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Shadowphd
52
Mar 21, 2017
I am sorry to have completely missed this! Did this stop reach its quota? If not, could I recommend that a short video of this pan and cooking method or, at the least, photo stills of the pan in use along with an appropriate vessel for the batter absolutely be included?
Also, if someone is able to speak to the pros and cons of a non-stick surface for crepe making versus a well-seasoned cast iron or steel pan, I would greatly appreciate it. After my last and favorite Italian nonstick skillet's surface began to flake off after being used at high temps for sautéing fish, I vowed to give up on non-sticks entirely but am open to learning about their virtues for crepe making since temps are not nearly as high.
I do do hope this comes around again with much more info.