Want to make something special on a Sunday brunch? Are your kids demanding to eat some crepes and pancakes? Well, crepes are a popular dish in France but today it is a popular and favorite dish around the world, especially in my house. We used to go to the restaurants to eat pancakes, cupcakes, and crepes on Sunday’s when I decided why not make them in my home comfort. So I looked up in the market to buy a crepe pan that comes with versatile use. But choosing the right crepe pan was confusing. But as my research is over and I am successfully using a crepe pan I can share with you details on how to choose a good crepe pan.
CHOOSE THE RIGHT CREPE PAN: Choosing the right crepe pan is as important as choosing any other kitchen utensils because it is a part of your investment. Choose a crepe pan that has excellent heat distribution and retention for cooking crepes, pancakes, French omelets, etc, they need an even and hot temperature to cook your favorite food properly. A crepe pan must have 8 to10 inches in diameter and must have a defined edge to control the size and thickness of the crepes. SHAPE OF THE PAN: The crepe pan should have been flat or round-bottomed that is shaped in a way to cook thin crepes. Crepe pans should have a swallow side so that you can use the spatula or a wooden spoon to go under the crepe or to flip the crepe on the plate. Crepe pans material: 1. Stainless steel with copper or aluminum base: Since stainless steel has a poor heat distribution choosing a copper or aluminum base will give you even distribution of heat to make crepes. 2. Cast iron or enameled cast iron: Cast iron is traditionally used material to make crepes. The cast iron can have excellent heat distribution and retention 3.Seasoned cast iron: Seasoning of cast iron is done to protect the cast iron from rust. The non-stick cooking surface can make cooking easier. They are easy to clean without you have to waste time scrubbing the pan. The best thing about seasoned cast iron is it can evenly distribute heat can be used under high temperatures and is a durable product. 4. Hard anodized aluminum: They are non-stick, scratch-resistant, and dishwasher safe. The pans are powered with the combination of heat distribution qualities of aluminum and the strength of steel. CONCLUSION: As I am using a seasoned cast iron pan it feels lightweight and easy to maintain but keep in mind to use a wooden spatula to protect the non-stick coating from any damage.
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