I unpacked and unwrapped my beautiful 6.5 inch French Blue Steel pan this morning and prepared it for first use. It was so easy! The pan is a good weight, just right, really! Not too heavy but also not too light.

I understood from reading the instructions that this pan is coated with wax and the way to remove the wax is to run it under very hot water and then wipe it dry with paper towel. I didn't use any soap.

Next, I put it on my induction cooker, coated it with ghee, and turned the cooker on to the medium high heat setting. Because induction heat cooks so quickly the ghee started to smoke after about 30 seconds and I could see the fat separate in different places. I used a basting brush (silicone won't melt!) to continue to baste the pan while it went through this seasoning process for maybe 3 or 4 minutes. I also turned on the vent fan because there was, initially, some smoke from the oil. I decided the seasoning process was complete when the oil no longer separated on the pan surface. I let the pan cool for about 30 seconds and then carefully wiped it out with paper towels (it was still quite hot).

Now, I was ready to cook my fried eggs for breakfast! Again, I basted the pan lightly with ghee, turned on the heat, and cooked my over-easy eggs to perfection! Delicious, and no sticking to the pan! I used a metal spatula to transfer my eggs and then used a paper towel to wipe out the pan. I didn't think it needed to be washed. After brushing on a little more ghee I hung the pan up to rest alongside its culinary siblings!

This was a super easy process and I will use my new steel pan for preparing eggs, grilled cheese sandwiches, omelettes, crepes, hamburger... or whatever I want to cook in a small quantity. It's a fantastic tool and I'm so glad that Amazon offers this high quality blue steel pan. It's the kind of pan that, as long as I take care of it, my children will inherit it!

I AM IN LOVE WITH THIS CREPE PAN. I had to season it three times with potato peels before all the blue rubbed off. The first two times I used ghee, then I used sesame oil.

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.

I followed the instructions that came with the pan...the little brown booklet attached to the handle that said "Pour about one millimeter of oil (I used lard) to cover the bottom of the pan and heat it until it smokes. Throw out the oil and wipe down the pan with paper towels. So very simple.
I made a crepe in it the next day and it was perfect and didn't stick to the pan. The crepe looked like a perfect crepe, I was so impressed.

I had stressed over how to best season this pan...reading over all the different methods from Cook's Illustrated to watching You-tube videos and many other methods and in the end, the simple method worked just fine. I have cast iron pans and when I wash them with hot water, I re-season them with oil after washing them in plain hot water. I dry them quickly and while they are still warm from the temperature of the water, rub in the lard or bacon fat.

I am so impressed with this pan, I just purchased the 9.5 inch mineral B pan from Debuyer as well so I can make bigger crepes and I also wanted to see the difference between the pans.

I purchased one of these a while back and I loved it! My family loves when I make crepes. Having one pan made it tough to keep up with demand, so I had to order another.

The pan is solidly built - extremely sturdy - and heavier than it looks in a photo. Once I opened the package, I seasoned the pan according to the manufacturer's directions (similar to caring for a cast iron pan). After use, I wipe it down, re-season it and stow it carefully with the other crepe pan.

By keeping the pan seasoned, it maintains a non-stick quality that has allowed me to make both crepes and omelettes with non-stick success.
I recommend this to anyone who enjoys this type of cooking.

This little pan has become one of my most used since getting it. I bought it as a replacement for my teflon coated aluminum egg pan - comparatively I would say the properly seasoned De Buyer pan is even more non-stick than the teflon, though the weight is also a good amount higher. I primarily use it as a breakfast pan (eggs, home fries) and occasionally for searing steak, though you have to keep oil splatter in mind when doing steak, as the walls are quite low. This pan heats up quickly and holds the heat well, though not as well as cast iron obviously. Similar to cast iron, you want to avoid washing it with soap, or water even. If eggs get crusted on for example, I let the pan cool, scrape what I can with a fork, then pour a thin layer of vegetable oil back onto the pan and let it soak into the remaining egg crust. After a couple minutes I put it back on heat to a bit below cooking temperature, at which point I can generally wipe the remaining crust off with a paper towel. You do not want to leave this pan wet! It will develop surface rust, which can be removed with oil and a paper towel usually.