Professional chef’s frying 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 care and increasing non-stick properties. 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.<\/p>\n
De Buyer Carbone Plus is structurally identical to the Mineral B frying pan \u2013 the only differences are that Carbone Plus lacks the beeswax treatment and has a more oven-resistant handle made of reinforced cast iron. Wash the pan with hot water to remove any storage dust before the first use. You can also season the pan by burning fat \u2013 see the instructions in the accompanying video link.<\/p>\n
Carbon steel is not as porous a material as cast iron, so you can safely fry all kinds of ingredients. For ingredients with a high protein content, such as eggs or white fish, be careful and reduce the heat significantly. It is not advisable to try to keep carbon steel looking like bright stainless steel, as it changes color during use. The inside surface of the pan darkens, and when the interior surface is completely black, its natural non-stick surface is at its best.<\/p>\n
Do not wash the carbon steel pan in the dishwasher; usually, hot water alone is enough when washing by hand. 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\u2014rust can be removed, for example, with a coarse sponge or steel wool<\/strong>. After use, washing, and drying, it is also advisable to apply a drop of rapeseed oil to the pan to prevent surface rust from forming during storage.<\/p>\n Suitable for all heat sources and stovetops, including induction. The frying pan can also be used in the oven (280 \u00b0C) 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, heat the pan slightly, then place it upside down on a sturdy surface and tap the center of the pan’s bottom with a hammer.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"
<\/strong><\/p>\n\n
\n