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| Color | Steel |
|---|---|
| Country of Origin | France |
| PID | 335216 |
| Product height (mm) | 12 |
| Product weight (g) | 1 110 |
| Diameter (cm) | 27 |
| 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 little 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 properties of a cast iron pan and the non-stick quality 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 with initial use. 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 – most of the beeswax will be removed from the surface. The small remaining amount of wax is not harmful but rather helps with the pan’s initial use. You can also choose to season the pan by burning fat – see the instructions in the accompanying video link.
Carbon steel is not as porous a material as cast iron, so all ingredients can be cooked without worry. For ingredients with a high protein content, such as eggs or white fish, it is advisable to be careful and significantly reduce the heat. Carbon steel should not be kept looking like bright steel; it changes color with use. The inner surface of the pan darkens, and when the inner surface is completely black, its natural non-stick surface is at its best.
Carbon steel pans must not be washed in a dishwasher; usually, hot water alone is sufficient when washing by hand. 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 on the pan, it is not unusable; the 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 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.
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 little 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 properties of a cast iron pan and the non-stick quality 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 with initial use. 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 – most of the beeswax will be removed from the surface. The small remaining amount of wax is not harmful but rather helps with the pan's initial use. You can also choose to season the pan by burning fat – see the instructions in the accompanying video link.
Carbon steel is not as porous a material as cast iron, so all ingredients can be cooked without worry. For ingredients with a high protein content, such as eggs or white fish, it is advisable to be careful and significantly reduce the heat. Carbon steel should not be kept looking like bright steel; it changes color with use. The inner surface of the pan darkens, and when the inner surface is completely black, its natural non-stick surface is at its best.
Carbon steel pans must not be washed in a dishwasher; usually, hot water alone is sufficient when washing by hand. 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 on the pan, it is not unusable; the 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 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.