MINERAL B Carbon Steel Steak Pan - 11” Diameter, 8.4” Cooking Surface - Ideal for Searing & Browning Meat - Naturally Non-Stick Finish - Made in France

After weeks of daily use, I can confidently say this de Buyer MINERAL B 11” Carbon Steel Steak Pan is one of the best kitchen investments I’ve made. It performs at a true professional level and has quickly become my most-reached-for pan for high-heat cooking. First Impressions & Initial Setup The pan arrives with de Buyer’s signature protective bee’s wax coating. Removing it is straightforward: a gentle wash with hot water and a bit of mild dish soap easily removes the wax. I then dried the pan thoroughly on the stovetop and applied a thin layer of neutral oil for its first seasoning. The process was simple and took less than 15 minutes. Within just a few uses, the pan began developing a beautiful dark patina that continues to improve with each cooking session. Performance Highlights This pan excels in every area I’ve tested it: Steaks: It produces restaurant-quality results with an outstanding Maillard crust. Ribeye's, filet mignon, and New York strips develop a deep, caramelized sear while staying perfectly juicy inside. Burgers: Achieves that perfect crispy-edged smash burger crust that’s hard to get in most home pans. Eggs: Once properly preheated, eggs slide around effortlessly — truly impressive for a carbon steel pan. Versatility: I’ve also used it for sautéing vegetables, cooking fish, and even finishing dishes in the oven. The heat retention and distribution are excellent. The pan gets blazing hot quickly and holds temperature extremely well. What really sets this pan apart is the unique diamond-patterned indentations on the cooking surface. These channels help create better airflow and micro-contact points, which noticeably enhance the Maillard reaction compared to standard smooth carbon steel pans. The result is a superior, more consistent crust and deeper browning on steaks and burgers. The 11” diameter with an 8.4” cooking surface easily fits two normal-sized steaks or one large steak, or one large burger or two normal-sized burgers without crowding. Oven Safety Note: The pan is oven safe up to 400°F for a maximum of 10 minutes according to the product specifications. Be sure to remove the small yellow plug from the handle before oven use. Build Quality & Durability True to de Buyer’s French heritage, the craftsmanship feels premium. The pan is sturdy yet responsive, with comfortable weight balance. The handle is securely riveted and stays relatively cool during stovetop use. After several weeks of regular use (including some aggressive searing), there are no signs of warping or degradation. Rust Resistance: This carbon steel pan is very rust-resistant when properly cared for. I have not experienced any rust at all so far. The key is maintaining the seasoning and following good habits. Here’s exactly what I do: Wash by hand only with hot water (mild soap is okay when needed) Dry immediately and thoroughly on the stovetop after every wash Apply a very thin layer of neutral oil (I use grapeseed or avocado oil) while the pan is still warm Store in a dry place (I hang mine on a pot rack) As long as you follow these simple steps, the pan stays protected and rust-free while the seasoning gets better and better over time. Cleaning & Maintenance Cleanup is surprisingly easy for carbon steel. If anything sticks or burns slightly to the bottom, I simply place the pan back on the flame, add a splash of hot water, and let it deglaze for a minute or two. The residue lifts off effortlessly. Pros: Outstanding searing and browning performance Develops excellent natural non-stick properties over time Versatile across many cooking styles Durable, high-quality construction (Made in France) Improves with age and use Cons: Requires a short learning curve if you’re new to carbon steel (proper preheating and maintenance are key) Not dishwasher safe (but that’s expected for this type of pan) This is not a “set it and forget it” nonstick pan, but if you’re willing to give it basic care, the performance rewards are substantial. I highly recommend it to serious home cooks, steak enthusiasts, and anyone looking to elevate their cooking to restaurant level. Final Verdict: Worth every penny. This de Buyer Mineral B has earned a permanent spot in my cookware collection. It has quickly become the only pan I use for steaks, burgers, and eggs even though I have a large collection of pans — this pan is far superior to every other pan I have and have tried. This pan makes steaks and other food so well that it’s worth not breaking out my huge cast iron skillet anymore. The results are amazing every time and it’s definitely worth purchasing more of these pans if you want to cook large quantities at the same time. I plan on getting a few more of these pans.

I love everything about this pan. I used carbon pans at some returants I have worked at. When they are properly seasoned and cleaned and post seasoned after cleaning they will perform great. The proper seasoning oil should be a seed oil, like cotton, grape, sunflower or canola oil, or a seasoning wax that is a combination of 2 oils suspended in bee's wax. The wax makes seasoning much easer. Oil's like olive oil are fiberous and have low smoke points. Flax seed oil is not a good choice because it becomes very hard and can crack and flack off. Seasoning is best done in the oven at 350 degrees, the handles on de Buyer pans has and enamel coating the is safe at that temperature. The pans come with a bee's wax coating that needs to be removed before seasoning, you need very hot water and a 3M green scrub pad and lots of elbow grease. Pere heat your oven to 350 meanwhile warm the pan on the stove and wipe a thin layer of wax or a very thin layer of oil that you will wipe off with a dry paper towle, do not oil the handle. Place the pan upside down in the oven for 1 hr. Then turn of the oven a remove the pan and set it on the stove to cool completely. You can repeat the process again or just start cooking using using 1 of the seed oils and the pan will build more seasoning and become non stick. Remember to cook oñ a medium to med high temp and don't cook foods that are high in fiber. Buy a 10mm and a 3mm chain mail for cleaning. After you clean the pan and dry it place it on a burner wipe it with the wax and heat on med high temp until it until you see light smoke turn off the burner and let the pan cool. Now your ready for the next time. Enjoy your pan!

Highly recommend this frying pan. The size (11 inch wide at rim, 7 inch cooking surface) makes a nice roomy fry pan that isn't too big. The low height of the sides is also nice for flipping eggs and frying things. We use the pan for eggs and bacon in the morning. Go to frying pan for everything else, from steaks, to burgers, to pancit, to paella. It really is a versatile size for all kinds of cooking. Use it in the oven as well for cooking all kinds of things. Coating on the handle does keep the handle a bit cooler and no issues with the handle coating in the oven. I took the little yellow dot off the handle. Pan works on grill as well. We've had the pan for over a year. The selling point for this pan is the perfect size for all kinds of kitchen tasks and the carbon steel keeps the weight down and pan is very manageable with one hand. Also, as you can see from the pictures, the pan seasons well and seasons just like cast iron or other high quality carbon steel pans. The creases in the pan turn the pan into a very attractive pan and my sense is the creases also help in browning, cooking meats, and cooking eggs, and maybe even assist in the "non-stick" properties of a well seasoned carbon steel pan.

I am perplexed by buyers having trouble seasoning carbon steel pans. It seems like the Number 1 Complaints is the seasoning not performing well. Here is what I did to season my pan. First, the bees' wax coating the pan was shipped in must be removed. De Buyer suggest initially scrubbing with hot soapy water. That does not seem to be effective to remove the bees' wax coating. Instead, I set my oven to 250 degrees, lined a sheet pan with aluminum foil, and put the pan upside down on the sheet pan. After 20 minutes, the heat of the oven softened the bees' wax so it could be removed with paper towels. Then I scrubbed the pan with hot soapy water, dried with paper towels, and dried completely on the stove. I then put a very light coating of flax seed oil on the pan applying with paper towels. I turned my hottest stove top burner on and put the pan on to heat. The bottom of the pan darkened. I then turned the pan on edge to superheat the sides of the pan. The sides darkened too. These pans are tools made of steel and they should hold up to just about anything except water and rusting. Next I put some avocado oil in the pan, added some potato peels and chopped up scallions and cooked until all was blackened. I threw out the potato skins and scallions. I then ran the pan under hot water and scrubbed with a nylon scrubby. When the pan was clean, I put it on the stove to dry. Subsequent searing of steaks and frying bacon has further seasoned the pan so it has become quite non stick. Don't baby the pan. It is an incredible tool that should stand up well to high heat cooking.

This is a nice pan but it is not too much lighter than a cast iron pan and no easier to clean and keep the seasoning imo. I just use it for pork chops and little else. Maybe I'm missing something here.

Took a great deal of time, seasoned it and stunk up the house to make this a beautiful pan. Only to see it all come off with the first use. Using it all the same but the non-stick myth is just that. Use oil? Oh okay. Duh. Nothing special. If you buy this buy a scraper and a good stiff brush. It does seem to give a good burnt surface to whatever you might be grilling... EDIT: My wife hates my cast iron pans bc they're so heavy. I bought this to see if there's a middle ground with our sticky stainless pans (we both hate non-stick Teflon period, so that's not an option). Well, the proof is in the eating of the pudding so far... we've seasoned this carbon steel pan after every use for months now and it's ugly as hell (after I gave it such a great surface), and yet she and I both still reach for the cast iron pans instead of this carbon steel... whether she wants to cook salmon or if I want to cook an entire meal. I'll edit this review if the carbon steel ever matches up to the cast iron (I still use this pan for breakfast and season it after every use), but for now carbon steel is 2nd tier for us, and I'm disappointed.

It's way lighter than cast iron, it's nowhere near as big a pain in the ass to season. The heat distribution is great, I should have got the bigger size, but they raised the price. I do want to get one of those silicone grips because the handle does get hot. If you don't have it seasoned right you are going to stick everything to it. But clean it wash it off heat it up on the stove top season it a couple of times with vegetable oil or olive oil I did at least twice and bam back to non-stick again. Over easy eggs nothing to it once you get it seasoned, again once you get it seasoned. So in short I like the pant a third the way to cast iron, way easier to season, don't have to stick in the oven to season it, handle does get hot, makes great steaks, looks good. I really like the pan, hoping to have around for a very long time.

Another great pan from De Buyer! Once that bees wax is off (hot water & Bar Keeper's Friend helps get the wax off with ease, then a salt scrub cleans this up nicely), seasoning is simple. *De Buyer's instructions for this pan, does say having a thin layer of wax left, helps make the seasoning process easier. --I like removing as close to all as possible, if not all. Afterward, I just wipe the entire pan with organic flax seed oil, heat it (at a low heat setting) until it smokes, turn off (allowing it to cool down), then start again with focusing on the inside...very light layers of flax oil & repeat the process until pan gets very dark. --It doesn't take long to season. I keep doing this process after each use (wash with salt water only), and in time the pan becomes more and more nonstick. I love them!!! I will never buy into "nonstick coated" pots & pans. Mineral B is awesome. I am loving these even more than my Lodge cast iron pans. Both are wonderful, but De Buyer is lighter weight for the size, easier to handle on the stove (for myself anyway), has a smoother surface, and I find the seasoning process simpler than for cast iron. The 9.5" size is perfect for 3 filet mignon, 2 medium chicken breasts or 1 large steak.

I love Mineral B pans. I have a De Buyer blue steel crepe pan, which is nice, but my Mineral B pan's are on another level. I was a bit skeptical of this particular pan initially since I wasn't sure if I would use both it and my regular 11" smooth bottomed frying pan as well. I've found that I really like to use both. The angles and heights of the pans edge's makes them lend themselves to cooking particular sized/shaped foods. The side is just under 1 inch taller around the edge on the 11" vs this steak pan. I was also unsure about the etched pattern. It doesn't seem to cause any issues of food getting trapped or becoming difficult to clean as a result. I've heard some people have a bit of a challenge seasoning initially. I used grapeseed oil and seasoned on the stovetop and haven't had any issues.

Très bon produit , ne regrette pas mon achat

Ist die Pfanne erstmal richtig eingebrannt, liefert sie ab. Bin sehr zufrieden mit ihr und habe sie fast täglich im Einsatz. Den Preis empfinde ich für diese Qualität angemessen

Un producto de gran calidad. Ha funcionado perfecto, solo es necesario darle el cuidado indicado por el fabricante. Hay que considerar que se siente un poco mas pesado que sartenes de otro material.

Buen producto. Muy duradero.