Posted by Amanda Clarke, February 14, 2008 at 11:30 AM
Though I rarely used it to make crepes, for which it performed rather poorly, I had always appreciated the design of my flimsy, nonstick crepe pan. As it was, it mostly just made for a great quesadilla toasting pan, its short sides making it easier to maneuver and flip without losing filling. But in my mind’s eye—much heavier and made of a material capable of maintaining heat—the pan’s wide, shallow form became a stage on which perfectly cooked pancakes flipped and crisp-skinned fish fillets sizzled.
When, a few weeks ago, I found myself in a kitchen shop looking right into the expansive face of an inexpensive carbon steel crepe pan, there was no resistance.
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Posted by Meg Hourihan, December 15, 2006 at 7:00 AM
From left: Crestware 9-inch professional-gauge fry pan, All-Clad Master Chef 2 9-inch fry pan.
In this corner, clad in extra-heavy-duty aluminum for durability, from China by way of Bowery Kitchen Supply in New York City, and weighing in at 19.25 ounces, the challenger, Crestware Professional Gauge Fry Pan!
And in this corner, wearing brushed aluminum over stainless steel, from Pennsylvania by way of Amazon.com , and tipping the scales at 25.9 ounces, the champ, All-Clad Master Chef 2 9-Inch Fry Pan!
Tonight, these two frying pans will face each other in an epic battle to determine who can fry the better egg.
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