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| Color | Silver |
|---|---|
| Country of Origin | France |
| PID | 409847 |
| Product weight (g) | 2 000 |
| Dishwasher proof | No |
| Diameter (cm) | 30 |
| 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! A 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 even has the cooking properties of a cast iron pan and the non-stick quality of a Teflon pan! Additionally, metal utensils can be used safely 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 improving the pan’s non-stick properties. Before the first use, wash the pan with hot water to remove any storage dust – this will remove most of the beeswax. The small remaining amount of wax is harmless and actually helps with the pan’s initial use. If desired, you can also season the pan by fat burning – see instructions in the accompanying video link.
Carbon steel is the best choice for making pancakes – the pancake gets the right toasted surface and doesn’t stick to the pan.
Carbon steel is less porous than cast iron as a material, so you can safely cook all kinds of ingredients. For ingredients with a high protein content, such as eggs or white fish, be careful and reduce the heat significantly. It’s not recommended to try to keep carbon steel looking like bright stainless steel, as it changes color with use. The inside surface of the pan darkens, and when the inner surface is completely black, its natural non-stick surface is at its best.
Carbon steel pans should not be washed in the dishwasher; usually, hot water alone is sufficient for hand washing. Food should not be stored in a carbon steel pan, nor should it be left soaking in the sink due to the risk of rust. If surface rust appears on the pan, it is not unusable—rust can be removed with a coarse sponge or steel wool. After use, washing, and drying, it’s advisable to apply a drop of canola oil to the pan to prevent surface rust 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).
The pressed body of the carbon steel pan may sometimes warp slightly. To prevent this, avoid placing a hot pan into cold water. Using the pan at full power on the stove may also cause warping. If warping occurs, it’s recommended to warm the pan slightly first, place it upside down on a sturdy surface, and tap the center of the pan’s bottom with a hammer.
Professional chef's frying pan with excellent cooking properties and an almost eternal lifespan! A 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 even has the cooking properties of a cast iron pan and the non-stick quality of a Teflon pan! Additionally, metal utensils can be used safely 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 improving the pan’s non-stick properties. Before the first use, wash the pan with hot water to remove any storage dust – this will remove most of the beeswax. The small remaining amount of wax is harmless and actually helps with the pan’s initial use. If desired, you can also season the pan by fat burning – see instructions in the accompanying video link.
Carbon steel is the best choice for making pancakes – the pancake gets the right toasted surface and doesn’t stick to the pan.
Carbon steel is less porous than cast iron as a material, so you can safely cook all kinds of ingredients. For ingredients with a high protein content, such as eggs or white fish, be careful and reduce the heat significantly. It’s not recommended to try to keep carbon steel looking like bright stainless steel, as it changes color with use. The inside surface of the pan darkens, and when the inner surface is completely black, its natural non-stick surface is at its best.
Carbon steel pans should not be washed in the dishwasher; usually, hot water alone is sufficient for hand washing. Food should not be stored in a carbon steel pan, nor should it be left soaking in the sink due to the risk of rust. If surface rust appears on the pan, it is not unusable—rust can be removed with a coarse sponge or steel wool. After use, washing, and drying, it’s advisable to apply a drop of canola oil to the pan to prevent surface rust 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).
The pressed body of the carbon steel pan may sometimes warp slightly. To prevent this, avoid placing a hot pan into cold water. Using the pan at full power on the stove may also cause warping. If warping occurs, it’s recommended to warm the pan slightly first, place it upside down on a sturdy surface, and tap the center of the pan’s bottom with a hammer.