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Staub Crepe Pan Review

What better way to make Crepes than with Staub Crepe Pan. It has low sides and comes with a batter spreader. It uses a heavy cast iron construction that will hold its heat well. The handle is also wooden so that it stays cool to the touch. However, the name Crepe Pan should be changed to a griddle. While it is very much capable of making crepe, its downfall would be the enamel coating. This review will take a closer look at the construction and design of the staub crepe pan.

Staub Crepe Pan Review Quick Summary

Staub Crepe Pan
CompatibilityGas, Electric, Halogen, Glass Top, Induction
WarrantyLifetime Warranty
Brand AwarenessWorld Famous
Country of ManufacturerFrance
Oven Safe Temperature500 degree Fahrenheit
ThoughtsA versatile pan that can do much more than crepe. The inclusion of the wooden batter spread and spatula makes this a bargain. The only issue is that the enamel coating is not as nonstick as bare cast iron. However, with practice, this wont make that much of a difference.
Reviewed CookwareStaub Cast Iron 11-inch Crepe Pan with Spreader & Spatula – Matte Black

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History of Staub

Staub was founded by Francis Staub in 1974. In the early stages of the company, they would carve molds out of wood. As time went on, so did their brand recognition. They competed with Le Creuset with their own distinct line of colors. Today, they are one of the most popular cookware in France. Professional Kitchen often uses their cookware as serving dish for dinner. Legendary Chef Paul Bocuse even has his mark on some of their cookware.

Staub Crepe Pan Design

This section will talk about the design and characteristic of Staub Crepe Pan. We will go over things like handle, construction, and general performance.


This handle is an anomaly of staub cookware. Usually, their handle is casted together with their pan. However, they took the extra step to make a wooden handle. This wooden handle has a benefit of staying cool while cooking. It adds a rustic touch to it and it feels comfortable. However, there is also limitation to this design. The oven safe temperature tends to be lower as heat cycles can cause the wood to crack. Now, according to sources everywhere, it looks like the oven safe temperature is 500 degree Fahrenheit. I personally would not put it at temperature above 350 degree. But if you are willing to do so, by all means.

Also constant washing with water can cause it to eventually split and rot. Having said that, I still think that the wood adds a really nice touch to the overall aesthetic to the pan. Very similar to how Le Creuset add a wooden handle to their skillet. It just has limited durability.


The shape is a simple round griddle with a slightly raised lip. This low sidewall means that you can spread and flip the batter with ease. Other Crepe pan with an overly tall lip gets in the way of cooking. The slight lip is there mostly there to keep batter from falling out.

I personally love using these type of pan to cook bacon and egg. The lack of sidewall means that evaporation occurs at a faster rate. There is no wall to trap in steam. This means a better sear and more flavor in your food. Overall, this is a pretty versatile pan, not only for crepe. And I certainly wouldn’t buy a pan just for crepe, at least not at this price.

Cast Iron

While a lot of marketer will claim that cast iron have even heat. That is not true at all. If you compare it with copper or aluminum, cast iron is actually a very poor heat conductor. They have a lot of heat spots and you can get splotchy results. What is true is that it holds heat very well. This means that when you sear food, the pan wont lose heat.

There are ways to work around the heat issue though. All you have to do is heat it up at low heat slowly. This will heat the heat permeate through the pan. Have you ever wonder why your first pancake is always the worst? That is because the pan is not properly heated.

Enamel Coating

This is where Staub Crepe Pan start to have issues. While Enamel coating is pretty to look at, they are poor conductor of heat, even worse than cast iron. I done test in the past where it shows that enamel inhibits conduction of heat. This is because the enamel coating is basically powder glass and it does not conduct it as well as cast iron. The other issue is that enamel coating does not develop a nonstick coating as well as cast iron. That seasoning that is such a pain, is one of the best thing about cast iron. It is suppose to be a replacement for nonstick. If anything, they should have left the inside uncoated and the outside coated. Especially considering it is marketed for making crepe.

Nevertheless, if you use it properly, like any other cookware, this should not matter as much. just don’t expect an easy way of making crepe. If anything, you might take a few tries before you get it right.

Wooden Crepe Batter Spreader and Spatula

These crepe batter spreader are actually very important. If you want a professional looking thin crepe, these thing are needed. It is a good thing that staub come with them. For the price that they usually charge, their crepe pan is actually not that bad. If you plan on using this pan, don’t loose it!

Staub Crepe Pan Thoughts

Overall, Staub Crepe Pan is a pretty good bargain. The name crepe pan is a little bit wrong in my opinion. It is more of a griddle than anything else. Much more versatile that what they suggest. I would use it for eggs, toast and even bacon. The only downside is that the enamel coating is not as nonstick as bare cast iron. But considering the price and the stuff you get, its not a bad price. Especially considering its a staub product.

Check Le Creuset Best Price

I hope you enjoyed this Staub Crepe Pan Review. If you would like to see more, please visit our Pots and Pans Review page.

2 Comments on “Staub Crepe Pan Review

January 14, 2023 at 10:04 am

I’ve had this crepe pan for several years and LOVE it! It is perhaps my favorite kitchen utensil. However, this review indicates that the top of it is porcelain; I thought it was just the bottom wch. is obviously porcelain – white and lovely. After much use, batter is starting to stick on the middle so I think it needs to be seasoned. What is the best way to do that? I know the wooden handle should not be heated over 350 degrees. Thank you!

Curated Cook
January 14, 2023 at 10:14 am

By porcelain, do you mean enamel? You can always use a bit or lard of flax seed and just heat it up on the stove. When it smokes wipe and repeat as necessary. While it wont work as well as cast iron, its better than nothing.


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