De Buyer 5110.20 Carbone Plus Heavy Quality Steel Round Lyonnaise Frying Pan, 20 cm Diameter

سيء جدا تم رميه بعد اول استخدام

I bought this as I needed to replace my old omlette pan and didn't want to go for ceramic again. I did some research and found that high carbon steel is a good choice, no toxic coatings, especially as soooo many companies "claim" non toxic, but are still using PTFE ( teflon) just under a different brand name. So I saw the pictures and thought I would give it a go, I was concerned it might not and für the best heat distribution as the photos make the pan look really thin and flimsy, but it had good reviews. Well.... The pan is definitely not thin, and not at all flimsy, it and s the sort of pan you could bop a burglar with and leave no marks in the pan! It is quite heavy, same sort of weight as my poffertjes pan which is a similar size but made of cast iron. The pan is smooth, the handle is also iron but more the usual cast iron feel to the handle. The pan is part seasoned, which means... 1. Give it a jolly good wash with very hot water & soap. 2. Dry it thoroughly. 3. Add a teaspoon of high point oil ( something like sunflower oil, not your good olive oil or you will just smoke out your house). 3. Heat the oil in the pan to smoking hot. 4. Turn off the heat and very carefully swirl the hot oil around, pouring the excess into a heatproof container, to cool and dispose I f. 5. Wipe the pan out thoroughly with kitchen paper only Done!. ( To season a pan from scratch is a bit more time consuming, I mention it below for reference in case you need to reseason your pan... 1. Scrub pan with hot water & soap & scourer. If re-seasoning you can remove odours by adding potato peels & salt to the pan, heating on very high, and scouring with said heated potato salt mixture, beware, very hot) 2. Dry thoroughly. 3. Take high point oil and kitchen paper and coat the pan, all over , top , bottom, sides, handle etc. 4. Place a tray with a rack in the oven, place the pan to be seasoned upside down on the rack , bake at 220 for 40 minutes. 5. Allow to cool. 6. Repeat the oiling& baking process twice more, leaving out the cleaning. Done. The "seasoning is a process of getting fine oil particles to bond with the metal, making a nonstick surface that lasts. Therefore you must have a thoroughly clean and dry surface to start with. As the oil need to heat to reletively high temperatures to bond with the metal, using a high point oil reduces the smokiness, there will always be a bit, and also reduc s the toxic hydrocarbons produced by low point oils when burnt, even healthy olive oil becomes toxic if you burn it, so please choose the right oil. Depending on how often you use the pan, you may only need to re season once a year, so I recommend doing it in nice weather where you can have the windows open. Hope this helps.

若い頃鉄フライパン１８cmと中華鍋を使ってました。最近youtubeで鉄パン動画を見て今回デバイヤーを購入、正解でした。ウインナー、目玉焼き、とり、牛、豚、肉はフワフワに焼けて旨い、昨日はノルウェーのサーモンの厚い切り身を焼いたら激うまです。うちはアルミ、銅、テフロンと使い分けているけど多分暫くはデバイヤーでキッチンベトベトでしょう。しかし旨い。おわり。

buen producto de buena calidad

First thought after seasoning and testing: Very thick and solid pan. I saw the reviews where ppl have it rusted "after just 1 use", 1. The pan is working as intended, if it rusted, 99% it means you didn't season the pan before use. And carbon steel (the product material says "STEEL" but I think it's carbon steel, I'll talk about why I think that in a minute) IS going to rust with water; 2. Clearly you don't know ball. - My seasoning experience: I seasoned it with oven first and it turned quite a bit darker than it was. The layer of seasoning is not super uniform however, it still have every part of it covered in decent level of seasoning, just not super uniform; Then I immediately did a fry egg and it just didn't stick. (btw this pan is the perfect size for frying one egg). I wonder if I coat even less oil for each layer would have coated it more evenly.' During the seasoning, I used oven to control the temperature where it is just barely smoking. Roasting it at that temp and it the color just slightly darkens (I read somewhere it says it doesn't need to be too hot as having a dark color is not an indication of robustness of the seasoning, but rather carbonization of something in the oil). It only got a lot darker later when I looked around a bit more around the internet and decided to use a gas stove to finish the process faster. - Reason why I think this is carbon steel and not just "STEEL": I saw some review saying they think it is a de Buyer pan but turns out it's not. So I looked up de Buyer carbon steel pan and found exact looking ones, the rivets, the shine of the pan edge, and the handle shape are all almost identical. So my hypothesis is this is very likely produced by the same manufacturer, the only difference being - this is "off brand", and the other one has branding. The "real" one is about $20-30 more expensive. And I just think it's unnecessary to pay the branding tax. This pan can easily last a decade with proper seasoning, use, and care. - Final thought and notes for future users: Just one thing, don't forget that the handle retain heat and transfer heat almost just as well as the pan's body. I tested the handle temperature during a normal use by: heating the pan about 210 Celcius. During the heating I noticed 1/3 of the handle (closer to the pan side) starts to get quite warm when the pan is around 160-180 Celcius, and all half of the handle got unbarebly hot when the pan body reached 210 Celcius. So the reminder is: Always use a towel to wrap around the handle when use. The one I bought is 20 cm diameter, if not because I already have other bigger sized pan, I would probably get a 24-26cm diameter pan, it is a lot heavier than a stainless steel pan of the same size, but a 24-26cm one is more comfortable for making dishes like pasta, stir fry, or stew. Really solid pan 10/10.

Genial !!! Solo se necesita esperar a que esté caliente y en algunos casos ( como huevos) pongo poquito aceite. Perfecto para hacer gorditas o sopes .quedan calidad pesto de comida, es una locura lo bien que quedan.