MINERAL B Carbon Steel Steak Pan

Highly recommend this frying pan. The size (11 inch wide at rim, 7 inch cooking surface) makes a nice roomy fry pan that isn't too big. The low height of the sides is also nice for flipping eggs and frying things. We use the pan for eggs and bacon in the morning. Go to frying pan for everything else, from steaks, to burgers, to pancit, to paella. It really is a versatile size for all kinds of cooking. Use it in the oven as well for cooking all kinds of things. Coating on the handle does keep the handle a bit cooler and no issues with the handle coating in the oven. I took the little yellow dot off the handle. Pan works on grill as well. We've had the pan for over a year. The selling point for this pan is the perfect size for all kinds of kitchen tasks and the carbon steel keeps the weight down and pan is very manageable with one hand. Also, as you can see from the pictures, the pan seasons well and seasons just like cast iron or other high quality carbon steel pans. The creases in the pan turn the pan into a very attractive pan and my sense is the creases also help in browning, cooking meats, and cooking eggs, and maybe even assist in the "non-stick" properties of a well seasoned carbon steel pan.

I love everything about this pan. I used carbon pans at some returants I have worked at. When they are properly seasoned and cleaned and post seasoned after cleaning they will perform great. The proper seasoning oil should be a seed oil, like cotton, grape, sunflower or canola oil, or a seasoning wax that is a combination of 2 oils suspended in bee's wax. The wax makes seasoning much easer. Oil's like olive oil are fiberous and have low smoke points. Flax seed oil is not a good choice because it becomes very hard and can crack and flack off. Seasoning is best done in the oven at 350 degrees, the handles on de Buyer pans has and enamel coating the is safe at that temperature. The pans come with a bee's wax coating that needs to be removed before seasoning, you need very hot water and a 3M green scrub pad and lots of elbow grease. Pere heat your oven to 350 meanwhile warm the pan on the stove and wipe a thin layer of wax or a very thin layer of oil that you will wipe off with a dry paper towle, do not oil the handle. Place the pan upside down in the oven for 1 hr. Then turn of the oven a remove the pan and set it on the stove to cool completely. You can repeat the process again or just start cooking using using 1 of the seed oils and the pan will build more seasoning and become non stick. Remember to cook oñ a medium to med high temp and don't cook foods that are high in fiber. Buy a 10mm and a 3mm chain mail for cleaning. After you clean the pan and dry it place it on a burner wipe it with the wax and heat on med high temp until it until you see light smoke turn off the burner and let the pan cool. Now your ready for the next time. Enjoy your pan!

Another great pan from De Buyer! Once that bees wax is off (hot water & Bar Keeper's Friend helps get the wax off with ease, then a salt scrub cleans this up nicely), seasoning is simple. *De Buyer's instructions for this pan, does say having a thin layer of wax left, helps make the seasoning process easier. --I like removing as close to all as possible, if not all. Afterward, I just wipe the entire pan with organic flax seed oil, heat it (at a low heat setting) until it smokes, turn off (allowing it to cool down), then start again with focusing on the inside...very light layers of flax oil & repeat the process until pan gets very dark. --It doesn't take long to season. I keep doing this process after each use (wash with salt water only), and in time the pan becomes more and more nonstick. I love them!!! I will never buy into "nonstick coated" pots & pans. Mineral B is awesome. I am loving these even more than my Lodge cast iron pans. Both are wonderful, but De Buyer is lighter weight for the size, easier to handle on the stove (for myself anyway), has a smoother surface, and I find the seasoning process simpler than for cast iron. The 9.5" size is perfect for 3 filet mignon, 2 medium chicken breasts or 1 large steak.

This is a nice pan but it is not too much lighter than a cast iron pan and no easier to clean and keep the seasoning imo. I just use it for pork chops and little else. Maybe I'm missing something here.

I am perplexed by buyers having trouble seasoning carbon steel pans. It seems like the Number 1 Complaints is the seasoning not performing well. Here is what I did to season my pan. First, the bees' wax coating the pan was shipped in must be removed. De Buyer suggest initially scrubbing with hot soapy water. That does not seem to be effective to remove the bees' wax coating. Instead, I set my oven to 250 degrees, lined a sheet pan with aluminum foil, and put the pan upside down on the sheet pan. After 20 minutes, the heat of the oven softened the bees' wax so it could be removed with paper towels. Then I scrubbed the pan with hot soapy water, dried with paper towels, and dried completely on the stove. I then put a very light coating of flax seed oil on the pan applying with paper towels. I turned my hottest stove top burner on and put the pan on to heat. The bottom of the pan darkened. I then turned the pan on edge to superheat the sides of the pan. The sides darkened too. These pans are tools made of steel and they should hold up to just about anything except water and rusting. Next I put some avocado oil in the pan, added some potato peels and chopped up scallions and cooked until all was blackened. I threw out the potato skins and scallions. I then ran the pan under hot water and scrubbed with a nylon scrubby. When the pan was clean, I put it on the stove to dry. Subsequent searing of steaks and frying bacon has further seasoned the pan so it has become quite non stick. Don't baby the pan. It is an incredible tool that should stand up well to high heat cooking.

I love Mineral B pans. I have a De Buyer blue steel crepe pan, which is nice, but my Mineral B pan's are on another level. I was a bit skeptical of this particular pan initially since I wasn't sure if I would use both it and my regular 11" smooth bottomed frying pan as well. I've found that I really like to use both. The angles and heights of the pans edge's makes them lend themselves to cooking particular sized/shaped foods. The side is just under 1 inch taller around the edge on the 11" vs this steak pan. I was also unsure about the etched pattern. It doesn't seem to cause any issues of food getting trapped or becoming difficult to clean as a result. I've heard some people have a bit of a challenge seasoning initially. I used grapeseed oil and seasoned on the stovetop and haven't had any issues.

Très bon produit , ne regrette pas mon achat

Für einen Neuling eine interessante Angelegenheit. Man muss beim Braten aufpassen den Herd nicht zu heiß zu machen, da die Pfanne wesentlich heißer wird als eine normale Pfanne.

Un producto de gran calidad. Ha funcionado perfecto, solo es necesario darle el cuidado indicado por el fabricante. Hay que considerar que se siente un poco mas pesado que sartenes de otro material.

Buen producto. Muy duradero.