De Buyer Mineral B Frying Pan 20 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. :(

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.

De Buyer Mineral B Black Iron Induction Frying Pan 240mm

A very sturdy pan. From the price point I wasnt expecting this kind of quality. If you know what youre doing youll be able to exploit its great heat retention capacity to achieve great cooking results. Also dont be afraid to take it to high temperatures. It will hold. In the picture you can see mine after a few thin layers of oil and a couple steaks. Heat applied properly will make it develop its patina. Also ignore the pundits that say not to wash your pans... Unless you enjoy salmonella and other nasty bits.The only downside is the coated handle that can only withstand 10 mins in an oven at 200C according to the manufacturer which kind of defeats the purpose of a carbon steel pan.Edit Remove the yellow silicone logo and your pan is good to go for as long as you ... MoreA very sturdy pan. From the price point I wasnt expecting this kind of quality. If you know what youre doing youll be able to exploit its great heat retention capacity to achieve great cooking results. Also dont be afraid to take it to high temperatures. It will hold. In the picture you can see mine after a few thin layers of oil and a couple steaks. Heat applied properly will make it develop its patina. Also ignore the pundits that say not to wash your pans... Unless you enjoy salmonella and other nasty bits.The only downside is the coated handle that can only withstand 10 mins in an oven at 200C according to the manufacturer which kind of defeats the purpose of a carbon steel pan.Edit Remove the yellow silicone logo and your pan is good to go for as long as you want in the oven. Tried it myself. Handle coating held even where it was contacting the oven walls. Defo 5 star stuff

De Buyer Mineral B Black Iron Induction Frying Pan 260mm

I give this pan an overall 3 stars. There are good and bad things to know about it. You need to decide for yourself which weighs the most on your decision. The carbon steel pan itself is an excellent piece of cookware. Once seasoned, and thats not too hard to do, its practically nonstick. I own another de Buyer piece, a Mineral B country fry pan made of similar material, and the more I use it the better it gets. This round carbon steel frypan has worked just about as well. So, 5 stars for that. My other pan is very nicely made, with riveted handle and helper handle. This round frypan has welded handles, not such a bad idea, except whoever de Buyer used to construct and weld the handles did not show the pride in workmanship I expected from de Buyer. Both handles ends ... MoreI give this pan an overall 3 stars. There are good and bad things to know about it. You need to decide for yourself which weighs the most on your decision. The carbon steel pan itself is an excellent piece of cookware. Once seasoned, and thats not too hard to do, its practically nonstick. I own another de Buyer piece, a Mineral B country fry pan made of similar material, and the more I use it the better it gets. This round carbon steel frypan has worked just about as well. So, 5 stars for that. My other pan is very nicely made, with riveted handle and helper handle. This round frypan has welded handles, not such a bad idea, except whoever de Buyer used to construct and weld the handles did not show the pride in workmanship I expected from de Buyer. Both handles ends are cracked from the heat of the weld. They are holding on, but the cracks are very unsightly, and potentially a source of cut fingers. The edges of the pan itself have nicks in them. At first I thought this was from shipping, or from being stacked in storage, but after I saw how poorly the handles were made I looked again and noticed that the nicks are where the handles are. The rest of the pans circumference is nick free. On top of that, the handles are off center. Instead of being placed at 12 oclock and 6 oclock they are about at 1230 oclock and 530 oclock, subtle, but noticeable. Its as if the handle workman really did not seem to care about what he or she was doing. The handles, and the adjacent areas of the pan, were manhandled. All told, Im keeping the pan. The pan itself should work quite well, and has thus far, and the handles have not come loose. Its just not worth the hassle to send it back if I can still cook with it. But potential buyers need to be aware of what they are getting, especially if looks are important. I must say here that customer service at Kerekes was excellent. They get 5 stars. De Buyer was contacted by Kerekes and their response was This is how the handles look like. The wire is crushed before welding sometimes the metal splits, sometimes not In other words, cest la vie, surprisingly unprofessional, in my opinion. But Kerekes was so good in helping me research all this I just cant be upset with them. Ive used this pan to cook pizza. Plans are for a large paella it should do quite nicely there. One can even use it to oven roast a chicken, or vegetables, or both. Just be sure to take into account the additional width the handles add. You might add 2 or 3 inches for each handle. You need to know if it will fit in your oven. Mine is the 39 cm pan, and the greatest width is 18 inches from handles edge to handles edge, just fitting into my oven. Dont forget, too, to take into account door to back wall and sidewall to sidewall measurements. Happy cooking, and dont eat too much

Simply perfect

de Buyer pans are the best, especially cost / quality wise. The steel body provides great heat distribution for pro-level cooking. Would recommend their lines as the best pans to everyone.This is the pan I would recommend as a secondary pan for sides or smaller dishes.As with all steel carbon pans, it requires a bit of work to properly season and set up for first use but it should not scare anyone away - it is easy and explained well in de Buyer’s instructions (they have videos too). It is non-stick immediately after seasoning.de Buyer does not recommend prolonged oven exposure for the Mineral B line pans as the handle is epoxy covered and may be damaged at high temperatures. However, various chefs have used these pans in the oven with no damage to the ... Morede Buyer pans are the best, especially cost / quality wise. The steel body provides great heat distribution for pro-level cooking. Would recommend their lines as the best pans to everyone.This is the pan I would recommend as a secondary pan for sides or smaller dishes.As with all steel carbon pans, it requires a bit of work to properly season and set up for first use but it should not scare anyone away - it is easy and explained well in de Buyer’s instructions (they have videos too). It is non-stick immediately after seasoning.de Buyer does not recommend prolonged oven exposure for the Mineral B line pans as the handle is epoxy covered and may be damaged at high temperatures. However, various chefs have used these pans in the oven with no damage to the handle.That being said, I have also seasoned this pan with grapeseed oil in the oven at 250 for 1hour (two cycles) with no damage to the handle, as per CookCulture instructions. It created a beautiful pavina and the epoxy handle was not affected at all

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!