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.

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.

Great pans but heavy.Use wok seasoning technique not the one suggested by De buyer...after cleaning heat pan for 20 minutes and wipe with veg oil allow to cool and repeat. I repeat the process 4 or 5 times, shiny black and non stick, turn on extractors.

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.

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.

the pan.size of pan good.use of pan good.sturdiness of pan good.very heavy.glad it has two handles.such a good pan.delivery of pan was good.pretty nice to look at too.cooks everything it does,the pan.

Was very hopeful this pan would give me years of service but I just don't think it is induction hob ready....Seasoning the pan just doesn't work on induction. I believe this shouldn't really be advertised as induction hob compatible.

Ich habe kürzlich die De Buyer Pfannen gekauft und bin absolut begeistert! Die Qualität dieser Pfannen ist einfach unschlagbar. Hier sind einige Gründe, warum ich sie jedem empfehlen würde:Hochwertige Materialien: Die Pfannen bestehen aus erstklassigem Kohlenstoffstahl, der eine hervorragende Wärmeleitfähigkeit bietet. Das bedeutet, dass die Pfannen gleichmäßig und schnell erhitzen, was zu perfektem Braten und Kochen führt.Langlebigkeit: Diese Pfannen sind extrem robust und halten bei richtiger Pflege ein Leben lang. Ich schätze besonders die solide Verarbeitung und das Gewicht, das Stabilität und Zuverlässigkeit gewährleistet.Antihaft-Eigenschaften: Nach dem Einbrennen entwickelt sich eine natürliche Antihaft-Schicht, die sogar besser funktioniert als viele moderne Beschichtungen. Das Einbrennen war einfach und die Pfannen wurden schnell zu meinen Lieblingskochutensilien.Vielseitigkeit: Ob Braten, Schmoren oder sogar Backen - die De Buyer Pfannen meistern jede Aufgabe mit Bravour. Sie sind für alle Herdarten geeignet, inklusive Induktion, und sogar ofenfest.Einfache Reinigung: Die Reinigung der Pfannen ist unkompliziert. Ein wenig warmes Wasser und ein weicher Schwamm reichen aus. Auf aggressive Reinigungsmittel kann man komplett verzichten, was die Pfannen zusätzlich schont.Fazit: Wer auf der Suche nach erstklassigen Pfannen ist, die sowohl Hobbyköche als auch Profis begeistern, ist mit den De Buyer Pfannen bestens bedient. Sie bieten ein herausragendes Preis-Leistungs-Verhältnis und werden mit Sicherheit viele Jahre treue Dienste leisten.

Bonjour j ai une poele et j ai fait exactement la procedure avant de cuisinémalheureusement quand j ai cuisiné ,le mangé etait imangable gout de fer j ai laver ma poele et maintenant elle est toute rouiller ,je ne sais pas ce que je dois faire mais je n ausserais plus cuisiné dedant serait il possible d avoir un remboursement merci Sarah

Harika tava

I've seen carbon steel pans all over and purchased one from a discount store. It was thin but serviceable. A year later I saw this 12.5 inch Mineral B Pro and the higher end (in both weight and price) Pro line with the stainless steel oven safe handle. A sale got me to buy the Miner B Pro and it is an amazing pan.For starters it's almost 2.5 times thicker than the pan it replaced. There is an excellent fit and finish even though I use it as a workhorse rather than a display piece. It has remained flat at the bottom even when using exposed coil electric burners. The heat is also pretty even. Metal utensils are fine too unlike most non stick pans.Clean up is fairly easy too. Just pour some very hot water in the pan to scrape any burned on bits from say searing meat. Dry the pan and wipe a few drops of oil to seal out oxidation.But most of all are the results. Seasoning took a bit of time but the results were good. High heat stir fry vegetables for four adults, delicious and did not stick. A kilo of bacon went well too starting out with a cold pan and stretching out four to five strips at a time over medium heat. I also like searing sous vide steaks and burgers using too.There is no comparison to the old pan and only wish I went with this de Buyer from the beginning. Please don't make the same mistake I did and start out with a good pan. It's worth it.

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.