The 9 Best Crepe Pans
Updated by · How we research
Carbon steel, nonstick and cast iron crepe pans compared on floor size, stove fit and care. The de Buyer Mineral B leads for anyone who makes crepes often. When users buy our independently chosen editorial picks, we may earn commissions to help fund the Wiki.
The size printed on a crepe pan usually measures the rim, and the flat floor where the batter cooks can be two inches smaller, so check the floor before you buy. Bare steel turns slick only after seasoning, while coated pans start slick and wear out. This guide is for home cooks making thin crepes, buckwheat galettes or tortillas.
Editor's Notes
November 1, 2026, by Ezvid Wiki Admin:
The de Buyer Mineral B now leads this list. Its bare carbon steel is what French crepe cooks use, and its floor is wide enough for a full-size crepe, which several smaller steel pans can't match.
Three old picks are gone. The Anolon 83324 is no longer sold, the Mauviel M'Heritage is now a copper pan at a luxury price, and the Cook N Home was nearly sold out and doesn't suit induction. The Cuisinart Chef's Classic stays in its newer ceramic-coated version. New picks are the Matfer Bourgeat Black Steel, the Le Creuset Toughened Nonstick PRO, the Sensarte Nonstick Crepe Pan and the Lodge Round Griddle, which is sold as a griddle but covers readers who search for an iron crepe pan without spending much.
The makers' dimension drawings did the most work here: on several pans the size in the name is the rim, and the cooking floor is up to two inches smaller. We also read each maker's seasoning and care instructions and checked every brand against federal recall records.
May 27, 2021:
We removed a pair of non-stick models that were almost identical to the Cook N Home, but also quite a bit more costly and hard to find. The rest of our selections haven't changed, as it's hard to argue with the Le Creuset Marseille being the best of the best. The Mauviel M'Heritage is also excellent in its own way, although its stainless-steel interior is a bit more prone to sticking than most. For top-quality affordable options, look to the Anolon 83324 and Cuisinart Chef's Classic. We also want to mention the De Buyer Mineral B and De Buyer Blue Steel, both of which are frequently found in high-end restaurants. The Mineral B, in particular, is about as famous as a crepe pan gets. It will require careful seasoning for peak performance, but if you treat it right, it can easily last a lifetime.
March 08, 2020:
We added in the Anolon 83324 in this update, which is a highly durable, easy-to-use model that can be had for very little money. It features hard-anodized aluminum construction for even heat distribution, and sloped edges which come in handy when you’re using a spatula to turn your crepes. If you’d rather flip your creations with the flick of your wrist, its light weight makes this easy, as well. If you’re a cook who prefers to hang your pots and pans for storage, you’ll appreciate the handy hole at the end of its handle. It’s conveniently safe for use in the oven and is backed by a limited lifetime warranty. It replaces the Neoflam Ceramic on our list which, although it’s advertised as nonstick, has issues with food both sticking to it and staining it, according to various reports.
We kept the cast iron Le Creuset Marseille in the top spot; while it’s a bit of an investment, it’s built for the long haul and is also easy to use. Its gently sloping sides and large, smooth surface help you to spread your crepe batter thinly and evenly, and it conveniently comes with a wooden spreader, as well. Unlike some others, it won’t react to acidic foods, and no seasoning is required, so it’s ready for use right away. It’s safe to put in the oven, and is backed by a lifetime warranty. It’s easy on the eyes, too, as its bright red handle and base will look handsome either on your stovetop or when hung from a hook.
If you’d prefer to make your pancakes with a device that comes with its own heating element, check out our list of the best crepe makers, which often come with conveniences like adjustable temperature controls and cooking tools.
Special Honors
Krampouz Crepe Makers Krampouz, founded in Brittany in 1949, invented the billig, the round crepe griddle used across the region, and makes electric and gas versions for homes and professionals with cast iron or nonstick plates. Its name is the Breton word for pancake. They're for cooks who make crepes often enough to want a dedicated machine with a plate far wider than any pan. krampouz.com
Measure The Floor, Not The Rim
That's the whole difference from a skillet, whose taller walls get in the way.
A crepe needs a wide, flat floor and a low, flared rim, so batter can spread in one swirl and a spatula can slide under the edge. That's the whole difference from a skillet, whose taller walls get in the way. The trap is the number in the name. The de Buyer Mineral B sold as a 12-inch pan has a 10-inch cooking floor, the 9.5-inch de Buyer Blue Steel cooks on 7.75 inches, and Matfer's drawing for its 9.25-inch pan shows a floor of about 7.5 inches.
For crepes you'd serve as a meal, aim for a floor of 9 or 10 inches, which usually means a pan sold as 11 or 12 inches. Smaller floors are fine for dessert crepes, tortillas and eggs. If you want restaurant-size crepes of 13 inches or more, a pan won't do it; that's the job of a round griddle like the ones Krampouz builds in Brittany.
Carbon Steel, Coated Or Cast Iron
Bare carbon steel is the French standard. It's light enough to tilt, heats quickly and lasts for decades, but it starts out sticky. Seasoning bakes thin layers of oil into a hard film that resists rust and lets food release, and it takes several rounds to build up (Wikipedia: Seasoning (cookware)). After that, wash with hot water, dry it on the burner and wipe on a drop of oil. Soaking or a run through the dishwasher brings rust back.
Coated pans release batter from day one and need no care beyond hand washing, but every coating wears out. Budget ones often lose their slickness in a year or two. If you worry about PFAS, the U.S. Food and Drug Administration says nonstick coatings are among the authorized food-contact uses and that its current data point to paper packaging, not cookware, as the exposure concern (FDA). Ceramic coatings and bare steel avoid the question entirely. Never heat an empty coated pan on high.
Cast iron, bare or enameled, holds heat for batch after batch, but it's heavy to swirl and slow to cool if it overheats. Enamel skips seasoning altogether.
Induction, Heat And The First Crepe
Induction cooktops only heat iron-based metal, so a pan needs a magnetic base (Wikipedia: Induction cooking). Carbon steel and cast iron always work. Aluminum pans need a steel plate or layer in the base, which the Sensarte and Le Creuset nonstick pans have; the Cuisinart Chef's Classic doesn't. A fridge magnet that sticks to the base settles it.
Most stuck or torn crepes come from a pan that isn't hot enough, too much batter, or steel that isn't seasoned yet. Heat the pan over medium for a few minutes, wipe on butter or oil, and pour just enough batter to coat the floor thinly. The first crepe is often a throwaway while the heat settles. Sweet crepes use wheat flour, and Brittany's savory galettes use buckwheat, which makes them gluten-free (Wikipedia: Crepe).
How we researched this
We compared 19 crepe pans and griddles, read the makers' dimension drawings, seasoning guides and warranty terms for the 9 picks, analyzed patterns in owner feedback, and checked every brand against U.S. Consumer Product Safety Commission recall records. Prices were checked November 1, 2026.
Sources (13)
- de Buyer: Mineral B and Blue Steel crepe pans
- Matfer Bourgeat: Black Steel crepe pan 62034
- Le Creuset: Toughened Nonstick PRO and enameled cast iron crepe pans
- Nordic Ware: Traditional French Steel crepe pan 03460
- Cuisinart: Chef's Classic crepe pan 623C-24
- Lodge: Round Cast Iron Griddle L9OG3
- Sensarte: 10-inch crepe pan
- Krampouz: crepe makers
- Wikipedia: Seasoning (cookware)
- Wikipedia: Induction cooking
- Wikipedia: Crepe
- FDA: Authorized uses of PFAS in food contact applications
- U.S. Consumer Product Safety Commission: recalls
Frequently asked questions
What is a crepe pan?
A crepe pan is a very shallow round pan with a low, flared rim and a long handle. The low rim lets you swirl thin batter across the floor and slide a spatula under the crepe, which a skillet's tall walls make awkward.
What size crepe pan should I buy?
Look at the cooking floor, not the rim. A floor of 9 to 10 inches, found on pans sold as 11 or 12 inches, makes full-size crepes. Smaller pans suit dessert crepes, tortillas and eggs.
Is carbon steel or nonstick better for crepes?
Carbon steel lasts for decades and turns slick after seasoning, but it needs drying and oiling after each use. Nonstick works from the first crepe with little care, but the coating wears out after a few years.
Do crepe pans work on induction?
Carbon steel and cast iron pans do. Aluminum pans work only with a steel plate on the base. If a magnet sticks to the bottom, the pan will work on induction.
Why do my crepes stick to the pan?
Usually the pan isn't hot enough, there's too much batter, or a steel pan isn't fully seasoned yet. Preheat over medium, wipe on a little butter, and pour a thin layer.
Do I need a crepe spreader?
No. Tilting the pan spreads batter well. A wooden T-shaped spreader, called a rateau, helps make thinner, rounder crepes, and some pans include one.
