De Buyer 5610.32 Mineral B Element Round Frying Pan, 32 cm Diameter

This De Buyer 32cm mineral B element frying pan is a beast. Big enough to fit 2 or more good size steaks. As you can see the seasoning is coming on alright though it's gone a bit patchy round the edges but this doesn't bother me too much. I've found it difficult to get even heating of the pan for seasoning due to having electric stove top which I cannot do anything about as it is a rented property. When I've got my own kitchen and gas burner I'll strip the pan and reseason properly but for now it is great for what I need. The quality of this pan is second to none, it will last a lifetime. I re-season and clean off food debris after every use (propped pan maintenance) the more I use it the better the seasoning get. Sears meat like a dream. I love this pan but it is VERY heavy so I think the 28 cm may be a little more manageable for most. When I have the money I will be getting on along with the crep pan. The addition of the handle on the other side of the pan is extremely useful because of the weight. The handle can get quite warm/hot so use an oven glove or cloth to hold handle after it's been on the heat for a while. The flavour this pan adds to meat is amazing. What more can I say?? Bare in mind before cooking in this you need to wash and scrub it thoroughly in very hot water with a little dish soap to get as much of the bees wax off as possible, dry thoroughly then stick it on the heat. Leave it on the heat for a good long while. You are looking for the whole of the pan to go from a dark almost burnt colour to an almost bluish gun metal grey. Take it off the heat briefly, put some suitable oil in the pan (flax seed or canola oil, anything with a high smoke point or dry burning not olive oil). A few ml deep to cover the bottom should be enough, swish it all over the sides (this creates A LOT of smoke) pour out this oil and with a lint free cloth or kitchen towel wipe the oil all over the pan inside and out. You are aiming to wipe off pretty much all of the oil so there is just a light shine and it isn't dripping or pooling in the pan. You can either put it back on the heat or stick it in a pre heated oven and bake it for a couple of hours, if doing in the oven after a couple of hours turn oven off and let it cool down with the pan still I side. It's something to do with the changing of the metal and oil properties from hot to cold that causes a sort of bonding effect to the surface of the plan (science is awesome look it up). If you have the 32 cm pan you will need a big oven, I cannot fit mine in as it is too big for the oven. Repeat this process (ideally up to 10 or 11 times so it's all black all over but a few times and you should be good to start cooking on as this will also add to the seasoning process. The more you use it the better it gets. Once seasoned don't wash with soap. If needed a little warm hot water and a pan brush also sold here or something that won't scratch the seasoning/pan a plastic scrubber side of a sponge should work fine. This will get food debris off. When finished dry thoroughly put back on the heat to get to temperature and add a thin layer of oil for protection/ continued seasoning. Look after this pan and your children's children will be handing it down to their children as an heirloom.

Having checked out some YouTube vids for the De Buyer Mineral B, it appears there is no better. Great seller, good price. Arrived in it's classic brown paper bag and I spent about 1 exciting hour giving it an initial clean and season. This is the beauty of the pan, it is a reflection of how you treat it. It is like a piece of fine furniture. With the additional handle it is not too heavy but big enough to fry 5/6 eggs at the same time. No sticking at all, for anything. Cleaning is simply a wipe with a piece of kitchen roll. Because I had not properly seasoned initially I smelt a bit of rust so just re-seasoned and all perfect. The only down side is, it sort of encourages you to fry a lot because it is so nice to use. Absolutely love it and what I have come to expect from French kitchenware.

Awesome pan! I can throw away all non-stick pans, even my ceramic pans. It has better non stick features than any other pan I've used. Of course you need to find the right frying temperature as the pan can easily overheat, but with just a little oil eggs or even bacon slide across the pan better than in my expensive ceramic pan. It is so simple and durable, you can use any tool in the pan without worrying for scratches. The downside is that the pan can get really hot, even 1/3 the way up the handle. It is really heavy to lift and to flip things in, even if you are a strong guy. It gets gives your meat a nice searing surface, which can be hard to get in a cast iron pan och non stick pan. Will probably never buy any other pan.

After throwing away yet another 6 month old £80 non-stick frying pan (after losing its non-stick), I finally decided enough is enough and that I must find an alternative. I have had a carbon steel wok for years, so I am used to the seasoning process that must be used on this type of pan, and the general extra care needed to make these steel pans work well (& not go rusty). I am absolutely delighted with the pan, and it is even better than expected. I have a Miele induction hob, and they work really well together, and I don't get the slight crackling sound I was getting with my Le Crueset non-stick(!) frying pan (which is supposed to be induction compatible). The only downside with this particular pan size (32cm) is its weight (2.65kg). Le Buyer have a website that describes the differences between their different product ranges (see downloadable brochure), and the Acier Carbone Steel range have an identical size & weight pan in a slightly different steel. That pan comes with a second helper handle - something that I think is needed on this pan size. I struggle to lift this pan when it is hot from the hob to the sink using just the single handle. Other pans in the De Buyer ranges are a bit thinner, & lighter, so if weight is an issue, there are alternatives. My next purchase will be the 26cm pan from the Mineral B range. I'm hoping it'll be easier to handle at 700g lighter.

I love the fact that this pan is heavy and solid. It feels trustworthy and substantial and looks as if it belongs in the kitchen of a professional chef. The picture of doesn’t do it justice. It comes with easy to follow instructions on how to season and clean it to maintain its non stick ability. Ive cooked large amounts and small and it fries superbly with very little oil. The quality of the pan itself is superb. This is now my all time favourite and for ever frying pan.

This product is really well made, and does exactly what I wanted it to do. I started with 3 sets of 8 reps, mainly bicep curls and shoulder lifts, then I progressed to bench presses and side raises. Now, just 3 weeks in, I’m doing 4 sets of 12 reps and my muscle mass and body tone have improved significantly. I had considered pro-grade barbells at 50kg each but they’d have been far too easy compared to this. Oh and it’s really good for cooking food in, seals meat and other foods perfectly, and has a perfect non-stick surface once it’s properly seasoned. Definitely recommended.

I was sick and tired of replacing so called non stick pans after about 6 months so I thought take the plunge pay the money. I had a Carbon Steel Wok so did the same as I did with that to season the pan, use groundnut oil as it has a very high smoking point, after cleaning, wipe a thin coat of oil over the inside and heat until it starts to smoke, take it off the heat and leave to cool completely making sure you haven't left any runs or thick areas of oil. Repeat this process 8 to 10 times before trying to cook anything and your pan should be nearly non stick, "nearly". A couple of uses after that and away you go with a pan that you can hand down to your children and their children and so on. As for those who say it's too heavy, De Buyer 5610.32 Mineral B Element Round Frying Pan, 32 cm Diameter it saves on gym membership so get over it.

Solid product which helped me to replace the toxic Teflon pans. After a careful seasoning the pan produces great results (e.g. baked potatoes are a dream). Nothing sticks. Although the pan has a thick bottom it heats up very fast. I did not expect that. The only disadvantage is the weight. I can't turn the pan with one hand to move its content to a plate. But that is the price to pay for its solidity.

Love this frying pan! Takes a bit of love to season them well, but hey they are the best!

Die Pfanne ist sehr gut verarbeitet. Das Einbrennen hat ohne Probleme funktioniert. Ist im "Dauereinsatz" auf einem Induktionshert. Funktioniert einwandfrei.

You can’t go wrong with carbon steel when it comes to cooking. Heavy as h…, so the extra handle is really useful. Once seasoned, nothing sticks, and it’s safe to use dishwashing liquid. Just remember to dry it off afterwards to avoid surface corrosion.

Esta sartén ha cumplido mis expectativas completamente. Es antiadherente sin llevar teflón, alcanza altas temperaturas muy rápidamente y es excelente para freir, hacer paellas o carne o pescado a la plancha. De todas maneras la recomendaría a quienes no les importe invertir un poco de tiempo en hacerse con ella ya que se cocina de manera algo diferente a otras sartenes con teflón. Alcanza temperaturas altas por lo que a veces puede ser difícil hacer un sofrito sin que se queme la cebolla pero con insistencia y paciencia aprenderremos a utilizarla correctamente. Puede que se nos enganche algo como una hamburguesa pero podemos levantarlo con una espátula. Hay que tener cuidado de que no se oxide: no dejarla con agua después de cocinar, lavarla y secarla inmediatamente poniéndole una gotita de aceite. La sartén no nos quedará brillante y como nueva después de usarla sino todo lo contrario y éso es lo que hará que cada vez se cocine mejor en ella. Es muy pesada para manejarla por lo que habrá quien prefiera otro tipo de sartén más ligera. Es una sartén para toda la vida si la cuidamos adecuadamente. Por otro lado el cuidado no es engorroso ya que se lava bien con cualquier estropajo, se seca y se guarda. Podemos utilizar para cocinar cualquier tipo de utensilio metálico.

Aún no la estreno, pero ya tengo una mauviel de 14" y una matfer de 9 1/2" y otras de hierro. En acabado está por encima de ambas con la desventaja que el mango solo puede entrar al horno 10 minutos. Fuera de eso creo que es de lo mejor que se puede adquirir. Claro hay que curarla y eso es algo que hay que aprender. No sale al primer intento. Mientras más la uses más aprenderás como funciona. Recomendada.