Great cookware. Good luck finding your desired pan in stock. Suddenly they can’t manage their stock. I only want 1 more of their pans and they’ve been unavailable for going on 6 months. Sign up for notifications and if you stare at your email for months you'll have a few minutes to order before they’re gone again.
Actually there is more collections in De Buyer carbon steel line. At least that’s what they sell in France. First three are Mineral B Pro, Mineral B Bois and Mineral B. All are the same, the difference is in their handles material: cast stainless steel for Pro, steel covered with wood for Bois and epoxy coated steel for regular Mineral B. Then there is Carbon Plus. It exists with 2 types of handles. One is with epoxy coated steel. And it’s almost the same as regular Mineral B. It just has a little bit different handle attachment and less wax used for the protection. And then there some Carbon Plus pans with a hollow stainless steel handle. Otherwise they are the same. Then there is that Blue Carbon series. And below that Blue one they offer La Lyonnaise series. Those pans are even thinner than Blue. They are 1 to 1,5 mm thick only.
Debuyer also have a line that is 2 mm thick and it's not the outdoor blue carbon series. It's sold through discount sites. A friend of mine has ordered them.
I saw a 2mm thick blue carbon steel on Amz that was much cheaper. But some of the reviews said it either arrived warped or warped soon after using. Other reviews said it was great. I'm wondering if de Buyer has a quality consistency problem? How did your friend like these?
@L.J.01 I just now got the blue steel versions but what you might run into is what I feel like people don't really understand is that cast iron and carbon steel transmits heat better and browns better than a lot of skillets maybe they are using excessive heat. I'm not a professional but on my electric cooktop mine browns meet great on number 4 which 5 is mid range on my cooktop. Now if I was using a non-stick skillet I would probably have to crank it up to 7 to brown equivalently. When you use too much heat I'm sure it's more likely to damage the skillet. So far I haven't had any problems. People may be taking the hot skillet and dumping cold water on it which is a no-no for almost any skillet. It's hard to trust many reviews but so far the blue steel have been great for me. There's one skillet we use everyday and have been using it for about a month I guess so not forever but every day probably more than most cook these days. So far it's my favorite skillet. The wok is nice and very big as well.
Totally loving the blue steel ones I bought. I got nervous when you said the standard line wasn't oven safe cause I thought it looked just like the blue steel version handles I got and already oven seasoned. Sure glad the blue steel was oven safe after all!
About a year or so ago on Amazon I stumbled across a line called Carbone Plus with the 24cm for $35. It's 2.5mm thick and I can't detect any difference from the Mineral B. I bought four of them. (Edit: Correction -- they were 22cm, still a great deal.) Any word on that line? My understanding is that it's intended for commercial use.
I haven't tried one of those yet, but i will eventually. I asked De Buyer about them one time and the Mineral B's are the lines they sell to consumers and I think the carbones are sold through restaurant supply stores and come from a different division of De Buyer. But I am still interested in getting one.
I have 3 from their Carbone Plus line. Roughly 8", 10", and 12" diameter skillets. I also got mine from Amazon. I started with the 8" in Jan of 2021 - experimenting with the whole CS thing. Quickly got hooked and added the medium and large pans. I picked that line because at the time I was cooking on a flat-top electric and I wanted the thickest pans I could find to prevent warping. The 8" I use primarily for eggs. The 10" and 12" share duty depending on the amount of food I'm preparing. These are my go-to skillets. I only use my stainless steel if I'm doing something acidic.
@@philipstaite4775 Nice! I got the Carbone Plus 22cm, which is about 8", because of the price. I had previously been using a Lodge 8" cast iron for small jobs like a couple eggs but the Carbone has largely replaced it. My 10" and 12" skillets are Lodge carbon steels that I got when they were introduced and I'll never part with them as they do everything I need to perfection. I actually bought a second 12" because they're so versatile and I can cook a lot of stuff simultaneously for a nice meal using the two on my stovetop and in the oven. The one drawback of the Carbones is you can't use them hard in the oven because of the coated handle.
@@curtismatsune3147 I did do my initial seasonings in the oven. But that was "only" about 450 or 475 for an hour. Not running really hot. The handles don't seem any worse for wear. As I learned about CS I struggled with the seasoning. Really didn't "get it" until I switched to grape seed oil based paste, and got a portable butane burner so I could do some real seasoning work. Seasoning on a flat-top is possible, but I wouldn't recommend it for anyone just learning CS use and care.
I've got a DuBuyer crepe pan - 2 mm carbon steel - welded epoxy-covered handle - I bought it new in 2021 or 2022. I use it for crepes but also for frying a couple eggs or heating up a couple slices of back bacon - any small things that don't require high sides.
I have a regular mineral B 9-1/2 omelet pan and 11 inch fry pan...the 9-1/2 gets used daily and the 11 for bigger items, I prefer the coated handle on the regular mineral b
I have two Mineral B crepe pans. The 9 1/2 Bois (Beechwood handle) and the standard 12" one with coated handle. Both are excellent. The 12" one is great for larger crepes, pancakes and French toast. the 9 1/2" one is for smaller crepes and a couple of eggs.
I am in LOVE with the blue line. My crepes pan is still my favorite pan in the whole world. Never had a better crepes pan! I did buy a bigger one from the regular series but that’s a little bit too big for my burner and the crepes tend to dry out a bit more. Do they have a French omelette style pan on that line? I can’t find it here!
How about acier carbone ? I have a 30cm crepe pan of the line which I bought for 30 euros and it performs admirably: I think it's the same material just a slightly different handle and no beeswax coating (which is supposed to make seasoning easier? Seasoning this one took a while, after 2 years it's still not completely black), i.e. beeswax is where mineral b comes from ig? Oh also, acier carbone also comes in a stainless steel handled variety - slightly less fancy than MB pro though. Acier carbone is way less expensive than MB though, so it would be interesting to have your thoughts - is it available in America? Cheers!
Thanks for another great video Scott! So the Lyonnaise-line is out? Not sure what the difference was between that and the regular mineral b line though.
@@Dahlia_sunset How do you like it? Will it fry a steak okay? The sides look higher, which I like. Their steak pans have shallow sides which could be a problem with splatter. (Even when I use a splatter guard on my other shallow pans the fat seems to get through).
Hello, I was doing the maintenance seasoning and when it was heating I noticed some black particles were falling off the pan and revealing the base silver of the pan. Do you know what is happening here and what should be done to prevent this?
I have no reason to put my standard Mineral B Omelette pan in the oven. Just like the one Uncle Scott has. Seasoned on the stove top and is used only for fried eggs and omelettes. I have other pans for stovetop and oven cooking. The right tool for the right job.
How small are the steaks? You could cook two filets in a 9.5" but you couldn't do two NY Strips without crowding. You could do ONE steak in a 9.5" though, but I think I would go 10.25" or 11" for bigger steaks. If you want to do two big ribeyes you'd need the 12.5" (or maybe two 9.5"s).
@@UncleScottsKitchen thanks...most likely a couple of small filets or one 12oz ribeye. However, it looks like the 9 1/2 is sold out, so might go with the larger 10" option. I have a Matfer that has not been seasoned and the first one I did was a bit of a pain.
Hi, Mineral b has the problem of max 10 minutes in the oven at a temperature of 400 degrees. If I set the temperature to 370 is it possible to leave it in the oven for 1 hour? thanks!
If you dont care about epoxy on handle than you can put it in the oven on 500f and epoxy will go of handle than you just season it like the pan and it will be ok.
Hi Cas. I'm over in Utah... nice to hear from Wyoming! You can definitely use metal utensils in carbon steel. You will get some tiny scratches, but they fill in the next time you season the pan and lots of people think those little scratches actually help give the seasoning something to grab on to.
@@UncleScottsKitchen Oh Wow, Thanks so much Scott! :-) --- I'm in central Wyoming, semi-remote in the high desert, not too far from Riverton. When cooking in carbon steel I use lard, duck fat or a bit of butter and coconut oil. I Love Both my carbon steel And cast iron, and I sometimes think that carbon steel May be a tad better for searing at high temps than cast iron. What are your thoughts on that?? Cas
What do you think of the mineral B streak pan? It has the serrated bottom (etched cross lines/crevices across the bottom). They say on the website it helps keep fat away from the streak's surface allowing for a better browning. But someone said in a review you can't use it for anything else, example: eggs get caught in the crevices. My other concern is their steak pans, like this one, are very shallow and you're not supposed to cover them which could make a splattered mess. They have a deeper pan (de Buyer LA LYONNAISE Blue Carbon). What do you think of this for steaks? Great video, thank you!
To my understanding, the carbon + lines is the same pan as the mineral B without the beeswax coating. This is because it is aimed at the professional market and the residence time in warehouses is quite short.
@@Rauz11I'd post a link here for a place for you to purchase those. But, my comments keep getting deleted. I emailed DeBuyer with screen shots of my comments and after when someone deletes.
Hi Scott! Have you ever tried cooking a crispy egg on carbon steel? I know not everyone likes these (crispy golden brown bottom and edges, fully set whites, runny yolk) but they're a super common topping for a lot of Asian dishes. These are traditionally cooked in a wok with at least half an inch of oil in the bottom so the egg is basically floating on oil and doesn't touch metal. I have been trying to get them done in my Mineral B Pro with mixed results. They always come out crispy and golden brown but they stick to the pan like crazy so I end up having to scrape them out with a spatula! I can nail the more traditional fried egg test with minimal sticking and sliding the egg around in butter like a hockey puck, but the crispy egg requires oil and higher temps (that make a nice roar and lots of crackling sounds with bubbling whites) and this seems to always get the egg welded to the pan! Any idea what's going wrong?
Good point, in Spain, this is how fried eggs were done by my wife's mum and grand ma. Basically deep frying the egg in very hot oil. They also spoon some of the hot oil over the top as well. I can't remember what pans they used, but I also struggled with my debuyer pan and lots of oil. (They seem to like butter more). I will try a stainless steel pan to see if that works better. But I think they used an old carbon steel pan dedicated to this with the oil permanently in it...
It's funny that I wanted to reply this comment and I am from Spain... hahaha. That is how I like the eggs. I am the only one in my family that cooks them that way. The rest of my family use low quantity of oil (just like a grilled egg rather than fried). They usually flip them to cook the white completely. But my style. Yeah, crispy white on the edges, runny yellow, the white completely cooked and done in a good amount of oil (sometimes it floats). I do them in any pan. If you get your pan to be nonstick, it won't stick, regardless of the amount of oil. I have done them in teflon pan and seasoned nonstick carbon steel pan (brand Garcima). I haven't tried them in stainless steel because I don't have one (yet). You only need two things: (1) the pan must be in good condition (nonstick, either teflon or greasy patina), (2) the oil must be hot enough when you pour the egg (quite hot). I use olive oil but I don't think it is important which oil you use. Ah, yes, sometimes we splash some oil with the spatula over the egg to fully cook the white. If the oil was hot enouh and it was a good amount of it (for example the egg floats) sometimes I don't do that. That is rather for the impatient ones. Usually I just watch the egg as it is being cooked without doing anything. I just wait. If the oil is very hot and abundant and you pour the egg slowly, the white will be partially cooked when it reaches (if does) the bottom, so there are less chances that it sticks. Also pour it giving the form of the egg, like a small circle to help the white spread.
Hi Uncle Scott... Thank you so much for your videos. It wasn't completely clear to me the blue one properties. So this heat treatment just helps preventing iron oxidation? Like a thin layer? Does it come also with bees wax protective coat? I guess we should season it anyways to protect it from rust, right? Thank you.
About time they sponsored you! Best cookware go-to guy🎉 I bought a Made In Wok and my oven isn't big enough for their oven upside down 400F° seasoning technique. Any ideas or has Scott seasoned a carbon steel wok??
Maybe make friends with the closest Chinese restaurant and maybe they would season it for you! Ha! I did season one and I think I just (carefully) held it over a gas flame and rotated it around until it was seasoned. They won't fit in my oven either.
🍳🍳🍳Awesome De Buyer review, as always. As someone who has used them I too would recommend the brand to anyone out there thinking of getting a carbon steel pan. I have a few of the mineral B pans.
Thanks, Jordan! I think if I were boarding one of Elon Musk's rocket ships to Mars and could only takeone carbon steel skillet, it would be a De Buyer Mineral B Pro.
I was also under the same impression, and also under the impression that the bigger they get, the thicker they get as well, so it might start off as 2.5mm and once they pass a certain size (10 inches perhaps) they turn to 3mm. I could be wrong on that last one..
There is also a version (carbone plus, round handle) same as the mineral b, but with a hollow stainless steel handle, its also oven safe. There is another version same as the mineral b(carbone plus, regular handle) , but without the bee dot on the handle. Carbone plus is the cheapest I have a very thin one (1-1.5mm,very light) ,but only good on gas cooktop, if u put it on a ceramic or induction it turns into a spinner instantly 😂 its also blued called de Buyer - La Lyonnaise
There is also a more common version of the carbone plus with the normal flat handle, apparently it is aimed more at restaurant use which tends to sell faster/higher volumes and as it does not have to sit around in inventories for long periods does not have a protective beeswax coating
Yeah, but I wouldn't do that with your nice pan! I think De Buyer makes a line called "Carbone" (which they sell mainly to restaurants and not general public) that has the thick pan but with an oven-safe hand. You can track one of those down.
Ugh… EXCEPT the crepe pans in Blue Carbon Steel are not oven safe either because of the proxy handle! These handles are issues for those with induction stoves where you can’t season the outside of the pan. Very frustrating. Why not just keep all the handles the same on all the blue carbon. We have no way to stop the bottom from rusting and it has already been causing issues. Very disappointing.
Smithey is more like a rare work of art and the De Buyers are high end workhorses. Can't go wrong with either, but if I were to recommend just one carbon steel pan it would be a De Buyer Mineral B Pro.
I don't think anything has changed on the angle between sidewall and cooking surface but if you are interested in a rounded shape they make omelette pan versions in a lot of the same sizes. I have several of the omelette pans and I really like them. The sides are rounded where they meet the pan body.
Get your own De Buyer carbon steel! debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je (Uncle Scott's affiliate link:)
Great cookware. Good luck finding your desired pan in stock. Suddenly they can’t manage their stock. I only want 1 more of their pans and they’ve been unavailable for going on 6 months. Sign up for notifications and if you stare at your email for months you'll have a few minutes to order before they’re gone again.
CONGRATS FOR THE DE BUYER SPONSORSHIP !!!
Thans, Rez! Kind of honored they would have a guy like me on board...
Actually there is more collections in De Buyer carbon steel line. At least that’s what they sell in France.
First three are Mineral B Pro, Mineral B Bois and Mineral B. All are the same, the difference is in their handles material: cast stainless steel for Pro, steel covered with wood for Bois and epoxy coated steel for regular Mineral B.
Then there is Carbon Plus. It exists with 2 types of handles. One is with epoxy coated steel. And it’s almost the same as regular Mineral B. It just has a little bit different handle attachment and less wax used for the protection. And then there some Carbon Plus pans with a hollow stainless steel handle. Otherwise they are the same.
Then there is that Blue Carbon series. And below that Blue one they offer La Lyonnaise series. Those pans are even thinner than Blue. They are 1 to 1,5 mm thick only.
Love my Baking Steel x De Buyer pan. It has the affordability and handle shape of the Mineral B but an oven safe handle like the Mineral B Pro.
YOU THE MAN!!! Thanks for your great reviews and instruction.
Debuyer also have a line that is 2 mm thick and it's not the outdoor blue carbon series. It's sold through discount sites. A friend of mine has ordered them.
I saw a 2mm thick blue carbon steel on Amz that was much cheaper. But some of the reviews said it either arrived warped or warped soon after using. Other reviews said it was great. I'm wondering if de Buyer has a quality consistency problem? How did your friend like these?
@L.J.01 I just now got the blue steel versions but what you might run into is what I feel like people don't really understand is that cast iron and carbon steel transmits heat better and browns better than a lot of skillets maybe they are using excessive heat. I'm not a professional but on my electric cooktop mine browns meet great on number 4 which 5 is mid range on my cooktop. Now if I was using a non-stick skillet I would probably have to crank it up to 7 to brown equivalently. When you use too much heat I'm sure it's more likely to damage the skillet. So far I haven't had any problems. People may be taking the hot skillet and dumping cold water on it which is a no-no for almost any skillet. It's hard to trust many reviews but so far the blue steel have been great for me. There's one skillet we use everyday and have been using it for about a month I guess so not forever but every day probably more than most cook these days. So far it's my favorite skillet. The wok is nice and very big as well.
Don't forget the de Buyer Bois crepe pan with beechwood handle still available at Surlatable! 🙂
Totally loving the blue steel ones I bought. I got nervous when you said the standard line wasn't oven safe cause I thought it looked just like the blue steel version handles I got and already oven seasoned. Sure glad the blue steel was oven safe after all!
Thank you so much for the video and explaining different collections!
About a year or so ago on Amazon I stumbled across a line called Carbone Plus with the 24cm for $35. It's 2.5mm thick and I can't detect any difference from the Mineral B. I bought four of them. (Edit: Correction -- they were 22cm, still a great deal.)
Any word on that line? My understanding is that it's intended for commercial use.
Only difference is the wax, Carbone Plus without it. I have Carbone Plus 28cm pan. I bought it 10 years ago for 25€.
I haven't tried one of those yet, but i will eventually. I asked De Buyer about them one time and the Mineral B's are the lines they sell to consumers and I think the carbones are sold through restaurant supply stores and come from a different division of De Buyer. But I am still interested in getting one.
I have 3 from their Carbone Plus line. Roughly 8", 10", and 12" diameter skillets. I also got mine from Amazon. I started with the 8" in Jan of 2021 - experimenting with the whole CS thing. Quickly got hooked and added the medium and large pans. I picked that line because at the time I was cooking on a flat-top electric and I wanted the thickest pans I could find to prevent warping.
The 8" I use primarily for eggs. The 10" and 12" share duty depending on the amount of food I'm preparing. These are my go-to skillets. I only use my stainless steel if I'm doing something acidic.
@@philipstaite4775 Nice! I got the Carbone Plus 22cm, which is about 8", because of the price. I had previously been using a Lodge 8" cast iron for small jobs like a couple eggs but the Carbone has largely replaced it.
My 10" and 12" skillets are Lodge carbon steels that I got when they were introduced and I'll never part with them as they do everything I need to perfection. I actually bought a second 12" because they're so versatile and I can cook a lot of stuff simultaneously for a nice meal using the two on my stovetop and in the oven.
The one drawback of the Carbones is you can't use them hard in the oven because of the coated handle.
@@curtismatsune3147 I did do my initial seasonings in the oven. But that was "only" about 450 or 475 for an hour. Not running really hot. The handles don't seem any worse for wear. As I learned about CS I struggled with the seasoning. Really didn't "get it" until I switched to grape seed oil based paste, and got a portable butane burner so I could do some real seasoning work. Seasoning on a flat-top is possible, but I wouldn't recommend it for anyone just learning CS use and care.
I've got a DuBuyer crepe pan - 2 mm carbon steel - welded epoxy-covered handle - I bought it new in 2021 or 2022. I use it for crepes but also for frying a couple eggs or heating up a couple slices of back bacon - any small things that don't require high sides.
Thank you! I finally understand the differences between the different collections! I was so confused before your video. Thank you!
Thank you, Jenn!
What is the difference between Carbone Plus and Mineral B Pro aside from the handle shape?
No bees wax on the Carbone Plus
I have a regular mineral B 9-1/2 omelet pan and 11 inch fry pan...the 9-1/2 gets used daily and the 11 for bigger items, I prefer the coated handle on the regular mineral b
I like that coated handle myself. If you don't need oven performance, then I actually prefer the coated over the stainless steel.
Also request: Crepe pan reviews please?😊
I have two Mineral B crepe pans. The 9 1/2 Bois (Beechwood handle) and the standard 12" one with coated handle. Both are excellent. The 12" one is great for larger crepes, pancakes and French toast. the 9 1/2" one is for smaller crepes and a couple of eggs.
My De Buyer crepe pan was poor - it loosened at the two rivets.
@@4879daniel that sounds like a manufacturing fault?🤔
@@dbkfrogkaty1 cheers!
Hi Anna! Great to hear from you. Here is crepe pan review to hold you over until I get more done! ua-cam.com/video/KLK1sGt9fCQ/v-deo.html
I am in LOVE with the blue line. My crepes pan is still my favorite pan in the whole world. Never had a better crepes pan! I did buy a bigger one from the regular series but that’s a little bit too big for my burner and the crepes tend to dry out a bit more.
Do they have a French omelette style pan on that line? I can’t find it here!
How about acier carbone ? I have a 30cm crepe pan of the line which I bought for 30 euros and it performs admirably: I think it's the same material just a slightly different handle and no beeswax coating (which is supposed to make seasoning easier? Seasoning this one took a while, after 2 years it's still not completely black), i.e. beeswax is where mineral b comes from ig? Oh also, acier carbone also comes in a stainless steel handled variety - slightly less fancy than MB pro though.
Acier carbone is way less expensive than MB though, so it would be interesting to have your thoughts - is it available in America? Cheers!
I think it's the same as acier carbone ? Which some other people seem to be referencing
Thanks for another great video Scott! So the Lyonnaise-line is out? Not sure what the difference was between that and the regular mineral b line though.
No, i just purchased a la Lyonnaise.
@@Dahlia_sunset How do you like it? Will it fry a steak okay? The sides look higher, which I like. Their steak pans have shallow sides which could be a problem with splatter. (Even when I use a splatter guard on my other shallow pans the fat seems to get through).
@@L.J.01 i did not try it yet. I'll let you know.
Hello, I was doing the maintenance seasoning and when it was heating I noticed some black particles were falling off the pan and revealing the base silver of the pan. Do you know what is happening here and what should be done to prevent this?
Are you going to review the Blue Steel or is too thin?
Pro all the way. I have zero use for a pan I can't put in the oven. Love my two Mineral B Pros though
Too bad the mineral b’s have a handle that can’t stay in the oven, the pro’s cost is too much just because the handle can go in the oven longer.
I have no reason to put my standard Mineral B Omelette pan in the oven. Just like the one Uncle Scott has. Seasoned on the stove top and is used only for fried eggs and omelettes. I have other pans for stovetop and oven cooking. The right tool for the right job.
Omlette pan no, frying pan maybe yes on occaison
Perfect - just what I needed!
Is 9 1/2" a good size if I am only buying one pan? Would like to be able to cook two small steaks or 10-12 sea scallops
How small are the steaks? You could cook two filets in a 9.5" but you couldn't do two NY Strips without crowding. You could do ONE steak in a 9.5" though, but I think I would go 10.25" or 11" for bigger steaks. If you want to do two big ribeyes you'd need the 12.5" (or maybe two 9.5"s).
@@UncleScottsKitchen thanks...most likely a couple of small filets or one 12oz ribeye. However, it looks like the 9 1/2 is sold out, so might go with the larger 10" option. I have a Matfer that has not been seasoned and the first one I did was a bit of a pain.
Hi,
Mineral b has the problem of max 10 minutes in the oven at a temperature of 400 degrees.
If I set the temperature to 370 is it possible to leave it in the oven for 1 hour?
thanks!
I have never tried that but I wouldn't risk it... I'd just use a different pan.
Mineral B er suitable for the oven. 370 f for an hour will be perfectly fine.
If you dont care about epoxy on handle than you can put it in the oven on 500f and epoxy will go of handle than you just season it like the pan and it will be ok.
You can just let the epoxy on the mineral b pan burn off. No problem with the pan
@@jazz37riohow… is it messy? How do you get it off? How does it not ruin the oven?
HI SCOTT --- IS IT OK TO USE METAL SPATULAS ON CARBON STEEL PANS?? -- CAN YOU DO A VID ON PROPER SPATULAS TO USE ON CARBON STEEL? -- CAS IN WYOMING.
Hi Cas. I'm over in Utah... nice to hear from Wyoming! You can definitely use metal utensils in carbon steel. You will get some tiny scratches, but they fill in the next time you season the pan and lots of people think those little scratches actually help give the seasoning something to grab on to.
@@UncleScottsKitchen Oh Wow, Thanks so much Scott! :-) --- I'm in central Wyoming, semi-remote in the high desert, not too far from Riverton.
When cooking in carbon steel I use lard, duck fat or a bit of butter and coconut oil.
I Love Both my carbon steel And cast iron, and I sometimes think that carbon steel May be a tad better for searing at high temps than cast iron.
What are your thoughts on that??
Cas
What do you think of the mineral B streak pan? It has the serrated bottom (etched cross lines/crevices across the bottom). They say on the website it helps keep fat away from the streak's surface allowing for a better browning. But someone said in a review you can't use it for anything else, example: eggs get caught in the crevices.
My other concern is their steak pans, like this one, are very shallow and you're not supposed to cover them which could make a splattered mess. They have a deeper pan (de Buyer LA LYONNAISE Blue Carbon). What do you think of this for steaks?
Great video, thank you!
What about carbon + line?
To my understanding, the carbon + lines is the same pan as the mineral B without the beeswax coating. This is because it is aimed at the professional market and the residence time in warehouses is quite short.
@@federicotamborini5915 aha.
@@Rauz11I'd post a link here for a place for you to purchase those. But, my comments keep getting deleted. I emailed DeBuyer with screen shots of my comments and after when someone deletes.
@@federicotamborini5915 handle cant go into oven
Hi Scott! Have you ever tried cooking a crispy egg on carbon steel? I know not everyone likes these (crispy golden brown bottom and edges, fully set whites, runny yolk) but they're a super common topping for a lot of Asian dishes. These are traditionally cooked in a wok with at least half an inch of oil in the bottom so the egg is basically floating on oil and doesn't touch metal. I have been trying to get them done in my Mineral B Pro with mixed results. They always come out crispy and golden brown but they stick to the pan like crazy so I end up having to scrape them out with a spatula! I can nail the more traditional fried egg test with minimal sticking and sliding the egg around in butter like a hockey puck, but the crispy egg requires oil and higher temps (that make a nice roar and lots of crackling sounds with bubbling whites) and this seems to always get the egg welded to the pan! Any idea what's going wrong?
Good point, in Spain, this is how fried eggs were done by my wife's mum and grand ma. Basically deep frying the egg in very hot oil. They also spoon some of the hot oil over the top as well. I can't remember what pans they used, but I also struggled with my debuyer pan and lots of oil. (They seem to like butter more). I will try a stainless steel pan to see if that works better. But I think they used an old carbon steel pan dedicated to this with the oil permanently in it...
It's funny that I wanted to reply this comment and I am from Spain... hahaha. That is how I like the eggs. I am the only one in my family that cooks them that way. The rest of my family use low quantity of oil (just like a grilled egg rather than fried). They usually flip them to cook the white completely.
But my style. Yeah, crispy white on the edges, runny yellow, the white completely cooked and done in a good amount of oil (sometimes it floats). I do them in any pan. If you get your pan to be nonstick, it won't stick, regardless of the amount of oil. I have done them in teflon pan and seasoned nonstick carbon steel pan (brand Garcima). I haven't tried them in stainless steel because I don't have one (yet).
You only need two things: (1) the pan must be in good condition (nonstick, either teflon or greasy patina), (2) the oil must be hot enough when you pour the egg (quite hot). I use olive oil but I don't think it is important which oil you use.
Ah, yes, sometimes we splash some oil with the spatula over the egg to fully cook the white. If the oil was hot enouh and it was a good amount of it (for example the egg floats) sometimes I don't do that. That is rather for the impatient ones. Usually I just watch the egg as it is being cooked without doing anything. I just wait.
If the oil is very hot and abundant and you pour the egg slowly, the white will be partially cooked when it reaches (if does) the bottom, so there are less chances that it sticks. Also pour it giving the form of the egg, like a small circle to help the white spread.
Hi Uncle Scott... Thank you so much for your videos. It wasn't completely clear to me the blue one properties. So this heat treatment just helps preventing iron oxidation? Like a thin layer? Does it come also with bees wax protective coat? I guess we should season it anyways to protect it from rust, right?
Thank you.
I have a mineral b with a coated handle… 😂 wanted to advance to the steel handle for oven use… but it costs so much…
Get yourself a Matfer pan. Basic strip steel handle and can go in the oven. Larger selection of sizes to choose from.
There is always a Black Friday sale coming up, and Christmas wish lists as well!
I like my Matfers as well... the De Buyers are maybe a little fancier for home kitchens.
The thing that annoys me about the pro line is that there is not a 10 /26cminch version. My cooking field is too small for a 28cm version :(
About time they sponsored you! Best cookware go-to guy🎉 I bought a Made In Wok and my oven isn't big enough for their oven upside down 400F° seasoning technique. Any ideas or has Scott seasoned a carbon steel wok??
Maybe make friends with the closest Chinese restaurant and maybe they would season it for you! Ha! I did season one and I think I just (carefully) held it over a gas flame and rotated it around until it was seasoned. They won't fit in my oven either.
@@UncleScottsKitchen 😂That's real dedication to your craft ☺️
do they have Nickel?
🍳🍳🍳Awesome De Buyer review, as always. As someone who has used them I too would recommend the brand to anyone out there thinking of getting a carbon steel pan. I have a few of the mineral B pans.
Thanks, Jordan! I think if I were boarding one of Elon Musk's rocket ships to Mars and could only takeone carbon steel skillet, it would be a De Buyer Mineral B Pro.
@@UncleScottsKitchen 🍳
According to the company website the Pro is 3mm thick.
I was also under the same impression, and also under the impression that the bigger they get, the thicker they get as well, so it might start off as 2.5mm and once they pass a certain size (10 inches perhaps) they turn to 3mm.
I could be wrong on that last one..
There is also a version (carbone plus, round handle) same as the mineral b, but with a hollow stainless steel handle, its also oven safe.
There is another version same as the mineral b(carbone plus, regular handle) , but without the bee dot on the handle.
Carbone plus is the cheapest
I have a very thin one (1-1.5mm,very light) ,but only good on gas cooktop, if u put it on a ceramic or induction it turns into a spinner instantly 😂 its also blued called de Buyer - La Lyonnaise
There is also a more common version of the carbone plus with the normal flat handle, apparently it is aimed more at restaurant use which tends to sell faster/higher volumes and as it does not have to sit around in inventories for long periods does not have a protective beeswax coating
I’ve got a de Buyer Affinity 32cm pan on the way. Tell me all the reasons you secretly like it more than the Demeyere Proline. 😊
so, if I will remove coating from handle it will be "owen proved"
Yeah, but I wouldn't do that with your nice pan! I think De Buyer makes a line called "Carbone" (which they sell mainly to restaurants and not general public) that has the thick pan but with an oven-safe hand. You can track one of those down.
Ugh… EXCEPT the crepe pans in Blue Carbon Steel are not oven safe either because of the proxy handle! These handles are issues for those with induction stoves where you can’t season the outside of the pan. Very frustrating. Why not just keep all the handles the same on all the blue carbon. We have no way to stop the bottom from rusting and it has already been causing issues. Very disappointing.
Are these better than the Smithy Skillet?>. Pro level of course.
Smithey is more like a rare work of art and the De Buyers are high end workhorses. Can't go wrong with either, but if I were to recommend just one carbon steel pan it would be a De Buyer Mineral B Pro.
Appears you are fulfilling your obligation!
I've darn-near become the Slap Chop guy.
Check the beard!
Looks like they're not rounded on the bottom edge anymore. More like the Matfer abrupt angled bottom edge. Is that so? Or is the video fooling me?
I don't think anything has changed on the angle between sidewall and cooking surface but if you are interested in a rounded shape they make omelette pan versions in a lot of the same sizes. I have several of the omelette pans and I really like them. The sides are rounded where they meet the pan body.
Lol, maybe an age difference!