pretty sturdy and has held its shape well. Overall, I am pleased with this purchase and I have a feeling that I am going to be using this pan for years to come.