De Buyer Mineral B Element Pro Round Frying Pan, 20 cm, Silver

11 inch Carbon Steel Pro is a beautiful piece of metal once opened and cleaned. My 9 thin layers of seasoned grape seed oil came off do to overly general deBuyer cleaning instructions. Deglazing the pan works but not for everything. Properly cooking sugar in iron cookware is a greater feat than eggs I have learned. Stuck sugar deglazed (as recommended by deBuyer) ended up removing all of my seasoning when I went to wipe off the sugar in my pan with a wooden spatula. DeBuyer recommended that I clean my pan down to the metal and restart. The lemon juice and steel scrubber method suggested was quite ineffective and damaging. Only half my seasoning I was able to completely remove from the cooking surface. The metal that was bare and ready to be reasoned was heavily ... More11 inch Carbon Steel Pro is a beautiful piece of metal once opened and cleaned. My 9 thin layers of seasoned grape seed oil came off do to overly general deBuyer cleaning instructions. Deglazing the pan works but not for everything. Properly cooking sugar in iron cookware is a greater feat than eggs I have learned. Stuck sugar deglazed (as recommended by deBuyer) ended up removing all of my seasoning when I went to wipe off the sugar in my pan with a wooden spatula. DeBuyer recommended that I clean my pan down to the metal and restart. The lemon juice and steel scrubber method suggested was quite ineffective and damaging. Only half my seasoning I was able to completely remove from the cooking surface. The metal that was bare and ready to be reasoned was heavily scratched from my attempt to remove my seasoning with a poorly recommended steel scrubber. I asked about methods of removing my seasoning such as using heat since the metal can withstand much more heat than seasoning itself. I was unable to get answer about different ways I could remove my seasoning that I have learned over the years from owning iron cookware. I don't see how my little experience compared to an entire company seems to have more ways of removing seasoning than just the one method they will acknowledge as effective. But it wasn't, for me. In today's world I believe informative buyers are at an all time high due to the abundance of information out there. I would like deBuyer to get up with the program and give as much information as possible to their customers as they can because that I believe is the new standard since the birth of online communication and information. I received the bare minimum of information with every exchange I had with deBuyer. Their amount of information given on their website and when asked are quite antiquated if you ask me.

nice steel but the sides could be a little steepercompared to the matfer it's on par but the handles is the down side of thissteel pans usually have a very uncomfortable handle i take a grinder to them make them fit my hand i got this one specifically for the handle to finish dishes in the ovenbut the hand is is not easy to hold epecially when greasy to flip it becomes hard to hold on to for control and to tip pan to empty content even with a towel it's very hard to hold a flatter handle would be betterthis is a great pan for a home chef but for me , i wouldn't want to handle this all nght on the line, even at home and i have a commercial set up, i cook on a commercial skill level, it's hard to do what i mentionedbut it's a nice pan, handle is the draw back ... Morenice steel but the sides could be a little steepercompared to the matfer it's on par but the handles is the down side of thissteel pans usually have a very uncomfortable handle i take a grinder to them make them fit my hand i got this one specifically for the handle to finish dishes in the ovenbut the hand is is not easy to hold epecially when greasy to flip it becomes hard to hold on to for control and to tip pan to empty content even with a towel it's very hard to hold a flatter handle would be betterthis is a great pan for a home chef but for me , i wouldn't want to handle this all nght on the line, even at home and i have a commercial set up, i cook on a commercial skill level, it's hard to do what i mentionedbut it's a nice pan, handle is the draw back for me and the sides, cooking surface is reduced alot but it has it's place and is a great companion panhard to clean the space around the handleit's a solid pan for surei do cooking classes and cook for private clients, they always ask about my cookwarethis is a pan i'd push for the home cook which they are, but to work it like a pro chef, that handle is just a painthat said i'll probably get the larger one and cut the helper handle off

My first impression was WOW, this is a high quality, professional carbon-steel fry pan. I purchased direct through de Buyer and the purchase and shipping was seamless, the product came quickly without a problem. After my first impressions and admirations I stated paying attention to the pan's weight, handle, size, and they all checked out as masterful. The 11" is perfect for the two of us and could handle 1 more with no problem.The only cosmetic issue was a small rust spot on the curvature of the frying pan's face. I reached out and customer service said it was normal to see that and to go ahead with seasoning the pan.The seasoning instructions that come from the manufacturer are vague. In my opinion - it's not very helpful, and hardly provides you with the best ... MoreMy first impression was WOW, this is a high quality, professional carbon-steel fry pan. I purchased direct through de Buyer and the purchase and shipping was seamless, the product came quickly without a problem. After my first impressions and admirations I stated paying attention to the pan's weight, handle, size, and they all checked out as masterful. The 11" is perfect for the two of us and could handle 1 more with no problem.The only cosmetic issue was a small rust spot on the curvature of the frying pan's face. I reached out and customer service said it was normal to see that and to go ahead with seasoning the pan.The seasoning instructions that come from the manufacturer are vague. In my opinion - it's not very helpful, and hardly provides you with the best results this pan can achieve in that regard. After some less than desired results with the manufacturer suggestion I decided to do an in-oven seasoning process- the patina is glorious and it's color is divine. From there I have proteins sliding around and vegetables sauteing with ease.The product is really good and I fully recommend.

At first, I was reluctant of buying the carbon steel pan. I have one from many years ago. After watching your video, learning how to use it and doing more research I decided it is the time. One need to make changes to make once life healthier. I went with the professional version as I prefer to have the best quality especially if it is something that will last for ever :-) (at least my life time).Thank you for having the best quality cooking products. I LOVE your shop and shopping with you online.

This de buyer mineral b pro is my first carbon steel pan. I primarily use cast iron for cooking and wanted to try something similar, but a little lighter and a little more non-stick. I love this pan, however, there is a steep learning curve. I think a lot of this has to do with my stove top - I have an electric stove top, making the whole maintenance process much more time consuming than working on a gas stove. So it took a while to figure out what works.The initial seasoning and any maintenance seasonings need to be done in the oven. I'm sure there are some cases of individuals having success seasoning a carbon steel on their electric stove tops, but I could not get that process to work (would love to hear some tips on how to get a nice, even seasoning on an ... MoreThis de buyer mineral b pro is my first carbon steel pan. I primarily use cast iron for cooking and wanted to try something similar, but a little lighter and a little more non-stick. I love this pan, however, there is a steep learning curve. I think a lot of this has to do with my stove top - I have an electric stove top, making the whole maintenance process much more time consuming than working on a gas stove. So it took a while to figure out what works.The initial seasoning and any maintenance seasonings need to be done in the oven. I'm sure there are some cases of individuals having success seasoning a carbon steel on their electric stove tops, but I could not get that process to work (would love to hear some tips on how to get a nice, even seasoning on an electric burner). So in the oven it goes - a very very very light coating of canola oil and 450 F in the oven for 1 hour, then allowed to cool, undisturbed, in the oven for 3-4 hours. It comes out with a nice, uniform coating and a bronze color. The pan is ready to use, and eggs slid around like a hockey puck on the surface. I made small crepes and didn't have any issues with sticking. Then I shallow fried potatoes and caramelized onions - no sticking.The pan worked flawlessly..until I tried high temp searing meat. I heard that searing red meat around 10 times produces a perfect seasoning on carbon steel pans. So I got a cheap piece of steak (as cheap as you can get with the increase in beef prices) to sear. I got the pan nice and hot on medium heat. Added a small amount of grape seed oil. Waited for the oil to start smoking, and then added the steak. The pan seared perfectly and the steak came out great. However, seasoning ripped off. Even though the steak lifts off easily from the pan, some seasoning stuck to the steak when I flipped it over. I then tried searing some pork meatballs. Same issue. The meatballs do not stick to the pan, and they get a very nice sear, but some of the seasoning flakes off with this. Because there were only a few layers of seasoning built up, some of the stripped seasoning went down to the metal. I test the non stick seasoning by cooking an egg. If the egg slides around or if the egg requires a little nudge to lift from the surface, then the seasoning is in good working order. If the egg sticks and has to be scraped off - the seasoning is gone and a maintenance seasoning is required to restore a layer on the surface of the metal.With gas stoves, a maintenance seasoning can easily restore the well-seasoned cooking surface. After cleaning and drying the pan, a thin layer of oil can be applied to the pan until the oil reaches its smoke point. Pour out the oil and wipe the pan to a thin layer while it smokes. This process quickly restores a non stick cooking surface. However, because I don't have a gas stove, I have to do this maintenance seasoning in the oven. This takes 4-5 hours!I figured out a way to get around this maintenance seasoning after every high temp sear - get the pan in good working order before trying a high temp sear. Season a new pan or a stripped pan 1x. Then just cook with it over and over again, but stick to vegetables. I cooked nothing but vegetables with the pan nearly every meal for a week straight. Sauteed asparagus. Shallow fried potatoes. Caramelized onions. Sauteed zucchini. I cooked in batches to get the pan through repeated cycles of cooking at high temp (medium heat setting on the stove gets the pan evenly heated to a searing hot temperature). I seared meat on the cast iron and vegetables on the carbon steel. The result was a very, very robust seasoning with many layers just from repeated cooking. When I sear meat, some of the seasoning still strips, but there are enough layers built on that it no longer matters. the pan remains non stick after a few layers come off. You can test this out with a fried egg or omelette.Despite the issues detailed above, I gave this 5 stars because every pan cooks differently, and you really have to learn how to cook with a new pan, especially a new material that you haven't cooked with before. The only way to learn how to use a pan is to cook with it again and again. You can read blogs and watch videos to get an idea about how the pan performs and how to cook with it, but once you start using it you run into so many scenarios that you didn't anticipate. But it's okay! It's a solid piece of metal that is nearly indestructible. So when you do have issues with the seasoning, you just go back to the drawing board and try something until it works. This is part of what makes using a new pan exciting.Now that I've figured out how to get really great performance out of the pan and how to prep the pan for high temp searing, I can't stop cooking with it. It's getting a really dark bronze color to it - it contrasts nicely with the stainless steel handle.

de Buyer 11" pan, 8" cooking surface, 7" hot surface halogen electric. Sauteed vegetables using Canola oil and nothing stuck. Browned tortillas and nothing stuck. Used pan ten times. Dark seasoned area is 7.5". Appears I will need to use gas cooktop or oven to get seasoned area to cover entire cooking surface and sides of pan. Bee graphic stamped into middle of cooking surface makes small rough area I do not like, but it has not made anything stick to the pan. Cooking surface is not flat. I do not like this. Oil collects at outer areas. Middle of pan is up approximately 1mm from outer area. When I use hot surface halogen cooktop to heat pan to medium heat that makes Canola oil smoke, the pan does NOT deform and is still 1mm up in middle. I prefer cooking surface to ... Morede Buyer 11" pan, 8" cooking surface, 7" hot surface halogen electric. Sauteed vegetables using Canola oil and nothing stuck. Browned tortillas and nothing stuck. Used pan ten times. Dark seasoned area is 7.5". Appears I will need to use gas cooktop or oven to get seasoned area to cover entire cooking surface and sides of pan. Bee graphic stamped into middle of cooking surface makes small rough area I do not like, but it has not made anything stick to the pan. Cooking surface is not flat. I do not like this. Oil collects at outer areas. Middle of pan is up approximately 1mm from outer area. When I use hot surface halogen cooktop to heat pan to medium heat that makes Canola oil smoke, the pan does NOT deform and is still 1mm up in middle. I prefer cooking surface to be flat, regardless of whether bottom of the pan is intentionally not flat. Bottom of pan is intentionally not flat to prevent pan spinning if pan deforms when heated. The bottom of pan is probably not flat because many people have had problems with pans deforming when using induction cooktops, even when on low heat. Most pan deformation problems happen when using induction cooktops. The de Buyer pan comes with a warning related to the use of induction cooktops. I wish de Buyer made iron/carbon steel pan with flat cooking surface, even if instructions said, "Do not use with induction cooktop."

LOVE’EM. Bought the 8” and 11” Mineral Pro fry pans. Have been using them regularly since we’ve gotten them 2 weeks ago and they get better every day. They do take patience to get some seasoning built up and how they cook on your particular type of stove top (we have induction which is particularly tricky). But we’re past all that and they are a joy to use, and so far have been easy to clean - hot water and a nylon scrubby. Eggs, burgers, strip steaks, skin-on salmon - no issues. We’ve put them through their paces in a short period of time. The piece de resistance was omelettes this morning - got them to slide around the pan as good or better than a Teflon pan!The Pro’s are alittle heavy, but we were advised to go heavy duty since we had an induction stove which ... MoreLOVE’EM. Bought the 8” and 11” Mineral Pro fry pans. Have been using them regularly since we’ve gotten them 2 weeks ago and they get better every day. They do take patience to get some seasoning built up and how they cook on your particular type of stove top (we have induction which is particularly tricky). But we’re past all that and they are a joy to use, and so far have been easy to clean - hot water and a nylon scrubby. Eggs, burgers, strip steaks, skin-on salmon - no issues. We’ve put them through their paces in a short period of time. The piece de resistance was omelettes this morning - got them to slide around the pan as good or better than a Teflon pan!The Pro’s are alittle heavy, but we were advised to go heavy duty since we had an induction stove which warped our Allclad pans - they’re spinners now.See should have gone carbon steel a long time ago.