Vintage Cast Iron Crepe Pans: Treasure or Trash? (Explained)
Cast iron cookware has made a major comeback in recent years. From skillets to Dutch ovens, vintage cast iron is popular for its durability, versatility, and natural non-stick properties when properly seasoned. However, one lesser known vintage cast iron item is the crepe pan.
So are vintage cast iron crepe pans worth keeping or should they be tossed out? Read on for tips on identifying, restoring, caring for and cooking with these specialty vintage pans.
What Makes Crepe Pans Different
Crepe pans have a much flatter, shallower shape than regular skillets. This allows the thin, delicate batter to spread evenly into super thin crepes. Vintage cast iron crepe pans often have the following characteristics:
- Round shape with gently sloping sides
- Large flat cooking surface ranging from 9 to 12 inches wide
- Pour spouts along the rim for easy pouring of batter
The shallow shape also enables the crepe pan to heat evenly and quickly, which is essential for making paper-thin crepes.
Checking Condition of Vintage Crepe Pans
Before deciding if that vintage crepe pan is a treasure or trash, examine it closely to evaluate its condition. Check for the following:
Rust
Some surface rust is normal on vintage cast iron and can be removed through seasoning processes. However, deep pitted rust that has eaten away the metal is usually not salvageable.
Cracks
Carefully inspect along the rim, handle, pour spouts and cooking surface for any cracks. Even hairline cracks will expand over time with heating and cooling cycles.
Flatness
A crepe pan must have a perfectly flat bottom and smooth interior. Use a ruler’s edge to check for any warping or uneven spots. Spin a marble around to detect subtle dips. Warped pans will NOT cook evenly.
Pour Spouts
The pour spouts along the rim should enable easy, drip-free pouring. If spouts are misshapen or missing, batter will drip down sides making a mess.
Pans that fail any of these condition checks are best to discard. Vintage crepe pans in great shape make ideal candidates for restoration.
Restoring Vintage Crepe Pans
Salvageable vintage crepe pans require some restoration work before use. Here are tips for bringing them back to life:
Remove Rust
Use a rust eraser or fine grit sandpaper to gently rub off surface rust without damaging good metal underneath. Rinse well after rubbing.
Re-season the Pan
Proper seasoning creates a natural non-stick surface. Wash pan first with hot soapy water if needed. Dry completely. Then thoroughly coat inside surface with melted solid vegetable shortening. Place upside down in a cold oven, then heat to 500°F for 1 hour. Let cool in oven. Repeat seasoning layers as desired.
Check Heating
Test pan’s heat distribution by heating for a few minutes on medium. Sprinkle a thin layer of flour then tilt pan around. Flour should evenly brown, not burn in spots. This verifies even heating.
Caring For Crepe Pans
The lightweight, thin metal of crepe pans requires some special care. Follow these tips after each use:
Cool Properly
Let pan cool completely before adding any water to prevent cracking. Do not plunge hot pan into cold water.
Dry Thoroughly
Use paper towels or soft dish towel to carefully dry entire pan, especially pour spouts. Air dry for 10 minutes before storing. Any moisture leads to rust.
Oil Lightly
Apply a thin layer of vegetable oil over interior cooking surface with paper towel. This prevents rust between uses.
Store Carefully
Wrap pan in paper towels then store in a protective bag or box, away from other cookware which could dent it.
Tips For Cooking Crepes
Making perfectly thin and lacy crepes takes practice, so be patient. Follow these tips for crepe success:
Use Proper Batter
The batter must be thin enough to pour easily but still coat the pan. Typical recipes call for equal parts milk and flour, mixed until smooth. Rest the batter 30 minutes before using.
Preheat Pan Properly
Heat pan over medium-low, then brush pan lightly with vegetable oil. Pour excess oil out. Pan is ready when a splash of water sizzles on contact.
Work Quickly
Have all ingredients and toppings ready before cooking. Pour just enough batter to coat bottom in thin, even layer. Tilt pan quickly to spread batter.
Loosen Immediately
Use a heatproof rubber spatula to loosen crepe from pan right after pouring batter. This helps prevent sticking.
Flip Carefully
Let top of batter dry out slightly before attempting to flip, about 1 minute. Use your fingers or a chopstick to lift edge, then flip.
Troubleshooting Crepes
Even with proper technique, crepes can turn out with issues. Here are some common problems and how to solve them:
Batter Too Thick
Thick batter doesn’t spread easily in pan. Add more milk 2 tablespoons at a time until reaching desired consistency.
Batter Too Thin
Thin batter makes crepes fall apart and develop holes. Mix in more flour 1 tablespoon at a time to reach proper consistency.
Uneven Browning
If crepes brown more in certain spots, pan’s heat distribution is uneven. Let pan preheat longer over lower heat before making next crepe.
Sticking Crepes
If crepes stick to pan when flipping, the pan needs more seasoning. Oil pan well before heating again. Gently loosen sticky crepes with spatula.
Torn Crepes When Flipping
Batter needs more time to dry out before flipping. Let cook 30 seconds to 1 minute longer before loosening edges and flipping.
FAQs About Vintage Cast Iron Crepe Pans
Are vintage crepe pans better than modern crepe pans?
Vintage cast iron crepe pans have stood the test of time, being passed down through generations when properly cared for. They tend to retain and conduct heat more evenly than modern mass-produced pans. However, new crepe pans work perfectly fine as well.
What is the best way to clean crepe pans?
Avoid harsh soaps on vintage cast iron. Hot water and a stiff brush or non-metal scrubber is best for stuck-on bits. Dry immediately and re-oil after cleaning. Modern crepe pans can handle soap and even dishwashers in some cases.
Should crepe pans be greased before each use?
Yes, lightly greasing the pan just before heating is essential for making crepes, even in well-seasoned cast iron pans. This prevents batter from sticking. Use a small amount of butter, oil or non-stick spray.
What oven safe temperature can vintage cast iron handle?
Vintage cast iron is generally safe up to 500°F. Rapid, intense temperature changes can damage cast iron so avoid broiler settings or transferring straight from very high oven heat to cold. Monitor as it heats.
Can crepe pans be used for anything else besides crepes?
The large, flat surface is great for cooking egg dishes like pancakes, eggs, omelets and more. Just avoid heavy batters or lots of liquid that could pool from the shallow sides. The lower sides make tossing foods difficult as well.
Conclusion
Vintage cast iron crepe pans make a wonderful treasure for crepe connoisseurs who treasure old-fashioned cooking methods. However, they do require some restoration and specialized care compared to basic skillets.
Check vintage finds carefully for condition issues before deciding to tackle the restoration process. With some elbow grease and TLC, vintage crepe pans can be restored to cook delicious, paper-thin crepes for many more generations. Handle with care and they will last indefinitely!
I hope you found this guide helpful and engaging! Please let me know if you have any other questions – I’m happy to provide more tips and advice to fellow vintage cast iron lovers.
