de Buyer - Mineral B Frying Pan - Nonstick Pan - Carbon and Stainless Steel - Induction-ready - 12.5"
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Availability:
In Stock.
Arrives
Thursday, Jul 24
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Size: 12.5'' (Pack of 1)
Features
- Carbon Steel Pan: 99% iron and 1% carbon, slippery with better sear, without any synthetic coating
- The Darker The Better: Signature beeswax finish protects against oxidation
- Nonstick Kitchen Essentials: Has natural nonstick once seasoned; Follow seasoning care instructions
- Made in France: Engineered and manufactured following the most stringent quality requirements
- About de Buyer: French maker of premium kitchen accessories, pastry equipment, and cooking utensils
Brand: De Buyer
Material: Alloy Steel
Color: Gray
Capacity: 2.7 Liters
Product Care Instructions: Hand Wash Only
Item Weight: 5.8 Pounds
Number of Pieces: 1
Model Name: 5610.32
Has Nonstick Coating: Yes
Is Dishwasher Safe: No
Product Dimensions: 4.2 x 12.6 x 1.7 inches
Item Weight: 5.8 pounds
Manufacturer: De Buyer
Item model number: 5610.32
Is Discontinued By Manufacturer: No
Date First Available: April 15, 2011
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If you place your order now, the estimated arrival date for this product is:
Thursday, Jul 24
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View our full returns policy here.
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View our full returns policy here.
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Similar Products
Top Amazon Reviews
Size: 12.5'' (Pack of 1)
First off: If you cannot lift heavy pans, don't get these. Instead, I'd opt for high-quality stainless. And if possible a stainless/copper. With that said, these are truly a lifetime investment item if they are taken care of. Once it's seasoned, you cannot cook a better pan-fried steak. One of the best pans I've used thus far, and I've owned a restaurant. There are a few suggestions for seasoning. The company's seasoning method is fine, but it's more ideal for a restaurant environment where the pan is being used multiple times a day...thereby creating a very quick seasoning layer from cooking alone. I have found though that cooking at home is different, and the maturation can take much longer. So, I want to share with you what I do to achieve the best and most successful seasoning of my Debuyer iron pans without the sticky residue or uneven seasoning. I'm certainly not the authority on seasoning, but I hope this helps. What you will need: Water, 3 potatoes washed well, flax seed oil, sponge, and a spare dry towel(s). Currently, Amazon sells cast iron flax oil - just do a search and you should find it. Otherwise, you can find flax oil in your local Whole Foods or other markets. INSTRUCTIONS: 1. Once you receive your pan, place on burner and fill nearly to the brim (leaving about 1/2" from the top) with water. 2. Next, add peels from approximately 3 potatoes. Make sure the potato is washed really well so that you don't get dirt form around the edge of the water. Let boil for 15-20 minutes. You'll notice the water beginning to darken after about 10 minutes, which is normal. This step helps remove the beeswax that is added before shipment more effectively. 3. Pour out the water. You may notice a black line where the water level was, that's also normal. Use a sponge to lightly scrub the pan under hot running water, focusing on the sides and around the rivets. You are just finishing off the beeswax that was left over after boiling. BTW: If you have dark spots from the potato peels at the bottom of your pan, no worries...it's normal and not necessary to remove completely. Towel dry and return to burner. 4. Turn your burner to high heat, and then place up to 2 tsp. of flax oil (depends on the size of your pan) in the center of your pan while it's cool. Make sure to turn on your exhaust fan if you have one. 5. Rub a very thin layer of the oil around the entire inside of the pan with a towel. Make sure to soak up any excess oil, but don't soak up all of it. This is very important, because too much oil will ruin the seasoning process. And not enough will make the process seem like its achieving nothing. Heat until it smokes oh so slightly. *Since the timing is so different from one stove to the next, I suggest you allow it to smoke slightly only as a visual to know that it has reached a hot enough temperature. *Do not leave your pan on the burner without watching it carefully. Again, allowing the oil to smoke a lot is not a good thing and can ruin the seasoning. You will notice it darkening to a dark caramel color, maybe even a reddish-brown tone, but not yet black. 6. Allow to cool. 7. Repeat steps 4-6 until your pan is nearly black (approx 5-7 layers). Finally, begin cooking! If your pan is really sticky after seasoning, you have added too much oil, the pan didn't get hot enough, or you need to repeat the process. You may have a slight stickiness after seasoning is finished, but that's fine. It's the thick residue you don't want. NOTE: Your pan may not be a perfectly even tone once you're finished, and that's okay. Just cook. It'll be fine. These pans tend to vary slightly from one to the next in terms of their finished color. The only thing you should be worried about is if there are strange smudges in the pan. If that's the case, then you may need to scrub off those smudges and start over. Because over time those smudges may flake off. It means that too much oil accumulated in those spots and caused a truly uneven seasoning layer. BAKING THE SEASONING: I do not find seasoning by baking a good idea unless you are experienced at doing it. For most that aren't it ends up failing. This can cause a lot of unnecessary frustration and wasted time. I really want people to have the easiest experience and not be discouraged, thereby switching to non-stick inferior pans for sake of ease. I also don't suggest switching oils during your seasoning process as some tips may suggest, because it's not necessary when you use flax-seed oil. You have to take into consideration that each oil will have a different burning or smoking point, therefore mixing the oils is not a good idea in my opinion. SEASONING MAINTENANCE: You can repeat one layer of seasoning after each batch of food in the first month or so, or intermittently. This will ensure a nonstick surface that is sure to last through just about anything. The more you use your pan, the more the non-stick surface becomes. Your pan should be completely matured, depending on quantity of use, within two or three years - sometimes less if you use it a lot and properly. BTW: You'll know when your pan has matured when hardly anything sticks to the pan, and you don't have to clean it with anything other than a paper towel after cooking. Sometimes you may have to use hot running water and a soft sponge if you cooked something sticky. Other than that, the pan is very low maintenance once it has matured. And as with all pans, just watch the outside of your pan making sure that it doesn't get a thick layer of buildup. This outside buildup affects the heating aspect. It can cause uneven cooking in some cases. So, just be mindful of that. You can clean the outside of your pan with Bar Keeper's Friend if necessary. ***Always remember to oil your pan after each use*** LET'S COOK! Your first batch of food should be a meat as this will speed up the maturing process. Most will start with eggs to see if the seasoning is working. This may be disappointing if you don't allow a crust to form on the eggs before flipping, so just be mindful that it may not act like T-Fal initially. And remember the seasoning hasn't fully matured yet. The maturing process takes time. However, once it's achieved your pan should be completely non stick only requiring a paper towel and maybe some hot running water to clean it up. DEEP FRYING: Deep frying food can quickly season the pan, however there is a possibility that the seasoning will begin to flake off around the middle of the sides of your pan if you deep fry often. This is caused by very high heat. If this happens, don't panic. Just take a non abrasive sponge under hot water and lightly scrub off the small bits of loosened seasoning. Then, return to the burner and add a few layers of seasoning to the exposed area to keep any rust from forming. IRON AND HEAT: Remember that iron continues to rise in temperature, thus you can easily burn your food. You will need to get to know your pan in order to find out when to adjust the heat. Regardless of what I'm cooking, I almost never set my heat to HIGH unless it's stir fry. It just doesn't drop in temperature fast enough before burning something. Also, if you add anything cold to your pan it will be stuck initially. Like I mentioned with the eggs, you should wait until it forms a nice crust in which it can be easily removed or flipped. CLEANING AND COOKING UTENSILS: Wait for several batches of food before you use a metal spatula. If you notice small scratches in your layer of seasoning after cooking from your cooking utensils...don't worry. It will darken over rather quickly and should not cause any issues. Flax oil seasoning isn't real soft, but it isn't indestructible either. So, just be graceful at first. To clean your pan do not use soap and water. The good thing about seasoning initially with flax is that the layers are very hard, and even if you happen to use soap and water, it shouldn't completely destroy your seasoning. With that said, I still do not recommend cleaning your pan with soap and water. Hot water is perfectly fine. Do not use metal scrubbers - only the basic sponges with the more gentle scrubbers is recommended. Clearly you will have times when it is necessary to be more aggressive, and that's fine. Just don't feel that you haven't seasoned your pan enough just because you have some sticking. Remember... true seasoning doesn't occur immediately. It takes time. If really stubborn food is stuck to your pan after cooking add HOT water, bring to a boil for about 30 seconds and scrub stuck particles with a wooden utensil. Dispose of the liquid, rinse and towel dry. Afterwards you'll need to place a light layer of oil in your pan and heat the pan just barely to the smoking point. It's not a good idea to boil water often as it will slow the maturing process. Additionally, one tip suggests to place course salt in the pan to sanitize it. However, this can scratch your surface rather quickly if it's the beginning stages of your seasoning, so use that tip cautiously. I really hope this helps you. Good luck, and happy cooking!
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Reviewed in the United States 🇺🇸 on November 8, 2012 by zonlyone
Size: 10.25'' (Pack of 1)
Introduction: I have had this pan for quite some time and getting it seasoned correctly has been an effort in futility for me. I had resolved myself to the fact that ALL pan seasoning takes one thing into account, and that is TIME, nothing can replace it. Quick Seasoning: Using the quick seasoning process is great and is 'semi-non-stick' to a point. Eventually you are going to have some crusty stuff in the pan that you will have to scrape off. Cleaning the pan in any combination of water, soap,scratch pad, etc, etc, is going to result in peeling off the seasoning in parts. Quick seasoning works, but there is something of a canard with this. You have to use the quick-season process after everytime you cook. The quick season process really only works for one or two rounds of cooking. I have had to re-season my pan about a dozen or more times in the past several months to keep it. Ignore It: Yup, don't season at all. Seasoning takes place over years of continual cooking. If you do not cook every day, don't even bother buying the pan. Go to Wal-Mart and pick up a nice ceramic coated pan and you will be happy. I don't mean this in a bad way, it's just a waste to dump this kind of money into a pan unless you are committed to making the pan work for you, unless you are one of those types who needs to show people the cool cookware you have accumulated. And that is fine too. Kinda Quick Season: Ok, so there is a long story that goes along with this, but I will spare you the pain. I THINK (emphasize the word 'think') I have found the best process to seasoning pans. Roast your own coffee. So here is how it works; 1. Buy some green coffee beans from 'Sweet Marias' coffee on the web. Buy about 5 pounds. 2. Get your pan hot (full gas heat, don't be a sissy) and dump a pound of green coffee beans in the pan. 3. Roast the beans by constantly moving the beans around in the pan for 12 minutes. a. Beans will start to crack at about 3-4 minutes roughly and begin darkening. b. Beans will start to smoke about 5-6 minutes in. Keep stirring. c. Beans will start to smoke A LOT at about 7-8 minutes. Turn on the vent hood. Again, turn it on HIGH. d. Turn the fire off at about 10 minutes but keep stirring. Residual heat in the pan will continue to roast the beans. e. At 12 minutes take the pan off the heat completely and dump (CAREFULLY) into a wire strainer and take the beans outside. f. Toss for several minutes to remove the chaff and burnt stuff. This also helps the beans cool and de-gas. g. Cool beans completely, and allow to degas in the wire strainer for at least 24 hours but no more than 2 days. h. Grind and brew the coffee yourself, or give out to friends and family as gifts. 4. Wipe out your pan. You should IMMEDIATELY note that the pan has been partially seasoned. 5. If you do this five times in a row your pan will be seasoned remarkably well. You're done, you can stop reading now, or read more of my drival. WHY I THINK THIS WORKS: I am not 100% sure why this is working so well but I have some theories. 1. You have to keep the pan blazing hot for 12 minutes. I believe this opens the pan up and allows things to adhere to the surface better through the process of carbonization (controlled burning). 2. The oil molecules in the coffee bean is very small, or at the very least is a very thin layer of it. The carbonization process allows for this oil to burn into the pan and fill every micro-crack and crevice. 3. The process of stirring and tossing the beans around allows for complete coverage of the pan allowing a full season. MORE ERRATA: I have also tested this with Walnuts, black sesame seeds, and other nuts and seeds and it works well. Black sesame seeds works REAL well, but you have to be very careful because they burn fast. I know someone is going to say, 'What do you think vegetable oil is stupid!'. Well to that I have to say, I just don't know why it works so well. Convention would say that if you squeeze a sunflower seed and use it's oil to season you should get the same result as you get from roasting the sunflower seed itself. But it just doesn't work that way for some reason. In addition, NO seasoning is PERMANENT. There is just no such thing. Seasoning comes from cooking, and cooking ALOT, which is why seasoned pans are so expensive. I have some cast-iron pans and I am the third generation cook to own it. I'm not the third owner, I am the THIRD generation owner/chef/cook whatever to own it. In other words, it's not a 10-year old pan that got passed around, it's a 150-year old pan (exaggeration) that I inherited. They are worth more to me than my children. (again, exaggeration). So, for what it's worth. this is all a first draft folks so take it with a grain of salt, I'll come back later and edit for content, grammar and punctuation. ;) COOK ON! COOK OFTEN!
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Reviewed in the United States 🇺🇸 on December 3, 2012 by Rob