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Krampouz professional-use crêpe maker : How to season the cast iron plate ?

Before its first use, the cast iron plate of a professional electric or gas crepe maker requires seasoning. This simple operation is essential to use your appliance and consists to heat a thin, even coat of vegetable oil at high temperature and repeatedly. This gives it a natural non-stick properties and protects the cast iron. This gives it to protect the cast iron and make it non-stick.

Seasoning is necessary when the plates are new.

Use only vegetale oil.

Use the pad with 3 stacked refills.

Time : 1h – 1h30, excludes preheating.

Electric crepe maker : preheat the crepe maker, turn the control knob to 250°C.
Gas thermostat-controlled crepe maker : turn the control knob to position 6.
Gas manual control crepe maker : turn the control knob to position 8 (6 mins), then turn down to 2 (4 mins). Season on position 2.

Respect the preheating time before starting seasoning.

Coats 1 to 4 : pour 1 teaspoon of vegetable oil on the plate. Spread the oil evenly using the pad. Heat for 5 to 10 minutes until there is no more smoke.
Coats 5 to 9 : pour 1/2 teaspoon of vegetable oil on the plate. Spread the oil evenly using the pad. Heat for 5 to 10 minutes until there is no more smoke.
To finish seasoning, move the pad over the plate with no fat added.
Final result : seasoning which looks like varnish and is light chestnut in colour.

Heat the crepe maker to 250°C.
Turn off the crepe maker.
Use the abrasive stone on a warm plate to remove excess fat. Do not hesitate to press.
Continue with a special metal sandpaper, to expose the cast iron.
Remove residues with a cotton cloth.
Clean the plate with a damp sponge.
Proceed to the complete seasoning of the crepe maker.