De Buyer Carbone Plus blini pan

Blini pan, 12 cm, iron handle. A carbon-steel pan gets hot enough to produce really crispy blinis which are still moist and fluffy.
A seasoned pan has non-stick natural properties and becomes better the more it is used. The carbon-steel pan will last forever and is indestructible. If food sticks to the surface you can clean a warm pan with a spoonful of salt and re-season it; if the base should become deformed it is easily made flat with one hammer blow; if the pan is left in a damp place and starts rusting it can be cleaned with steel wool and even sandpaper.
The pan heats up quickly and becomes hot enough to brown the surface and develop the flavours in the Maillard reaction. The lyonnaise skirt - the traditional French rounded shape of the pan - makes it easy to toss food, turn an omelette in the air for example, and slide it onto a plate.
Heat the pan well before cooking. Seasoning necessary before using for the first time.
Care: deglaze, rinse with warm water, dry and oil lightly. Store in a dry place. Do not use detergents or put in the dishwasher.
All heat sources. On induction the setting 7 is usually perfect for blinis.