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de Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan - 12” - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Nonstick - Made in France

4.4 4.4 out of 5 stars 2,206 ratings

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12"

Purchase options and add-ons

Brand De Buyer
Material Carbon Steel
Special Feature Non Stick
Color Gray
Capacity 0.6 Liters

About this item

  • CARBON STEEL PAN - This pan is perfect for making or reheating crepes, tortillas & pancakes. It’s made of carbon steel, which is one of the most natural cooking materials praised by chefs.
  • 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 and season the pan. Hand wash only & avoid harsh soaps and materials that will strip the seasoning. Use on low to medium heat.
  • 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.

Customer ratings by feature

Heat distribution
4.5 4.5
Giftable
4.4 4.4
Value for money
4.3 4.3
Easy to clean
4.3 4.3

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de Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan - 12” - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Nonstick - Made in France
De Buyer de Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan - 12” - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Nonstick - Made in France
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Price$80.00-17% $49.99
List:$59.99
-17% $49.99
List:$59.99
$93.00$80.00$45.00
Delivery
Get it as soon as Monday, Apr 1
Get it as soon as Monday, Apr 1
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Customer Ratings
Heat distribution
4.5
5.0
4.7
4.6
3.4
Easy to clean
4.3
5.0
4.6
4.3
4.1
Value for money
4.3
4.5
4.3
Light weight
3.7
4.6
4.6
Versatility
4.6
4.2
4.3
Sold By
recommerce
Innerwell Cooker
Innerwell Cooker
MyConnects
recommerce
recommerce
capacity
0.6 liters
100 grams
1 liters
1 liters
5 liters
material
Carbon Steel
Stainless Steel
Stainless Steel
Carbon Steel
Steel
Aluminum
diameter
12 inches inches
11 inches inches
11 inches inches
11 inches inches
14 inches inches
10.25 inches inches
has nonstick coating
dishwasher safe
oven safe

From the brand


Product Description

de Buyer

de Buyer

de Buyer

de Buyer

The Perfect Touch

Our crepe/tortilla pans are perfect for whipping up quesadillas, crepes, pancakes, and more. Get creative with it!

Easy to Use

Made of natural cooking materials, these pans become naturally nonstick after seasoning, without any chemicals or synthetic coating.

Rooted in French Culinary Tradition

We design and manufacture premium kitchen tools to meet the needs of catering professionals and home cooks alike.

de Buyer
de Buyer
de Buyer de Buyer de Buyer de Buyer
Blue Carbon Steel Crepe & Tortilla Pan MINERAL B Carbon Steel Crepe & Tortilla Pan CHOC Nonstick Crepe & Tortilla Pan CHOC INTENSE Nonstick Crepe & Tortilla Pan
Customer Reviews
4.3 out of 5 stars
2,351
4.4 out of 5 stars
2,206
4.5 out of 5 stars
189
4.0 out of 5 stars
13
Dimensions (in.) 7 12 8.75 10.25
Material Carbon Steel Carbon Steel Aluminum Aluminum
Heat Source Gas, Induction, Electric Gas, Induction, Electric Gas & Electric Gas & Electric
Available In Other Sizes

Product information

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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de Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan - 12” - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Nonstick - Made in France


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Customer reviews

4.4 out of 5 stars
4.4 out of 5
2,206 global ratings

Customers say

Customers like the quality, non-stick, and performance of the pan. For example, they mention it's an impressive crepe pan, it works fabulously, and it has an incredible non- stick surface. Some appreciate the smoothness, size, and coating. That said, opinions are mixed on heat retention, and weight.

AI-generated from the text of customer reviews

144 customers mention120 positive24 negative

Customers like the quality of the pan. They say it's an impressive crepe pan that makes beautiful crepes and quesadillas. The finish is excellent, and there are no rough edges. The pan is easy to keep clean and makes the best omelette. It has a nice, slick, dark copper colored finish.

"...This step was relatively easy, and again is a one-time thing.After that, the pan is ready to use...." Read more

"...of times for crepes and the 9.5" is the perfect size and they come out beautiful. The handle feels good & stays fairly cool up medium heat...." Read more

"...are nice, but the Mineral B pans are made better-they have better surface quality, smoother edges, etc...." Read more

"...Worth every penny. Makes a great sunny side up egg too. My only complaint - wish it was a tad wider. I like dosas the size of Australia...." Read more

60 customers mention44 positive16 negative

Customers like the non-stick of the pan. For example, they say it's pretty good, has an incredible non- stick surface, and is perfect for eggs. Some mention that the pan is non-slip after one seasoning session.

"...Are they as non-stick as teflon? Not quite, but close enough to work for almost any typical cooking need. Are they more trouble to clean and store?..." Read more

"...of (insert Einstein equation here) and makes for an incredible non-stick surface. I can't wait to break in another puppy!..." Read more

"The non-stickiness of these pans is pretty good. Some foods still stick, but it's pretty easy to deal with the clean up when they do...." Read more

"It is totally useless. Everything sticks to the bottom, followed the directions as it is described...." Read more

43 customers mention30 positive13 negative

Customers are mixed about the heat retention of the saute fry pan. Some mention that it has great heat distribution, and the handle does not get hot when used on the stove top. However, others say that the steel it is made up of is not well heat treated, the handle gets very hot, and is not the most efficient heat conductor. Additionally, some customers also mention that the pan is too thin and can't distribute heat evenly.

"...The handle feels good & stays fairly cool up medium heat. Good heft for heat retention but not heavy so swirling the batter is easy...." Read more

"...What a lovely pan! Heats evenly and fast. I use it to sear steaks, fish, make dosa crepes, and omelettes...." Read more

"...The handle gets very hot; use a mitt or a kitchen towel...." Read more

"...The heat is kind of centralized on this...." Read more

36 customers mention31 positive5 negative

Customers like the performance of the pan. They say it works well, is heavy, and works well in a crepe pan. It's also compatible and works good for things like sandwiches and other things that don't require a non-stick pan. Some say that the performance improves over time and the non- stick coating survives boiling.

"...And they work GREAT. These are less heavy than cast iron, but are still quite substantial, made from very thick and durable iron...." Read more

"...4. Its performance improves over time; in time, the non-stick coating survives boiling water, charring, even scrubbing...." Read more

"...It works absolutely perfect, the Mineral pan sits really flat on the Tibo so I am getting a consistent heating pattern, more than I would with my..." Read more

"I haven't tried crepes or tortillas yet, but works great for fried eggs, french toast and grilled cheese sandwiches...." Read more

16 customers mention16 positive0 negative

Customers are satisfied with the smoothness of the pan. They mention that it is very smooth and has a slick surface that is great to cook on. The handle feels good and stays fairly cool up medium heat. The finish is excellent and there are no rough edges.

"...The handle feels good & stays fairly cool up medium heat. Good heft for heat retention but not heavy so swirling the batter is easy...." Read more

"...Mineral B pans are made better-they have better surface quality, smoother edges, etc. I think DeBuyer is using better quality iron too...." Read more

"...The material is smooth enough to be used safely on a ceramic cook top. Cast Iron is (a bit) suspect, but mild steel is fine...." Read more

"...Now my eggs are sliding around again and the pan has a nice, slick, dark copper colored coat of seasoning." Read more

15 customers mention13 positive2 negative

Customers like the size of the saute fry pan. They say it's very large, perfect, and can function as a pizza pan. Some mention that it has a large cooking surface and is perfect for large crepes or gluten-free wraps.

"...used it now a couple of times for crepes and the 9.5" is the perfect size and they come out beautiful...." Read more

"...Now, about this particular pan:1. It is large enough to function as a pizza pan for small pizzas...the pizza simply slides right out..." Read more

"...This pan is quite large. I wanted a pan with plenty of surface space and this pan has it. I can cook bacon, eggs, and taters all on one pan...." Read more

"...It is very large - 14" across and has a regulated temp control that is spot on...." Read more

14 customers mention11 positive3 negative

Customers like the coating of the saute fry pan. They mention it's made of iron and has no teflon or ceramic coating. The pan is also easy to treat for use and has a wax coating to prevent rust in transit. Some customers also appreciate the mineral B line and the quality of the pan.

"...However, they are made of iron, and that's it. No polymer coating to flake off and ingest...." Read more

"...Hurrah for France!The pan comes with a wax coating to prevent rust in transit. Use boiling water, soap and scrub it off...." Read more

"...Lighter than wrought iron pans. Retains heat. Mineral B with beeswax coating, easy to treat for use. Instructions included...." Read more

"...Do not let food (or oil) char in it when newly seasoned. It loses the non-stick coating it is building up.3...." Read more

39 customers mention24 positive15 negative

Customers are mixed about the weight of the saute fry pan. Some mention that it's not super heavy, but it isn't aluminum light. They say it has a good balanced weight, while others say that it is a little heavy.

"...And they work GREAT. These are less heavy than cast iron, but are still quite substantial, made from very thick and durable iron...." Read more

"...Of course, you can make French crepes too, but... its too heavy to flip the crepes with one hand. So you need to lift and flip them...." Read more

"...Good heft for heat retention but not heavy so swirling the batter is easy...." Read more

"...4 stars for the lightweight rating because it's not super heavy, but it isn't aluminum light." Read more

Excellent when fully seasoned for crepes and pancakes
5 Stars
Excellent when fully seasoned for crepes and pancakes
I have always wanted a larger crepe pan other than my 5” version of DeBuyer. This pan came correctly packaged from Amazon and with the proper beeswax coating. Please follow seasoning instructions fully and you will not be disappointed. My crepes slide right off this pan and can easily be flipped for the underside. I removed the original coating with hot water and soap both inside and out and fully dried the pan then proceeded with the first seasoning using peanut oil until smoke appears and constantly rocking the puddle of oil all around then cooled the pan then dumped the oil. My initial seasoning included oiling the bottom of this pan before the first seasoning, BIG MISTAKE!!. Please oil the inside for seasonings and when cooking but never oil the bottom just wipe it off dry after every use. My stove is a glass top stove and after the first seasoning I was left with unremovable splotches(see right side of my left photo). These splotches can not be removed from the stove but in no way hinders the burner,it’s just a cosmetic marking. Prior to this on my 4 year old spotless stove there were no marks. Apparently the high heat needed for the first seasoning and the required smoking suggesting 400º or higher Temp! Future uses when dry offered no malfunctions or spots. Just be careful and do not oil the bottoms. There is no issue with these excellent DeBuyer mineral B iron cooking pans. I do not know about over stoves such as induction, coil electric or gas stoves. A light coil of oil after uses prevents rust and oxidation. I now own 5 DeBuyer pans.
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Top reviews from the United States

Reviewed in the United States on August 22, 2012
105 people found this helpful
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Reviewed in the United States on April 10, 2016
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Reviewed in the United States on January 11, 2024
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5.0 out of 5 stars Excellent when fully seasoned for crepes and pancakes
Reviewed in the United States on January 11, 2024
I have always wanted a larger crepe pan other than my 5” version of DeBuyer. This pan came correctly packaged from Amazon and with the proper beeswax coating. Please follow seasoning instructions fully and you will not be disappointed. My crepes slide right off this pan and can easily be flipped for the underside. I removed the original coating with hot water and soap both inside and out and fully dried the pan then proceeded with the first seasoning using peanut oil until smoke appears and constantly rocking the puddle of oil all around then cooled the pan then dumped the oil. My initial seasoning included oiling the bottom of this pan before the first seasoning, BIG MISTAKE!!. Please oil the inside for seasonings and when cooking but never oil the bottom just wipe it off dry after every use. My stove is a glass top stove and after the first seasoning I was left with unremovable splotches(see right side of my left photo). These splotches can not be removed from the stove but in no way hinders the burner,it’s just a cosmetic marking. Prior to this on my 4 year old spotless stove there were no marks. Apparently the high heat needed for the first seasoning and the required smoking suggesting 400º or higher Temp! Future uses when dry offered no malfunctions or spots. Just be careful and do not oil the bottoms. There is no issue with these excellent DeBuyer mineral B iron cooking pans. I do not know about over stoves such as induction, coil electric or gas stoves. A light coil of oil after uses prevents rust and oxidation. I now own 5 DeBuyer pans.
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Top reviews from other countries

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Kindle-Kunde
5.0 out of 5 stars Beste Crêpespfanne
Reviewed in Germany on December 11, 2023
Size: 10.25"Verified Purchase
4 people found this helpful
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Jan Willem
5.0 out of 5 stars Buen sarten, durara toda la vida
Reviewed in Spain on December 5, 2022
Y.B.
5.0 out of 5 stars Best pan for crepes, blini, etc
Reviewed in Canada on January 4, 2021
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Y.B.
5.0 out of 5 stars Best pan for crepes, blini, etc
Reviewed in Canada on January 4, 2021
I cook crepes and blinis for at least 30 years using my mom's recipes. I mostly used thick Teflon pans in the past. While I knew that metal would be better (my mom used some really old metal pan, but it stayed in Russia and no one knew what it was) but I could not find a metal pan that would work without sticking. I tried all clad and cast iron. About 20 years ago I also tried a similar-looking French pan for crepes, but I guess it was either too thin or it was not carbon steel or something - it had hot spots, and crepes would stick and burn. Unfortunately, it discouraged me from using metal for crepes all together. I hated cooking on Teflon, but that was the only practical solution. Until I discovered this pan.

It works perfectly. I just seasoned it once using oil (as in the instructions) and then cooked crepes. It started to work immediately. I was hesitant at first and used a bit of butter or pig fat between the crepes. But, the pan gained my trust rather quickly and now I oil the surface a bit only in the beginning (my recipe includes some oil or butter in the batter itself). We already cooked crepes, blini, "oladushki" several times in the last month. I also cooked eggs. No sticking at all. The pan is already well-seasoned (almost black) and I only regret that I did not find this pan much earlier. I tested the pan on a gas stove and on a glass-top electric, no problem either way.

This is not a pan for people who care about the looks - it loses its "clean look" even after initial seasoning. This is an ugly duckling pan that serves only one purpose - amazing cooking. To me, however, the "seasoned" look of this pan adds - it just reminds my mom's pan that was busy producing amazing homemade meals.

------------------------
UPDATE (2 months later): the pan is still great, but I had to learn how to maintain it. I made a very standard big mistake - I took burned oil deposits for the seasoning. The gunk started to accumulate and burn after a couple of weeks as, of course, I was not using any soap. At first, I was not sure what to do, but there are just a few standard tricks to learn. (1) Most of the time, hot water and a rug are good enough. (2) If some gunk gets stubborn, bring a bit of hot water to the boil, and one-minute scrub with a flat spatula (so-called deglazing) does the trick. (3) If gunk got burned or polymerized, one should not hesitate to lightly scrub with chainmail (not steel wool!). Chainmail works quickly and does the job - restores a smooth shiny surface. While it does scratch the surface lightly, it turned out nothing to worry about. Excellent non-stick properties come back very quickly (one oil-burning session was helpful).

My lesson: it is important to understand the difference between the burned or polymerized gunk and the seasoning, which is a beautiful patina on a smooth shiny surface formed by a micro-thin layer or polymerized oil. I had to "restore" my pan with trick 3, but now that I know what is "seasoning", I easily maintain the pan mostly with the first trick. While it works, I rarely use trick 2 as it is slow. If the surface lost smoothness, it is faster to scrub such spots with chainmail (trick 3), which is a must-have item for carbon steel and cast-iron pans. The key is not to hesitate with (3), if needed. Doing a couple of spots is quick and non-stick properties are not ruined. Neglected gunk does not turn into patina, it will only accumulate requiring more scrubbing later.

One last piece of advice about (initial) seasoning after a few experiments with other new carbon steel pans. I learned that rubbing the pan with oil and wiping it with a paper towel (dry to the touch) before putting it on a hot burner to smoke works much more reliably for seasoning than using a thick (1mm or whatever) layer of oil or frying potato peels method. It takes a long time for the thick layer of oil to get hot and bits of oil on the sides start to burn much faster, while nothing is happening on the pan's bottom. The result - the sides get burned gunk, while the bottom remains barely seasoned. Another pan came out with puma-like spots from the potato-peels method. That pan is doing great now after a couple of thin-rub seasoning sessions, but I got really confused after the potato peels.

The bottom line: I am very happy with the carbon steel pans for crepes (and several other pans I got since then), but there was some learning curve about maintenance. Youtube was helpful, but I had to dig through many videos and experiment in order to find my solutions for neglected polymerized gunk (how to get rid of it and how to avoid getting it to begin with). I wish instructions from the manufacturer were more detailed - at the end of the day, it is not hard to maintain carbon steel pans and all the tricks above are very standard. They are just not too obvious if you never dealt with a new carbon steel pan. The good news, though, I got rid of all the Teflon pans.

------------------
UPDATE (6 months later): Life could not be better :) My crepes/blinis were always great, but now they are fantastic. First of all, while cooking at slightly lower heat compared to what I used with Teflon, I get crepes with much better browning and "classical" holes. Once in a while, the first crepe is ruined if the pan was not at the right temperature. I tend to start with a smaller crepe, as a test. By the third crepe, it all works out. Maintenance is no longer an issue - what I described in the second update above just works. Most of the time a quick hot water wipe with a paper towel is enough. I also avoid leaving an empty pan with leftover oil/butter on a hot stovetop (true for any pan). I now have full confidence in the pan - it is easy to use. Excellent purchase. I bought a few other carbon steel pans for other purposes. One of these is making eggs (succulent French omelets or sunny side, it is amazing that all of that is without any sticking).

----------------------
The last update (a year later). A simple trick to consistently preheat the pan to the right temperature - put a surface thermometer ($15 Cuisinart, Escali, etc on Amazon) in the middle of the pan and wait a few minutes while the surface temperature reaches above 180 C. This is a good average surface temperature for cooking crepes/galettes/blini/oladushki etc. Even the first crepe will work, the batter will not stick, no gunk, easy to clean. An infrared thermometer is less consistent as surface temperature varies depending on where it points. Of course, one can also learn a water-drop test (a.k.a. "mercury ball" ) but it is often confusing as the pan is not too thick and its temperature varies (particularly near edges). The "ball" is often unstable or fails to form.
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M. Janowski
5.0 out of 5 stars Excellent
Reviewed in the United Kingdom on April 7, 2022
Size: 10.25"Verified Purchase
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M. Janowski
5.0 out of 5 stars Excellent
Reviewed in the United Kingdom on April 7, 2022
Lovely weighty pan. Sturdy handle, which doesn't get hot quickly. After pouring boiling water on it to get rid of the beswax coating, I seasoned it with rapeseed oil, which was a bit of a process. I think I put on too thick a layer, so it bubbled a bit and some bits flaked off. I scrubbed it down with water and a scourer to get rid of loose bits and did another layer of oil. It still looks a bit uneven, but we just did pancakes in it, and no sticking at all with just a little butter. Pancakes come out so much better than my non stick frying pan. Very happy.
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One person found this helpful
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msmtz
5.0 out of 5 stars Hermoso sartén
Reviewed in Mexico on September 26, 2020