I just spent several hours refurbishing my old crepe pan so I could make Injera. I really put a nice oil finish on it. But I still cannot keep Injera from sticking. Fortunately to the oil resin only, not the steel.
When I was looking around for what kind of pan is used in Ethiopia I saw that every one uses electric grills with non stick surface!
I refuse to buy a disposable pan (Teflon etc). I will buy a cast iron pan and season it correctly if need be. I don't think the new copper bottom stainless steel pans will be any better than the old carbon steel pans for sticky wet batter. Although I bought one just to steam fry vegys with vinegar and Shoyu.
So what is the trick with carbon steel and wet batters? It is not just the Teff flour that makes it stick, it is the water. Do I have to add something like coconut flour to help it dry quickly? Or maybe just make the batter thick.
you can see more photos of this pan here https://healthfoodquest.blogspot.com/...