de Buyer - online Mineral B Omelette Pan - Nonstick Frying Pan 2021 - Carbon and Stainless Steel - Induction-ready - 9.5" sale

de Buyer - online Mineral B Omelette Pan - Nonstick Frying Pan 2021 - Carbon and Stainless Steel - Induction-ready - 9.5" sale

de Buyer - online Mineral B Omelette Pan - Nonstick Frying Pan 2021 - Carbon and Stainless Steel - Induction-ready - 9.5" sale
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Model Name
5611.24
Material
Carbon Steel
Brand
De Buyer
Item Diameter
9.5 Inches
Color
Gray

  • 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

Around 200 years ago....

de Buyer was producing cutlery in a small smithy in Val d’Ajol from metals mined locally. Working with culinary professionals to develop its industry knowledge and produce ‘true’ utensils, we aim to stay ahead of the curve and make products that will last a lifetime.

MINERAL B CARBON STEEL PAN

The carbon steel MINERAL B fry pan: a 100% natural material with protective beeswax finish. It is coating-free (no PFAO or PTFE). No added chemicals and handcrafted in our factory in France. The fry pan reaches high temperatures and quickly sears food, therefore preserving vitamins and nutrients. Ideal for searing, browning, and grilling.

Seasoning: the more you use it, the darker it gets and the more nonstick it becomes.

THE ORIGINAL CARBON STEEL - HANDCRAFTED IN FRANCE - MADE TO LAST SINCE 1830

Natural cooking

  • PTFE Free
  • PFOA Free
  • Carbon steel, a mineral material
  • 100% Natural Beeswax finish
  • Becomes naturally nonstick
  • Build to last a lifetime

Hand riveted...just like the Eiffel Tower

The rivets have been thoughtfully rendered out of the very same quality carbon steel as the pan, they will not loosen over time. The rivets will expand and contract at the same rate as the pan, so that the integrity of your Mineral B product is kept intact.

Thickness

  • 2.5 - 3 mm thick
  • Induction ready
  • Warp resistant
  • Oven safe (up to 20 mins at 400F)
  • Constant and even heat distribution

Signature handle

  • Ergonomic handle for easy grip and balance
  • French curve ideal for sauteing, stirring, flipping

Description

Special pan with a round skirt shape for turning omelettes and enabling them to slide onto a plate.

Mineral B utensil in heavy quality iron coated with beeswax: protective finish against oxidation, facilitates seasoning.

Enhanced non-stick qualities when used for the first time.

Undeformable thick skirt. Excellent caramelization of food.

Natural non-stick properties: gradual seasoning.

Riveted handle curved in French-style: easy handling; ergonomic.

Product information

User Manual [PDF ]
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

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Q: The instructions that came with this pan say absolutely nothing about seasoning the pan. W…

A: Mine came with instructions in a small pamphlet attached to the handle. Basically it says…

Mindtide | 6 months ago

Q: What is the diameter of the flat cooking surface?

A: 6.5 in

Oleg | 6 years ago

Q: Is it ok to cook steak with this?

A: Of course it is. This is the most versatile pan in my collection. It get''s the most use …

Smarc | 1 year ago

Q: Where is it made?

A: This pan is made in France.

Uncle Toby | 5 years ago

Customer reviews

4.6 out of 54.6 out of 5
817 global ratings

Top reviews from the United States

Luv2Read
5.0 out of 5 starsVerified Purchase
This pan is wonderful, just what I wanted.
Reviewed in the United States on March 2, 2018
I purchased this pan after years of frustration with variations on non-stick pans. For most skillet or frying pan cooking I use cast iron, but I never found a satisfactory cast iron solution for the omelet pan. I did a lot of research and read many reviews before purchasing... See more
I purchased this pan after years of frustration with variations on non-stick pans. For most skillet or frying pan cooking I use cast iron, but I never found a satisfactory cast iron solution for the omelet pan. I did a lot of research and read many reviews before purchasing this De Buyer MINERAL B Round Carbon Steel Omelet-pan, 9.5-Inch. I am (so far) really pleased with it. It is high quality, sturdy, and obviously very well made. This size is just right for my needs—light enough to be manageable but not so flimsy that it feels cheap. Then I prepared for the seasoning challenge. I admit to being somewhat intimidated by the challenge. I read many, many reviews and forum discussions about seasoning a carbon steel pan, watched videos from various sources and finally combined suggestions from a couple of reviews on this site, and the information offered in the De Buyer video. The method I used was simple, very quick, and has resulted in (so far) an exceptionally smooth, non-stick surface. First, I ignored the instruction to wash off the beeswax coating with hot water and, instead, followed a reviewer''s suggestion to just heat the pan on a burner and wipe the wax coating off the inside and outside with a paper towel or absorbent cloth. That worked perfectly. I could tell that I had removed quite a lot of wax because of the residue on my paper towel. Then, following the De Buyer instructions, I heated the pan until it felt hot when I held my hand over it (heated on the stovetop rather than in the oven), poured a small amount of a high heat oil (I used avocado oil), probably between 2 teaspoons and a tablespoon, swished it around to coat the entire inner surface of the pan, let it heat for a few minutes, then wiped it out VERY well with a paper towel while the pan was still fairly hot, and then let it cool and wiped it again. The pan has worked flawlessly (so far). I have never washed it (so far), because all I have needed to do is wipe it out with a paper towel while it is still warm. If I did wash it, I would not use soap, just hot water, and then heat it and oil it again. The pan has developed a lovely, even, bronze-ish patina, has no sticky spots, and is a joy to use. I don''t know, maybe I have just been lucky, but I have not had to do any of the complicated seasoning techniques described by many reviewers, nor have I had any sticking, warping, or flaking problems (so far). If use over time changes my observations, I will amend my review.

May 2018: After a few months use, I am updating my review to say that I love this pan even more than I did at the beginning. It has developed a wonderful patina and remains absolutely non-stick. I never subject it to soap. Usually all it takes is a quick wipe out with a paper towel and a swipe with some high heat oil (I use avocado oil) while it is still hot. Sometimes I scrub it a bit in hot water then heat it and wipe with oil again, depending on what I have cooked in it. Always wipe the oil to the thinnest film possible and make sure the pan is dry before storing. My favorite things to cook in it are eggs (fried, scrambled, omelet) and steaks.
66 people found this helpful
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John J. Petry
5.0 out of 5 starsVerified Purchase
All around great pan but a bit pricey
Reviewed in the United States on April 19, 2020
I love this pan. I want to make that clear. It is everything a carbon steel pan should be. [Oh, and for that guy who will ask because there is always one, this is NOT the same as a cast-iron pan. If you are unclear on the difference, go to Youtube and you will find... See more
I love this pan. I want to make that clear. It is everything a carbon steel pan should be. [Oh, and for that guy who will ask because there is always one, this is NOT the same as a cast-iron pan. If you are unclear on the difference, go to Youtube and you will find countless videos explaining the difference between them. Recently Alton Brown of Good Eats fame did one.] Carbon steel pans like this one are non-stick if you season the pan properly and treat it right and frankly, it is not that hard to do either. But yes, if you fill it full of water and leave it in the sink overnight or longer, you will be upset with the result. If you toss it in your dishwasher and run it through a cycle then you should not be allowed to own good pots and pans at all.

Now I will upset those who love this pan as much as I do. There is a cheaper alternative - Lodge. It is roughly the same size and weight and comes preseasoned. You treat it and use it the same way. The primary difference between the two other than price [for the home cook] is that the surface of the interior of the Lodge pan has a very faint pebble texture to it which is done so the preseasoning process works properly. This pan does not, it is as smooth as a baby''s bottom. But the Lodge is much less expensive. I own both types and I use both types. If I were rich I would own a lot more of both types but I am not.

Final thought - if you buy this pan and use it properly [i.e., not like that cheap dreck you buy at Target], it will last you for your lifetime and your kids will fight over it after you die. And you will make many delicious meals with it.
17 people found this helpful
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Gfro
4.0 out of 5 starsVerified Purchase
It takes time and patience
Reviewed in the United States on October 28, 2018
I''ve had this pan for over two years and it''s just beginning to "work right" and by that I mean eggs don''t stick. The flaxseed oil is fine to season with BUT I agree with others who cook animal fats in this like bacon, sausage, steaks, pork chops, etc. These animal fats I... See more
I''ve had this pan for over two years and it''s just beginning to "work right" and by that I mean eggs don''t stick. The flaxseed oil is fine to season with BUT I agree with others who cook animal fats in this like bacon, sausage, steaks, pork chops, etc. These animal fats I think do a better job seasoning the pan than flaxseed oil. Seasoning this pan will try your patience and you will ask yourself why you didn''t just buy a non stick. The answer is that non stick pans become less non stick over time and have various chemical compounds in and on them that I just don''t care for. These carbon steel pans become better at non sticking the longer you have them.
18 people found this helpful
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Steve H. in Austin
5.0 out of 5 starsVerified Purchase
Practically perfect in every way
Reviewed in the United States on January 17, 2018
This is my third De Buyer carbon steel pan. After proper seasoning (watch the America''s Test Kitchen video) and some use, it''s completely nonstick. Lighter and less fussy than cast iron. I use this one primarily for eggs. The more you use it, the better it becomes - and it... See more
This is my third De Buyer carbon steel pan. After proper seasoning (watch the America''s Test Kitchen video) and some use, it''s completely nonstick. Lighter and less fussy than cast iron. I use this one primarily for eggs. The more you use it, the better it becomes - and it will last forever. If there is any residue left in the pan early in the seasoning process, put some kosher salt in the pan and wipe with a paper towel.
25 people found this helpful
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Neil
3.0 out of 5 starsVerified Purchase
Do not buy for electric or induction!!
Reviewed in the United States on January 26, 2020
This is a great pan if you have a gas stove but according to the info with this, it is made for induction and electric stoves. With induction there is too much concentrated heat in a little doughnut area so that the center gets too hot and the sides do not. Even at the... See more
This is a great pan if you have a gas stove but according to the info with this, it is made for induction and electric stoves. With induction there is too much concentrated heat in a little doughnut area so that the center gets too hot and the sides do not. Even at the lowest setting there is a 200 degree difference between the center and sides. This makes it impossible to season properly. This can be seasoned well in the oven if you wrap the handle in aluminum foil and make it non stick but even then cooking on it is uneven with the heat differential. An electric glasstop stove has it''s own problem with it being suseptable to warping. So in conclusion this is probably one of the best pans to own for gas stoves but for induction and electric glass tops there are better options. You have been warned.
7 people found this helpful
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dmb3428
5.0 out of 5 starsVerified Purchase
Great skillet!
Reviewed in the United States on October 14, 2019
I am impressed with this skillet, took it out of the box and cleaned it with soap and water then seasoned it with canola oil and cooked potato peels -kosher salt method. Pan turned a golden brown, rinsed it out after the pan cooled and cooked an entire breakfast just using... See more
I am impressed with this skillet, took it out of the box and cleaned it with soap and water then seasoned it with canola oil and cooked potato peels -kosher salt method. Pan turned a golden brown, rinsed it out after the pan cooled and cooked an entire breakfast just using this pan, eggs - bacon -toast and then later on made a hamburger with it...The pan is now dark, dark brown and everything slides around on the cook surface...only cleaned with hot water then dried with paper towel. I love cast iron, but this pan will dominate my use on the stove top ...cast iron used in oven and grill.

The omelet( 9.5") size pan was perfect for me, 4 pieces of full length cut bacon will fit without hanging over the edge of the pan..... and makes the perfect size pancake ...depending on what Im cooking , I will rub a small amount of canola oil or butter on the inside surface before cooking...the seasoning will only get darker with time!
8 people found this helpful
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Happymom
5.0 out of 5 starsVerified Purchase
Wonderful pan
Reviewed in the United States on February 14, 2020
I decided that I was investing in some quality pans when my old nonstick pans wore out. I researched the best pans with the qualities I was searching for such as nonstick, high heat tolerant and long lasting. DeBuyer was the name that came out on top as was carbon steel, I... See more
I decided that I was investing in some quality pans when my old nonstick pans wore out. I researched the best pans with the qualities I was searching for such as nonstick, high heat tolerant and long lasting. DeBuyer was the name that came out on top as was carbon steel, I have never had carbon steel pans before so after more research I settled on the DeBuyer pans. I was so excited to find them on Amazon. I have bought 3 pans; 8", 10" and omelet pan which is 9.5". These are wonderful. They are heavy enough to distribute heat evenly, deep enough to add liquids if needed and have long handles. I followed the directions in the pamphlets that came with them on how to wash and season them. Don''t let the seasoning process scare you, it''s very simple to do using DeBuyer''s instructions and only takes minutes. They also have a YouTube video if you want to watch it done. Of course immediately after seasoning I had to cook an egg in the pan to test the nonstick properties and it passed with flying colors! I love to cook and having great tools to work with just adds to that joy.
4 people found this helpful
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Michael A. Dyer
5.0 out of 5 starsVerified Purchase
I’m barely a home cook. Don’t complicate seasoning.
Reviewed in the United States on November 22, 2019
Got up this morning. Filled pan 2 1/3 with water. Boiled fora few minutes. Wiped out bees wax. Filled about 1/4 inch with avocado oil. Heated until smoking. Wiped fairly clean , added a nice pat of butter, let get hot out mixed eggs in let them set, pried the edge and eggs... See more
Got up this morning. Filled pan 2 1/3 with water. Boiled fora few minutes. Wiped out bees wax. Filled about 1/4 inch with avocado oil. Heated until smoking. Wiped fairly clean , added a nice pat of butter, let get hot out mixed eggs in let them set, pried the edge and eggs slid around.
7 people found this helpful
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Top reviews from other countries

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Jp
5.0 out of 5 starsVerified Purchase
Belle poêle sans revêtement mais qui nécessite un culottage
Reviewed in France on June 22, 2020
🔴 Dès l''ouverture du paquet, on sent la qualité. La poêle est emballée dans du papier kraft épais. Elle est clairement belle, massive et assez lourde. Cerise sur le gâteau, c''est du made in France. A noter que même si elle est dite "poêle a omelette", elle peut servir pour...See more
🔴 Dès l''ouverture du paquet, on sent la qualité. La poêle est emballée dans du papier kraft épais. Elle est clairement belle, massive et assez lourde. Cerise sur le gâteau, c''est du made in France. A noter que même si elle est dite "poêle a omelette", elle peut servir pour tout type de cuisson. 🔴 Elle a vraiment une jolie couleur mais malheureusement, il faut la rendre moins "belle" avant toute utilisation. Comme elle n''a pas de revêtement il faut en effet d''abord la culotter. Donc si vous cherchez une poêle qui devra briller et ressortir nickel à chaque lavage, passez votre chemin et prenez-en une avec un revêtement anti-adhésif. 🔴 Rien de très compliqué pour le culottage. Il faut commencer par la nettoyer à l''eau chaude (sans produit d''entretien) pour enlever la cire d''abeille. Ensuite, il faut faire bouillir des épluchures de pommes de terre dont l''amidon aura un effet protecteur. Enfin, il faut la faire chauffer une première fois avec un léger fond d''huile puis à nouveau à 3 reprises avec cette fois une très fine couche d''huile qu''on aura déposée avec un papier absorbant. Entre chaque cuisson (qu''on arrêtera lorsque de la fumée s''élève) on laisse refroidir la poêle et on l''essuie avec un papier absorbant. Il y a pas mal de vidéos sur Internet expliquant plus en détail la procédure. Mais si vous trouvez cela trop contraignant vous pouvez aussi la laisser se culotter naturellement au fil des cuissons. C''est plus long, et vous devrez mettre de l''huile au début mais ça marche aussi. C''est terminé, la poêle est maintenant culottée. Elle est certes moins jolie (voir la photo après culottage puis la seconde après quelques mois d''utilisations) mais elle est en grande partie anti-adhésive. Elle le deviendra totalement au fil des cuissons. Au final elle ne nécessitera plus du tout de gras, elle deviendra entièrement noire, le culottage sera totalement terminé. 🔴 Au niveau entretien : ne pas laisser tremper sinon elle rouille (ça se rattrape mais autant éviter), ne pas utiliser de produit vaisselle, ne pas passer au lave vaisselle. Elle durera ainsi toute une vie. Le revêtement naturel créé par le culottage ne peut en effet pas s''abîmer puisqu''il se reconstruit un peu à chaque utilisation. Le lavage se fait simplement, d''abord en fin de cuisson avec un déglaçage (soit avec du vin par exemple pour récupérer les sucs et agrémenter votre viande soit simplement avec de l''eau après la cuisson ce qui décollera les aliments). Puis la laisser un peu refroidir pour éviter les chocs thermiques et la passer sous l''eau en utilisant une éponge pour frotter. C''est tout. La sécher, la huiler légèrement à l''aide d''un papier absorbant, la ranger. Si vraiment il y a des aliments collés et que le déglaçage ne suffit pas, on utilisera du gros sel pour nettoyer en profondeur. Si vraiment c''est sale, vous pouvez utiliser une paille de fer (sans trop frotter tout de même pour ne pas enlever le culottage). Dans tous les cas, vous ne risquez pas de l’abîmer, même avec de la paille de fer. IMPORTANT : avant de ranger votre poêle n''oubliez pas de la huiler légèrement (un peu d''huile sur un papier absorbant qu''on passe sur la poêle). Ca l''entretient et ça évite toute trace de rouille. 🔴 C''est de l''acier donc elle ne craint pas les coups de fourchette ou de couteau. On peut également l''empiler avec d''autres poêles sans craindre de l’abîmer. Gros avantage : le revêtement anti-adhésif est naturel (l''huile a comblé les micro porosités de l''acier). Les aliments n''accrochent plus. Pour autant, pas de téflon ou autre revêtement pouvant être nocif. 🔴 Concernant la cuisson de la viande : mettre le thermostat aux deux tiers (ne jamais le monter à fond, surtout pour l''induction) et monter la poêle en température. Elle est prête lorsqu''une goutte d''eau jetée dessus se sépare en plein de gouttelettes. On va alors mettre la viande et profiter de la réaction appelée Maillard qui fait que les sucs sont caramélisés. Il ne faut pas bouger la viande tant qu''elle est collée. On peut la retourner lorsqu''elle est caramélisée et n''adhère plus à la poêle. On fait de même de l''autre côté, ensuite on ajuste la cuisson si on la souhaite bleue, saignante ou à point. La caramélisation va donner un excellent goût à la viande et éviter un nettoyage trop complexe avec de la viande qui serait restée collée. A noter qu''on peut aussi utiliser la poêle sans problème sur un barbecue. 🔴 Les seuls reproches que je ferais sont : - que le manche a tendance à chauffer. Pas de quoi se brûler mais sur une cuisson longue il faut faire attention en récupérant la poêle - que la poêle est massive donc un peu lourde - qu''un mode d''emploi détaillé de De Buyer aurait été souhaitable. Celui qui était joint était vraiment très succinct. Cela aurait évité certains commentaires d''acheteurs qui se plaignent par exemple que leur poêle est rouillée ou qu''elle garde des traces noires (qui font partie intégrante du culottage). - la poêle va au four, mais comme elle a une queue feuillard en acier, seul un passage flash est possible (10 minutes maximum à 200°C). Au-delà, la queue risque de coller ou de craqueler ▓▓▓▓▓▓▓▓▓ CONCLUSION ▓▓▓▓▓▓▓▓▓ L''utilisation est donc différente de ce qu''on connaît avec les poêles ayant un revêtement. Il y a des inconvénients mais aussi beaucoup d''avantages dont le principal : une cuisson saine, sans revêtement et sans gras. Niveau qualité prix on ne fera jamais mieux. C''est une poêle que vous garderez toute votre vie. Vous pourrez-même la léguer en héritage à vos enfants et petits enfants :-) J''ai également commandé le modèle en 28cm.
🔴 Dès l''ouverture du paquet, on sent la qualité. La poêle est emballée dans du papier kraft épais. Elle est clairement belle, massive et assez lourde. Cerise sur le gâteau, c''est du made in France. A noter que même si elle est dite "poêle a omelette", elle peut servir pour tout type de cuisson.

🔴 Elle a vraiment une jolie couleur mais malheureusement, il faut la rendre moins "belle" avant toute utilisation.
Comme elle n''a pas de revêtement il faut en effet d''abord la culotter. Donc si vous cherchez une poêle qui devra briller et ressortir nickel à chaque lavage, passez votre chemin et prenez-en une avec un revêtement anti-adhésif.

🔴 Rien de très compliqué pour le culottage. Il faut commencer par la nettoyer à l''eau chaude (sans produit d''entretien) pour enlever la cire d''abeille. Ensuite, il faut faire bouillir des épluchures de pommes de terre dont l''amidon aura un effet protecteur. Enfin, il faut la faire chauffer une première fois avec un léger fond d''huile puis à nouveau à 3 reprises avec cette fois une très fine couche d''huile qu''on aura déposée avec un papier absorbant. Entre chaque cuisson (qu''on arrêtera lorsque de la fumée s''élève) on laisse refroidir la poêle et on l''essuie avec un papier absorbant.
Il y a pas mal de vidéos sur Internet expliquant plus en détail la procédure. Mais si vous trouvez cela trop contraignant vous pouvez aussi la laisser se culotter naturellement au fil des cuissons. C''est plus long, et vous devrez mettre de l''huile au début mais ça marche aussi.

C''est terminé, la poêle est maintenant culottée. Elle est certes moins jolie (voir la photo après culottage puis la seconde après quelques mois d''utilisations) mais elle est en grande partie anti-adhésive. Elle le deviendra totalement au fil des cuissons. Au final elle ne nécessitera plus du tout de gras, elle deviendra entièrement noire, le culottage sera totalement terminé.

🔴 Au niveau entretien : ne pas laisser tremper sinon elle rouille (ça se rattrape mais autant éviter), ne pas utiliser de produit vaisselle, ne pas passer au lave vaisselle. Elle durera ainsi toute une vie. Le revêtement naturel créé par le culottage ne peut en effet pas s''abîmer puisqu''il se reconstruit un peu à chaque utilisation.

Le lavage se fait simplement, d''abord en fin de cuisson avec un déglaçage (soit avec du vin par exemple pour récupérer les sucs et agrémenter votre viande soit simplement avec de l''eau après la cuisson ce qui décollera les aliments). Puis la laisser un peu refroidir pour éviter les chocs thermiques et la passer sous l''eau en utilisant une éponge pour frotter. C''est tout. La sécher, la huiler légèrement à l''aide d''un papier absorbant, la ranger. Si vraiment il y a des aliments collés et que le déglaçage ne suffit pas, on utilisera du gros sel pour nettoyer en profondeur. Si vraiment c''est sale, vous pouvez utiliser une paille de fer (sans trop frotter tout de même pour ne pas enlever le culottage). Dans tous les cas, vous ne risquez pas de l’abîmer, même avec de la paille de fer.

IMPORTANT : avant de ranger votre poêle n''oubliez pas de la huiler légèrement (un peu d''huile sur un papier absorbant qu''on passe sur la poêle). Ca l''entretient et ça évite toute trace de rouille.

🔴 C''est de l''acier donc elle ne craint pas les coups de fourchette ou de couteau. On peut également l''empiler avec d''autres poêles sans craindre de l’abîmer.
Gros avantage : le revêtement anti-adhésif est naturel (l''huile a comblé les micro porosités de l''acier). Les aliments n''accrochent plus. Pour autant, pas de téflon ou autre revêtement pouvant être nocif.

🔴 Concernant la cuisson de la viande : mettre le thermostat aux deux tiers (ne jamais le monter à fond, surtout pour l''induction) et monter la poêle en température. Elle est prête lorsqu''une goutte d''eau jetée dessus se sépare en plein de gouttelettes. On va alors mettre la viande et profiter de la réaction appelée Maillard qui fait que les sucs sont caramélisés. Il ne faut pas bouger la viande tant qu''elle est collée. On peut la retourner lorsqu''elle est caramélisée et n''adhère plus à la poêle. On fait de même de l''autre côté, ensuite on ajuste la cuisson si on la souhaite bleue, saignante ou à point. La caramélisation va donner un excellent goût à la viande et éviter un nettoyage trop complexe avec de la viande qui serait restée collée.

A noter qu''on peut aussi utiliser la poêle sans problème sur un barbecue.

🔴 Les seuls reproches que je ferais sont :
- que le manche a tendance à chauffer. Pas de quoi se brûler mais sur une cuisson longue il faut faire attention en récupérant la poêle
- que la poêle est massive donc un peu lourde
- qu''un mode d''emploi détaillé de De Buyer aurait été souhaitable. Celui qui était joint était vraiment très succinct.
Cela aurait évité certains commentaires d''acheteurs qui se plaignent par exemple que leur poêle est rouillée ou qu''elle garde des traces noires (qui font partie intégrante du culottage).
- la poêle va au four, mais comme elle a une queue feuillard en acier, seul un passage flash est possible (10 minutes maximum à 200°C). Au-delà, la queue risque de coller ou de craqueler

▓▓▓▓▓▓▓▓▓
CONCLUSION
▓▓▓▓▓▓▓▓▓

L''utilisation est donc différente de ce qu''on connaît avec les poêles ayant un revêtement. Il y a des inconvénients mais aussi beaucoup d''avantages dont le principal : une cuisson saine, sans revêtement et sans gras.

Niveau qualité prix on ne fera jamais mieux. C''est une poêle que vous garderez toute votre vie. Vous pourrez-même la léguer en héritage à vos enfants et petits enfants :-)

J''ai également commandé le modèle en 28cm.
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Adam King
5.0 out of 5 starsVerified Purchase
The best pan you can buy.
Reviewed in the United Kingdom on July 19, 2021
Most amateur cooks will buy non stick pans and end up having to buy new ones after a couple of years because the non stick coating deteriorates over time. This pan at half the cost will stay non stick forever if you treat it right. Season the pan and then deglaze the pan...See more
Most amateur cooks will buy non stick pans and end up having to buy new ones after a couple of years because the non stick coating deteriorates over time. This pan at half the cost will stay non stick forever if you treat it right. Season the pan and then deglaze the pan after each use and it will stay perfect, forever. As a former chef these are the pans we used to use. Just remember to use a cloth to hold the handles as they do conduct heat and get hot. My only gripe about these De Buyer pans is the handle is coated so you can only flash them in the oven for about 10 minutes. But this is usually more than enough time to finish off whatever you started cooking on the hob. Don''t buy any non stick pans as you''ll have to buy again and again. Buy this type of pan.
Most amateur cooks will buy non stick pans and end up having to buy new ones after a couple of years because the non stick coating deteriorates over time. This pan at half the cost will stay non stick forever if you treat it right.
Season the pan and then deglaze the pan after each use and it will stay perfect, forever. As a former chef these are the pans we used to use. Just remember to use a cloth to hold the handles as they do conduct heat and get hot.
My only gripe about these De Buyer pans is the handle is coated so you can only flash them in the oven for about 10 minutes. But this is usually more than enough time to finish off whatever you started cooking on the hob. Don''t buy any non stick pans as you''ll have to buy again and again. Buy this type of pan.
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M. Fisk
5.0 out of 5 starsVerified Purchase
Season it properly, then cook with butter!
Reviewed in the United Kingdom on August 6, 2021
If you''re new to carbon steel pans it''s important to remember that they need seasoning. I ended up doing 5 layers of rapeseed oil on mine over the course of an afternoon and it still ended up letting an egg stick partly on first use with a teaspoon of oil. Since then using...See more
If you''re new to carbon steel pans it''s important to remember that they need seasoning. I ended up doing 5 layers of rapeseed oil on mine over the course of an afternoon and it still ended up letting an egg stick partly on first use with a teaspoon of oil. Since then using butter (it''s heavier so the egg cooks on top of the fat) it''s been fantastic - we made some amazing American pancakes in it the past weekend and it was as good as any teflon pan I''ve used. Give it a wipe with paper towel after use and re-oil lightly and ready to go for next time.
If you''re new to carbon steel pans it''s important to remember that they need seasoning. I ended up doing 5 layers of rapeseed oil on mine over the course of an afternoon and it still ended up letting an egg stick partly on first use with a teaspoon of oil. Since then using butter (it''s heavier so the egg cooks on top of the fat) it''s been fantastic - we made some amazing American pancakes in it the past weekend and it was as good as any teflon pan I''ve used. Give it a wipe with paper towel after use and re-oil lightly and ready to go for next time.
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s seymour
5.0 out of 5 starsVerified Purchase
Great pan.
Reviewed in the United Kingdom on October 5, 2019
A great pan. Seasoned with oil salt and potato peelings, non stick immediately. Only using it for eggs, wiped clean after use. Maybe it’s me but I’m sure fried eggs taste better when cooked in this pan. Highly recommended.
A great pan. Seasoned with oil salt and potato peelings, non stick immediately. Only using it for eggs, wiped clean after use. Maybe it’s me but I’m sure fried eggs taste better when cooked in this pan. Highly recommended.
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Mrs B.
5.0 out of 5 starsVerified Purchase
A frying pan!
Reviewed in the United Kingdom on March 26, 2021
If used in the conventional way it is faultless wonderfully made and you can feel it will last for generations, however I have had to use it in an unconventional way such as sorting out the husband (like in Andy Cap) very effective as a persuader when he rolls in worse for...See more
If used in the conventional way it is faultless wonderfully made and you can feel it will last for generations, however I have had to use it in an unconventional way such as sorting out the husband (like in Andy Cap) very effective as a persuader when he rolls in worse for wear. A little heavy for flattening flies as one has a tendency to break windows.
If used in the conventional way it is faultless wonderfully made and you can feel it will last for generations, however I have had to use it in an unconventional way such as sorting out the husband (like in Andy Cap) very effective as a persuader when he rolls in worse for wear. A little heavy for flattening flies as one has a tendency to break windows.
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