MFR: 5110.40
Description
de Buyer "Carbone" Steel Frying Pan
- Extra thick black steel. Perfect heat source distribution.
- For use on any heating element: gas, vitro ceramic and electricity as well as on induction hob. 1.2 to 3 mm thickness. Riveted steel handle
- The steel frying pan remains essential for Sealing, Browning, Grilling food (steak, omelets, crepes, etc.) and improving flavor
- Once it reaches temperatures above 140° C, the steel frying pan seals the food on the surface, resulting in the caramelization of the natural juices (the Maillard reaction).
- A crust forms, preventing moisture from evaporating. The food becomes brown and crusty on the surface, tender and soft in the middle
- Perfect for frying meat and obtaining crispy crepes or tasty omelets!
Seasoning tip:
- Put some potato peelings in your pan, cover with water and boil for 15 minutes.
- Next, throw away the peelings and rinse the frying pan with very hot water, wipe it and heat a little oil in the pan
- finally wipe the pan with a paper towel
- Your pan is ready to use
Specifications
| Dimensions and Weight | |
|---|---|
| Thickness | 1.2 to 3 mm |
| Features | |
| Material | Heavy Quality Steel |
| Handle | 1 Yes |
| Number of Handles | 1 |
| Shape | Round |
Reviews
(1 reviews)
Awesome Pan
Very high quality pan, heavy and to be honest this is much bigger in person lol! I bought the 12" Mineral B after this and kept this one. The steel is heavy gauge and will last you a lifetime if you take care of it. Seasoned mine with peanut oil in the oven, but you cannot close the oven with this in it. So I put on broil and let bake for 1hr. Pan came out a nice rich black and is very smooth. Early on, you may see some issues with seasoning adherance, just keep on seasoning it and it will stick, you'll find it's most difficult to make it adhere on the bottom inside the pan. But just keep on putting that layer of high smoke point oil on it and putting it in the oven, and eventually you will perfect it.
By Jesse Tamez, NC on April 3, 2020