How to Season a Crepe Pan

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A well-seasoned or nonstick crepe pan is key for thin, lacy, soft crepes. While you can use any frying pan to make crepes, a crepe pan makes it easier to produce and flip a thin crepe. Before using them, season cast iron or carbon steel crepe pans. A crepe pan with a nonstick coating does not need seasoning.


About Seasoning

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Why Season

Seasoning prevents the crepe batter from sticking to the pan. This means you need less fat to keep the crepe from sticking.

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How Seasoning Works

Seasoning a pan builds up a layer of cooked-on fat. This oily layer gives the pan a semi-permanent nonstick surface. The added oil also accumulates flavor over time, giving foods a deeper, richer taste.


Season the Pan

The steps for seasoning a crepe pan are the same, regardless of whether the pan is cast iron or carbon steel.

Things You'll Need

  • 2 tablespoons vegetable oil

  • Pastry brush or paper towel

  • Aluminum foil

Step 1

Wash the pan in warm, soapy water and dry it completely.


Step 2

Cover the base of the cooking surface with 1 tablespoon of vegetable oil. Spread the oil evenly over the entire cooking surface of the pan, using either a pastry brush or a piece of paper towel.

Step 3

Heat the pan over high heat for 15 minutes. Shift the pan as needed to ensure the entire bottom of the pan is hot. Heat the oven to 375 degrees Fahrenheit.


Step 4

Brush the remaining 1 tablespoon of vegetable oil onto the pan. Place the pan in the hot oven on a center rack. Line the bottom of the oven with aluminum foil to catch any drips.

Step 5

Bake the pan for 1 hour, then turn off the oven. Allow the pan and the oven to cool completely before removing the pan.



A well-seasoned crepe pan will have a smooth, shiny, black to dark brown surface. It will not be sticky or have visible signs of rust.

Crepe Pan Care

There are several points to keep in mind to ensure your crepe pan stays well-seasoned and ready to use.

  • After seasoning, do not wash the pan with soap.
  • To clean the pan, rinse it in warm water and wipe it dry.
  • For cooked-on food, add a small amount of salt to the pan and scrub with the salt and a towel until the crusted parts come off. You can soak the pan in warm water to help loosen stuck food.
  • Rub the pan with a small amount of cooking oil after it has been thoroughly dried and before you put it away for storage.



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