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Crepe Pans Crepes

Seasoning steel crepe pan

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Seasoning steel crepe pan

Tessa | Jul 15, 2003 07:30 PM

I was given a blue steel crepe pan from Williams Sonoma and I think I may have seasoned it improperly. I heated up the pan, per the instructions, added oil, cooled and repeated the process. The second time around, it developed a sticky, rough spot in the middle, which is most definitely not non-stick. The rest of the pan looks and feels great, except for that weird, cooked-on residue in the middle. I couldn't wash it off and another seasoning session didn't help.

What did I do wrong? Is there a better way to season this thing? I also have a cast iron skillet, which I haven't seasoned yet, but I don't want to make the same mistake.

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