The pan is - as described by others - quite fast warm (I heat at level 7 of 9 in). Your really even heat they are then at me from the crepe batter at level 5.5 of 9.
Handling, cleaning and storage are really simple. Even if the handle is quite long, it fits the pan on another pot up so that there is still enough space in the closet. In our narrow-width oven 50s it fits also inside.
I always use a little fat / oil for the first crepe, but probably it would not at all necessary.
Incidentally, the company BAF advertises that old pans can be recoated by you. Can I find a good idea.
A tip: If you want to produce hot crepe on stock, you can keep warm (60-70 degrees) directly from the pan on a plate in the preheated oven. Thus, the crepe are not dry, a fireproof dish of water should be on the oven floor below. A few big splash of water on the oven floor to do it however. The main thing is the Crepe not dry out.
