De Buyer Large Mineral B Black Iron Frying Pan 28cm, Induction Frying Pan, All Cooking Surface Compatible, Season Before Use for Non-Stick Surface, Beeswax Coated | DN899

Good quality pan. It come with a instruction to teach me how to season it so it is very ease to use. The non-stick function is good when you treat it probably. Very ease to clean it. Although it is little heavy but it also mean it is durable. As the whole pan including handle is made by steel, the handle will be very hot when cooking so it need to be careful. Wrap it with some towel will do the trick. This one is not oven safe so be careful not to put it into oven.

Awesome pan2.5 mm thick nice and heavy very stable when heated up. After a few uses fried egg, no sticking. Which I thought was quite impressive. My tip if you fry anything before your egg wash the pan out with some water to remove any sticky residue then fresh oil bit of butter, salt, pepper, and way to go. Friday good steak with a good crust. All in all a great pan. Well-made and a treat to use.

Having gone through two non-stick frying pans over the last 10 years, I decided to buy something a little more long lasting. I looked at some non-stick pans made from titanium, but they were roughly 30-50% more expensive than this De Buyer pan. I also considered the enamelled cast iron frying pans from Le Creuset, however, the cost and the sheer weight of the pans put me off.The De Buyer pan looks great to me. Functional and stylish. The handle is riveted onto the pan and the whole thing feels weight enough to be solid, but without the enormous heft of a cast iron pan. The handle has a smooth coating on it that feels nice, though be aware that it still conducts heat. If you are frying over a high heat, it is advisable to wrap a cloth over the handle or use oven gloves.The pan heats up quickly and is ideal for searing meats. 24cm is a good size when cooking for one or two people. This pan is not non-stick - you must season the pan and use it over time in order to build up a patina. The pan comes with some basic instructions on how to season. The more you cook with it, the darker the surface of the pan gets. This is normal and will help build your non-stick coating.Do not worry about it being unhygienic. Frying will kill anything on the cooking surface, though of course you should still wash the pan. De Buyer recommend purifying the pan occasionally to stop residues and odours from previous uses seeping in. You simply heat the pan over a high heat with cooking salt in the pan, and then wipe clean with a kitchen towel.You can use metal utensils on the surface, but also use your common sense. Hard and abrasive scraping will damage the coating you are trying to build up, and you risk scratching the metal.Cleaning is simple. Wash with hot water, a soft sponge and a tiny amount of washing up liquid. Wipe the pan dry all over, otherwise the pan may rust. Any bits of food that stick can be picked away with a plastic scraper or a slightly rougher sponge. Never use a metal scourer.Before you put it away, pour a little oil onto a kitchen towel and wipe the surface of the pan. Do not put it away without the cooking surface being oiled. Before you use it again, you can rinse it with hot water (and then dry).A few things to note if you are used to using non-stick pans:- the surface of the pan will darken and colour. This is a gradual process and the colouration does not happen evenly. If you like your pans to look beautiful and pristine, then these pans are not for you;- they take more looking after. You cannot use a dishwasher with these pans and you need to dry them thoroughly; and- as stated above, when cooking over a high heat, do not grab the handle without protection.For those that are fine with the maintenance aspect of these pans, I recommend them very highly. They are well made and do an exemplary job.

I've been switching out all my non-stick cookware for cast iron, stainless steel and carbon steel. This was my first step and definitely my favourite to use. Cooking on induction is a breeze and everything that I've cooked on it has turned out great. Seasoning it took a little bit of work but after all the use it had it is still doing great, it's nice and heavy easy to look after with a chainmail "scrubby" and some hot water. Then you just dry it of and give it a light seasoning and your done.

Had handled these in a store so knew exactly what to expect when it arrived. Was a bit unsure about how the first seasoning would go however to my surprise it's been excellent.First, I boiled potato peals for 15-20 minutes, you could really see where the bees wax had been removed from and where it still existed, quite a thick layer.I used the cheapest oil I could find in the supermarket (KTC pure sunflower oil) to season the pan for the first time, smoked off a thin layer and wiped it out with a paper towel. I had some duck skin left over from processing a duck for the oven, moved that around the pan for a while then dropped in an egg, didn't stick one bit.We have since cooked all sorts in it, the only thing that seems to get a bit stuck is the juices out of frozen bacon but with a quick scrape using the back of the dish brush anything solid falls straight off.Each time I use it I clean it out then smoke off a thin layer of oil before wiping it out and storing it.It all sounds like a lot of work but really you hardly even think about it. I would say it cooks as good as my Le Creuset pans for 1/3 of the price. Definitely really happy with my purchase. If I didn't have the Le Creusets in the other sizes I would be buying more.The only thing I can think of that would make it better is if the handle were welded rather than riveted.EDIT: I have since discovered a defect in the handle where the yellow silicone bee is, the hole it seats in appears to be stamped out which has left some very sharp pieces of metal protruding from the underside of the handle. Hopefully mine is the only one like it. Refer to photos.

Great Pan once properly seasoned.Steps to seasoning this pan, the fast way without use of oven and very good results1. Push out that stupid yellow plastic dot off the handle, its comes off with a good push - wont effect the seasoning but if you want to finish off an item in the oven then it could melt2. Wash off the beeswax protection with 2 parts water 1 part washing up liquid 1 part salt using a soft yellow non abrasive sponge , about 2 minutes of scrubbing will suffice.3. Crank up the heat, wait 1 minute and then add 1 teaspoon of raw food grade Flax-seed /linseed oil, run a screwed up paper towel around the pan to remove excess oil leaving a thin layer of oil without any pooling.4. While still on the maximum heat -wait until the pan starts to smoke and most importantly let it smoke for a further 2 minutes - if it smokes too heavily adjust heat to allow a gently smoke to escape the pan5.Leave the pan to cool upside down on a heatproof surface (30 minutes or 15 if left outside on a cold day).6. Repeat this process of heating, thin layer of oil and cooling for up for a minimum of 2 times and maximum of 6.7.Once you've repeated these steps a few times bring the pan up to heat and sacrifice one egg 4 tablespoons of salt in the pan and scramble cook and make a mess all around the pan like an amateur cook- it should stick to the pan at this stage.8. Allow to cool slightly, wash off as much of the salt egg mixture as possible, and proceed to add 4 tablespoons of vegetable oil and 4 tablespoons of salt - make a nice slurry9. Rub and massage this oil salt slurry mixture around the pan and inner walls of the pan with a screwed up kitchen paper towel - the more time the better (3 minutes is a good start) wash away the slurry with hot water and washing up liquid of your choice.10. If you followed these steps you'll have a silky smoother seasoned dark pan with great non stick properties. Avoid leaving pan to soak in water overnight and when washing avoid an abrasive scourer

Once and for all, I want to clarify some things. Please don't buy this carbon steel skillet if you are not willing to make an effort seasoning it before cooking in it. Yes, it's carbon steel and yes IT DOES RUST if you are not seasoning it. Carbon steel requires almost a ritual before being able to cook in it.Now, the pan is very very robust and quite heavy, but that's why it will not warp under extreme temperatures and it will last for generations to come. Yes this pan will be passed to my grand grandsons.If you want a piece of cookware to last you a long long time then buy this with confidence.Now I will tell you how I did the seasoning :•First thing you nee to do is : wash this pan with dish soap and the hard side of your sponge, wash it thoroughly about two times then wipe it dry.•Place it on a gas burner(the induction will not work for the seasoning of the sidewalls) and let it burn, first you will see it browning, then it will start to turn a nice blue colour(see my picture), once the blueing has occured on the bottom, turn the skillet on its side until it's blueing then rotate until you get your whole skillet totally blue.•Let the pan cool down completely.•Wash it again with dish soap.•Turn again the burner on and just heat it a little bit .•With the pan warm place a drop of oil ( sunflower,rapeseed or grapeseed) onto a cotton rag and smear the oil on the inside and outside of the pan.•Take a clean rag and wipe as much oil as you can because the thinner the oil film you apply, the better it is for seasoning.•Preheat your oven at 250°C or around 500°F, place the skillet upside down in the oven and leave it for one hour.•When one hour passed, don't open the oven, let the pan slowly cool inside.•Oil it again, wipe it clean and back in the oven.Done with the pre-seasoning, but if you want repeat this step it's only getting better. After every use, wash it just with water and scrub it if you have stuck pieces of food, but don't use dish soap anymore. After every wash, wipe it dry, place it back on the burner to get rid of any residual moisture and then apply a thin layer of oil, let it cool and there you have it.Now, I fried an egg after that to see how non stick it is, and let me tell you, it will not be as non-stick as a new teflon coated pan, but this skillet gets better and better the more you cook in it. My first egg did stick but just a little bit, after unsticking it I was able to slide it inside the whole pan.I LOVE THIS SKILLET, one of the best I've used. Please see my pictures, don't get messed up by rusty skillets you see in the other reviews, they don't know what they are doing and they did not season the pan.

After five seasonings in a row still sticking.

Es un buen producto, funciona bien ya realizando el curado correspondiente, aproximadamente en 15 días o menos según el uso, funciona muy bien, si son pacientes el sartén se convertirá en su mejor aliado en la cocina

I'm so happy with this little pan!It's off a superb quality.But you need to be aware that it needs to be properly "seasoned" to be non-stick. It took me a while to build up enough of good seasoning layer, but now the pan is so non-stick that eggs are rolling around freely on it when cooking.No more need for a Teflon nonsense, which is quite frankly a scam.Just watch some YouTube videos about how to season and use a carbon steel pan and it will last you a lifetime. And you will pass it onto you children.

Después de 6 meses de uso ocasional, puedo decir que por fin aprendí a cocinar con esta sartén. Sin duda, cuando no tienes experiencia, piensas que no sirve porque todo se pega, pero es un proceso de prueba y error. No se rindan, vale la pena.En esta ocasión estoy cocinando con una pequeña cantidad de aceite de oliva extra virgen, a una temperatura baja para que el aceite nunca llegue a quemarse. Aprende a usarlo y será tu sartén favorita.

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La verdad es que estoy muy contento con esta sartén. La compré porque quiero abandonar las sartenes tóxicas con Teflon y también para aportarle más sabor a las comidas. Las sartenes con Teflon no son aptas para hacer una buena carne o un bacon crujiente. En estas sartenes la carne se cuece, no se fríe, la carne no se sella bien y suelta todo su jugo en la sartén. Con las sartenes de hierro al carbono no pasa esto. Os voy a contar mi experiencia con la sartén Mineral B de De Buyer:- El curado: hay muchos vídeos en internet y muchas opiniones diferentes sobre cómo realizar el curado de una sartén de acero al carbono. Si queréis que os salga bien os recomiendo que hagáis lo que he hecho yo: seguir solo las instrucciones del fabricante, porque cada fabricante tendrá su recomendación en función de su producto. Como podéis ver en las fotos, el curado ha salido muy bien. El vídeo lo encontráis en el canal de De Buyer.EL CURADO, breve resumen:1. No uséis aceite de oliva para el curado ni otros aceites exóticos, ya que estos tienen su punto de quemado en 160 grados, lo que es muy poco. En cambio el fabricante recomienda aceite de canola(colsa) o de girasol. Yo he usado aceite de girasol y todo perfecto, tiene el punto de quemado en unos 240 grados.2. Muy importante la temperatura: con una cocina de gas se recomienda fuego medio-alto. En cocina eléctrica NUNCA subáis la temperatura al máximo. Aun así, el curado saldrá mucho mejor en una cocina de gas.3. Echar aceite en la sartén hasta que cubra todo el fondo, de 1 milímetro más o menos.4. Dejar que el aceite haga su trabajo durante 10 minutos. Podéis remover de vez en cuando para distribuir el aceite caliente también por los laterales de la sartén.5. Tras 10 minutos el aceite ya estará sacando humo y entonces podéis apagar el fuego. Dejar el aceite en la sartén hasta que se enfríe del todo y luego retirarlo. Limpiar la sartén con papel de cocina para retirar el exceso de aceite y ya está.COCINAR:1. El aceite: de ni guns manera hay que utilizar aceite de oliva virgen extra para cocinar en estas sartenes, ya que este tipo de sartén trabaja con temperaturas altas y el aceite de oliva virgen extra solo se puede usar hasta 160 grados. Recomendable usar aceite de oliva virgen, de girasol, de cacahuete, de canola. Todos estos aceites aguantan temperaturas de 220-240 grados. Si queréis usar mantequilla para darle un poco de sabor a la carne, a una tortilla francesa o huevos fritos, añadir la mantequilla al final de la preparación.2. La temperatura de la sartén, para sellar bien la carne y que conserve dentro todo su jugo: como podéis ver en mi vídeo la temperatura de una sartén de acero al carbono se puede comprobar igual que se hace en una de acero inoxidable. Se salpica con un poco de agua, si el agua se evapora la sartén no tiene la temperatura óptima, si el agua forma una bolitas que bailan por toda la sartén entonces ya se puede añadir el aceite, se deja unos segundos y ya se puede añadir la carne.3. Se recomienda tener la carne unos 20-30 minutos a la temperatura ambiente antes de echarla a la sartén, para evitar que se pegue. Personalmente yo solo le echo pimienta y a la hora de sacarla le echo sal marina en escamas mientras la dejo que descanse un poco en el plato.4. Muy importante no dar la vuelta a la carne al menos 1 minuto, ya que la carne estará pegada hasta que se produzca el sellado. Cuando esto ocurra, la carne se despegará con mucha facilidad de la sartén y se le puede dar la vuelta. En mi caso, los entrecots que me han tocado eran muy finos para mi gusto pero al final han salido bien. Lo suyo es practicar hasta que le encuentres el punto a la carne, tal como te gusta.5. La prueba del huevo frito: el fabricante nos dice que la capa antiadherente se realiza con el tiempo, cuanto más cocines, menos se pegará la comida. Para preparar huevos nos dice que esto sería posible después de contar al menos 10 veces proteína, carne roja sobre todo. Yo hice la prueba el día siguiente, en el segundo uso y la verdad es que no se han pegado. Primero he preparado el bacon, muy importante, ponerlo con la sartén fría y sin nada de aceite, así se calentará a la vez con la sartén y soltará su grasa, lo que le ayudará a freírse y no pegarse. Después de retirar el bacon, en la misma grasa que este ha soldado , he añadido un poco de mantequilla y he freído los huevos. El resultado final, divino, me ha recordado a mi infancia, cuando mi abuela nos preparaba el desayuno, salchichas o pancetta con huevos fritos en manteca, en su sartén de hierro fundido.6. Muy importante: en las sartenes de hierro fundido y hierro al carbono no se recomienda cocinar alimentos ácidos: tomates, limón, vino, vinagre…Los alimentos ácidos afectan a la capa antiadherente y puede darle un sabor metálico a la comida.LIMPIEZA:1. Nunca uséis jabón, lavavajillas o cualquier otro detergente con este tipo de sartenes. Tampoco hay que dejarla en remojo o meter a en el lavavajillas. Se limpia a mano con agua caliente y un estropajo.2. Cuando has derribado de cocinar, recomiendo dejar la sartén a que se enfríe un poco antes de limpiarla con agua muy caliente. Nunca echéis agua fría sobre la sartén caliente porque vais a deformar la sartén. Este tipo de material es sensible a los cambios bruscos de temperatura. Si quedan restos muy pegados y no se quitan con agua caliente y con el estropajo, podéis echar agua y ponerla sobre el fuego hasta que empiece a hervir y luego rascando con una estatura de madera se quitará todo. Otro método de retirar comida pegada, esto puede ocurre cuando los restos de comida se deja mucho tiempo en la sartén o cuando se ha quemado la comida por haberla dejado más tiempo de lo necesarios y se ha superado la temperatura recomendada, es usando sal gruesa. Echáis la sal en la sartén y con papel de cocina empezáis a frotar. Luego se eliminará todo con agua caliente y un estropajo.3. Después de limpiarla hay que secarla bien con un paño o papel de cocina. También es recomendable ponerla unos segundos sobre el fuego para así eliminar todo el agua de los poros.4. Antes de guardarla, y aquí es donde mucha gente comete el error de no seguir estos pasos: con la sartén fría, hay que aplicarle una capa fina de aceite por toda la superficie(menos en mango) para así evitar que esta oxide. Echar unas gotas de aceite sobre un papel de cocina y frotar bien la sartén. Es muy importante que la sartén esté fría, si no, el aceite se convertirá en una capa muy pegajosa. Si vas a usar la sartén por ejemplo por la maña y luego otra vez por la tarde, entonces no tiene ningún sentido aplicar esa capa de aceite, la sartén no va a oxidar en unas horas.CONCLUSIÓN FINAL:Sin duda alguna la compra de esta sartén ha sido un acierto total. Es verdad que es pesada, personalmente la pongo sobre el fuego y no la muevo mientras cocino con ella. Es verdad que necesita más cuidados que una sartén convencional de aluminio con Teflon pero para mi vale la pena. Para mi es mucho más importante mi salud y la de mi familia. Es una sartén segura, libre de cualquier tóxico y si la cuidas bien es una sartén para toda la vida. Para cocinar guisos y alimentos ácidos vamos a comprar unas cacerolas de hierro fundido esmaltado.