Professional chef\u2019s 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 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, you can safely use metal utensils with the pan.<\/p>\n
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\u2019s non-stick properties. Wash the pan with hot water to remove any storage dust before the first use \u2013 most of the beeswax coating will be removed. The small amount of wax left behind does not harm but rather helps with the pan\u2019s initial use. If you wish, you can also season the pan with fat \u2013 see instructions in the accompanying video link.<\/strong><\/p>\n The high-rimmed carbon steel frying pans follow the design of France\u2019s most traditional Lyonnaise pan. Thanks to their depth, they have a larger capacity and reduce fat splatter. The country-style pan is really suitable for frying potatoes or large quantities of vegetables but also works well like a wok. Thanks to the carbon steel, food doesn\u2019t stick to the pan, which is especially handy when frying potatoes.<\/p>\n 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, be careful and reduce the heat considerably. It\u2019s not advisable to try to keep carbon steel looking like bright steel; it changes color with use. The pan\u2019s interior darkens, and when the interior is completely black, its natural non-stick surface is at its best.<\/p>\n Do not wash the carbon steel pan in the dishwasher; hand washing usually only requires hot water. You also cannot store food in a carbon steel pan or leave it 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\u2019s recommended to apply a drop of canola oil to the pan to prevent surface rust during storage.<\/p>\n Suitable for all heat sources and cooktops, including induction. The frying pan can also be used in the oven (200 \u00b0C max 10 min)
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