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How Do I Stop My Gas Crepe Maker Sticking?

by sharon
(Manchester)

Cast iron gas crepe maker plate heating in a mobile catering trailer

Cast iron gas crepe maker plate heating in a mobile catering trailer

Hello can anyone help I purchased a double gas krampouz crepe maker when I got it the crepe plates were thick with rust (they're cast iron) I got the rust off & seasoned them but they still stick either they burn to a crisp or just bubble and stick - any ideas/advice do you think the plates ruined even though they look ok? Sorry for all the random questions just at a loss what to do, I have an electric one and no problems with it. With the gas some people have said hotter the better some said put it on gas number 1 - nothing works - please help - thanks sharon

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Jun 08, 2026
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by: MobCater

Hi Sharon, I can hear the frustration in your message, and you are not the only one, cast iron crepe plates catch a lot of people out when they move over from an electric maker.

The good news first: your plates almost certainly are not ruined. Once you take rust off cast iron you also take the seasoning off with it, and bare or part seasoned cast iron will stick every time. The burning in some spots and the bubbling and grabbing in others is the classic sign of plates that need building back up properly, not plates that are beyond saving.

The way I season crepe plates is slow and a bit boring, but it works. Get the plate clean and bone dry, then wipe a very thin layer of a high smoke point oil over the whole surface, something like rapeseed. Thin is the important word here. You want it to look almost dry, because any oil left pooling turns sticky and gummy, and that gummy film is exactly what most people mistake for a ruined plate. Bring it up to heat, let that layer bake on and darken, take it off the heat, let it cool, then do it again. Four or five thin layers and you start to get that dark, slightly glassy surface that food slides off.

On temperature, ignore the hotter the better crowd. A crepe plate wants to be hot and steady, somewhere around 200 to 220 degrees, not flat out. If you run a gas plate on full it scorches the batter before it has any chance to release, which is your burning to a crisp problem. Get it up to heat, give it a good ten minutes to settle so the whole plate is evenly hot, and only then start cooking. A tiny wipe of oil between the first few crepes helps while the seasoning is still young.

One thing worth ruling out: if one area of the plate stays much hotter than the rest no matter what you do, that points to a burner or jet issue rather than seasoning, and on a gas appliance that is a job for a Gas Safe registered engineer to look at, not something to tinker with yourself.

Best wishes

David

Disclaimer: Gas installation and maintenance must be carried out by a Gas Safe registered engineer. Never attempt gas work yourself. Check gassaferegister.co.uk for qualified engineers in your area.

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