Brand | De Buyer |
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Manufacturer | de Buyer |
Model Number | 5610.2 |
Model Name | HIC |
Part Number | 5303.24 |
Batteries Included | No |
Batteries Required | No |
Material Type | Alloy Steel |
Contains Liquid Contents | No |
Manufacturer | de Buyer |
Item model number | 5610.2 |
Product Dimensions | 60.96 x 60.96 x 4.32 cm; 929.86 Grams |
ASIN | B0019N4ZHQ |
de Buyer 2465 Crepe Pan, Blue Steel, Made in France, 8-Inch Cooking Surface, 9.5-Inches Rim to Rim
Price: | S$36.26 |
Enhance your purchase
- De Buyer's French Crepe Pan offers the perfect cooking surface for creating, flipping, and plating perfectly thin, crisp and delicate crepes every time
- Made in France from blue steel; easy to season and maintain; nonstick quality improves as natural patina builds up with use over time
- Shallow depth and flared sides flips and plates delicate foods easily; great for crepes, pancakes, and fried eggs, pan searing meats, fish, and more
- To season, scrub with hot, soapy water, dry thoroughly; add cooking oil to cover bottom and heat until it smokes, discard oil, wipe with a paper towel
- Contoured handle assists in swirling batter easily for thinner crepes; hand wash with hot water and sponge; dry thoroughly
Product information
Size Name:9.5 InchTechnical Details
Additional Information
Date First Available | 1 May 2008 |
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Customer Reviews |
4.3 out of 5 stars |
Best Sellers Rank |
4,129 in Home (See Top 100 in Home)
160 in Pots & Pans |
Is Discontinued By Manufacturer | No |
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Product description
De Buyer’s French Crepe Pan offers the perfect cooking surface for delicate crepes, caramelizing vegetables, and pan searing meat. Made in France from blue steel that’s easy to season and maintain, it builds up a natural patina with use over time for a foolproof non-stick quality with quick food release. Specially designed with a contoured handle to assist in swirling crepe batter to form perfectly thin, delicate crepes. With a cooking surface of 8-inches and overall surface of 9.5-inches, rim to rim, its shallow depth and flared sides allow delicate foods to be flipped and plated effortless without them breaking apart, from crepes to fluffy pancakes and fried eggs. It works equally well for braising meat, poultry, and fish. A great addition to cooking tools for easy, professional-style cooking in the home kitchen. To season before first use, simply wash in hot, soapy water and scrub with a stiffer brush to remove protective wax coating. Dry thoroughly. Add enough cooking oil to cover the bottom of the pan and heat it over medium flame until smoke appears. Carefully discard the oil and wipe the pan with a paper towel. Voila, the pan is now seasoned and ready for use. To clean after each use, hand wash under hot water with a gentle sponge. Always dry thoroughly. Do not use soap, clean in the dishwasher, or scrub with abrasives, as these will spoil the natural patina buildup and its non-stick quality. Never soak the pan, as it could rust. Should rust occur, simply scrub rust away and repeat the seasoning process. Made in France from blue steel.


Around 200 years ago.....
de Buyer was producing cutlery in a small smithy in Val d’Ajol, France from metals mined locally. Working with culinary professionals to develop its industry knowledge and produce ‘true’ utensils, we aim to stay ahead of the curve and make products that last a lifetime.
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TraditionalA traditional blue steel pan is ideal for all your batters, crepes, pancakes, and tortillas, the naturally nonstick surface and effective heat distribution will ensure perfect results every time. |
Useful
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Easy to use & season!
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Most helpful customer reviews on Amazon.com

It really is an amazing pan if you like carbon steel or cast iron.
The one thing that kept it from being 5 stars is the handle attachment. They ground down the welds, which is great, but they didn't make sure they were filled in completely, so there's a little circular depression at each weld spot which could be a bit more work to clean. I wouldn't even have mentioned it but the rest of the pan is so nice it seems a shame they missed such a small detail.
[EDIT]
This is NOT a heavy pan. If you try to use it at a high enough temperature to cook meat you're almost guaranteed to warp it.
Crepes, pancakes, eggs, warming tortillas, and the like see what this pan is made for. Use it for such and it should last multiple lifetimes (literally).

The cook surface is blued (Fe3O4) rather than raw (Fe2O3) with bee’s wax coating like the de Buyer Mineral series. And the handle is painted with some type of non enamel paint. I first fired it in a self cleaning oven which removed the handle paint and created the more familiar red rust on the cook surface; then I seasoned it like any other iron surface. First omelet this morning slid right out like my grandmother’s Griswald cast iron. Second one did too.
To season, ignore the complicated YouTube videos. Heat the oven to 200F and put the pan upside down with a light coat of oil (whatever you have, canola, flaxseed, lard, anything you use) for 15 min. Remove it and wipe it with a paper towel so that it looks almost completely dry. Then put it back in the oven and heat to 400F-415F for 30 minutes. Take it out of the oven and let it cool on top of the stove. Then use this guy’s directions for seasoning stainless. https://youtu.be/dEMSQI31mvk
Works line a champ. Done in a few hours instead of days. As I said, I got this yesterday, and made breakfast this morning.

Reviewed in the United States on 29 December 2019
The cook surface is blued (Fe3O4) rather than raw (Fe2O3) with bee’s wax coating like the de Buyer Mineral series. And the handle is painted with some type of non enamel paint. I first fired it in a self cleaning oven which removed the handle paint and created the more familiar red rust on the cook surface; then I seasoned it like any other iron surface. First omelet this morning slid right out like my grandmother’s Griswald cast iron. Second one did too.
To season, ignore the complicated YouTube videos. Heat the oven to 200F and put the pan upside down with a light coat of oil (whatever you have, canola, flaxseed, lard, anything you use) for 15 min. Remove it and wipe it with a paper towel so that it looks almost completely dry. Then put it back in the oven and heat to 400F-415F for 30 minutes. Take it out of the oven and let it cool on top of the stove. Then use this guy’s directions for seasoning stainless. https://youtu.be/dEMSQI31mvk
Works line a champ. Done in a few hours instead of days. As I said, I got this yesterday, and made breakfast this morning.



Reviewed in the United States on 18 November 2017



It is TRULY nonstick. I have always wanted to make crepes but thought I would never be able to because I own parrots, and teflon fumes are fatal to parrots.
I also love how lightweight it is! I will take it camping.
I made crepes for the first time last night and they turned out great! Well, I burnt the first one, which is to be expected because I had no practice, but that's no fault of the pan! And it was great to be able to use a metal spatula.

It was covered completely in what they say is "wax". I beg to differ, I know what wax is and feels like. This was more akin to machine oil.
Instructions spell out to rub it under hot water, fine, didnt get the dirt out completely.
Tried to "season" per instructions - house filled up with pretty horrible stench, chased my family outside.
Wiped it off with paper towel, per instructions, the paper towel were as dirty as if I was wiping a car engine after months of use.
Will I eat anything cooked on this thing?!?! LoL