M'steel Carbon Steel Crêpe Pan

Yes. The pan arrives with a protective beeswax coating to prevent rust during shipping, which must be thoroughly scrubbed off with hot water and soap before your first use. After cleaning, you will need to season the pan to begin building its natural non-stick surface.

No. Unlike modern chemical non-stick pans, carbon steel requires a seasoning process—heating oil in the pan to create a polymerized layer. With regular use and proper care, it will develop a dark, slick patina that becomes increasingly non-stick over time.

No, this pan is not dishwasher safe. Dishwashers will strip away the seasoning you have worked to build and can cause the carbon steel to rust. Always hand wash with hot water and dry it immediately on the stovetop to ensure longevity.

Yes, because the handle is made of iron and is riveted directly to the pan, it will conduct heat and become hot during use. We recommend keeping a kitchen towel or silicone handle cover nearby when cooking on the stovetop or moving the pan in and out of the oven.

Absolutely. Carbon steel is a magnetic material, making it fully compatible with induction cooktops, as well as gas, electric, and ceramic ranges.

Yes, color change is a sign that the pan is seasoning correctly. As you cook, the steel will darken from its original grey to a deep brown or black, which indicates that the protective patina is forming.