[woo_category_tree]
| Country of Origin | France |
|---|---|
| PID | 335201 |
| Product weight (g) | 2 260 |
| Dishwasher proof | No |
| Diameter (cm) | 32 |
| 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 some care. A well-maintained carbon steel pan develops a natural non-stick surface formed by fat and carbon, reducing the need for care 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 safely used 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 will be removed from the surface. The small amount of remaining wax does not harm but rather aids in the pan’s initial use. You can also season the pan with fat if you wish – see the instructions in the accompanying video link.
The high-edged carbon steel frying pans follow the design of France’s most traditional Lyonnaise pan. Thanks to the depth, the volume is larger and oil splashing is reduced. The country-style pan is very suitable, for example, for frying potatoes or large amounts of vegetables, but it also works well like a wok. Thanks to the carbon steel, food does not 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 careful and reduce the heat significantly. It is not recommended to keep carbon steel bright stainless steel in color, 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 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, for example, with a coarse sponge or steel wool. After use, washing, and drying, it is also advisable to apply a drop of rapeseed 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 minutes)
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 power on the stove may also cause warping. If warping occurs, it is recommended to first heat the pan slightly, 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! The carbon steel pan is a good alternative to Teflon pans and, like cast iron, requires some care. A well-maintained carbon steel pan develops a natural non-stick surface formed by fat and carbon, reducing the need for care 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 safely used 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 will be removed from the surface. The small amount of remaining wax does not harm but rather aids in the pan’s initial use. You can also season the pan with fat if you wish – see the instructions in the accompanying video link.
The high-edged carbon steel frying pans follow the design of France’s most traditional Lyonnaise pan. Thanks to the depth, the volume is larger and oil splashing is reduced. The country-style pan is very suitable, for example, for frying potatoes or large amounts of vegetables, but it also works well like a wok. Thanks to the carbon steel, food does not 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 careful and reduce the heat significantly. It is not recommended to keep carbon steel bright stainless steel in color, 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 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, for example, with a coarse sponge or steel wool. After use, washing, and drying, it is also advisable to apply a drop of rapeseed 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 minutes)
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 power on the stove may also cause warping. If warping occurs, it is recommended to first heat the pan slightly, place it upside down on a sturdy surface, and tap the center of the pan’s bottom with a hammer.