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| Country of Origin | France |
|---|---|
| PID | 334901 |
| Product height (mm) | 33 |
| Product weight (g) | 1 000 |
| Dishwasher proof | No |
| Diameter (cm) | 20 |
| Compatible hob types | Ceramic, Gas, Induction, Sealed plate |
| Material | Aluminium |
| 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 even has the cooking qualities of a cast iron pan and the non-stick properties of a Teflon pan! Additionally, you can safely use metal utensils 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 helps with the initial use of the pan. It creates 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 — most of the beeswax coating will come off. The small remaining amount of wax does not harm but rather helps with the pan’s initial use. If you wish, you can also season the pan by burning in fat — see instructions in the attached video link.
Carbon steel is not as porous a material as cast iron, so you can safely cook all types of ingredients. For ingredients with a high protein content, such as eggs or white fish, be careful and significantly reduce the heat. It is not advisable to try to keep carbon steel looking like bright steel, as it changes color with use. The pan’s interior surface darkens, and when the interior is completely black, its natural non-stick surface is at its best.
Do not wash the carbon steel pan in the dishwasher; usually, hot water alone is enough for hand washing. You should not store food in a carbon steel pan or leave it 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 cooktops, 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 putting a hot pan into cold water. Using the pan on the stove at full 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.
6 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 even has the cooking qualities of a cast iron pan and the non-stick properties of a Teflon pan! Additionally, you can safely use metal utensils 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 helps with the initial use of the pan. It creates 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 — most of the beeswax coating will come off. The small remaining amount of wax does not harm but rather helps with the pan’s initial use. If you wish, you can also season the pan by burning in fat — see instructions in the attached video link.
Carbon steel is not as porous a material as cast iron, so you can safely cook all types of ingredients. For ingredients with a high protein content, such as eggs or white fish, be careful and significantly reduce the heat. It is not advisable to try to keep carbon steel looking like bright steel, as it changes color with use. The pan’s interior surface darkens, and when the interior is completely black, its natural non-stick surface is at its best.
Do not wash the carbon steel pan in the dishwasher; usually, hot water alone is enough for hand washing. You should not store food in a carbon steel pan or leave it 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 cooktops, 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 putting a hot pan into cold water. Using the pan on the stove at full 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.