de Buyer MINERAL B Carbon Steel Fry Pan - 9.5” Diameter, 6.9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France

DeBuyer skillet. I have several now. 9.5” to 12.5” Picture compares it to a blue carbon 10”. Thought about Matfer but have bought the DeBuyers at reasonable prices compared to Matfer same size skillets . Plus the recall on Matfer; maybe nothing but 🤷🏻‍♂️ why chance it. Seem consistently overpriced as well compared to DeBuyer. Only Matfer I have is a 9.5 crepe pan. At the time was cheaper than the DeBuyer. But the DeBuyer came substantially down in price and I have it now too. Anyway this is a great skillet. After initial seasoning it’s basically non-stick and gets better with every use. This skillet isn’t dishwasher safe. It’s like cast iron and other carbon steel skillets. It can rust without proper care and seasoning. It isn’t the best cookware for some that don’t want the effort involved. Only say because I notice some negative reviews on that.

One of the best cooking pans I own. Works beautifully once seasoned and no worry about non stick chipping. It does need oiling after washing as it will rust if not 100% dry. Will outlast ANY non stick pan.

Great pan ! Follow the instructions ! Here's the instructions ... 1) use boiling water from the kettle and rub the coating off the pan with a sponge (rough side is fine) 2) put any kind of oil , canola oil works but some swear by grapeseed . Just make sure it doesn't have any citrus like extra extra virgin olive oil . Should be about 1mm or a very thin distributed coat. 3) scorch the burner on full heat wait for it till the oil starts smoking hot. 4) dump the oil in a bottle or somewhere 5) while the pan is still hot use a thick paper towels or just a kitchen towel to dry the remaining residue off . This will then give yourbpan a glimmer and make it smooth as butter Alot of people think it's ready to just cook in . It's not ! You n ed to season it . Please don't nuke it in the oven the handle has epoxy on it . Onto the review , it's amazing. So much better than the tfal I had for pan searing and being versatile. It's not going to make you a better cook , but it's sure going to give you something you can pass down for a generation . Cleaning is easy you can use soap , which is what I do . Most common soap doesn't use lye anymore so it's not really that much of an abrasive . If you're traditional , just scrub with hot water . You don't need to reseason daily . I usually just reseason if I feel like it hasn't been used in a while .

I haven't had this long enough to feel comfortable giving it 5 stars, but so far so good. These pans do require seasoning. If you want to season it in the oven, be aware that it has a very thin rubbery coating on the handle. It may be "heat resistant" silicone. Whatever it is, it does seem to hold up to 500 degree oven temperatures ... as long as you don't rest the pan upside down (which is the standard operating procedure for oven-based seasoning). I did rest it upside down, with the end of the handle resting on the oven rack. This burned off a small sliver of the coating. That's not a big issue for me, since the seasoning process makes it look very well used anyway. In stove-top use on medium/high heat, the long handle does stay cooler than the pan surface, but I've been using a Lodge silicone hot handle holder (sold on Amazon). It goes over this pan handle more easily than it on our Griswold and Wagner cast iron pans, but still without flopping around too much. 9.5" seems to be a pretty good size for a 2 egg omelette (though I suppose it depends on your technique and preferences). A pan with curved sides (and no sharp angle against the bottom) might be even better suited for that. With proper seasoning over the smooth carbon steel, I do think one can achieve a good non stick surface (maybe better than on the new cast iron skillets available today, or even better than on a pan advertised as "non stick" but after a ~year's use .)

I did a lot of homework to season and used grapeseed oil as per internet recommendations. The pan was pretty sticky for a while, so no eggs for the first few months. After some use, I can fry over easy eggs nearly almost as easy as Teflon without the chemical scare of Teflon. These are heavier than we expected, but don't scratch glass cooktop as much as cast.

These carbon steel pans have been around for a while, and for good reason. That said, this brand makes the product well, and with thick steel that is durable. The smooth texture of the steel begins to season right away and continues to do so with additional use. The surface becomes non-stick over time and makes the product a pleasure to use. The pans can be used in the oven to a certain temperature (see the product manual) as well as the stove top. The chemistry of the carbon-steel pan allows them to be used without the need for toxic materials such as PFOA, PFOS, and PTFE. The pan surface is superior to the modern cast iron pans because the carbon steel surface is very smooth. As with any tool, please follow the manufacturer's instructions. Do not overheat the carbon steel because I suspect it can be warped with extreme temperature. Durable is the the same thing as indestructable. Properly cared for, these pans can be handed to the next generation with no trouble at all.

im french, I know cooking. this is some really CHEAP manifacturing if you ask me. super sticky, due to the cheapness of the manifacturing process, a lame copy of how these are suppposed to be made. quality has been going down so much in the last 50 years its not even funny. my granny pans and pots are still going after 100 years of use, this thing was totally RUSTED the next morning after we used it, its super high maintenance, too heavy, and basically a pooir pan if you ask someone who know how to cook and whats out there products wise.

Heb er nu twee. Wat een fantastische pannen. Wel even goed de gebruiksaanwijzing lezen, je moet de pan van tevoren even ‘inbranden’ (dat klinkt moeilijker dan het is) en de pan creëert zelf een antiaanbaklaag die beter wordt naarmate je hem meer gebruikt. Hij mag niet worden afgewassen met afwasmiddel, alleen even borstelen met heet water en goed afdrogen met keukenpapier. En erna even paar druppels olie erin en goed uitsmeren, de pan is van ijzer en anders gaat ie roesten. De pan is dus altijd een tikje vettig (het handvat uiteraard niet), maar het werkt makkelijk en snel, de pan is zo schoon en zo weer opgeborgen. En hij bakt fantastisch, alles van eieren, vlees, pannenkoeken enz (alleen geen zure dingen zoals tomaten). Als je weet wat je koopt, heb je er jaren en jaren plezier van.

warto kupić

Having gone through two non-stick frying pans over the last 10 years, I decided to buy something a little more long lasting. I looked at some non-stick pans made from titanium, but they were roughly 30-50% more expensive than this De Buyer pan. I also considered the enamelled cast iron frying pans from Le Creuset, however, the cost and the sheer weight of the pans put me off. The De Buyer pan looks great to me. Functional and stylish. The handle is riveted onto the pan and the whole thing feels weight enough to be solid, but without the enormous heft of a cast iron pan. The handle has a smooth coating on it that feels nice, though be aware that it still conducts heat. If you are frying over a high heat, it is advisable to wrap a cloth over the handle or use oven gloves. The pan heats up quickly and is ideal for searing meats. 24cm is a good size when cooking for one or two people. This pan is not non-stick - you must season the pan and use it over time in order to build up a patina. The pan comes with some basic instructions on how to season. The more you cook with it, the darker the surface of the pan gets. This is normal and will help build your non-stick coating. Do not worry about it being unhygienic. Frying will kill anything on the cooking surface, though of course you should still wash the pan. De Buyer recommend purifying the pan occasionally to stop residues and odours from previous uses seeping in. You simply heat the pan over a high heat with cooking salt in the pan, and then wipe clean with a kitchen towel. You can use metal utensils on the surface, but also use your common sense. Hard and abrasive scraping will damage the coating you are trying to build up, and you risk scratching the metal. Cleaning is simple. Wash with hot water, a soft sponge and a tiny amount of washing up liquid. Wipe the pan dry all over, otherwise the pan may rust. Any bits of food that stick can be picked away with a plastic scraper or a slightly rougher sponge. Never use a metal scourer. Before you put it away, pour a little oil onto a kitchen towel and wipe the surface of the pan. Do not put it away without the cooking surface being oiled. Before you use it again, you can rinse it with hot water (and then dry). A few things to note if you are used to using non-stick pans: - the surface of the pan will darken and colour. This is a gradual process and the colouration does not happen evenly. If you like your pans to look beautiful and pristine, then these pans are not for you; - they take more looking after. You cannot use a dishwasher with these pans and you need to dry them thoroughly; and - as stated above, when cooking over a high heat, do not grab the handle without protection. For those that are fine with the maintenance aspect of these pans, I recommend them very highly. They are well made and do an exemplary job.

As soon as i took the pan straight from the box i seasoned it with oil. Then i tested it by frying eggs and fish it work wonders! It is non-stick, it slid on the pan. And will benefit your health. And it is made of good quality steel. It could last a lifetime. Thank you seller!

Impressive & amazing pan. I want initially sure if my purchase & returned 1 of 2 that I bought, but the performance since seasoning had been super impressive & performs as stated. Non-stick, easy to clean. Seasoning takes a bit of work & if you're practiced w/ seasoning steel & cast iron pans then it might not be so difficult. I unknowingly left the oil on for too long the 1st time & it left a sticky baked on coating that couldn't be washed off. You can see the line it left in the lower portion of the pan. Kosher salt & oil worked somewhat to remove, but not enough. Ended up getting clean steel wool & scraping off with soap & water too reseason. Learned my lesson the 2nd time. Now I can't imagine living w/o this pan. Well worth it. Bought a more expensive Made In blackened steel pan in place of the deBuyer pan I returned, which is beautiful in its black colour, thinner & lighter, but so far in using both over several mos, the Made In can't beat the deBuyer for performance. Maybe it's just me as I expect the same performance from both?