de Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan - 12” Diameter, 10” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Non-Stick Finish - Made in France

We got rid of our coated non-stick cookware many years ago, and switched to using only stainless steel. We've had good luck with the Emeril stainless cookware , which has been durable and useful. For example, when using butter in the stainless Emeril pan, I can cook an omelette and have it release by just jostling the pan. Not really non-stick (stainless never is), but it worked well enough. Until now, that is. We're cutting back on our use of butter, and have taken to using a light mist of oil (like grapeseed) in our cooking. However, using oil on stainless simply does not impart the same slippery effect as butter (or lard), so eggs and other foods stick instead of releasing. After some investigation, I found these DeBuyer iron pans, which are thinner and lighter than cast iron, but which claim to have exceptional non-stick capabilities without any added polymer coatings. And they work GREAT. These are less heavy than cast iron, but are still quite substantial, made from very thick and durable iron. They come with a coating of bees wax, which prevents rusting during storage and shipment. Removing the bees wax is a bit of a pain, and I resorted to filling a sink with boiling water and submerging them to melt off the wax, then wiping away any residual coating. Even though this initial cleaning is pain, it's a one time thing and it's a natural coating, so still preferable to polymer-based non-stick cookware. The next step is to season the pan, which involves putting a shallow layer of oil in the pan, heating it until the oil begins to smoke, then pouring it out. This step was relatively easy, and again is a one-time thing. After that, the pan is ready to use. The first thing I made was a thin, five egg omelette, cooked with only a thin misted layer of grapeseed oil in the pan. The eggs released easily, cooked evenly, and the omelette came out perfect. The manufacturer recommends cleaning with hot water and a sponge (no soap, no abrasives, etc), and they clean up well that way. Then, similar to cast iron, you wipe a little oil on them and put them away until the next use. The oil prevents rusting if you don't use them for a while. These pans are similar to cast iron in that they season as you use them, and the non-stick properties get better the more you use them. Are they as non-stick as teflon? Not quite, but close enough to work for almost any typical cooking need. Are they more trouble to clean and store? Yes, they do require a little care and feeding. Can you put them in the dishwasher? Well, you can, but it will strip the seasoning and encourage rusting, so you don't want to do that. However, they are made of iron, and that's it. No polymer coating to flake off and ingest. No poisonous fumes to emit and cause harm (check the warnings for using non-stick cookware around birds, for example). And we're able to cook everything with a thin layer of misted oil, and so far nothing has stuck even slightly. We highly recommend this cookware, particularly if you're looking to get rid of polymer-coated pans due to potential health issues. Update: The bad news is that after 11 months of regular use one of our two pans warped. The worse news is that I was unable to find any US-based support contact info for the manufacturer, and their offices in France never returned my calls, online requests, or emails. The good news is that I contacted Amazon to see if they had US-based support contact info, and they offered (unsolicited) to replace the pan for me. So, I'll call that a push and leave the five star rating, but watch out for warping and be sure to never introduce sudden temperature changes to the pans.

It is also like your dog...you don't train it, it trains you. Here is what it has taught me: 1. When it gets dirty, heat it, and pour boiling water in. The grime floats up. Rinse out and wipe clean. 2. Do not let food (or oil) char in it when newly seasoned. It loses the non-stick coating it is building up. 3. If it loses its non-stick coating, just season it again. 4. Its performance improves over time; in time, the non-stick coating survives boiling water, charring, even scrubbing. It arrived in a box wrapped in brown paper...It was not going to go on my stove straight from the warehouse. I washed it in the dishwasher. Good news, it got clean, bad news, I lost the non-stick coating, and won rust. I scrubbed out the remaining factory seasoning with a heavy duty scouring pad, rinsed, dried, then applied a thin layer of oil all over - inside and out. Then I heated it on the stove on medium-low for about fifteen minutes. I would not start swim lessons at the deep end; I would not try eggs on this pan right after seasoning. Start by giving the pansome easy tasks...tortillas, for example. Soon, it can handle eggs, pancakes, most things. But wait for the non-stick coating to build up good and true before doing tomatoes or any acidic stuff. The handle gets very hot; use a mitt or a kitchen towel. After use, simply wipe with a paper towel. Or, as I said, pour boiling water over the hot pan, rinse out, and wipe clean. If that does not work, scour it good and true with a new heavy-duty scouring pad (the pad wears out after one use). Then rinse, dry, and lightly oil. Over time, the pan "learns" to recovers quickly after scouring. The material is smooth enough to be used safely on a ceramic cook top. Cast Iron is (a bit) suspect, but mild steel is fine. So far, it has been a review of the material, mild steel. Now, about this particular pan: 1. It is large enough to function as a pizza pan for small pizzas...the pizza simply slides right out when done. 2. At first, I thought the long handle was silly; I now realize I can use it to take most of its weight on my arm instead of taking it all on my wrist. Clever. 4. The long handle is at quite an angle to the pan surface, needing more clearance. I can not store it in the top oven shelf without damaging the heating element...unless I store it upside down. 5. It is made in France, not China...so I can trust that the material has no toxic impurities. This is a great pan, and I would certainly recommend it.

This is my first iron and crepe pan even though I've been cooking for forty years. I've used it now a couple of times for crepes and the 9.5" is the perfect size and they come out beautiful. The handle feels good & stays fairly cool up medium heat. Good heft for heat retention but not heavy so swirling the batter is easy. I was a bit spooked about the seasoning process and although this is my first pan I feel confident in saying - like bonding with a new dog you just saved from the shelter you need to spend some time with the pan before you take it out. We all know how to use a pan but seasoning one properly? There are dozens of ways out there including the one that came with the pan. Why I didn't follow the manufacturers direction I can't say. Caught up in the online video haze of 'experts' I guess. I used 'Cooks' suggestion to get the wax off the insides, Fry 1 russet potato peelings with a ~1/2cp salt until peels are crispy. Here is my story. I first used an extremely light coat of canola on the entire pan, sans handle. Into the oven with foil below at 400°F for 45min and let cool in the oven. The plug was okay as was the handle. I repeated the process one more time. Then I started reading the benefits of Flaxseed oil. After a run to Whole Foods (nothing but the best for my puppy) I ever so lightly covered the inside of the pan and put it to medium high heat on my electric burner. Once it got to the smoking point I turned off the heat and let it cool completely. I did this about 10 times while watching Anthony Bourdain get drunk in exotic places for a living. Once or twice the coating I put on was a tad thick so after heating it was a bit sticky. I put the pan under warm water and rubbed it down gently with a non-abrasive Scotch pad. Repeat oil and heat. Skip the canola. The high omega 3 properties of flaxseed is apparently the trick. When it smokes it has reached the point where the chemical reaction of (insert Einstein equation here) and makes for an incredible non-stick surface. I can't wait to break in another puppy! Be patient grasshoppers. flaxseed Oil on, flaxseed oil off.

Everything sticks, very poor quality, the surface was scratched by a wooden spatula, and I trashed it after one use!!! Do not buy because you will not be able to cook not only crepes but even fried eggs on it!

So in an effort to satisfy the current phase of the need to make the perfect over easy eggs, I bought this pan. Now you may wonder why this Crepe and Tortilla pan, well, I will explain. After seasoning with avocado oil twice, this pan has a super slippery surface perfect for eggs, especially over easy. My process to making what I believe is the best over easy egg is as follows: 1. Start the medium heat on the pan. 2. Spray with cooking spray. I found butter, albeit a good flavor, doesn't seem to be that good at releasing the eggs from the pan as well as the spray does, but it's not bad. So use butter flavored spray. 3. Put eggs in. I usually do 3, but 4 large eggs fit perfectly in this one. 4. Watch the bottom of the eggs turn white. 5. When the bottom of the eggs are white, pour about a couple tablespoons of water and immediately cover with a 9 1/2" clear skillet cover. What will happen is that steam will cook the top side of the eggs. 6. About 10 seconds after the tops of the eggs turn white, turn the heat off and then slide those bad boys onto a plate. 7. ENJOY what I consider the best and fastest over easy eggs without flipping you've ever had. By the way, from start to finish, I think is about 3 minutes. This pan, because it is shallow, helps build up that steam to cook the tops of the eggs while not over cooking the bottom. 4 stars for the lightweight rating because it's not super heavy, but it isn't aluminum light.

OK, I judged too fast, too critically. After useing this for a couple years, I'm amending d'review from 2 Stars to 4. Below is my original review, and most of it still holds true. But over time I have purchased & used the much-touted Hexclad fry pan, plus 3 assorted cast irons, plus m'old RevereWare, plus a rack of serious stainless steel. Turns out this DeBuyer Mineral B is my go-to pan I probably use more than all the others combined. It's not perfect, it's ugly, but it's a quality utensil that that has held-up well. Non-stick is reasonable. I'm satisfied now. .... Red d'instructions. Thoroughly. Used this over-rated pan for 6 months to try to get d'hang of it. No cigar. It has a domed bulge in the middle, so whatever oil or butter you put down immediately runs to the outer edge, leaveing the entire center dry & scorched. Induction makes matters worse with an over-heated central zone while the surround remains tepid. If you're cooking with gas useing the largest burner to heat entirely, ok, but then the metal handle gets HOT! Eye yiyi, no happy medium. Yes, it IS lighter than cast iron, so thought to give it a try. While cast iron seasons uniformly black, this fancy carbon steel just gets uglier & uglier. If you try to sorta clean up the mess, the non-stick is completely lost. I don't know what to suggest. I don't want anything teflon or aluminum and you shouldn't either. We try to buy "Made in USA" but good luck finding that.

We have multiple de Buyer products from the Pro line, so the quality was not a surprise. It works exactly as intended. The only thing I wish is that it had a Pro line handle, so it would better match the style of my other pans. At first, I was leaning toward buying the larger size, but in the end I decided to go the opposite direction and purchased the smaller one. That turned out to be the right decision. It fits the stove burners very well, and the crepe size matches the plate almost perfectly 🙂

I have always wanted a larger crepe pan other than my 5” version of DeBuyer. This pan came correctly packaged from Amazon and with the proper beeswax coating. Please follow seasoning instructions fully and you will not be disappointed. My crepes slide right off this pan and can easily be flipped for the underside. I removed the original coating with hot water and soap both inside and out and fully dried the pan then proceeded with the first seasoning using peanut oil until smoke appears and constantly rocking the puddle of oil all around then cooled the pan then dumped the oil. My initial seasoning included oiling the bottom of this pan before the first seasoning, BIG MISTAKE!!. Please oil the inside for seasonings and when cooking but never oil the bottom just wipe it off dry after every use. My stove is a glass top stove and after the first seasoning I was left with unremovable splotches(see right side of my left photo). These splotches can not be removed from the stove but in no way hinders the burner,it’s just a cosmetic marking. Prior to this on my 4 year old spotless stove there were no marks. Apparently the high heat needed for the first seasoning and the required smoking suggesting 400º or higher Temp! Future uses when dry offered no malfunctions or spots. Just be careful and do not oil the bottoms. There is no issue with these excellent DeBuyer mineral B iron cooking pans. I do not know about over stoves such as induction, coil electric or gas stoves. A light coil of oil after uses prevents rust and oxidation. I now own 5 DeBuyer pans.

Nie ma lepszej patelni do naleśników.

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!

Sorprendente capacidad de mantener el calor, no se deforma y es muy rápida a al hora de adquirir temperatura. La uso como plancha, cocinando para 4 personas, y funciona muy rápido e increíblemente bien para carnes, pescados y todo tipo de verduras. Todo se cocina en un voleo. Únicamente necesita un buen "curado" inicial (similar al que se hace al fuego con un wok y sin problemas para hacerlo en una vitrocerámica a máxima temperatura, hay muchos videos en youtube). Cuanto más negra es su superficie mejor funciona. Tras sus uso, lavar con jabón, una esponja y agua caliente, sin quitarle la pátina, y guardar con una ligera capa de aceite que extenderéis con papel de cocina. Se adapta perfectamente al fogón grande de mi vitrocerámica, que es de 28 cm. Francamente, no he hecho aún un solo crep en ella y sí bastantes kilos de carne, pescado y verduras. Y algunas excelentes tostadas de pan rústico.

Crepas de tamaño increíble hechas en casa