A 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 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 cooking properties of a cast iron pan and the non-stick qualities of a Teflon pan! Additionally, you can safely use metal utensils with this pan.<\/p>\n
The De Buyer Carbone Plus is structurally identical to the Mineral B frying pan \u2013 the only differences being that the Carbone Plus lacks the beeswax treatment and has a handle made of reinforced cast iron, which is more oven-resistant. Wash the pan with hot water to remove any storage dust before the first use. If you wish, you can also season the pan by burning in fat \u2013 see the instructions in the accompanying video link.<\/strong><\/p>\n Carbon steel is not as porous a material as cast iron, so you can safely cook all types of ingredients in it. For ingredients with a high protein content, such as eggs or white fish, be careful and lower the heat significantly. It is not advisable to try to keep carbon steel looking like bright steel, as it changes color with use. The interior surface of the pan 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; usually, hot water alone is sufficient when washing by hand. You should not store food in a carbon steel pan or leave it soaking in the sink, as it can 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\u2019s advisable 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 (up to 280 \u00b0C).<\/strong><\/p>\n The pressed body of the carbon steel pan may occasionally warp slightly. To prevent this, avoid placing a hot pan into cold water. Using the pan on full power on the stove 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\u2019s bottom with a hammer.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"\n
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