de Buyer Mineral B Pro Carbon Steel Fry Pan

Summary

Peek into the kitchen of a French restaurant and you'll see carbon steel pans hanging above the stoves. Traditional French omelette and crêpe pans are always made of carbon steel because they're lighter and thinner than cast iron, yet heat up twice as fast. Chefs prefer carbon steel pans, because once seasoned, they are naturally nonstick – omelettes roll out of the pan with ease, pancakes slide across the surface and steaks sear to perfection. Ideal for use on any type of cooktop, including induction, this versatile carbon steel pan features a stay-cool stainless-steel handle.

• Versatile pan is made of carbon steel, which is thinner than cast iron, making it more responsive to precise temperature adjustments.
• Lightweight for easily tossing food while sautéing or stir-frying.
• Signature beeswax finish protects pan against oxidation and helps in seasoning process, but should be removed from interior and exterior before first use.
• Pan interior will develop patina over time, preventing delicate food from sticking.
• Oven-safe cast 18/10 stainless-steel handle stays cool on cooktop.
• 12 1/2" pan has helper handle that allows easy lifting and carrying.
• Ideal for use on any type of cooktop, including induction.
• With use, the darker the pan becomes and the better it performs.
• Free of PFAS, PFOS and PFOA.

Dimensions & More Info

• 8" Fry Pan: 8" diam., 1 1/4" high; 2 lb. 8 oz.
• 9 1/2" Fry Pan: 9 1/2" diam., 1 1/2" high; 3 lb. 3 oz.
• 11" Fry Pan: 11" diam., 1 3/4" high; 4 lb. 13 oz.
• 12 1/2" Fry Pan: 12 1/2" diam., 2 " high; 6 lb. 3 oz.
• Made in France.

Use & Care

Use

• Ideal for use on any type of cooktop, including induction.
• Oven safe to 500°F.
• Do not use under broiler to prevent altering natural seasoning that builds up on cooking surface.
• Do not use to cook acidic food.
• Read instruction booklet before using.

Care

• Wash exterior and interior with hot water and a little soap to remove beeswax coating before seasoning.
• Season pan before first use. Add 1/3 cup oil, 2/3 cup salt and the peels from 2 potatoes (or 2 sliced onions) to pan. Over medium heat, stir potatoes every few minutes. Salt acts as natural abrasive to remove wax and grease from surface while peels regulate heat and ensure even distribution of seasoning over pan surface. After 15 minutes, pan will start to turn brown, indicating that seasoning is taking effect. Discard contents of pan and rinse with hot soapy sponge. Return pan to low heat for 1 minute to ensure it is completely dry. Remove from heat, add 1/4 tsp. oil to pan and wipe thoroughly with paper towel until fine sheen is all that remains.
• Hand-wash with hot water after each use. Add a few drops of gentle soap, if needed.
• Do not soak pan.
• Remove any residue with wooden spoon or nonabrasive scouring pad.