I'm not exactly sure. Around 9 or 10 inches, I'd say. Yea. You season carbon steel just like you do cast iron. Sometimes if I haven't used it in a long time, I'll scour it a little bit with steel wool and reseason it. In fact, you're sort-of supposed to reseason the pan every time you use it. Heat it up with some shortening in the pan, let it stay hot for a while and then wipe it out. I find that getting the temperature just right is key to avoiding sticking, but once you hit that sweet spot you can easily bang out crêpe after crêpe after crêpe in short order. ← Sam, beautiful looking crepes. I have a black steel pan also (maybe mine is blue steel), but eventually switched to a non-stick pan for crepes because I couldn't seem to get the temp right, and the crepes would sometimes stick. My pan is well seasoned. But could you give us an idea of how hot you want the pan? For example, about how long before the batter bubbles as in your second picture -- is it 3 seconds, or more like 15? I also noticed that you don't use a crepe spatula (or whatever that thing is called that is about 1 inch wide, 8 inches long, and has a bend in it). Do you find that the spatula pictured below works well? I don't have the crepe spatula either, because I don't make crepes enough. Lastly, I noticed you didn't put wax paper between the cooked crepes. Do you find they stick together at all when they cool? Thanks!