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| Country of Origin | France |
|---|---|
| PID | 335177 |
| Product height (mm) | 42 |
| Product weight (g) | 2 630 |
| Dishwasher proof | No |
| Diameter (cm) | 32 |
| 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 properties. 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, 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 pre-treatment. The coating protects the pan from rust and helps with initial use. It forms the first cooking surface on the carbon steel while enhancing the pan’s non-stick properties. Wash the pan with hot water to remove any storage dust before the first use – 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. You can also choose to season the pan by burning in fat – see the instructions in the accompanying video link.
Carbon steel is less porous as a material than cast iron, so you can safely cook all ingredients. For ingredients with a high protein content, such as eggs or white fish, be careful and reduce the temperature significantly. It is not advisable 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 interior is completely black, its natural non-stick surface is at its best.
Carbon steel pans must not be washed in the dishwasher; hand washing usually only requires hot water. 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, the pan is not unusable; the rust can be removed 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 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 minutes).
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 power on the stove 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.
16 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 properties. 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, 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 pre-treatment. The coating protects the pan from rust and helps with initial use. It forms the first cooking surface on the carbon steel while enhancing the pan's non-stick properties. Wash the pan with hot water to remove any storage dust before the first use – 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. You can also choose to season the pan by burning in fat – see the instructions in the accompanying video link.
Carbon steel is less porous as a material than cast iron, so you can safely cook all ingredients. For ingredients with a high protein content, such as eggs or white fish, be careful and reduce the temperature significantly. It is not advisable 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 interior is completely black, its natural non-stick surface is at its best.
Carbon steel pans must not be washed in the dishwasher; hand washing usually only requires hot water. 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, the pan is not unusable; the rust can be removed 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 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 minutes).
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 power on the stove 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.