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| Country of Origin | France |
|---|---|
| PID | 335198 |
| Dishwasher proof | No |
| Diameter (cm) | 28 |
| Compatible hob types | Ceramic, Gas, Induction, Sealed plate |
| Material | Carbon steel |
| Manufacturer address | 25, Faymont 88340, LE VAL D'AJOL, FRANCE |
| Manufacturer's email address | |
| Manufacturer name | de Buyer Industries |
Professional chef’s frying pan with excellent cooking properties and an almost eternal lifespan! The carbon steel pan is a good alternative to Teflon pans and, like cast iron, requires a bit of care. A well-maintained carbon steel pan develops a natural non-stick surface formed by fat and carbon, reducing the need for maintenance and increasing non-stick performance. A frequently used carbon steel pan combines the cooking qualities of a cast iron pan with the non-stick properties of a Teflon pan! Additionally, metal utensils can be safely used with the pan.
The De Buyer Mineral B series features a completely natural and chemical-free organic beeswax coating as a pre-treatment. The coating protects the pan from rust and aids in the pan’s initial use. It forms the first cooking surface on the carbon steel while enhancing the pan’s non-stick properties. Before the first use, wash the pan with hot water to remove any storage dust – most of the beeswax will be removed. The small amount of wax left behind does not harm but rather helps in the pan’s initial use. If desired, you can also season the pan by burning fat – see the instructions in the accompanying video link.
The high-sided carbon steel frying pans follow the design of the traditional French Lyonnaise pan. Thanks to their depth, they have a larger capacity and reduce fat splatter. The country-style pan is very suitable for frying potatoes or large quantities of vegetables, but also works well as a wok. Thanks to the carbon steel, food doesn’t stick to the pan, which is especially convenient when frying potatoes.
Carbon steel is not as porous a material as cast iron, so you can safely cook all kinds of ingredients. For ingredients with a high protein content, such as eggs or white fish, it is advisable to be cautious and lower the heat significantly. It’s not recommended to try to keep carbon steel looking like bright steel; it changes color with use. The pan’s interior darkens, and when the interior is completely black, its natural non-stick surface is at its best.
The carbon steel pan must not be washed in a dishwasher; usually, hot water alone is enough when washing by hand. Food cannot be stored in a carbon steel pan, nor should it be left soaking in the sink due to rusting. If surface rust appears on the pan, it is not unusable; rust can be removed, for example, with a coarse sponge or steel wool. After use, washing, and drying, it is advisable to apply a drop of canola oil to the pan to prevent surface rust from forming during storage.
Suitable for all heat sources and stovetops, including induction. The frying pan can also be used in the oven (200 °C max 10 min)
Compatible accessories
The pressed body of the carbon steel pan may sometimes warp slightly. To prevent this, avoid putting a hot pan into cold water. Using the pan at full stove power may also cause warping. If warping occurs, heat the pan slightly, place it upside down on a sturdy surface, and tap the center of the pan’s bottom with a hammer.
22 in stock
Professional chef’s frying pan with excellent cooking properties and an almost eternal lifespan! The carbon steel pan is a good alternative to Teflon pans and, like cast iron, requires a bit of care. A well-maintained carbon steel pan develops a natural non-stick surface formed by fat and carbon, reducing the need for maintenance and increasing non-stick performance. A frequently used carbon steel pan combines the cooking qualities of a cast iron pan with the non-stick properties of a Teflon pan! Additionally, metal utensils can be safely used with the pan.
The De Buyer Mineral B series features a completely natural and chemical-free organic beeswax coating as a pre-treatment. The coating protects the pan from rust and aids in the pan’s initial use. It forms the first cooking surface on the carbon steel while enhancing the pan’s non-stick properties. Before the first use, wash the pan with hot water to remove any storage dust – most of the beeswax will be removed. The small amount of wax left behind does not harm but rather helps in the pan’s initial use. If desired, you can also season the pan by burning fat – see the instructions in the accompanying video link.
The high-sided carbon steel frying pans follow the design of the traditional French Lyonnaise pan. Thanks to their depth, they have a larger capacity and reduce fat splatter. The country-style pan is very suitable for frying potatoes or large quantities of vegetables, but also works well as a wok. Thanks to the carbon steel, food doesn’t stick to the pan, which is especially convenient when frying potatoes.
Carbon steel is not as porous a material as cast iron, so you can safely cook all kinds of ingredients. For ingredients with a high protein content, such as eggs or white fish, it is advisable to be cautious and lower the heat significantly. It’s not recommended to try to keep carbon steel looking like bright steel; it changes color with use. The pan’s interior darkens, and when the interior is completely black, its natural non-stick surface is at its best.
The carbon steel pan must not be washed in a dishwasher; usually, hot water alone is enough when washing by hand. Food cannot be stored in a carbon steel pan, nor should it be left soaking in the sink due to rusting. If surface rust appears on the pan, it is not unusable; rust can be removed, for example, with a coarse sponge or steel wool. After use, washing, and drying, it is advisable to apply a drop of canola oil to the pan to prevent surface rust from forming during storage.
Suitable for all heat sources and stovetops, including induction. The frying pan can also be used in the oven (200 °C max 10 min)
Compatible accessories
The pressed body of the carbon steel pan may sometimes warp slightly. To prevent this, avoid putting a hot pan into cold water. Using the pan at full stove power may also cause warping. If warping occurs, heat the pan slightly, place it upside down on a sturdy surface, and tap the center of the pan’s bottom with a hammer.