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| Color | Steel |
|---|---|
| Country of Origin | France |
| PID | 335204 |
| Product weight (g) | 1 630 |
| Diameter (cm) | 28 |
| 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 a bit of care. A well-maintained carbon steel pan develops a natural non-stick surface made of 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 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 helps in the initial use of the pan. It forms the first cooking surface on the carbon steel while improving the pan’s non-stick properties. Wash the pan with hot water to remove any storage dust before first use—the surface will lose most of the beeswax. The small remaining amount of wax does not harm but rather helps in the pan’s initial use. If desired, you can also season the pan by burning fat—see instructions in the accompanying video link.
De Buyer’s new pan is especially for cooking steaks! A shallow frying pan with a traditional ribbed pattern. Along with the patterned cooking surface, steaks are easier to flip with the pan’s low sides.
Carbon steel is not as porous a material as cast iron, so all ingredients can be cooked safely in it. For ingredients with a high protein content, such as eggs or white fish, care should be taken and the temperature lowered significantly. Carbon steel should not be kept looking like bright stainless steel, as it changes color with use. The pan’s interior darkens, and when the interior surface is completely black, its natural non-stick surface is at its best.
Carbon steel pans must not be washed in the dishwasher; usually, hot water alone is enough for hand washing. Food should not be stored in a carbon steel pan, nor should it be left 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 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 at full stove power may 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 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 made of 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 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 helps in the initial use of the pan. It forms the first cooking surface on the carbon steel while improving the pan's non-stick properties. Wash the pan with hot water to remove any storage dust before first use—the surface will lose most of the beeswax. The small remaining amount of wax does not harm but rather helps in the pan's initial use. If desired, you can also season the pan by burning fat—see instructions in the accompanying video link.
De Buyer's new pan is especially for cooking steaks! A shallow frying pan with a traditional ribbed pattern. Along with the patterned cooking surface, steaks are easier to flip with the pan's low sides.
Carbon steel is not as porous a material as cast iron, so all ingredients can be cooked safely in it. For ingredients with a high protein content, such as eggs or white fish, care should be taken and the temperature lowered significantly. Carbon steel should not be kept looking like bright stainless steel, as it changes color with use. The pan's interior darkens, and when the interior surface is completely black, its natural non-stick surface is at its best.
Carbon steel pans must not be washed in the dishwasher; usually, hot water alone is enough for hand washing. Food should not be stored in a carbon steel pan, nor should it be left 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 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 at full stove power may 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.