---
product_id: 2524911
title: "MINERAL B Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 8.25” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Non-Stick Finish - Made in France"
brand: "de buyer"
price: "¥30682"
currency: JPY
in_stock: true
reviews_count: 13
category: "De Buyer"
url: https://www.desertcart.jp/products/2524911-mineral-b-carbon-steel-crepe-and-tortilla-pan-9-5
store_origin: JP
region: Japan
---

# High heat tolerance up to 400°F Durable carbon steel with natural beeswax coating Authentic French craftsmanship since 1830 MINERAL B Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 8.25” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Non-Stick Finish - Made in France

**Brand:** de buyer
**Price:** ¥30682
**Availability:** ✅ In Stock

## Summary

> 🥞 Flip Like a French Chef — Naturally Non-Stick, Naturally Irresistible!

## Quick Answers

- **What is this?** MINERAL B Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 8.25” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Non-Stick Finish - Made in France by de buyer
- **How much does it cost?** ¥30682 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/2524911-mineral-b-carbon-steel-crepe-and-tortilla-pan-9-5)

## Best For

- de buyer enthusiasts

## Why This Product

- Trusted de buyer brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Precision Heat Control:** Lighter and more heat-responsive than cast iron, perfect for delicate crepes, tortillas, and pancakes with flawless browning.
- • **Timeless French Heritage:** Crafted in France with nearly two centuries of culinary expertise—cook like a pro with cookware that tells a story.
- • **Versatile & Induction Ready:** Compatible with all cooktops including induction, plus oven safe up to 400°F for multi-functional kitchen creativity.
- • **Effortless Non-Stick Mastery:** Naturally non-stick carbon steel that improves with every use—ditch synthetic coatings for pure cooking freedom.
- • **Eco-Friendly & Health-Conscious:** No toxic polymer coatings—just pure carbon steel seasoned naturally for safe, chemical-free cooking.

## Overview

The de Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan is a 9.5” diameter, 8.25” cooking surface pan made from premium carbon steel with a natural beeswax coating. Designed for professional-level crepes, tortillas, and pancakes, it offers superior heat responsiveness and a naturally developing non-stick surface without synthetic chemicals. Made in France since 1830, this pan requires seasoning and hand washing to maintain its performance and longevity, supporting eco-conscious cooking with versatile compatibility including induction stovetops and oven use up to 400°F.

## Description

Shop de Buyer at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: Non-stick without the health worries - 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 desertcart 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.
Review: If food sticks on it, patience! This thing is like wine. - 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.

## Features

- CARBON STEEL PAN - This pan is perfect for making or reheating crepes, tortillas & pancakes. It’s made of carbon steel, which is one of the most natural cooking materials praised by chefs.
- HOW TO SEASON: Handwash with hot soapy water to remove the beeswax, dry thoroughly. Gradually heat to med-hi and apply a thin layer of a high smoke point oil on all sides. Heat for 10 mins or until smoky. Cool, drain oil & reheat for 2 mins.
- NATURALLY NON-STICK - Lighter, more heat responsive than cast iron & better adapted to high heat than stainless steel. Naturally non-stick after seasoning, this pan is made from a naturally non-stick material without any artificial coatings.
- USE & CARE - Hand wash only & avoid harsh soaps that can strip the seasoning. Can be used on all cooking surfaces, including induction. Oven safe for up to 10 min at 400F.
- ROOTED IN FRENCH CULINARY TRADITION - Crafted with passion and precision since 1830, we design and manufacture premium cookware, bakeware and kitchen tools that elevate the cooking experience for both professional chefs and home cooks alike.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00462QP34 |
| Additional Features | Non Stick |
| Best Sellers Rank | #37,688 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #15 in Crepe Pans |
| Brand | de Buyer |
| Brand Name | de Buyer |
| Capacity | 0.3 liters |
| Coating Description | Washable Protective Beeswax/Natural Nonstick |
| Color | Silver |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.2 out of 5 stars 2,664 Reviews |
| Global Trade Identification Number | 03011245615246 |
| Handle Material | Carbon Steel,Steel |
| Included Components | Crepe Pan |
| Item Type Name | Mineral B Crepe Pan |
| Item Weight | 1.13 kg |
| Manufacturer | de Buyer |
| Manufacturer Part Number | 5615.24 |
| Manufacturer Warranty Description | Life time warranty |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 400 °F |
| Metal Type | Steel |
| Model Name | 5615.24 |
| Model Number | 5615.24 |
| Number of Items | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Making or reheating crepes, tortillas, and pancakes |
| Shape | round |
| Special Feature | Non Stick |
| Specific Uses For Product | Crepes, tortillas, pancakes |
| UPC | 789542524785 786173623955 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** de Buyer
- **Capacity:** 0.3 liters
- **Color:** Silver
- **Material:** Carbon Steel
- **Special Feature:** Non Stick

## Images

![MINERAL B Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 8.25” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Non-Stick Finish - Made in France - Image 1](https://m.media-amazon.com/images/I/51RUL4i2dgL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Non-stick without the health worries
*by S***R on August 22, 2012*

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.

### ⭐⭐⭐⭐⭐ If food sticks on it, patience! This thing is like wine.
*by J***R on June 15, 2013*

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.

### ⭐⭐⭐⭐⭐ Fantastique!
*by A***N on April 10, 2016*

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.

## Frequently Bought Together

- De Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 8.3” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - PFAS, PFOA & PFOS Free - Made in France
- DE BUYER 1830 Mineral B Element Series 4636.00 Neoprene Grip Protector 20 cm Length Neoprene
- De Buyer MINERAL B Carbon Steel Omelette Pan - 9.5” Diameter, 7.7” Cooking Surface - PFAS, PFOA & PFOS Free - Made in France

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*Product available on Desertcart Japan*
*Store origin: JP*
*Last updated: 2026-09-27*