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| Color | Silver |
|---|---|
| Country of Origin | France |
| PID | 335180 |
| Product weight (g) | 1 400 |
| Diameter (cm) | 26 |
| 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 griddle pan with excellent frying 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 frying 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 a pre-treatment. The coating protects the pan from rust and helps with initial use. It forms the first frying surface on the carbon steel while improving the pan’s non-stick properties. Before 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 is not harmful but rather helps with the pan’s initial use. If desired, you can also season the pan with fat – see instructions in the accompanying video link.
Carbon steel is not as porous a material as cast iron, so you can safely fry all types 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 advisable to try to keep carbon steel looking like bright steel, as it changes color with use. The inside surface of the pan darkens, and when the inside 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 enough when washing by hand. Food should not be stored in the carbon steel pan, nor should it be left soaking in the sink due to the risk of rust. If surface rust appears, the pan 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 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 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 on the highest heat setting can also cause warping. If warping occurs, warm 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 griddle pan with excellent frying 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 frying 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 a pre-treatment. The coating protects the pan from rust and helps with initial use. It forms the first frying surface on the carbon steel while improving the pan’s non-stick properties. Before 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 is not harmful but rather helps with the pan’s initial use. If desired, you can also season the pan with fat – see instructions in the accompanying video link.
Carbon steel is not as porous a material as cast iron, so you can safely fry all types 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 advisable to try to keep carbon steel looking like bright steel, as it changes color with use. The inside surface of the pan darkens, and when the inside 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 enough when washing by hand. Food should not be stored in the carbon steel pan, nor should it be left soaking in the sink due to the risk of rust. If surface rust appears, the pan 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 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 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 on the highest heat setting can also cause warping. If warping occurs, warm the pan slightly, place it upside down on a sturdy surface, and tap the center of the pan’s bottom with a hammer.