MINERAL B Carbon Steel Fry Pan - 12.5” Diameter, 9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France

Awesome skillet. I found it at a very good price so bought it. I all ready had a mineral b and a mineral b pro in 11 inch and love them. At the price it was I couldn’t pass this larger skillet up. Glad I bought it. Seasoned up well and is getting better every time I cook in it. I haven’t noticed any uneven cooking from center to side. That’s not verified by a thermometer but just by cooking in it. I don’t believe anything bigger would cook as well on my stove though. Large as I’m gonna go in carbon steel. Also. It’s fairly heavy one handed. Still lighter than similar size cast iron skillets I have. ———————————————— If you don’t know both cast iron and carbon steel will rust without proper care. I have read negative reviews on both because of some being unaware of what it takes to make them non-stick and stay rust free. If you don’t want the “hassle” look elsewhere instead of being disappointed. There are many you-tube videos to educate on what it takes to season and maintain them if you are new to cast iron and carbon steel cookware.

After getting this pan I think I'll never go back to cast iron. This is a fantastic, high quality piece. 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. The handle also disperses heat better than short cast iron handles so cooking with it is easier. The handle takes a long time to get hot so in typical day-to-day use i don't need a hot pad at all. 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.

So, I rarely write reviews, but I have to with this. Bottom line so far, this is a great pan, IF YOU USE IT RIGHT. Did you all read that? use...it...right. For all your international readers, I'm American AND a man, so that's two strikes against me. Anyway, lets get to it: 1. I read nightmares for some reason about what coating came on it, and thought it was encased in some sort of concrete or magic substance that ruined the pan and the purchasers life as well. I have no idea what they were speaking of, because I followed the directions (for once) and ran it under scalding hot faucet water for 5 minutes and scrubbed off the light coating of beeswax off that it comes with. I assumed it was there, I didn't really notice anything, but I took their word for it and did it anyway. 2. I seasoned it like they instructed, by filling it with a plain tasting (canola or vegetable) oil using 1-2 mm (again, I'm American so I guessed what that is, because we feel that the metric system isn't any good) and heating it until it smoked...about 5-10 minutes. WATCH THE PAN, it happens fast; I think this is probably where everyone else went wrong, leaving them with a burnt mess that ruined the pan. I turned the burner off, let it sit for an hour, and cleaned as instructed in #3 below. 3. After cooking, wash it with hot water and a plastic scrubby, never use anything else or soap. NOT the stainless chain mail for cast iron, NOT soap, use a plastic scrubby. If it gets anything particularly chunky on it, use the plastic scrubby and kosher salt as an abrasive. Dry it with a paper towel then over a flame for a minute or two..again, don't burn the pan doing this, it will ruin the seasoning.. Put a DAB or oil....not a tablespoon, or a dash, or anything in between....just a dab on a paper towel and rub it into the bottom and sides of the cooking surface and you're done. You should really feel almost nothing if done correctly. 4. This is a carbon steel pan, not your mothers indestructible old Teflon or even Sliverstone. You have to know how to season it, take care of it, and most importantly cook on it. Again, being American and a man, we tend to cook everything on atomic blast for maximum effect and doneness. Go USA. Not so with these types of pans. medium or medium high should always be the rule at best, and usually low to medium suffices. I cooked 2 sunny side up eggs this morning starting out on medium high heat for 60 seconds (covered), then down to low heat for a few minutes until the top was just finished and no longer runny. Yes...they SLID RIGHT OUT after freeing up one sticky corner. Trust me, not one was more shocked...and pleased... than me. 5. The pan will look caramel brown at first, then eventually dark brown...that's supposed to happen. The more colorful it gets the more non stick it gets. That's a beautiful pan right there to use when it looks like that. -The only cons so far, if they can be one, is that it is HEAVY...but it is supposed to be if you know anything about pans. This is a 9.5 inch, and if I get the 12 inch I can only imagine the weight....but for the quality it's worth it. -Secondly, although it is billed as a "10" pan" the sides are sloped up from the bottom sooner than most other pans...this gives you a bit less cooking area for things such as burgers, etc. Not a big issue, just noticeable when you use it. 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 (this is the wrong pan anyway), or things that need high heat for long periods of time (it would tend to get away from you) but you get my point; this is a pan that will take getting used to, but again, well worth it. Overall, a solid pan that so far I love.

Ich habe kürzlich die De Buyer Pfannen gekauft und bin absolut begeistert! Die Qualität dieser Pfannen ist einfach unschlagbar. Hier sind einige Gründe, warum ich sie jedem empfehlen würde: Hochwertige Materialien: Die Pfannen bestehen aus erstklassigem Kohlenstoffstahl, der eine hervorragende Wärmeleitfähigkeit bietet. Das bedeutet, dass die Pfannen gleichmäßig und schnell erhitzen, was zu perfektem Braten und Kochen führt. Langlebigkeit: Diese Pfannen sind extrem robust und halten bei richtiger Pflege ein Leben lang. Ich schätze besonders die solide Verarbeitung und das Gewicht, das Stabilität und Zuverlässigkeit gewährleistet. Antihaft-Eigenschaften: Nach dem Einbrennen entwickelt sich eine natürliche Antihaft-Schicht, die sogar besser funktioniert als viele moderne Beschichtungen. Das Einbrennen war einfach und die Pfannen wurden schnell zu meinen Lieblingskochutensilien. Vielseitigkeit: Ob Braten, Schmoren oder sogar Backen - die De Buyer Pfannen meistern jede Aufgabe mit Bravour. Sie sind für alle Herdarten geeignet, inklusive Induktion, und sogar ofenfest. Einfache Reinigung: Die Reinigung der Pfannen ist unkompliziert. Ein wenig warmes Wasser und ein weicher Schwamm reichen aus. Auf aggressive Reinigungsmittel kann man komplett verzichten, was die Pfannen zusätzlich schont. Fazit: Wer auf der Suche nach erstklassigen Pfannen ist, die sowohl Hobbyköche als auch Profis begeistern, ist mit den De Buyer Pfannen bestens bedient. Sie bieten ein herausragendes Preis-Leistungs-Verhältnis und werden mit Sicherheit viele Jahre treue Dienste leisten.

I'm so happy with this little pan! It's off a superb quality. But you need to be aware that it needs to be properly "seasoned" to be non-stick. It took me a while to build up enough of good seasoning layer, but now the pan is so non-stick that eggs are rolling around freely on it when cooking. No more need for a Teflon nonsense, which is quite frankly a scam. Just watch some YouTube videos about how to season and use a carbon steel pan and it will last you a lifetime. And you will pass it onto you children.

中華料理には軽くて熱伝導のいいチタンの中華鍋。 ちゃちゃっとつくるデイリーなおかずには、樹脂加工のこげつかないフライパン と使い分けてきました。 値段がけっこう高めの本製品。 今回おもいきって購入。 買って正解でした。 強火で加熱したところへ、食材を投入。 余熱を利用しつう、 火力をしぼって調理します。 すると、肉も野菜も 表面はこうばしく、なかはジューシーに。 樹脂加工のアルミフライパンより 調理時間は、短く、ガス代も安く作れます。 これぞ ぶ厚い１００％鋳鉄の威力。 さすがに昔から、フランスで、愛用されてきた 生活の知恵の結晶です。 鉄素材の欠点で、塩分や水分が付着 したままだど、すぐに錆びます。 肉厚な鉄のかたまりなので、とにかく重たいです。 使用後、表面の油分やお焦げをお湯で洗い流して、 キッチンペーパーで、水分を拭き取り、 食用油を うすく塗布。 この間、３分。 ちょっとめんどうかもしれませんが、 こうしたデメリットも、愛着の一部に なる温故知新な製品です。 家事のてまを省きたい、多忙な方には 向きませんが、旨いものにこだわりたい 方には、検討の価値があるでしょう。

Después de 6 meses de uso ocasional, puedo decir que por fin aprendí a cocinar con esta sartén. Sin duda, cuando no tienes experiencia, piensas que no sirve porque todo se pega, pero es un proceso de prueba y error. No se rindan, vale la pena. En esta ocasión estoy cocinando con una pequeña cantidad de aceite de oliva extra virgen, a una temperatura baja para que el aceite nunca llegue a quemarse. Aprende a usarlo y será tu sartén favorita.

You can’t go wrong with carbon steel when it comes to cooking. Heavy as h…, so the extra handle is really useful. Once seasoned, nothing sticks, and it’s safe to use dishwashing liquid. Just remember to dry it off afterwards to avoid surface corrosion.