Best pan for banh xeo: 1 clear winner
Bánh xeo is the Vietnamese version of French crepes. It is a Vietnamese traditional rice pancake. This dish is served as a breakfast or snack. It is very popular street food and is sold from small carts.
But making bánh xeo can be quite difficult, especially if you don’t have a good pan.
So what makes a good pan for bánh xeo? It’s not just about the shape, the size, or the material. It’s all about the heat distribution, the quality, and the durability of the pan.
That’s why we’ve rounded up the 5 best bánh xeo pans available today, and we’ve got one for every budget.
Let’s get started!
|YOSUKATA Carbon Steel Wok Pan - 14 “ Woks and Stir Fry Pans||Check on Amazon|
|Cuisinart 623-24 Chef's Classic Nonstick Hard-Anodized 10-Inch Crepe Pan||Check on Amazon|
|Tramontina Professional Fry Pans (12-inch)||Check on Amazon|
|Matfer Bourgeat Black Carbon Steel Fry Pan, 11 7/8"||Check on Amazon|
|Lodge Cast Iron Griddle, Round, 10.5 Inch||Check on Amazon|
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Best pan for banh xeo
I’ve always loved Vietnamese cuisine, and I love their food, even more, when I can make it at home. It just tastes so much better than when you order takeout or eat out at a restaurant.
Using a large wok is the traditional way of making Vietnamese pancakes as they provide even heat distribution to the fickle batter by raising the batter high on the wok. This ensures you get crispy banh xeo and adds a glorious crunch to the edges.
Yet, if you don’t have a gas stove in your kitchen, opt for nonstick pans or cast iron skillets.
I was lucky enough to get a new wok from Yosukata for Christmas, and I absolutely love it.
The large size is perfect for me as I tend to cook for a big group of people, and I’ve got a nice mix of traditional and modern recipes in my repertoire. Another benefit of the large size is that this makes you comfortable during tossing vegetables and banh xeo fillings.
I’ve never used a carbon steel wok before, but I was pleasantly surprised by how easy it was to use.
The pre-seasoning is a little different than most woks that I’ve used before. It’s just black carbon steel, and it makes it so much easier than cast iron to get an even coating on the surface with simple steps.
I was also impressed by the ergonomics of the handle. It’s so much easier to hold onto when you’re working with the wok, and it feels very sturdy. It also doesn’t get hot during cooking.
Hand wash the wok after every use and dry it well. Then, don’t forget to rub it with a tiny amount of cooking oil to avoid rust.
I’ve been using this wok to make a wide variety of dishes from banh xeo, to steaming, to stir-frying, to boiling, and everything in between. I do recommend buying a wok ring to give you better control of the temperature of your home range.
It’s incredibly versatile, and it’s definitely something that I can see myself using for years to come. This wok is the best choice for people who love Asian food.
This is not a regular wok that you find in the stores. It is a well-made original Chinese wok. You will notice the difference as soon as you unpack it. Tried some stirfry tofu with veggies and some Indo-Chinese fried rice, the heat distribution is perfect. The dishes came out perfect. 10 on 10 for the wok. The handle has screws if you need to remove it to put in the oven. The circumference of the handle is just perfect, a lot of woks have a thinner handle. Overall I am very satisfied and would recommend it to home cook looking for a perfect wokSG
- Even heat distribution to the batter
- Heavy bottom
- Ergonomic handle that can be removed to put in the oven
- Compatible only with gas stoves and round induction cooktops.
- Need more maintenance
The Cuisinart 623-24 is one of the best crepe pans that we’ve ever tested, and it’s one of our top picks for the best crepe pan on the market.
Nonstick pans ensure that the batter doesn’t stick to the bottom of the pan.
Yet, if you’ve settled on nonstick pans, you need to make some adjustments to your banh xeo cooking technique. Worry not, I will explain this later.
The Cuisinart 623-24 comes with an anodized black exterior that’s dense and nonporous, so it doesn’t have any weak spots where rust or corrosion can form. This ensures that your pan will last for years and that it won’t wear out easily.
The interior of the pan has a Quantanium coating, which is a patented titanium-based material that prevents food from sticking to the pan. This means that you can cook without worrying about having to scrape off burnt crumbs or batter. It also helps to keep the pan’s surface healthy so that it lasts longer.
The low sides of this crepe pan will help you get the nice crisp texture of the bánh xèo easily. It also ensures that the crepe batter spreads everywhere to git thin crepes with crunchy edges. In addition, this lets steam escape from the bean sprouts.
It’s a sturdy and high-quality tool that’ll last for years, and it can be used to make all kinds of crepes (including banh xeo), pancakes, waffles, and more.
The Cuisinart 623-24 crepe pan is also oven safe up to 500 F, which makes it suitable to put in the oven as well.
The tapered edge of the pan makes it easy to pour, and it eliminates any unnecessary splashes when you are pouring liquids. This means that your crepe or pancake will stay flat, and it’ll cook evenly without any issues.
The Cuisinart 623-24 has solid, riveted handles. This makes it easier to control, and it’s safer too. They’re also easy to grip, so you won’t have any trouble using them even when you’re wearing gloves.
I hope that the handle has some silicone or rubber insulation because it’s getting hot during cooking and can burn you. So you need to wear a grill mitten during cooking.
So if you want a high-quality crepe pan that’s also affordable, then this is one of the best options on the market.
I have made crepes using this pan twice now. The pan is a perfect size. It’s not heavy which allows you to swirl the crepe mix to get even coverage. It has a nonstick coating which allows the crepe to be flipped easily. I purchased this to replace an electric crepe maker, this pan is so much easier for me. I would buy it again.psandifer
- No hotspots
- Sturdy and durable
- Super easy cleaning
- Handles get hot during cooking
- Not induction-ready
If you’re looking for a versatile frying pan that allows you to pump delicious banh xeo dishes as well as a myriad of other food recipes, this is our best frying pan for banh xeo.
I’ve been using these fry pans for about a year now, and they’ve been amazing! They’ve never failed me yet, and they’re a pleasure to use.
They’re made of aluminum, which provides even heat distribution that prevents the banh xeo batter from getting burnt to the bottom.
They can withstand temperatures up to 400 F / 204 C, so you won’t have to worry about the heat damaging the pans.
You can use the pan safely with gas and electric stovetops. Yet, these frying pans are not induction-ready and are not recommended to use with glass stovetops as they might cause serious scratches to your glass top range.
Tramontina frying pans are NSF certified, so you can trust that they’ll be safe in your kitchen. It’s also PFOA-free, and this means that it won’t leach any toxins into your food. This is a significant benefit if you’re worried about the effects of the chemicals that are often found in nonstick coatings.
Thanks to the nonstick surface, the pan is incredibly easy to clean. Simply wipe them down with a damp cloth or sponge, and you’re good to go.
The Tramontina fry pans also come with a lifetime warranty, which means you can be sure that you’re getting a quality product. So if you’re not satisfied with their performance, you can send them back for a replacement.
I have owned it for over 3 years and it has served me well. I didn’t want to spend a lot on higher-end non-stick pans because I don’t use them every day. I use cast iron for most cooking, but using this where a truly non-stick surface is an advantage. I’ve used it for eggs, crepes, and pancakes. Scrambled eggs are what I use this for most and I’ve been pleased with the results in that application.Catnib
- Supereb heat distiribution
- Made in the USA
- Lifetime warranty
- Not suitable for induction and glass stovetops
I have been using this pan for about 6 months now, and it’s fantastic. It has a beautiful heat distribution that works well in all types of cooking.
The pan is pretty sturdy, yet it’s still more lightweight than its cast-iron contenders. I’ve been using it for quite a while without any problems.
It’s one of the best pans to make banh xeo and it cooks crispy banh xeo as it should be. Yet, carbon steel needs some patience for cooking and maintenance to get used to.
This pan is extremely versatile. It can be used on all stove types, including induction. You can use it to make everything from Vietnamese rice crepe to pizza.
I like how the handle is angled in, which is great for stirring, tossing, and sauteing. This handle is also welded to the pan to give it extra durability.
The pan acquires a nonstick coat once seasoned properly which makes the cleaning process easier.
This is my first carbon steel pan and now I want all sizes. I followed manufacturer seasoning recommendations and the pan was nonstick at first use. I’ve done fried eggs, scrambled eggs, bacon, sausages, salmon, roasted vegetables, and everything came out great. Just tried making some thin crepes for crepe cake today and they came out perfect too. No need to grease in between layers. Cleaning is a breeze too. I just rinse off with piping hot water while the pan is still warm, scrub with a bristle brush if needed, then dry well on the stove and add a thin coating of oil. Think this is going to be my daily go-to pan instead of my usual castCycle
- Heats up quickly and evenly
- Made in France
- Perfect for high-temperature cooking
- Not suitable for European style oven because of the long handle
- A little bit heavier than nonstick pans
If you prefer cast iron and need a good banh xeo cast iron skillet, this is your bill.
This is a beautiful cast iron griddle that has been through so many adventures already, and it’s still going strong! It has a heavy gauge steel body that’s resistant to rust and corrosion.
The griddle is constructed from solid cast iron, which means they’re long-lasting and can withstand temperatures up to 500°F. This makes them perfect for grilling, searing, and frying. However, the skillet is much better because the low sides of the griddle can cause much mess.
They’re also oven safe, so they can be used for baking and roasting. You can use this cast iron griddle over any type of cooking surface, including campfires, and it can be used with all types of cookware and utensils.
You’ll love the way they heat up, and the way they distribute heat evenly across the surface. They can be used to make delicious dishes such as Vietnamese pancakes, dosas (Indian rice crepes), and tortillas.
Unfortunately, the handles might burn your fingers, so you should use an oven mitt when using this cookware.
It’s easy to clean thanks to the preseasoning. Don’t use a detergent to wash this griddle. Use canola oil to wipe it down after washing with warm water and drying.
The cast iron griddles are also pretty inexpensive, so you don’t have to spend a lot of money on this item.
I wanted a cast iron pan that I could actually lift to make the crepe batter spread everywhere. This fits the bill. Although it is heavy – it’s cast iron after all! It’s not like their frying pans. So if you have some arm strength, it will be fine for crepes. Of course, you can use it for anything. I am a big fan of Lodge and they have never disappointed me. I wash this with just water and a scrub brush, and then oil it after.Kate
- Great heat distribution
- Crepe batter spreads evenly
- Made in the USA
- The low sides of the griddle may splatter the batter if you aren’t careful enough
- Non-insulated handles
A lot of home cooks find cooking banh xeo quite challenging. The result is either a soggy banh xeo or a crepe with a scorched bottom.
Now, we are going to discuss how to get the most delicious banh xeo.
Why is my banh xeo not crispy?
Here are my tips to get crispy banh xeo
- Make sure your pan of choice has a heavy bottom with good heat distribution.
- Crepe pans have low lips that will help you get crispy Vietnamese sizzling crepes.
- Use regular white rice flour, not sweet rice flour.
- Add corn starch to the banh xeo ingredients as it increases the thickness of the batter and gives a nice crisp outer layer.
- Make sure that the batter is cool, not hot when starting cooking. Let it sit for about one hour after preparing.
- Preheat the pan with a tiny amount of oil (½ of a tablespoon). Don’t add an excessive amount of oil as this will make the batter falls apart.
- Use medium heat setting once the batter hits the pan and cover the wok with a lid for 2 minutes.
- Add extra oil to the edges before they are lifted to the lips of the pan to crisp them up.
- If you use nonstick cookware, fry the banh xeo fillings separately first, then combine them after they’re cooked. This lets you control the evenness of batter across the pan to get a thin crepe.
- Use regular milk instead of coconut milk.
Banh xeo ingredients
- Green onion stalks
- Banh xeo cake flour mix
- Turmeric powder
- Regular milk
- Vegetable oil
For banh xeo fillings
- Pork belly
- Fish dipping sauce
- Bean sprouts
For the exact steps of the Vietnamese pancake recipe, I use a mix of these resources:
I also recommend watching this video as it will give you great insights.
Is banh xeo healthy?
Banh xeo is not considered a healthy food as the Vietnamese dish is rich in carbohydrates and fats. A full pancake contains 430 calories, 77 grams of carbohydrates, and 18 grams of fat. However, you can adjust your banh xeo recipe to accommodate your diet or even turn it into a vegan-friendly dish.
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I’m John Engler, the founder of La Orxateria. I’m a home cook and foodie. I’ve been cooking since I was a kid, and cooking has always been a passion of mine. I love the challenge of creating something from scratch, and I enjoy helping others discover new ways to make the most of their food.