Yes, professional crepe irons with a pure cast iron plate without coating must be seasoned before first use.

This process creates what is known as a patina. This natural layer acts like a non-stick coating, allowing crepes to release cleanly and cook evenly.

Seasoning is done with a small amount of cooking oil at high temperature.

How to season your crepe iron:

Heat the crepe iron to around 220–260°C.

Pour a tablespoon of oil onto the hot plate.

Spread the oil evenly across the entire baking surface and rub it in.

Allow the oil to burn in for about 4–5 minutes.

During this process, strong steam and some smoke will develop. Therefore, seasoning should only be done in a well-ventilated space or under an extractor hood.

The procedure should be repeated two to three times to build up a stable patina that ensures reliable non-stick properties.

Cleaning is straightforward and requires only a few tools. The important thing is that the cast iron plate is cleaned after each use to prevent batter or grease residue from building up.

You will typically need:

- warm water

- a spatula

- a soft sponge

- an abrasive stone suitable for crepe plates.

How to clean:

After baking, first remove any coarse residue from the plate using a spatula.

Then clean the still-warm plate with a little warm water.

Use the smooth side of a soft sponge to wipe away smaller residues.

For heavier soiling, an abrasive stone specifically designed for cast iron crepe plates can be used.

If the plate is cleaned after every use, even stubborn residue rarely builds up, making maintenance very easy.

As a rule, a crepe that has stuck to the plate can be easily removed with a crepe spatula.

A triangular spatula with a handle is particularly handy, as it allows you to gently lift the edge of the crepe. This tool is already commonly used to flip or cleanly remove crepes from the plate.

If a crepe adheres more firmly, carefully slide the spatula under the edge and work it loose piece by piece.

In practice, however, this problem is rare when the cast iron plate has been properly seasoned and has developed a good patina.

For safe and clean work, we recommend a sturdy stainless steel crepe spatula. With the right tool, even stubborn crepes can be removed quickly and without damage to the plate.

The service life depends greatly on whether the device is suited to the intended workload and how it is used.

When a device is continuously pushed to its limits – for example because it is too small or underpowered for the actual demand – its lifespan can be significantly reduced.

Professional appliances are, in general, very long-lasting. Our crepe irons from Krampouz and Foodis belong to the highest quality class in terms of performance, build quality, and durability.

From practical experience, many customers have been using their devices for 15 to 20 years or even longer without major issues or repairs.

If a fault does occur, it is usually not due to the quality of the device itself, but to external factors during use.

Our product range includes original spare parts for the brands we carry, so even older devices can be repaired and kept operational for many more years.

This question cannot be answered in general terms – and that is precisely the key point.

A restaurant that is only open at lunchtime has very different requirements for a crepe iron than an ice cream café with round-the-clock operation or a market stall at a Christmas fair with a high throughput rate.

Key factors to consider include:

- How many crepes need to be produced per hour?

- Will the device be used daily or only seasonally?

- Is a single or double unit more suitable?

- Electric or gas?

- 35 cm or 40 cm?

- Round or square design?

- Will the device have a fixed location or be used as a mobile unit?

A small café often needs a different device than an event operation or a market stall. Those who regularly produce large quantities need a different performance class than someone using the iron occasionally. If you are unsure which model is right for your situation, feel free to contact us – we are happy to advise you based on practical experience.

Whether to choose an electric or gas crepe iron depends largely on the location and technical conditions at the site.

Electric models are particularly suitable for indoor use and fixed point-of-sale locations with a reliable power supply. They operate consistently and reliably, but require an adequately rated electrical circuit. Depending on the model, power consumption ranges from approximately 2.2 kW to 3.6 kW.

Gas models offer maximum flexibility. With a gas bottle and hose connection, they can be used independently of the electricity grid, making them ideal for markets, street festivals, or mobile sales stands. The energy is also available at full power instantly when switched on. In practice, gas models tend to have greater power reserves than comparable electric models.

Where local regulations permit, we generally recommend gas models for professional use – especially for high-volume events or mobile operations. For a fixed indoor location with a stable power supply, electric models are an equally reliable and practical choice.

Krampouz is a French manufacturer with many years of experience in developing professional crepe irons. Their devices stand for solid craftsmanship, proven technology, and reliable performance in the hospitality sector.

Foodis is a German brand that has been developing and distributing professional catering equipment since 2009. Their devices offer excellent value for money, are robustly built, and deliver strong performance. They are specifically designed for the demands of gastronomy, events, and discerning users.

Important: both brands compete at the same quality level. There is no right or wrong choice here. Both Krampouz and Foodis deliver outstanding results when used correctly and are well-suited for professional applications.

The decision therefore depends less on fundamental differences and more on your specific preferences, the desired model features, and your budget. Both brands are a sound investment.