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de Buyer MINERAL B Carbon Steel Fry Pan - 10.25” - Ideal for Searing, Sauteing & Reheating - Naturally Nonstick - Made in France
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Purchase options and add-ons
Brand | De Buyer |
Material | Carbon Steel |
Special Feature | Gas Stovetop Compatible, Electric Stovetop Compatible, Induction Stovetop Compatible |
Color | Silver |
Capacity | 0.6 Liters |
About this item
- CARBON STEEL FRY PAN - The MINERAL B Fry Pan is perfect for searing meat, sauteing vegetables, reheating leftovers, or cooking eggs. It’s made of carbon steel, which is one of the most natural cooking materials, praised by chefs around the world.
- NATURALLY NONSTICK - Lighter than cast iron & more heat conductive than stainless steel, this fry pan becomes naturally nonstick after seasoning—without any chemicals or synthetic coating—and gets better the more you use it.
- HOW TO USE - Follow our instructions on first use to wash off the beeswax & season the pan. Hand wash only & avoid harsh soaps that can strip the seasoning. Can be used on all cooking surfaces, including induction. Oven safe for up to 10 min at 400F.
- ROOTED IN FRENCH CULINARY TRADITION - We design and manufacture premium kitchen accessories, pastry equipment, and cooking utensils, continuously innovating to meet the needs of catering professionals and home cooks alike.
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This Item De Buyer de Buyer MINERAL B Carbon Steel Fry Pan - 10.25” - Ideal for Searing, Sauteing & Reheating - Naturally Nonstick - Made in France | Recommendations | dummy | dummy | dummy | dummy | |
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Price | $84.00$84.00 | $44.95$44.95 | $104.00$104.00 | $60.00$60.00 | $99.95$99.95 | $70.00$70.00 |
Delivery | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 |
Customer Ratings | ||||||
Heat distribution | 4.6 | 4.8 | 4.6 | 4.6 | 4.5 | 4.2 |
Easy to clean | 4.2 | 4.5 | 4.2 | 4.2 | 4.0 | 4.4 |
Versatility | 4.3 | — | 4.3 | 4.3 | 4.3 | 4.0 |
Durability | 4.8 | — | 4.8 | 4.8 | 4.8 | — |
Heat resistance | 4.3 | 4.2 | 4.3 | 4.3 | — | — |
Sold By | MyConnects | recommerce | MyConnects | recommerce | Amazon.com | recommerce |
capacity | 0.6 liters | 0.5 liters | 2.7 liters | 0.4 liters | 2 ounces | 0.2 liters |
material | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel | Stainless Steel | Carbon Steel |
diameter | 10.25 inches inches | 10.25 inches inches | 12.5 inches inches | 8 inches inches | 10 inches inches | 9.5 inches inches |
has nonstick coating | ✓ | ✗ | ✓ | ✓ | ✓ | ✓ |
dishwasher safe | ✓ | ✗ | ✗ | ✗ | ✓ | ✗ |
oven safe | ✓ | ✗ | ✗ | ✓ | ✗ | ✓ |
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Product Description
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The Perfect TouchOur frying pans & skillets are perfect for searing steaks, sautéing vegetables, preparing pasta, omelettes and so much more. |
Easy to Season & UseMade from carbon steel, our pans become naturally non-stick after seasoning, without any chemicals or synthetic coating, and get better the more you use them. |
Rooted in French Culinary TraditionWe design and manufacture premium kitchen tools to meet the needs of catering professionals and home cooks alike. |
MINERAL B Carbon Steel Fry Pan | MINERAL B Carbon Steel Country Fry Pan | Blue Carbon Steel Access Round Fry Pan | MINERAL B Carbon Steel Country Fry Pan with 2 Handles | |
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Customer Reviews |
4.5 out of 5 stars
14,082
|
4.5 out of 5 stars
1,998
|
4.1 out of 5 stars
29
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4.6 out of 5 stars
539
|
Dimensions (in.) | 10.25 | 9.5 | 10.25 | 9.5 |
Material | Carbon Steel | Carbon Steel | Blue Carbon Steel | Carbon Steel |
Oven Safe* | *Flash Use Only - Up to 400°F for 10 minutes | *Flash Use Only - Up to 400°F for 10 minutes | ✓ | *Flash Use Only - Up to 400°F for 10 minutes |
Stovetop Use | ✓ | ✓ | ✓ | ✓ |
Seasoning Required | ✓ | ✓ | ✓ | ✓ |
Videos
Videos for this product
1:58
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Searing a Steak in a De Buyer Carbon Steel Skillet
Uncle Scott's Kitchen
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1:25
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Mineral B First Look and Seasoning (Beautiful Pan!)
CACTICALMAIN
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1:00
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de Buyer - How To Season A Carbon Steel Pan
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Product information
Brand | De Buyer |
---|---|
Material | Carbon Steel |
Special Feature | Gas Stovetop Compatible, Electric Stovetop Compatible, Induction Stovetop Compatible |
Color | Silver |
Capacity | 0.6 Liters |
Compatible Devices | Smooth Surface Induction, Gas |
Product Care Instructions | Hand Wash Only |
Maximum Temperature | 400 Degrees Fahrenheit |
Handle Material | Carbon Steel,Stainless Steel |
Item Weight | 1.9 Kilograms |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | Mineral B |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | Yes |
Product Dimensions | 19 x 10.25 x 6 inches |
Item Weight | 4.18 pounds |
Manufacturer | de Buyer |
ASIN | B00462QP0W |
Item model number | 5610.26A |
Customer Reviews |
4.5 out of 5 stars |
Best Sellers Rank | #15,536 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #34 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | April 15, 2011 |
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the heat distribution, non-stick, and cleanability of the saute fry pan. For example, they mention it heats nicely, distributes heat evenly through its thick base, and is relatively nonstick. That said, they're happy with the quality and seasoning. Opinions are mixed on the weight and season.
AI-generated from the text of customer reviews
Customers are satisfied with the quality of the frying pan. They mention that it is well-made, one of the best pans they have used, and heirloom quality. The carbon steel itself does not disappoint, and the pan is a dream to cook with. Overall, customers are happy with their purchase and recommend it to others.
"...3. This method results in a very durable seasoning that can handle whatever you throw at it. Dish soap is not gonna phase it in any way...." Read more
"...It's sturdy, feels like nothing can damage it and finally—my favorite bit—the patina that forms on this pan is beautiful...." Read more
"...Once it's seasoned, you cannot cook a better pan-fried steak. One of the best pans I've used thus far, and I've owned a restaurant...." Read more
"...After another weekend, it was all over black, shiny, and even as you see advertised. I was surprised but thought I should have expected it...." Read more
Customers like the non-stick of the pan. They mention it's truly non- stick, holds heat like cast iron, and is a breeze to clean. Some say that the weight helps the pan stay fixed on the burner when they are stirring.
"...If you did it right the seasoning will be super smooth, dry and not sticky or oily in any way.Couple of notes:..." Read more
"...Once that patina appeared, it seems as though nothing has stuck to the surface...." Read more
"...in my apartment and don’t have issues, it stays black and even, relatively nonstick due to the polymerized oil coating, and I’m much less annoyed..." Read more
"...was beautiful and larger than expected, but after several uses it wasn't as non-stick as I wanted...." Read more
Customers like the heat distribution of the pan. They say that the heavier gauge makes for more even heating in the pan, it holds heat reasonably well, and it distributes heat evenly through its thick base. The pan heats up fast and evenly, and the handle stays cool on the stovetop.
"...It heats up faster than my cast iron yet also seems to retain heat for longer. It has a smooth finish yet holds seasoning super well...." Read more
"...Hot water is perfectly fine. Do not use metal scrubbers - only the basic sponges with the more gentle scrubbers is recommended...." Read more
"...The stainless tri-ply sears well, has pretty good heat conductivity, can be nonstick if you use good technique..." Read more
"...But again, worth it.-Lastly, since it is very susceptible to heat, this is NOT a pan to cook delicate things in such as crepes..." Read more
Customers like the seasoned quality of the saute fry pan. They mention that it takes a great seasoning in the first few uses, seasons beautifully on the stovetop, and is wonderfully nonstick after seasoning. The pan cooks exceptionally well, and it's nonstick. It's also 100% evenly cooked.
"...the cooking surfaces I have used so far: it's nonstick, sears better than tri-ply stainless - perhaps as well as my cast iron, and weight a lot less..." Read more
"...The seasoning. Went very smoothly because not only did I read the instructions, but I watched a couple of demos on YouTube...." Read more
"...down with a paper towel.. this method is super easy and the pan stays seasoned." Read more
"I have an electric stove and this one seasoned beautifully on the stovetop. With use it is only getting better...." Read more
Customers are satisfied with the performance of the pan. For example, they mention it works wonderfully, does a great job searing meat or fish, and is nonstick. Some say that it works well on an induction stove and is good for stir-fry. That said, some are happy with the pan's performance.
"...You are probably familiar with nonstick like Caphalon. They work pretty well, don't sear as well as tri-ply stainless, but is easy to clean...." Read more
"...Black sesame seeds works REAL well, but you have to be very careful because they burn fast...." Read more
"UPDATE 7/23/2015 - I've used this pan for several years now and it's worked well. I've also learned a lot about seasoning...." Read more
"...pans I use every day after you get them seasoned they work pretty much as a nonstick skillet and the seasoning process is very easy...." Read more
Customers like the cleanability of the saute fry pan. They say it is easy to clean with a chainmail scrubber and hot water. The pan is naturally non-stick and takes no time to wash. Customers also say that it cooks and cleans like a dream.
"...one was most suitable based on our personal criteria—lightweight, easy to clean, country from where it's manufactured...." Read more
"...and weight a lot less than cast iron would have been, and it's easy to clean up. Most of the time to clean it I just rinse it with warm water...." Read more
"...If you don't let the Cuisinart get too hot its very easy to clean. So now I have a great omelet pan and a great saute pan...." Read more
"...These are not easy to clean, it takes time and has to be done properly and then re-seasoned so it's ready for the next project...." Read more
Customers are mixed about the weight of the saute fry pan. Some mention it's not heavy and yet has a feel of substance and solidity in the pan. However, others say that the entire line as a whole is rather heavy. The larger pans are heavy and not much lighter than cast iron.
"...Also, weight-wise, I personally think it’s heavy, and while it’s not like my boyfriend’s Lodge cast iron pan (which I wouldn’t even try to lift)..." Read more
"...to see which one was most suitable based on our personal criteria—lightweight, easy to clean, country from where it's manufactured...." Read more
"...It's well season and nonstick. The one big draw back is that it weight a ton...." Read more
"...right out when done, it doesn't warp under normal use, it's lighter than cast iron, and the handle helps with the weight / makes it easy to maneuver..." Read more
Customers are mixed about the seasoning of the saute fry pan. Some mention that it's easy to season, while others say that it requires some initial seasoning and takes time to break in. The seasoning process can be frustrating when you're starting out, and the pan is not pre-seasoned.
"...It's well season and nonstick. The one big draw back is that it weight a ton...." Read more
"...smoke again the wipe the grease down with a paper towel.. this method is super easy and the pan stays seasoned." Read more
"...And remember the seasoning hasn't fully matured yet. The maturing process takes time...." Read more
"...they work pretty much as a nonstick skillet and the seasoning process is very easy. Don’t hesitate to buy...." Read more
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Top reviews from the United States
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There's a ton of info on seasoning these things but let me explain how I do it. Note, this pan has an epoxy handle on it so oven seasoning is not recommended. Although honestly this method is much much faster anyway. Also, note, I find deBuyer's method doesn't really work very well.
1. After thoroughly cleaning the beeswax off, set the pan on a burner set on high. Just leave it there, no oil or anything. Watch as the pan color goes to brown then to blue and then back to gray. This could take 20 minutes or more depending on your burner output. Once this is done you have put a layer of oxide on the pan and it will never rust. This is typically how carbon steel woks are first heat treated. Pan will be VERY hot after you do that, so let it cool down for a while.
3. Once cooled a bit, put a few drops of canola oil in it, spread the oil around and buff it out with a paper towel. This should be a very light coat with barely any sheen at all on the pan. You want to nearly wipe it all out.
4. Put the pan on medium-high heat and let it start smoking. If you see beads of oil on the pan wipe them with the paper towel. Be very careful at this point as the pan is very hot. You might want tongs to hold the paper towel and you'll want a hot pad for the handle.
5. Once the pan stops smoking and looks dry, repeat the process. A few drops of oil and a thorough wipe. The pan will start smoking as soon as the fresh oil hits it. Keep wiping oil beads, and each time the pan gets dry and stops smoking, let it sit a bit on the flame and then add a tiny bit more oil. Each time you do this you'll notice the pan gets darker. That's the seasoning building up.
6. You are probably good after repeating this 3-4 times, but it's so quick that I like to repeat the steps 10-15 times. The pan gets very dark very fast. If you spend on hour on this your pan will be very nearly black. After the final coat I like to let the pan just sit there on the burner for a bit and make sure it really sets that seasoning in and dries out.
7. Once done let it cool off for a while. If you did it right the seasoning will be super smooth, dry and not sticky or oily in any way.
Couple of notes:
1. I find that my "big" burner can get too hot and I know this is happening when the paper towel starts flaking and getting nearly charred right away in the hot pan. You'll need to find the right temp but it's pretty easy to gauge based on what the paper towel is doing.
2. I think the main problem with people not getting seasoning right is not getting the pan hot enough. You'll get great results with VERY light coats of oil, and waiting until the smoking stops to add more.
3. This method results in a very durable seasoning that can handle whatever you throw at it. Dish soap is not gonna phase it in any way. Just don't take steel wool or abrasive cleaners to it, and make sure you dry it on a burner if you get it wet. I like to do one round of very light oil and heating on a burner until it stops smoking (just like in the initial seasoning) every time I wash a pan like this.
We purchased a couple from a few different brands to see which one was most suitable based on our personal criteria—lightweight, easy to clean, country from where it's manufactured.
The Mineral B is heavier than the others and the angle of the handle relative to the pan is a slight, yet manageable, challenge. Due to the weight, one might find overall handling of this pan to require a bit more effort than other pans. That being said, this hasn't stopped me from enjoying the experience of cooking with one. It's sturdy, feels like nothing can damage it and finally—my favorite bit—the patina that forms on this pan is beautiful. Once that patina appeared, it seems as though nothing has stuck to the surface. When a bit of that omelette you just made does linger, all I do is drop a pinch of coarse salt and rub away during the typical post cook wipe down process.
In summary, it's a great pan that you won't feel compelled to replace anytime soon.
Reviewed in the United States on February 4, 2024
We purchased a couple from a few different brands to see which one was most suitable based on our personal criteria—lightweight, easy to clean, country from where it's manufactured.
The Mineral B is heavier than the others and the angle of the handle relative to the pan is a slight, yet manageable, challenge. Due to the weight, one might find overall handling of this pan to require a bit more effort than other pans. That being said, this hasn't stopped me from enjoying the experience of cooking with one. It's sturdy, feels like nothing can damage it and finally—my favorite bit—the patina that forms on this pan is beautiful. Once that patina appeared, it seems as though nothing has stuck to the surface. When a bit of that omelette you just made does linger, all I do is drop a pinch of coarse salt and rub away during the typical post cook wipe down process.
In summary, it's a great pan that you won't feel compelled to replace anytime soon.
With that said, these are truly a lifetime investment item if they are taken care of. Once it's seasoned, you cannot cook a better pan-fried steak. One of the best pans I've used thus far, and I've owned a restaurant.
There are a few suggestions for seasoning. The company's seasoning method is fine, but it's more ideal for a restaurant environment where the pan is being used multiple times a day...thereby creating a very quick seasoning layer from cooking alone. I have found though that cooking at home is different, and the maturation can take much longer. So, I want to share with you what I do to achieve the best and most successful seasoning of my Debuyer iron pans without the sticky residue or uneven seasoning. I'm certainly not the authority on seasoning, but I hope this helps.
What you will need: Water, 3 potatoes washed well, flax seed oil, sponge, and a spare dry towel(s).
Currently, Amazon sells cast iron flax oil - just do a search and you should find it. Otherwise, you can find flax oil in your local Whole Foods or other markets.
INSTRUCTIONS:
1. Once you receive your pan, place on burner and fill nearly to the brim (leaving about 1/2" from the top) with water.
2. Next, add peels from approximately 3 potatoes. Make sure the potato is washed really well so that you don't get dirt form around the edge of the water. Let boil for 15-20 minutes. You'll notice the water beginning to darken after about 10 minutes, which is normal. This step helps remove the beeswax that is added before shipment more effectively.
3. Pour out the water. You may notice a black line where the water level was, that's also normal. Use a sponge to lightly scrub the pan under hot running water, focusing on the sides and around the rivets. You are just finishing off the beeswax that was left over after boiling. BTW: If you have dark spots from the potato peels at the bottom of your pan, no worries...it's normal and not necessary to remove completely. Towel dry and return to burner.
4. Turn your burner to high heat, and then place up to 2 tsp. of flax oil (depends on the size of your pan) in the center of your pan while it's cool. Make sure to turn on your exhaust fan if you have one.
5. Rub a very thin layer of the oil around the entire inside of the pan with a towel. Make sure to soak up any excess oil, but don't soak up all of it. This is very important, because too much oil will ruin the seasoning process. And not enough will make the process seem like its achieving nothing. Heat until it smokes oh so slightly.
*Since the timing is so different from one stove to the next, I suggest you allow it to smoke slightly only as a visual to know that it has reached a hot enough temperature.
*Do not leave your pan on the burner without watching it carefully. Again, allowing the oil to smoke a lot is not a good thing and can ruin the seasoning.
You will notice it darkening to a dark caramel color, maybe even a reddish-brown tone, but not yet black.
6. Allow to cool.
7. Repeat steps 4-6 until your pan is nearly black (approx 5-7 layers). Finally, begin cooking!
If your pan is really sticky after seasoning, you have added too much oil, the pan didn't get hot enough, or you need to repeat the process. You may have a slight stickiness after seasoning is finished, but that's fine. It's the thick residue you don't want.
NOTE: Your pan may not be a perfectly even tone once you're finished, and that's okay. Just cook. It'll be fine. These pans tend to vary slightly from one to the next in terms of their finished color. The only thing you should be worried about is if there are strange smudges in the pan. If that's the case, then you may need to scrub off those smudges and start over. Because over time those smudges may flake off. It means that too much oil accumulated in those spots and caused a truly uneven seasoning layer.
BAKING THE SEASONING:
I do not find seasoning by baking a good idea unless you are experienced at doing it. For most that aren't it ends up failing. This can cause a lot of unnecessary frustration and wasted time. I really want people to have the easiest experience and not be discouraged, thereby switching to non-stick inferior pans for sake of ease.
I also don't suggest switching oils during your seasoning process as some tips may suggest, because it's not necessary when you use flax-seed oil. You have to take into consideration that each oil will have a different burning or smoking point, therefore mixing the oils is not a good idea in my opinion.
SEASONING MAINTENANCE:
You can repeat one layer of seasoning after each batch of food in the first month or so, or intermittently. This will ensure a nonstick surface that is sure to last through just about anything. The more you use your pan, the more the non-stick surface becomes. Your pan should be completely matured, depending on quantity of use, within two or three years - sometimes less if you use it a lot and properly.
BTW: You'll know when your pan has matured when hardly anything sticks to the pan, and you don't have to clean it with anything other than a paper towel after cooking. Sometimes you may have to use hot running water and a soft sponge if you cooked something sticky. Other than that, the pan is very low maintenance once it has matured.
And as with all pans, just watch the outside of your pan making sure that it doesn't get a thick layer of buildup. This outside buildup affects the heating aspect. It can cause uneven cooking in some cases. So, just be mindful of that. You can clean the outside of your pan with Bar Keeper's Friend if necessary.
***Always remember to oil your pan after each use***
LET'S COOK!
Your first batch of food should be a meat as this will speed up the maturing process. Most will start with eggs to see if the seasoning is working. This may be disappointing if you don't allow a crust to form on the eggs before flipping, so just be mindful that it may not act like T-Fal initially. And remember the seasoning hasn't fully matured yet. The maturing process takes time. However, once it's achieved your pan should be completely non stick only requiring a paper towel and maybe some hot running water to clean it up.
DEEP FRYING:
Deep frying food can quickly season the pan, however there is a possibility that the seasoning will begin to flake off around the middle of the sides of your pan if you deep fry often. This is caused by very high heat. If this happens, don't panic. Just take a non abrasive sponge under hot water and lightly scrub off the small bits of loosened seasoning. Then, return to the burner and add a few layers of seasoning to the exposed area to keep any rust from forming.
IRON AND HEAT:
Remember that iron continues to rise in temperature, thus you can easily burn your food. You will need to get to know your pan in order to find out when to adjust the heat. Regardless of what I'm cooking, I almost never set my heat to HIGH unless it's stir fry. It just doesn't drop in temperature fast enough before burning something.
Also, if you add anything cold to your pan it will be stuck initially. Like I mentioned with the eggs, you should wait until it forms a nice crust in which it can be easily removed or flipped.
CLEANING AND COOKING UTENSILS:
Wait for several batches of food before you use a metal spatula. If you notice small scratches in your layer of seasoning after cooking from your cooking utensils...don't worry. It will darken over rather quickly and should not cause any issues. Flax oil seasoning isn't real soft, but it isn't indestructible either. So, just be graceful at first.
To clean your pan do not use soap and water. The good thing about seasoning initially with flax is that the layers are very hard, and even if you happen to use soap and water, it shouldn't completely destroy your seasoning. With that said, I still do not recommend cleaning your pan with soap and water. Hot water is perfectly fine. Do not use metal scrubbers - only the basic sponges with the more gentle scrubbers is recommended. Clearly you will have times when it is necessary to be more aggressive, and that's fine. Just don't feel that you haven't seasoned your pan enough just because you have some sticking. Remember... true seasoning doesn't occur immediately. It takes time.
If really stubborn food is stuck to your pan after cooking add HOT water, bring to a boil for about 30 seconds and scrub stuck particles with a wooden utensil. Dispose of the liquid, rinse and towel dry. Afterwards you'll need to place a light layer of oil in your pan and heat the pan just barely to the smoking point. It's not a good idea to boil water often as it will slow the maturing process.
Additionally, one tip suggests to place course salt in the pan to sanitize it. However, this can scratch your surface rather quickly if it's the beginning stages of your seasoning, so use that tip cautiously.
I really hope this helps you. Good luck, and happy cooking!
Top reviews from other countries
Bad reviews about food sticking are due to user error and cold temperature
me gustó:
1- la calidad del material. Carbon steel para toda la vida
2- a los pocos usos y procesos de seasoning ya estaba friendo huevos sin pegarse, una belleza.
no me gustó (aunque sabía que venía así):
1- para ser de medida media (~24cm), se siente pequeño al final por el área plana de contacto que tiene. Puede ser tu sartén para huevo fritos y omelets preferido
2- aza pintada. estéticamente muy bonito pero no soporta horno por tiempos prolongados
If you like your pans to remain pretty and looking brand new, this isn’t the pan for you. The inside of the pan will go from brown to black as the oil seasoning cooks into the metal and makes it nonstick. It’s not pretty but it cooks amazingly and is better quality than any pans I’ve used in restaurants when I worked in the industry. This will be just the first of my purchases from this company.
C'est du lourd, le poids est conséquent, cette poele est indestructible. Pour l'entretien , c'est une habitude à prendre, au final très c'est facile. Pas de produit vaiselle , juste à l'eau chaude, pas de problème d'adhésion non plus. Rapport qualité / prix excellent, même si le produit n'est pas trop à la mode il vous rendras des services pros pour toute une vie je pense.