We prefer using a stainless steel flat pan. You can also use a cast iron pan for this recipe. The batter for Swedish pancakes is thin and needs a flat pan with small edges to spread and twirl the batter in the pan. A well seasoned cast iron, or quality stainless steel pan will last a long time. The pan we use was gifted to us many years ago and we can no longer find this exact model. We've found a couple of pans that we recommend for you: DE BUYER Mineral B Pan - Pancake Pan - Carbon and Stainless Steel - Induction-ready - 9.5" Nordic Ware Traditional French Steel Crepe Pan, 10-Inch *contains affilate links