5110.28 Carbone Plus Round Lyonnaise Frying Pan, Heavy Quality Steel, 28 cm Diameter

I bought this as I needed to replace my old omlette pan and didn't want to go for ceramic again. I did some research and found that high carbon steel is a good choice, no toxic coatings, especially as soooo many companies "claim" non toxic, but are still using PTFE ( teflon) just under a different brand name. So I saw the pictures and thought I would give it a go, I was concerned it might not and für the best heat distribution as the photos make the pan look really thin and flimsy, but it had good reviews. Well.... The pan is definitely not thin, and not at all flimsy, it and s the sort of pan you could bop a burglar with and leave no marks in the pan! It is quite heavy, same sort of weight as my poffertjes pan which is a similar size but made of cast iron. The pan is smooth, the handle is also iron but more the usual cast iron feel to the handle. The pan is part seasoned, which means... 1. Give it a jolly good wash with very hot water & soap. 2. Dry it thoroughly. 3. Add a teaspoon of high point oil ( something like sunflower oil, not your good olive oil or you will just smoke out your house). 3. Heat the oil in the pan to smoking hot. 4. Turn off the heat and very carefully swirl the hot oil around, pouring the excess into a heatproof container, to cool and dispose I f. 5. Wipe the pan out thoroughly with kitchen paper only Done!. ( To season a pan from scratch is a bit more time consuming, I mention it below for reference in case you need to reseason your pan... 1. Scrub pan with hot water & soap & scourer. If re-seasoning you can remove odours by adding potato peels & salt to the pan, heating on very high, and scouring with said heated potato salt mixture, beware, very hot) 2. Dry thoroughly. 3. Take high point oil and kitchen paper and coat the pan, all over , top , bottom, sides, handle etc. 4. Place a tray with a rack in the oven, place the pan to be seasoned upside down on the rack , bake at 220 for 40 minutes. 5. Allow to cool. 6. Repeat the oiling& baking process twice more, leaving out the cleaning. Done. The "seasoning is a process of getting fine oil particles to bond with the metal, making a nonstick surface that lasts. Therefore you must have a thoroughly clean and dry surface to start with. As the oil need to heat to reletively high temperatures to bond with the metal, using a high point oil reduces the smokiness, there will always be a bit, and also reduc s the toxic hydrocarbons produced by low point oils when burnt, even healthy olive oil becomes toxic if you burn it, so please choose the right oil. Depending on how often you use the pan, you may only need to re season once a year, so I recommend doing it in nice weather where you can have the windows open. Hope this helps.

Anyone who says this is not a good pan, clearly has no idea about how to use carbon steel cookware. If you season this pan properly(there are plenty of videos out there) and use an appropriate amount of oil or fat when cooking, this pan will last ages and the patina will only get better. I got a pretty decent non stick layer so far, eggs slide right off the surface. You just have to be careful about some of the ingredients you use, like tomatoes or wine.

Great love this pan, takes a few times getting use to making it none stick but find butter or Ev olive oil works a treat

This is my first Carbon Steel pan. I have done a fair amount of research before buying the De Buyers lyonnaise pan. It's reasonably priced for a pan that I hope, with care, will last a lifetime. For years I have been buying teflon pans that last 3 maybe 4 years before the teflon begins to flake off and the non-stick is no longer non-stick. I've also been reading recently about the health concerns of PFOAs and PFOS (main non-stick polymers in teflon) so I was hoping for a practical alternative. Apparently Carbon Steel is often a chef's choice of pan; It has many of the same properties as cast iron for even heat distribution and durability and it's sturdiness is equal to cast iron without the weight. That's not to suggest the pan is a lightweight, far from it, it's thicker and heavier than any of our Tefal pans which has taken some getting used to. Tipping out cooked food onto a plate had been particularly challenging until I realised that the weight is counterbalanced by the handle if you rest your forearm on top of the handle when lifting the pan. I was concerned that the handle would be as hot as the pan when I needed to lift it but heat conduction to the handle is minimal; if you leave the pan to get super hot, the handle will get hot but for most cooking you won't need a guard or oven glove to lift your frying pan. The pan arrives with a protective coating to prevent rusting in distribution, this needs to be washed off. There are a few extra steps you need to do to care for your pan; a Carbon Steel pan will not be non-stick until you season it. Watch some YouTube videos to see how to season your pan. Initially I did one season of the whole pan in the oven. My husband cooked some tomato sauce in it and it immediately stripped off most of that first layer (Doh!) I think I have seasoned it a futher 8 times on the hob and cooked something in it every day (mostly eggs or bacon but it also cooked up a beautiful grilled cheese sandwich today) with a good seasoning layer on it the eggs slide right out of the pan, bacon has proved a little less easy but I think that that's more to do with learning how the pan heats up and distributes its warmth. Despite the bacon leaving some deposits on the pan, a quick de-glaze with hot water lifted off any remnants effortlessly. My son was very happy with his pan-fried bacon. This pan is not a get-started-quick, throw-away-quicker kitchen tool, I'm hoping with a bit of love and attention it will improve with age and possibly out live me.

32cm pan: very heavy with very sharp edges - I put a carrot on the carpet then dropped the pan on it vertically - it sliced it in half! It's a professional tool, but too much of a hazard in my humble kitchen with children around.

Had a bit of a job seasoning it but incredible to use, very thick and heavy. First egg stuck but everything since then has cooked beautifully, it takes a bit to heat up and holds it's temperature a long time. I think it's thicker than a lot of carbon steel pans but I'm really enjoying seeing the seasoning developing. My one complaint was a thought it was the model with the bare stainless steel handle but it's got some laminate stuff over the handle so isn't oven safe. I've heard you can just burn the stuff off in the oven but it's fine, I have other stuff that's oven safe. Other than that the cons are, very heavy but I'm ok with that (also a pro depending on you) the handle is a bit uncomfortable and does get hot. Despite it's small flaws it's still a 5* from me because it's so wonderful to cook with.

This was my first carbon steel pan. It took some time to get used to using it and maintaining it. I followed the manufacturer's instructions on how to clean and season the pan. However, I still ended up after a few meal with a sticky residue that was very difficult to remove with just hot water. I decided to blitz the pan and start from scratch. This involved cleaning it with items you should normally never use and cooking in it with foods you should generally avoid in carbon steel. To get rid of gunk and sticky burnt on residue, I did the following: Scoured it with very hot water and abrasive steel wool pad, using the Pink Stuff to get rid of the residue. This takes a while but you'll end up with a completely smooth surface if you stick with it for a while. It will still be dark coloured. Next, on a low heat, fill the pan to the top with a few tins of chopped tomatoes. Don't waste good quality tomatoes on this, buy the cheapest ones you can find, as you won't be eating the results. It's for the bin. Leave the tomatoes on a low heat to reduce for about 30 minutes or until the liquid has mostly evaporated. Dispose of the tomatoes and then clean with a sponge and very hot water. You should see the patina has been almost entirely removed and the pan is back to it's original silver colour. To season again from scratch... Place the clean, dry pan on the burner on medium/high flame. Don't add any oil and leave it for at least 15 minutes on the burner. You'll notice after a few minutes that the pan will start to change colour, probably running through most of the rainbow before returning more or less to silver. This process doesn't exactly season the pan but it's called "blueing" and it really helps the remaining seasoning to hold. Once the pan is cooled fully, place on the burner again. After it's fully heated (at least 2 minutes), dab a small bit of oil on a paper towel and rub it vigorously into the pan. It will immediately start to smoke. Keep rubbing, using a new paper towel if necessary. Rub until there is no visible oil on the pan. If the pan has an oily sheen, it's too much, it should look pretty much dry. Use only an oil with a high smoke point for this (I use grapeseed or peanut oil). Do NOT use olive oil, it will immediately burn. Repeat once or twice and you should then be able to cook an omelette with no sticking (with butter of course). General rules for carbon steel: - make sure the pan is very hot before you put food in it, otherwise it will stick. It needs minimum 2-3 on the burner before any oil or food is added. - use hot water (from the kettle) once you've removed the food to de-glaze the pan. This is so much easier than leaving it to cool and then cleaning it. - Never soak it in water, it will rust - Use it! The more you cook in it, the better it will get. Btw, test it as soon as you get it to make sure the base is flat. Pour some light oil into the centre of the pan. It should spread evenly across the whole pan. If it doesn't, sent it back for a replacement, not worth the hassle. I've never experienced this with DeBuyer but it's worth noting. Happy cooking!

Was recommended this pan by a foodie chum who cooks the best steak/venison...any meat that benefits from a good sear. It's heavy, so not for those with a weak wrist. I seasoned it as per instructions. It was patchy and my steaks stuck to it. Ok, teething problems but it hasn't got better. I decided to strip it back and start again. This took a day to do using vinegar, bicarb soda, tinned tomatoes and Heinz Ketchup. I used it for the first time since stripping and the seasoning came off after cooking, so it's patchy once again! (See first picture) 😭 I'd hoped cleaning would be a quick wipe with kitchen towel, but sadly not. I use salt and water to take off the rough stuck on bits of food - again this doesn't help the damn seasoning. I will persevere and update this review if it gets any better. If not I'll sell on to a local chef.

日常生活のメインのフライパンになってます。 鉄フライパンなので一生もんです

Super produkt, francuskie, professionalny ! I zdrowie, bez Teflon !

On verra avec le temps, mais pour le moment, elle est comme les majorettes: toujours prete!

重いけど満足です。 タークにしようか迷いましたが、値段に引かれ購入しました。 厚みがあるので、重いですがしっかりフライパンを温めて食材を焼けば目玉焼きもくっつかないし、肉も美味しく焼けます。 料理が楽しくなります。

覚悟していましたがとても重いです。 ステーキ焼くとたとてもおいしく焼けます。 目玉焼きもほんとにおいしく焼けます。 重いので２個目はもう少し小さいものを購入しようと思っています。 料理好きな方にはお勧めします。