De Buyer Mineral B Element Carbon Steel Frying Pan 32 cm

This is my 3rd de Buyer Mineral B pan and I have plans to get a couple more.It says in the description that the handle cannot withstand prolonged time above 500f but I have thrown mine in the oven for more than an hour at 500f and can see no damage. It is enameled metal after all but I did remove the little silicone logo of a bee before using it in the oven. Maybe that is the reason for the disclaimer.What is definite is this pan is a workhorse. It’s beauty is not in attractively polished surfaces or designer styling, it is the functional design, timeless and simple. The fact it can handle a high heat burner without having hotspots in the pan, browning and crisping evenly. All the wonderful aspects of a cast iron pan with less weight. The benefits of a non stick ... MoreThis is my 3rd de Buyer Mineral B pan and I have plans to get a couple more.It says in the description that the handle cannot withstand prolonged time above 500f but I have thrown mine in the oven for more than an hour at 500f and can see no damage. It is enameled metal after all but I did remove the little silicone logo of a bee before using it in the oven. Maybe that is the reason for the disclaimer.What is definite is this pan is a workhorse. It’s beauty is not in attractively polished surfaces or designer styling, it is the functional design, timeless and simple. The fact it can handle a high heat burner without having hotspots in the pan, browning and crisping evenly. All the wonderful aspects of a cast iron pan with less weight. The benefits of a non stick pan but one that is durable, that you can use metal utensils in and if any damage occurs to the surface, it heals with time or heat and a coating of oil.These pans are the real thing. They are made to work and stand up to the rigors of cooking and life. They are kind of like your favorite pair of jeans.I read one review going on about the rivets and speculating they would leak. Never had it happen. I also have the 12inch he was complaining about and that is when I was shocked to see I was not supposed to put it in the oven. I have, I did, I still do. It is made of metal! It is not a work of art I am going to hang on the wall so not sure what all that is about.If you are a serious cook chances are you will love these pans.

Short waiting period for delivery well packaged and sealed with instructions. Unfortunately I thought I had ordered a 10 1/2 inch pan but received a 9 1/2 inch my mistake. Follow the instructions regarding seasoning the pan Easy not complex. Pan had a uniform dark color appeared to be well sealed. First use sauté ribeye steak using high heat. Pan took the heat well appeared to be uniformly heated. After three minutes made an attempt to flip steak but found it sticking to the pan. Bottom of the pan showed areas where sealant had been removed. Suggest sautéing vegetables for the first few uses of the pan. I believe this will help to seal the pan further and for the operator to get used to using this type material. I find this size pan to be just a bit small to be ... MoreShort waiting period for delivery well packaged and sealed with instructions. Unfortunately I thought I had ordered a 10 1/2 inch pan but received a 9 1/2 inch my mistake. Follow the instructions regarding seasoning the pan Easy not complex. Pan had a uniform dark color appeared to be well sealed. First use sauté ribeye steak using high heat. Pan took the heat well appeared to be uniformly heated. After three minutes made an attempt to flip steak but found it sticking to the pan. Bottom of the pan showed areas where sealant had been removed. Suggest sautéing vegetables for the first few uses of the pan. I believe this will help to seal the pan further and for the operator to get used to using this type material. I find this size pan to be just a bit small to be universally used. All in all I’m looking forward to using the pan on a more regular basis.

I own the 12.5", good pan but has a few drawbacks.Pros:Carbon steel, lighter than it's iron counterpart but cooks almost the same.Pan Wall thickness is very good, warping is highly unlikely.Handle shape and size, love it - very easy on the hands.Cons:The rivets - food collects around it and is trapped by the rivet shape. It will leak, it's only a matter of time rather than if it will.I noticed some residual leakage around the rivets on the outside.The biggest drawback for me is the darn coating on the handle, it's very pleasing to the touch and the eye but the coating is NOT oven safe.To say that it is when DeBuyer only rates it for about 10 minutes of exposure at 375 or 400 degrees is a joke. I need a pan that can go from stove to oven without caveats, ... MoreI own the 12.5", good pan but has a few drawbacks.Pros:Carbon steel, lighter than it's iron counterpart but cooks almost the same.Pan Wall thickness is very good, warping is highly unlikely.Handle shape and size, love it - very easy on the hands.Cons:The rivets - food collects around it and is trapped by the rivet shape. It will leak, it's only a matter of time rather than if it will.I noticed some residual leakage around the rivets on the outside.The biggest drawback for me is the darn coating on the handle, it's very pleasing to the touch and the eye but the coating is NOT oven safe.To say that it is when DeBuyer only rates it for about 10 minutes of exposure at 375 or 400 degrees is a joke. I need a pan that can go from stove to oven without caveats, CS pans are supposed to be workhorses that don't need babying.I plan to give it away to a relative or friend who wants a free pan rather than continue to deal with this. If they made the handle out of stainless and shaped it exactly like this one with smooth welded joints on the handles I'd never part with it but they don't. :(

Like my other de Buyer pan, this one has been wonderful in evenly heating and maintaining my desired cooking temperatures. Easy to season and keep like new! I especially appreciate the high sides for large one-pan meals. The pan is heavy but that is compensated for by a helper handle. Love it!BTW, my pan arrived damaged and I did not at first notice the damage to the pan. The handle had come through a corner of the box. I took a photo of the box but then did not notice the damage. I seasoned it and was using it when my wife pointed out the fact that the handle was bent. Unbelievable because it is made of very sturdy steel! I thought only Superman could bend steel! Anyway, I contacted de Buyer and very graciously and quickly they sent a replacement. One story here: ... MoreLike my other de Buyer pan, this one has been wonderful in evenly heating and maintaining my desired cooking temperatures. Easy to season and keep like new! I especially appreciate the high sides for large one-pan meals. The pan is heavy but that is compensated for by a helper handle. Love it!BTW, my pan arrived damaged and I did not at first notice the damage to the pan. The handle had come through a corner of the box. I took a photo of the box but then did not notice the damage. I seasoned it and was using it when my wife pointed out the fact that the handle was bent. Unbelievable because it is made of very sturdy steel! I thought only Superman could bend steel! Anyway, I contacted de Buyer and very graciously and quickly they sent a replacement. One story here: they did not tell me to keep the packaging for the return. Blind luck saved us because we had not recycled the carboard on the day someone from UPS knocked to ask for the return. We had no idea this would happen, but fortunately we still had the cardboard and could put the pan in it. A wonderful, appreciated response from de Buyer.

Took a while to figure out the best method for seasoning.We got 5 carbon steel pans. The first one we did we followed the instructions, it came out fine but was a little splotchy. WE seasoned the remainder of our pans using a recommendation off the web and it works SO MUCH better and was much easier.Clean and scrub pan. Heat pan and rub down with vegetable oil. Wipe dry. Cut up on whole onion (depending on size of the pan, us less) add a 1/4 cup of salt. and 1/3 cups of vegetable oil. Add all to pan heat on medium heat. Cook and stir the onions/salt/oil until the onions are amost black... This will complete the seasoning! And every pot we did came out perfect. We also reasoned the large frying pan using this method and again it came out perfect.LOVE these PAN! ... MoreTook a while to figure out the best method for seasoning.We got 5 carbon steel pans. The first one we did we followed the instructions, it came out fine but was a little splotchy. WE seasoned the remainder of our pans using a recommendation off the web and it works SO MUCH better and was much easier.Clean and scrub pan. Heat pan and rub down with vegetable oil. Wipe dry. Cut up on whole onion (depending on size of the pan, us less) add a 1/4 cup of salt. and 1/3 cups of vegetable oil. Add all to pan heat on medium heat. Cook and stir the onions/salt/oil until the onions are amost black... This will complete the seasoning! And every pot we did came out perfect. We also reasoned the large frying pan using this method and again it came out perfect.LOVE these PAN! They are just like non-stick! Cook faster and more even!

Great pan, would buy againI own the 11" and am extremely happy with this pan. It performs well, cooks evenly, and requires minimum care.Personally I've left it in a 450-500F oven for long periods of time (even 2h at first when trying various seasoning techniques) and don't have any issues whatsoever with the pan or the handle.Over time it's built a beautiful patina that is non-stick (useful for eggs and delicate foods).I would recommend forgetting about those perfectly uniform pitch black patinas you see on Youtube/forums because those are for showing rather than for cooking.Having said that, after cooking with it for a while it will naturally get a very dark shiny seasoning, so just forget about what it looks like and simply use your pan. It took me 2 years ... MoreGreat pan, would buy againI own the 11" and am extremely happy with this pan. It performs well, cooks evenly, and requires minimum care.Personally I've left it in a 450-500F oven for long periods of time (even 2h at first when trying various seasoning techniques) and don't have any issues whatsoever with the pan or the handle.Over time it's built a beautiful patina that is non-stick (useful for eggs and delicate foods).I would recommend forgetting about those perfectly uniform pitch black patinas you see on Youtube/forums because those are for showing rather than for cooking.Having said that, after cooking with it for a while it will naturally get a very dark shiny seasoning, so just forget about what it looks like and simply use your pan. It took me 2 years to realize that trying various seasoning techniques but I'm glad I finally did. This has become my go to pan for most things.

Anonymous

Why did I take so long to buy de Buyer? I am very impressed with the three fry pans bought to replace some so-called non-stick pans which were probably double the price. Yes, it’s a bit of stuffing around to season at first, but once done, they seem to get better and better with use and a simple deglaze and wipe cleaning regeime. Paper towel, not detergent. They might not look pretty once seasoned, but there is a certain culinary smugness that comes with the knowledge that the blacker they are, the better they work. Eggs fried straight in the pan, no butter, nothing, taste remarkably great. The shape of the pan sides makes it easy to toss the contents like all the chefs on tv do. It takes a little while to get used to heat regulation- like a semi-trailer, getting up ... MoreWhy did I take so long to buy de Buyer? I am very impressed with the three fry pans bought to replace some so-called non-stick pans which were probably double the price. Yes, it’s a bit of stuffing around to season at first, but once done, they seem to get better and better with use and a simple deglaze and wipe cleaning regeime. Paper towel, not detergent. They might not look pretty once seasoned, but there is a certain culinary smugness that comes with the knowledge that the blacker they are, the better they work. Eggs fried straight in the pan, no butter, nothing, taste remarkably great. The shape of the pan sides makes it easy to toss the contents like all the chefs on tv do. It takes a little while to get used to heat regulation- like a semi-trailer, getting up to speed takes a while, but once it’s rolling, it goes for ages. So I am learning not to crank up the heat too high to try to cook faster, (because then it stays too hot for too long) but rather give the pan more time to heat up to a moderate temperature under moderate heat, and it will hold that temp for quite a while. And because they are so robust, there’s no fear of cranking up the heat to fry steaks. I expect my daughters will be happy to inherit these pans, hopefully in several decades’ time.

The best frying pan?

So far, I think they are top of the line frying pans.I'm no expert, but I really like these pans for their quality feel and performance. I have an 8" and a 11", and I'll add a 12" soon.They are not super cheap pans, but well worth the money, and they'll last you a lifetime and probably your kid's and grand kid's lives too.I believe these pans will be the ones cherished as 3rd generation heirloom cook ware. They seem indestructible.From the good results I'm getting already, similar to my cast iron ones, these are fast becoming my favorite pans to work with in my kitchen, to the point that I have re-positioned all my pots and pans on the hooks above my head (log house and kitchen beams), to have them within reach like the cast iron ones.I am carefully seasoning ... MoreSo far, I think they are top of the line frying pans.I'm no expert, but I really like these pans for their quality feel and performance. I have an 8" and a 11", and I'll add a 12" soon.They are not super cheap pans, but well worth the money, and they'll last you a lifetime and probably your kid's and grand kid's lives too.I believe these pans will be the ones cherished as 3rd generation heirloom cook ware. They seem indestructible.From the good results I'm getting already, similar to my cast iron ones, these are fast becoming my favorite pans to work with in my kitchen, to the point that I have re-positioned all my pots and pans on the hooks above my head (log house and kitchen beams), to have them within reach like the cast iron ones.I am carefully seasoning them as I go, as in my opinion, that process takes longer than generally thought, and it needs to be done to get the results I'm looking for, mainly that they become like a Teflon pan, to have an even, smooth baked on patina, which makes it far easier to cook with.After the seasoning process, the food you fry in them just slides off when you're done.I'm thankful for these pans, they are an opportunity to own good quality kitchen tools, and in my eyes, being a food lover, these fit the bill!

misleading description. That's not DE BUYER 5670.2

The description says "DE BUYER 5670.28 " but the item I received was "DE BUYER 5670.10". Why misleading the buyer with such scam ?DE BUYER 5670.10 has totally different handle style and more expensive than 5670.28The pan itself is great. I don't like the riveted handle though, which makes cleaning around the rivet a little hard compare to Matfer pan with no rivet and with the same quality as DE BUYER. They are both around 3mm thick (Matfer is a little thicker). I ended up with Matfer