MINERAL B Carbon Steel Country Fry Pan - 11” Diameter, 7.7” Cooking Surface - Ideal for Sauteing, Simmering, Deep Frying & Stir Frying - Naturally Non-Stick Finish - Made in France

I now own 4 of these carbon steel mineral B pans, in various sizes. I also cook so much in a 14" wok that I thought this might be a really useful in between go to everything pan, that was a little smaller. In actual fact it turned out to not be quite as versatile as I'd thought. It's in no way the pans fault at all. The same heavy gauge heat retaining awesome stuff as all of my Mineral B's are, but the high sides that are also much closer to one another make the sides somehow more in the way when it comes to anything that might require stirring. You find yourself angling the utensil way up, which is something I didn't give any thought to in regards to reducing the size of what is effectively a kind of wok. I do like now the base IS wider that a wok. It's very stable, and because of the high sides, a great saute pan that also minimizes oil spattering. I really do like i t, but find myself reaching for it less than I thought I would. Perhaps I need some time to get used to it, but I find I'm still going for my full size wok, or my much smaller saute pans, and also my crepe pan, because it has no sides at all to get in the way. Cannot demote it for that though. It's beautiful, and it seems to have found a place in being the perfect ramen pan; searing onions prior to noodles and boiling water going in.

I really like this pan and have found it Remarkably well suited for stir-frying, braising small cuts of meat, and it has even worked well for deep frying egg rolls. If you're interested in frying steaks, etc, I would not recommend this pan as it is a bit small at the base for such things. Instead, consider the larger De Buyer Country skillet (be forewarned that it is a heavy pan) or one of the traditional De Buyer fry pans. My only complaint with the pan is that the silicone coating on the handle seems pointless--it is too thin to offer any real insulation from the heat and it has melted/cooked away at the point where the handle is riveted to the body of the pan. Seasoning: there is an incredible amount of debate/information on the web about how to season steel and cast iron pans. My experience has been that the methods for seasoning cast iron and steel are similar but not necessarily interchangeable. The method I used, one that has worked well, is to: 1) Boil potatoes skins in the new pan as directed by De Buyer (this helps remove the bees wax coating that the pan ships with). Throw out the resulting grey mess; 2) scrub the pan thoroughly with soap and water to get off any remaining wax; 3) Heat the pan slightly on the stove to ensure that it is completely dry--about 2 minutes on medium heat; 4) Using a clean paper towel, vigorously rub a thin coat of flaxseed oil onto the insides of the pan (don't forget to shake the oil well before using it and to refrigerate it). I cannot reiterate that this layer of oil needs to be very, very thin--best to apply lots of thin layers than one big thick one; 5) Heat the pan until the oil cooks past its smoke point--about 15-20 minutes. Remember that seasoning IS NOT cooking and the goal here is to cause the oil to polymerize. If you are really interested, leave a comment and I will point you to a link that explains the chemistry in-depth; 6) Allow the pan to cool and then repeat steps 3-6 several more times; 7) After you've created a solid coating of 7-10 layers on the inside of the pan, just start cooking with it and it will continue to season on its own. Cleaning; usually I just wipe it out with a clean cloth/paper towel; however, it does, on occasion require that I use some boiling water and salt to get out crusty bits.

This is what it looks like after seasoning for ard 8-10 times using flaxseed oil and salt + potatoes skin method. I have been using Chinese wok made of cast iron . The disadvantage is that it is heavier and takes a longer time to heat up. But it is great for stewing and more stable. This pan is lighter in weight; higher side wall compared to normal pan and hence oil won't splatter that easily and much easier to heat it up. Hence this pan is great for people that likes to stir fry; just like a Chinese wok. This wok is being used most of the time in the kitchen . Only so call disadvantage is that the handle won't allow the pan to be placed in the oven.

Along with all the regular benefits known about this pan it also 'fits' a whisk well. Whether sauces, ice cream or whatever else; egg and other bits can't hide along the wall of the pan. Everything gets whisked together and cooked evenly. It puzzles me why there are so many problems with cleaning and maintaining the Mineral B line of cookware. I treat them the same as cast iron - cooking and cleaning are one continuous process. It takes about twenty to thirty seconds to remove the food and clean the hot pan completely by wiping or gentle scrubbing with water, placing it back on the burner for drying with a cloth, quickly swiping a lightly-oiled cloth over it (reserved for the purpose) and leaving it to cool. I have had some of these pans for several years and one just purchased. They work well to start and better with time. When any pan is used on high temperature (usually well above recommended temperatures for non-stick coatings) and left 'for later' it becomes more difficult to clean. Anyone concerned for the few extra seconds required after cooking can simply make the plates hotter. Many things that stick should rest anyway. The DeBuyer pans are the best fast response non-stick pans I've ever used. Cast iron are, at least for us, equally good but respond very differently to changing temperatures.

Bought this for deep frying, and recipes that may involve sauteing and boiling; and something that would last for many many years; so here’s my initial review after seasoning this 2x with potato peels mix with course salts in Canola oil over Induction burner:(I had to do the seasoning process outside in cold weather as I did not want to overwhlem my microwave vent and trigger the smoke alarm detector) Pros: the tater tots I deep fried using gas oven came out very good, the over easy eggs with very scant oil left no residue; clean up with moist towel/paper towel and re applied few crops of canola oil (post seasoned); and because of its weight it sits evenly on the burner Cons: Pricey; very heavy (feels like 10-15 lbs, I have to use both hands ito lift this); the very long handle is flat and awkward with grips; and the before use prep/seasoning process is very tideous, time consuming; also I wish it came with a lid

I was looking for a “wok” style pan within the 9 inch size and this met what I was looking for. Heavier than I expected but fits what I am looking for- frying, cooking pasta and yes tomatoes and lemon will leave white marks but that's easy to wash. Apparently this brand is well known. If I choose to buy another item from de Buyer, I will wait for a sale. Not sure this brand is worth the cost. Last of all, it still has a strong metallic taste and smell after following the instructions.

I barely even seasoned it properly (basically washed w/ dish soap, brought to smoking once with coconut oil, and then started using) and it's still building a nice patina just w/ daily use after about a week. Love the high walls that allow me to pan-fry chicken fingers, tofu cubes, potatoes, Chinese dumplings, sausage, and other stuff my family eats regularly, with very little grease all over the stovetop. Love that we threw out our toxic Teflon pans. To make things easier, it lives permanently on the left side of our stove, and to clean it I simply boil hot water to loosen particles, pour out the water, wipe down with paper towel, dry, and put some coconut oil in and turn on the burner for a bit. You have to do a maintenance demo w/ anyone else in the household who'll be using the pan, but that's fine. The pan would be better with a smaller handle, especially for a petite woman like myself, but once you get used to it, this pan is the best thing ever. It's so enjoyable to use, it makes me want to cook more. My new pan collection = this pan, the blue steel crepe pan, and the 8" skillet that ATC recommended. Woohoo.

Check the weight on this one. It is lighter than my deep cast Iron Pan. Two things I like about De Buyer Carbon Steel pans; 1. they're not cast iron, which weighs a lot more then the carbon steel pan. 2. I hear cooking in cast iron leaches iron minerals into your body and ages you quicker. But the weight, I don't like not being able to easily manipulate a pan with one hand. And cast iron seemed to require a lot of maintenance. Now that I've been using De Buyer pans for several months I am certain the were both great purchases.

Dopo più di un anno di utilizzo posso confermare che, a differenza di altre marche, è la miglior padella in ferro che abbia mai usato. Basta seguire attentamente le indicazioni sul trattamento per il primo utilizzo, ovvero, lavare per bene la padella con acqua bollente e detersivo per i piatti. Asciugare per bene la padella, mettere qualche millimetro di olio (olio di semi o di oliva) nella padella e accendere il fornello, lasciare sul fuoco finchè l'olio non raggiunge il punto di fumo e inizierà a salire del fumo scuro e denso dalla padella. Lasciare salire il fumo per 5/10 minuti e spegnare il fuco, lasciare raffreddare per bene il uttto e poi riporre l'olio in un contenitore, il quale dovrà essere buttato (NON gettatelo nel lavandino! da portare in una isola ecologia) Per l'utilizzo quotidiano EVITARE CIBI ACIDI come il POMODORO, VINO e ACETO, cuocere i cibi con un filo di olio, al quale successivamente si può aggiungere anche del liquido come del brodo caldo per evitare di far attaccare il cibo. Lasciar raffreddare per bene la padella prima di lavarla. Una volta lavata metterla sul fornello a gas per asciugarla e poi una volta raffreddata passare un filo di olio (semi/oliva) con un foglio di carta assorbente da cucina per oliare la parte interna. Anche se ognuno ha la sua scuola di pensiero secondo la quale la pentola in ferro non deve essere lavata, nel mio caso, dopo più un anno di utilizzo, fare un lavaggio a mano veloce della padella e poi seguire la procedura precedentemente descritta non mi ha comportato nessun problema, nessuna ruggine e la padella sembra come nuova (vedere foto allegata).

Super solid pan. Of course you need to know how to use and maintain a carbon steel cookware. It could be non-stick if you are using it in a proper way, though it couldn't as easy as a T-fal. However, you need to worry about toxic material no more. It can be used for fry, stew, steam or any way you like. It's a bit heavy. Avoid it if you need to lift it often. Overall, it can last 100 years if you use it in a right way. I love it.

Ho comprato la mia prima padella in ferro spinta da un lontano ricordo, quando ero piccola ricordo che la mia mamma cucinava le patatine e il pesce fritto in quella padella nera brutta però i sapori unici e inimitabili che la cottura in ferro da non li ho mai dimenticati e quando l' ho vista qui su amazon l' ho subito comprata. Arrivata oggi e dopo aver fatto il primo trattamento ho subito fritto tante patate...che delizia belle asciutte e per niente mosce. Dopo le patate ho fatto due fettine insomma tutto sommato sono rimasta molto soddisfatta dei risultati e soprattutto ho impiegato meno tempo del solito. Questa ha i bordi molto alti forse anche troppo però buono che non sporca quindi adatta per fritture in olio abbondante. La prossima comprerò una più grande con i bordi svasati. Questa misura 24 va benissimo io per le patate ho fritto a più riprese. Sicuramente laboriosa nella manutenzione ma per le fritture in abbondante olio è il top. AGGIORNAMENTO dopo circa due mesi di utilizzo: nel tempo ho imparato a gestirla mi sono resa conto che non è una padella per tutti ci vuole una certa dimestichezza per mantenerla idonea all' uso. L' ideale sarebbe averne più di una perché se ci friggi le patate dopo si può fare a meno di lavarla mentre se ci cucini una bistecca a mio avviso poi bisogna lavarla io quando la lavo la asciugo e ci faccio scaldare un pochino di olio prima di riporla. Alcune volte per evitarla di lavare ci metto una manciata di sale e strofino con carta da cucina. Prima di utilizzarla con un tovagliolo tolgo il residuo di olio che aveva e spesso viene via residuo di ferro il che ti fa sembrare il tutto un po' sporco però dicono che sia salutare per chi ha carenze di ferro. Nonostante ciò la consiglio perché per le fritture è velocissima e le bistecche le cuoce benissimo.

En primer lugar decir que la sartén De Buyer 5654.28 y la De Buyer 5614.28 parecen ser iguales y solo diferenciarse en el mango. Yo cogí la de los mangos laterales que aún siendo quizás más incomoda para saltear, si es verdad que se guarda en un sitio mucho más pequeño. Yo la he curado en el horno, untándola en aceite y metiéndola durante una hora a 220º centigrados. Luego la he dejado enfriar en el mismo horno (sin abrir) durante tres horas. Como pega comentar que yo estoy acostumbrado a utilizar el booster para calentar rápido la sartén y en las instrucciones dice que para este tamaño (28cm) se corre riesgo de deformarla. Una vez que le pillas el tranquillo (yo utilizo utensilios metálicos sin miedo a rallarla al ser de hierro) no se pega y los alimentos salen muy ricos. Por lo demás la limpieza es muy sencilla ya que como la puedes raspar y utilizar el estropajo sin miedo (no como con el teflón) se limpia muy rápido. Copio aquí las instrucciones de uso: Curado: la preparación de su sartén Lavar el utensilio con agua muy caliente. Para la MINERAL B. ELEMENT acabado cera de abeja, frote bien la sartén por el exterior para eliminar los residuos de cera. Después seque cuidadosamente la sartén con papel absorbente. Echar alrededor de un 1mm de aceite en la sartén y cocer. Tirar el aceite en un recipiente y para terminar limpiar la sartén con un papel absorbente. Cuanto más negra se pone, menos se pega. Utilización Hacer calentar la sartén con un poco de materia grasa, una vez que esté bien caliente, saltear los alimentos sobre cada lado, después bajar la fuente de calor para finalizar la coción. No deje los alimentos cocinados en la sartén. Mantenimiento después de cada utilización 1) Para conservar sus propiedades y evitar la oxidación, lavar la sartén con agua caliente. Secar inmediatamente con un trapo o papel absorbente. 2) Para purificar la sartén: caliente sal gorda en la sartén 1mn 30sg, a fuego vivo y frótelo con papel absorbente. La sal gorda suprimirá los residuos de coción anteriores y los olores. 3) Engrasar y guardarla en lugar seco. Cuidado No dejarla en remojo. Si los alimentos se pegan, utilizar un estropajo con agua. No usar en lava-vajillas. Los alimentos ácidos, tomates, vino blanco, limón... pueden alterar la preparación de la base (aparición de manchas blancas) solo preparar la base de nuevo de la sartén. Si aparecen trazas de cera de abeja en su placa durante la utilización de la MINERAL B.ELEMENT, retírelas con papel absorbente cuando la placa esté caliente. OJO a este aviso: El hierro es un material muy reactivo, que conduce el calor muy rápidamente. * La inducción tiene una potencia de calor excepcional. Razón por la que hay que: Utilizar una temperatura moderada con el hierro. * No utilice el BOOSTER. * No sobre caliente la sartén de hierro vacia. Estas precauciones son indispensables poara las sartenes de diámetro 26cm con el fin de evitar riesgos de deformaciones.

If you're serious about your cooking, these are the best pans you can get and this shape is particularly useful (I have this one and a huge one - about 15" diameter). You can heat them very hot over a flame or in the oven, and (properly maintained) they will soon become virtually non-stick and last a lifetime. They take a while to reach black, well-used perfection, but the maintenance routine (clean in hot water, without scouring, then dry over a flame and rub a couple of drops of oil into the surface) becomes automatic and almost a pleasure. It's best to avoid acid ingredients like tomatoes and lemons, but for frying or sauteing meat or veg these are unsurpassed. They are also quite heavy.