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I’m looking at crepe makers and noticed that almost all of them have a cast iron surface. Any reason why, and will there be any issues if I go for a cast iron one? Not a fan of having to season all the time.



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Kinnek Knowledge Team

You will have to season the surface, but yes, cast iron is by far the most popular material for the cooking surface of a crepe maker -- primarily because it works perfectly for making crepes.  Cast iron surfaces heat evenly over the entire surface area, which means that the center of the crepe batter will not be cooked faster (thus preventing any overcooking or burnt situations).  Further, with proper seasoning, the surface will be relatively non-stick, allowing for fast service, one crepe after another.  However, if you really don't want to go through the trouble of regularly seasoning your crepe maker surface, then there should be non-stick griddle plate options available from suppliers.

Jun 5, 2016

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