OXO Obsidian Pre-Seasoned Carbon Steel, 10" Crepe and Pancake Griddle Pan with Removable Silicone Handle Holder, Induction, Oven Safe, Black 10" Crepe Pan with Handle

Brand:OXO

3.3/5

€
106.45

Lighter, easier and stronger—there’s a reason carbon steel is the choice of professional kitchens. Pre-seasoned to get you started, this OXO Obsidian Carbon Steel 12-In Crêpe Pan develops a naturally non-stick layer with use that’s ideal for stick-free crêpes, pancakes, and so much more. The low, sloped sides make flipping the thinnest crêpes, and everything else, simple. The more you use the pan, the better the non-stick patina layer will be. Precision engineered for powerful performance anywhere you need it, this pan travels effortlessly from stovetop to grill. This pan also comes with a removable silicone sleeve to keep cooking comfortable. Oven safe up to 600˚F/315˚C. Hand wash only.

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EAN: 0885837027501

Categories Home & Kitchen, Kitchen & Dining, Cookware, Pots & Pans, Crepe Pans,

Hand wash only. For all stovetops, including induction. Metal utensil safe. The removable silicone sleeve offers comfortable handling. Oven safe up to 660˚F/350˚C. The lightweight body heats quickly and is built to last. Low, sloped sides for flipping even the thinnest crêpes. Precision engineered for powerful performance from stovetop to grill. This pan naturally develops a non-stick patina over time. Pre-Seasoned Carbon Steel: Just wash and start cooking—no seasoning required.

Brand	OXO
Color	Black
Material	Carbon Steel
Product Care Instructions	Hand Wash Only
Special Feature	Gas Stovetop Compatible, Electric Stovetop Compatible

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Scritto da: Tom

This it IT!

As a home cook with a LOT of experience, I would never have believed that a carbon steel pan was any good. Boy, was I WRONG. Why? At least 2 reasons: 1. Because the non-stick qualities of this pan matched the OXO 8", 3 layer pan I've used for a few years (which I LOVE). I have NO problem "gliding" omelettes out of the pan. And 2. I use this pan primarily for omelettes -- both American and French. The American omelette (cooked at a little higher temp that browns the butter), is perfect! Actually, the "browned" part of the butter happens quicker, and with greater quantity than the browned butter developed in a true non-stick pan. The French omelette comes together quickly -- fluffy on the inside with a delicate "skin" on the outside. OK. Get all bent out of shape about the angle of the sides, the angle of the handle, or whatever. Just treat this pan with respect, pay attention to "seasoning", and I guarantee it will be your "new favorite pan" -- forever! This pan "just works"!

Scritto da: chris simon

Great, very non stick heats FAST!

Great, very non stick heats FAST! My only complaint is that it is a little thin, which may affect durability.

Scritto da: JPhillips

Economical Quality

This pan is easily comparable to some more expensive options for those that want true carbon steel pans without the chemical coatings. The only downside with this is the mineral oil coating. I highly recommend cleaning off the mineral oil coating and replacing it with a traditional lard/oil seasoning.

Scritto da: poker run

I really like the OXO blue steel

I have this and the 10 inch OXO both are easy to use, and cook very evenly. The heat transfer is very good and fast, I dont do anything special really just put a light coating of oil after each use like cast iron. Cooks great! The depth of the 12 inch is better for frying than the 10 inch but I have fried in both.

Scritto da: wed22

Probably best substitute wok for the induction

I bought the induction stove recently, and had to replace the half of my pots and pans. The hardest thing to find was something that will replace my nonstick wok I used for the fried rice. For some reason, nonstick and induction don't get along much. I had to return a few pans for its low performance on induction. On top of that, wok and induction are not compatible, period. Wok on fire traps high heat in the wok with well spread fire reaching on the wall of the wok. Induction scarcely heat up the whole bottom of 11in pan. The heated circle is usually smaller than what they claim to be,so most times, the pan wall is cool enough to touch. You need to fry rice only with the bottom. Still, fried rice usually take some volume, so you need deeper pan. Then, rice sticks on the bottom like crazy when you cook. This pan, with some oil's help, completed frying rice successfully. With several tries, I learned how to control rice from sticking on the hot iron bottom. It's not as easy as nonstick wok I used to have, but once you let a hold of it, it's quite easy. After cooking, the pan is stick-free enough to be cleaned with a sheet of paper towel. I ended up using it every week because it performes pretty well! Heat up efficiency couldn't be better! I recommend this to anyone who need to cook volume of food on induction!

Scritto da: Munchasaurus

Warps and discolors easily

I usually love OXO products, but this one was a fail. I appreciated the silicone sleeve, weight, and pre-seasoning job on this pan. However, after cooking 2 pieces of canadian bacon over medium-low heat, the bottom is warped and the pan shows scorch marks and the outline of the bacon. Cleaning did not remove the discoloration. I am accustomed to using and properly caring for cast iron. I shudder to think what high heat or inadequate cleaning and seasoning habits would do to this pan. This pan does not meet expectations for either Oxo products or carbon steel cookware. For a happy ending, it's time to make use of Amazon's generous return policy and buy something better.

Scritto da: David

Decently non stick. Similar to ceramic non stick

This comes preseasoned and is decently non stick, similar to ceramic non stick. It is like a high cast iron

Scritto da: Tintin Castafiore

True advertizing

Alaready seasonned, ready to cook. No problems whatsoever

Scritto da: mike leblanc

So far so good .

I was nervous, but I was able to successfully make a non-stick plant-based omelet . I’ve made a thin omelet and a thicker omelette, and the 8 inch pan is the perfect size recommended by chefs.

Scritto da: Debbie Tracey

Frying pan

Love this pan. I can use metal utensils with it. It is non stick. Light weight but cooks like a cast iron pan

Scritto da: Tintin Castafiore

True advertising

Works very well, true quality. Got rid of 3 other pans because of this one

Scritto da: Obdulia E.

Que llegó

Por su costo es un buen satén lo único que al principio tiene un olor y sabor raro, pero con el usa va desaparecido.