DE BUYER MINERAL B Round Carbon Steel Crepe/Tortilla Pan 12-Inch

Nie ma lepszej patelni do naleśników.

I got a lovely dark seasoned surface going and now I'm getting great results every time from cooking everything from pancakes, fish, steaks, flat breads (homemade Nans) loads of things. The temperature get really hot so you get that seared flavour and look without destroying a non stick pan which could never get that hot. In fact any stainless steel pan with a sandwich base couldn't get that hot without buckling. The Salmon steaks just skid across the surface its so non stick. I love these pans, it's such a pleasure to know Im able to get the heat I need to cook things really well.

Bought the 12 inch one. And it is realy cool! Keeps oil on its surface and is 100% non-stick. But be sure you are strong enough to handle it. It is really heavy and feels like 10kg in your hand.

Absolutely love this pan! Before first use we seasoned it several times with oil, and the result is amazing. We’ve already made pancakes, fried eggs, and other dishes — nothing sticks at all when used properly. The pancakes taste noticeably better compared to a regular non-stick/Teflon pan. The heat distribution is excellent, and cooking just feels more natural and satisfying. We clean it only with hot water, without detergent, and it stays perfect. If you follow a couple of simple rules for carbon steel cookware, this pan becomes absolutely irreplaceable. Solid quality, beautiful surface after seasoning, and a pleasure to cook with. Highly recommended!

It's a great pan and after seasoning better than any coated pan, not to mention healthier. However, it is cast-iron so it is very heavy compared to "normal" pans and it requires seasoning and maintenance. In my personal opinion, the tips you can read from the manufacturer or watch on the internet regarding seasoning, i.e., "season" on the stove 1-2 time or seasoning in the oven, is not sufficient. I seasoned this pan over an open fire as follows: - Hand wash pan with sponge and good dish soap to remove the wax coating. - Heat washed and dried pan until it smokes - Add High-temperature resistant oil - Distribute oil carefully in the pan - Take a kitchen tissue (4-5 sheets, crumpled to a ball) and wipe the pan inside (get all the oil) and outside (distribute oil in caught in the tissue). Be very careful, the part of the tissue that touched the pan is very very hot! - Repeat this 8-9 times, every time with a new kitchen tissue "ball" - Then turn the pan upside down and "burn" the inside - Turn and burn the bottom - Then repeat the a.m. "Oil and wipe" routine for another 5-7 times. Be careful when handling the hot and the hot oil, both get really searing hot. Once a year (or as required) I suggest a "re-seasoning" where you apply the "Oil and wipe" routine for another 5-7 times. I am aware that not everyone has the possibility to make a fire at home, however in most countries you will have public barbeque pits where you probably can make a small fire. As alternative I can imagine that a gas stove should work as well. After doing this the pan has a better anti-stick effect than any coated pan and, contrary to what the manufacturer or the internet tells you, you can wash the pan by hand with soap and sponge without destroying the coating. After each cooking/usage rinse the pan under hot water and scrub it with a sponge. Or, if something still remains stuck despite the coating (e.g. after roasting meat, stuck egg yolk, etc.), as motioned above, you can hand wash the pan without problem with hand dishwashing detergent and hot water. After every wash, no matter with soap or not, make sure to heat the pan to smoke point, add a drop of Hight-temperature resistant cooking oil, distribute it in the pan and wipe it with a kitchen tissue "ball". This is done to ensure the coating stays intact and the pan doesn't rust during storage. With this precaution you can use the pan again straight out of the cupboard Make sure the pan is cooled down completely before putting it in a (wooden) cupboard, the pan bottom gets very hot and can burn wooden surfaces. Overall, the cast iron pan needs a bit more maintenance than coated pans but the result (super-crispy steak, crispy bottom sunny-side up egg with runny yolk, super crispy stir fries, etc.) as well as the health aspect made me by 3 different sized de-buyer pans and throw away all coated pans.