de Buyer Mineral B Frying Pan 28 cm

Had handled these in a store so knew exactly what to expect when it arrived. Was a bit unsure about how the first seasoning would go however to my surprise its been excellent.First, I boiled potato peals for 1520 minutes, you could really see where the bees wax had been removed from and where it still existed, quite a thick layer.I used the cheapest oil I could find in the supermarket KTC pure sunflower oil to season the pan for the first time, smoked off a thin layer and wiped it out with a paper towel. I had some duck skin left over from processing a duck for the oven, moved that around the pan for a while then dropped in an egg, didnt stick one bit.We have since cooked all sorts in it, the only thing that seems to get a bit stuck is the juices out of frozen bacon ... MoreHad handled these in a store so knew exactly what to expect when it arrived. Was a bit unsure about how the first seasoning would go however to my surprise its been excellent.First, I boiled potato peals for 1520 minutes, you could really see where the bees wax had been removed from and where it still existed, quite a thick layer.I used the cheapest oil I could find in the supermarket KTC pure sunflower oil to season the pan for the first time, smoked off a thin layer and wiped it out with a paper towel. I had some duck skin left over from processing a duck for the oven, moved that around the pan for a while then dropped in an egg, didnt stick one bit.We have since cooked all sorts in it, the only thing that seems to get a bit stuck is the juices out of frozen bacon but with a quick scrape using the back of the dish brush anything solid falls straight off.Each time I use it I clean it out then smoke off a thin layer of oil before wiping it out and storing it.It all sounds like a lot of work but really you hardly even think about it. I would say it cooks as good as my Le Creuset pans for 13 of the price. Definitely really happy with my purchase. If I didnt have the Le Creusets in the other sizes I would be buying more.The only thing I can think of that would make it better is if the handle were welded rather than riveted.EDIT I have since discovered a defect in the handle where the yellow silicone bee is, the hole it seats in appears to be stamped out which has left some very sharp pieces of metal protruding from the underside of the handle. Hopefully mine is the only one like it. Refer to photos.

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!

Excellent Professional Pan, not for Newbies

De Buyer is a French brand well known in the gastronomy kitchenware, this pan is very population France and Spain mainly. For those who are foodies and have knowledge this is a great pan alternative to iron cast. It requires a seasoning before use and needs maintenance and proper cleaning. Research before buying, this is a pan use by professionals and Is used in many restaurants kitchens, if you don’t know how to use it dont buy, you will ruin the pan. This is not for everybody.

Hard to season

The pan came mostly intact with a few minor scratches. It had a thin layer of beewax and I followed the directions to rinse it with very hot water. Afterwards I proceeded to use the oven method to season the pan with a thin layer of beewax. The process was done twice. Then I did the egg test which came out perfect. At this point I rinsed wiped and oiled the pan for storage. On the next egg cook it sticked and was a big mess. I checked the seasoning and it seems to have came off near the center. The pan is also quite heavy and hard to flip with one hand. It seem like this pan will need continuous oiled cooking until you get a harden layer of cooking.

My New Main Skillet!

I ordered this after using a 9.5" De Buyer pan for a few months. I loved it, but was still using my cast iron when I needed more space. Now that I have the 11", I can cook almost anything! It's a great size when cooking for 2 people, and it's still manageable to lift up. The handle is longer than on the 9.5", which is really nice. It was pretty easy to season (I seasoned it on the burner on my barbeque) and it performs well on an electric range. I considered the 12.5", but I was worried it might not fit on my largest burner very well, and would be too heavy. I'm happy with my decision. Carbon steel pans are practically magical with a bit of seasoning and a little drizzle of oil. Nothing sticks! I bought a chainmail scrubber to take off chunks when they do stuck (as ... MoreI ordered this after using a 9.5" De Buyer pan for a few months. I loved it, but was still using my cast iron when I needed more space. Now that I have the 11", I can cook almost anything! It's a great size when cooking for 2 people, and it's still manageable to lift up. The handle is longer than on the 9.5", which is really nice. It was pretty easy to season (I seasoned it on the burner on my barbeque) and it performs well on an electric range. I considered the 12.5", but I was worried it might not fit on my largest burner very well, and would be too heavy. I'm happy with my decision. Carbon steel pans are practically magical with a bit of seasoning and a little drizzle of oil. Nothing sticks! I bought a chainmail scrubber to take off chunks when they do stuck (as a result of not adding enough oil) but I've only used it a couple times on very sugary foods. If there is ever a mess, you can also deglaze it which only takes a few minutes. Lastly, I should mention that you need to take into consideration the difference between the top diameter and bottom diameter. If you buy an 11" pan, that's not the size of your cooking surface. I would recommend to Chef Supplies that they consider adding the bottom dimension in their product specs to help customers when deciding. For example, this pan has about an 8" diameter coking surface.

Review of De Buyer Mineral B Frying Pan 28cm

Was so fed up by being hoodwinked by the so-called green pans which, in my opinion, aren't green at all and stop being non-stick relatively quickly and the manufacturers tell you that you've heated them to high and invalidated your warranty it started me on a search for stainless steel. Quickly realised they weren't non-stick and found carbon steel pans. Already own 2 cast iron frying pans.Anyway, watching many youtube videos later, decided on the de Buyer. Delighted with my purchase. Just be aware that high heat and smoke is not the way to season a pan - you need to use grapeseed oil, medium heat for about 15 minutes and repeat and repeat over consecutive days.Am building up my seasoning and have a lovely pan where I get an almost 95% non-stick for fried eggs ... MoreWas so fed up by being hoodwinked by the so-called green pans which, in my opinion, aren't green at all and stop being non-stick relatively quickly and the manufacturers tell you that you've heated them to high and invalidated your warranty it started me on a search for stainless steel. Quickly realised they weren't non-stick and found carbon steel pans. Already own 2 cast iron frying pans.Anyway, watching many youtube videos later, decided on the de Buyer. Delighted with my purchase. Just be aware that high heat and smoke is not the way to season a pan - you need to use grapeseed oil, medium heat for about 15 minutes and repeat and repeat over consecutive days.Am building up my seasoning and have a lovely pan where I get an almost 95% non-stick for fried eggs and yet get the wonderful maillard effect.Wouldn't say it's much lighter than my equivalent cast-iron but it does heat up quicker.

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!

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!