This crepe pan is nice and heavy, plus it's perfectly flat at the bottom so you will end up with nice, even-thickness crepes. Start out with just a teensy bit of butter on the bottom, spread it around as it melts, and the pan will be sufficiently seasoned for a whole batch of crepes. (via 'Cookin', a used bakeware store in SF, Divisadero)

I've known people who have owned one-they're functional and last forever.