De Buyer Pans Review | Mineral B - Why We Love Them For Cooking
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- Опубліковано 20 бер 2020
- We have just become part of the De Buyer Affiliate program. We've been able to obtain both an affiliate link to the US site as well as provide folks with a 10% discount when applying the code NADIAROB10 upon checkout. We live in Canada and we initially had difficulty finding a site to view pricing of these pans and ultimately found a kitchen supply store in Toronto that carried the pans. Now with the US De Buyer site you can see the full offering of goods by De Buyer and actual pricing (in US dollars).
Our Affiliate Link: shorturl.at/npB24
We've been getting inquiries about the pans we use in our cooking videos so we decided to share our thoughts and why we love using them.
They are French carbon steel pans that are extremely durable with a nice flat bottom that heats through evenly.
These are uncoated pans that become more and more non-stick over time.
It becomes non-stick by continuously seasoning the pan. They can last years and can be passed down to future generations who are avid cooks.
We highly recommend them and can be found online either on their own site, on Amazon and any restaurant supply sites.
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Nadia Cheema
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Excellent review. Thanks!
very useful tips and explanations, thank you! I could not stop from admiring also the lovely plants that you have, just great upload
Glad you enjoyed! I’m just working on a follow up based on comments and questions from this. The plants are all Nadia’s doing, I just get to enjoy them!
Great review. I have had a 10” mineral b for years and love it. Last week I noticed eggs immediately stuck to my ancient nonstick skillet. I decided to do the same thing in my DeBuyer skillet and nothing stuck. The smaller mineral b arrived today.
Waiting on a 12.5" De Buyer fry pan we bought for wife's niece, hope she likes it, I've been cooking with a Made In since Xmas, the Made In isn't as thick but has performed quite well so far.
Thank you for your experience! I find information about De Buyer) and I find your channel))) that’s amazing ❤️ thank you for your recipes and beautiful esthetic pic 🧡🧡🧡
Amazing thank you for the compliment!! We’re working on more videos to share with everyone 😃
Celebrated another birthday yesterday and enjoyed cooking a ribeye steak on my De Buyer! Only a year into this and I adore them. Thanks so much for what you do!
Happy birthday! And thanks for your kind words. We really appreciate it
I purchased one of these 3 days ago and received it yesterday. After seasoning and enjoying cooking with them all day, I ordered 2 more! What a wonderful way to enjoy and celebrate my birthday! An entire day of culinary delights and discovering these world class cookware. Thank you for sharing. Oh, I live in Tucson, but born & raised in Richmond Hill, Ontario Canada! So I'm a new subscriber to your channel. Thanks for what you do!
John.
What a wonderful comment thank you!!! We love these pans and so glad to see that others are too.
Having watched your video overview, I purchased the De Buyer B pan and I'm absolutely delighted with the flavour from the food.
I sauted some base vegetables for my pasta sauce and the taste was markedly better than from my non-stick pan.
Thank you so much for your video.
We're so glad you enjoyed our video, and your new pan! Happy cooking.
Thank you! That was lovely! 😊
Thank you :). Hope it helped.
@@NadiaandRob 👍🏻😀
fantastic video & editing in this one.
Thank you so much 😊
I finally decided that I needed something else for my non-stick cooking. Scanpan's were pretty good but they just did hold up. So I went with the cast iron pans. Once I got my 10" Victoria seasoned and cooking eggs with a touch of butter I was all set. Then I heard about carbon steel pans. Looked into it and bought two Matfer-Bourgeat pans. I got those for a great price. I liked them so much I decided to go for the premium carbon steel pans, de Buyer Mineral B. I have their Omelette Pan (fantastic pan) and the 12" Crepe pan. Recently I picked up a 9 1/2" de Buyer Mineral B BOIS crepe pan. It's their line with the beachwood handle. Very nice. I want one of their "heavy" Carbone Plus pans one of these days. I understand your passion for these pans now. I saw this video a while back but could not appreciate those funny looking gray and black pans. Now I do! Great job sir!
I had one but I just didn't have the skill to keep stuff from sticking to it - became a hassle cleaning them
Only last week did I buy my first DeBuyer pan, a small 8-inch sauté. It is such a wonder and even without having the years of seasoning (as is the case with my collection of cast iron), this small pan beats every other pan in my kitchen by a long mile. I'm buying another, slightly larger pan from DeBuyer also. Wonderful equipment!
Glad you’re enjoying your new pan! The good news is that it just keeps getting better over time. Enjoy!
@@NadiaandRob : Exactly, and I will indeed enjoy!
I have 2. The Omelette pan is the best pan I've ever used. I bought one of their heavy 2 handed stainless handled pans at a huge markdown and it too is a great pan but a bit too heavy for my everyday cooking. I'm looking to add a 10" and maybe 12 without the coating on the handles because I'm fond of finishing in the oven but have not been able to find them.
Glad you like your pans. We regularly finish our dishes in the oven and haven’t had any problems with the coated handles. I’d also love to get some of the pro lone but I haven’t been able to find them online either. Thanks for watching and sharing your experience
I have asked My Wife for one of these pants for my birthday since I am the main cook in the house. I have been really looking for a great type style cooking pan and this seems to be the one, so can’t wait to try it out. Thank you for your video.
Enjoy your new pan! Glad you liked the video
I love this video so much
Thank you... glad you enjoyed
Just seasoned a new 11 inch mineral B pro pan. I washed the pan but left some of the wax on . I then blued the pan on my gas stove and it came out beautiful. I then let it cool, reheated it and added some buzzy wax Erie brand , adding three thin coats and let it cool when done. The blueing looks fantastic and the pan performs like a Teflon pan !
Wow. Nice process. Happy cooking!
Hello Sir!!
Love your sheer enthusiasm for those pans.
Been using Cast iron forever but just got the crepe pan, no wonder why are you such a proud owner of those pans.
After watching your video, I've just ordered the 12.5 inch pan. I hope it doesn't warp on electric cook top
Hello . I’m glad you enjoyed the video...... and ordered a new pan. I’m sure you’ll be very happy with it and will share my enthusiasm! You should have no problem on an electric cooktop.
Enjoy!
@@NadiaandRob Thank you 🤠
Hi Rob. Lovely video and I also loved the song at the very end. Do you remember its name?
Hi Der Pumper, song is called 'Sanguine' by Dexter Britain. I just did a search through Spotify and it's available there for a listen. Dexter Britain has composed some really beautiful songs. Hope you enjoy exploring more of his music :)
@@NadiaandRob Thx a lot!
DeBuyer pans are more expensive outside France.
The biggest in the video seems to be the 32cm/12.5 inches, and it costs here 38€ (60 CAN$).
But even though 125 can$ may seem expensive, as Rob says, it lasts a lifetime, and even for several generations.
We definitely pay a cost for shipping steel across the Atlantic! But these pans a still a great investment. Thanks for the comment.
Hi, thanks for sharing I noticed all of the pans look like they have zero seasoning on the bottom portion only the very top edges look to be black/seasoned are they not holding a seasoning at all thanks
at that time the pans were building up seasoning, as most of them were relatively new. They're pretty much all black now. The pans don't have to be completely black to be non-stick, even a light brown color is sufficient. Hope that helps
I personally, own a set of three de Buyer. That are my favorite utensils in the kitchen!
We love ours and we do a lot of cooking. They can handle whatever you throw at them. That’s what you need in an active kitchen!
facebook.com/alis.jolly
I got a carbone plus with a hollow stainless steel handle...less than 50 bucks for a 9.5 inch. Hard to beat that.
Nice info Rob. What would you suggest for an all-rounder if you wanted to have only one of these?
That one on your left that is your "go to" looks a tad big. What size is that?
@@graemeh6345 Hi Graeme,
Yes the one on the left is a biggie, at 14 inches. The go-to pan is the 12.5 inch one... just right for most tasks.
Here's a link on Amazon:
www.amazon.ca/Buyer-Mineral-Element-Frying-12-5-Inch/dp/B00462QP1G/ref=sr_1_4?keywords=debuyer&qid=1584917158&sr=8-4
There's also an 11" version that we use a lot as well, but I prefer to have more room in a pan rather than cloud the food, so I'd say the 12.5 inch one would be my first choice.
I'll warn you, they are addictive! Once you have one you just want more.
Enjoy, and thanks for watching.
Rob
Great video! I've been binging your recipe collection. I'm new to carbon steel, and as a fellow Torontonian, I've been to Nella and been tempted by their range of De Buyer pans. Have you had any issues with the bottoms of your pans warping or deforming? I've been debating the more expensive Mineral B Pro pans, with their thicker bases, because some of my other pans have been warping on my flat cooktop. The pro models seem to be much tougher to find in Canada for a decent price, though.
Hi Peter,
Thanks for watching... glad you're enjoying!
We've had the BeBuyer and for a few years now, cooking mostly on a gas stove. We haven't noticed any warping in the past.
However, recently, with our shooting for UA-cam, we've been using an induction element for cooking on set, and we've started to notice the bottom of out main pan is starting to go a bit convex (domed up... oil runs to the outside of the pan).
From what I've read online, this seems to happen sometimes... perhaps having to do with the rapid heating of the induction element.
I'm soon going to have a go at it with a mallet and a 2x4... seems the most common remedy, and I'll report back on the results.
Meanwhile, from what I can see at a glance, supplies fo DeBuyer in Canada seem very low. I'd suggest calling Nella, since they usually have an extensive stock on hand, and ask them about the Mineral B Pro line. Keep in mind that these pans are built to last your lifetime, or more, so perhaps getting the heavier model is a good investment if you're using an electric or induction unit.
Hope that helps.... and glad you're enjoying the channel!
Nadia & Rob
Hello! (From Quebec city) I am glad to read about this convex bottoms problem. We bought DeBuyer Mineral B pans for our new induction cooktop. We had great pleasure using them on our standard flat cooktop but now on the induction we cannot achieve a uniform cooking, for example for our crêpes it is catastrophic. Plus we read that a convex bottom could damage the inducter. I wonder if you got best results with the Pro Line or if someone got success in hammering down the bottoms? Thanks in advance!
Very nice review. The only thing to note is that you can't cook acidic sauces like tomato sauce on a carbon steel pan as that will remove all the "non stick" coating that had developed on the pan. And it will remove it into the sauce.
what about lemon juice? I think they use it alot in high heat stir fry cooking
I was wondering this also.
Of course you can use tomato sauce. If your seasoning is solid, you can cook anything. I would not boil tomato sauces for hours on end, but anything quick under half am hour is not a problem
@@mrp2209 The seasoning will be slowly dissolved by anything acidic. If you boil tomato sauce for a short time, then you will only remove a little bit and won't notice.
He must cook nothing BUT tomato sauces-the seasoning is toast on the cooking surfaces on all of those skillets. Minus the crepe pan, maybe.
Thanks for the nice video! Is it fine to put wine or other acidic liquid on the pan? I heard it might damage the seasoning.
I cook with wine for sauces, and also with tomatoes. As you can see from the videos, some go the pans are solid black and others have iron showing through. After long term use, this doesn't seem to make any difference to the cooking. Occasionally, after cleaning I heat some oil in the pans to the smoke point, then wipe them out. Thus maintains the seasoning so I can cook whatever I want in them. I don't believe in babying my cooking equipment and what I like about these pans is that they are virtually indestructible. They only get better with use (and abuse)!
Time is an important factor. If you only cook the wine for a minute, there's not much happening to the seasoning. But if you want to cook a wine sauce for longer, you better it use a different skillet or a pot. The same goes for all acidic foods. Cooking a tomato sauce for 15 minutes or longer will pretty much remove the seasoning.
@@berniem.6965and which it will look like these pans which have the seasoning stripped away and bare metal showing lol. Bur really even pans that actually have seasoning on them even if you nuke em with with acidic sauce its easy to just wipe with oil, wipe off excess and toss in the oven for 30 mins or so, i'll toss on an extra layer of seasoning when i'm cooking in the oven already as i've already got the thing heated up. Check out uncle scott's kitchen he has a number of good videos on seasoning pans.
Great presentation of your precious pans, thank you! Do you have any experience with stainless steel non coated pans and if yes, can you compare them? Thanks a lot! p.s. I'm looking at De Buyer - Mineral B (French collection) version with Eiffel Tower handle.
Hi. I have cooked on stainless steel Pans, and they’re ok. However, they do not get seasoned over time so they are never “non-stick”. Also, in order to distribute the heat evenly, most high quality SS pans need a layered bottom... and this makes them less responsive to changes in heat.
I have a SS sauce pan, which is fine, but as far as frying pans go, I much prefer the Carbon Steel ones.
The Eiffel Tower handles are fun, especially if you can display your pans when they’re not in use!
Enjoy!
I got one of the big ones with the handle at a sale yesterday for about 50 USD.
Nice deal! Enjoy it!
Awesome pans!, I have two, my favorite is the omelet pan, I seasoned mine with Easy Beezy seasoning stick ( stove top ). Be careful when putting in the oven, my handle coating melted at over 400 degrees and burnt the little bee
Actually the first thing I did when I got the pans was to pop the bee out and toss it! Seemed pointless to me.
I’m tempted to do a test and see just how much heat/time the handle coating will take, and what happens to it. I think I’ll wait until summer so I can have our big doors open to vent the smoke!
Thanks for the comment!
@@NadiaandRob Great idea on popping out the bee!, my handle coating melted at about 450 degrees, after 45 minutes to an hour ( during seasoning ), it wasn't too bad, coating ran down about an inch and formed a bubble and popped (small) the smell wasn't very pleasant though. Thanks for the response!
If you plan on putting these pans in the oven, try the de Buyer Carbone Plus line of pans. They don't have a coating on the handle and they don't have the bee. They also are not coated with beeswax. I don't have one of these but that is my understanding of them. Or try the Matfer-Bourgeat brand. No handle coating, no bee, no beeswax, no logos, and no rivets. Soild no-nonsense pans.
@@dbkfrogkaty1 Thanks for the info, I didn't know about the Carbone plus line, I've been wanting a Matfer - Bourgeat for a while now. I guess I'll have to choose. Thanks again. Have a nice evening! 🙂
These seem like the perfect pans.
They are as far as we’re concerned!
I purchased the small egg pan to try it out and after that proved successful ordered the omelette pan. Have been very pleased with what I have used so far. The Omelette pan is perfect size wise for me. These pans are also very easy to season.
So glad you’re enjoying the pans! Keep an eye out for a new pans video coming soon.
Keep cooking!
Wow great to know thank you for this awesome info . Can you use them on induction cook tops?
Absolutely! All of our videos the pans have been used on induction top. Good to go 😃🙏
I'm also planning to use these pans on induction but how is it after cleaning them, you apply a thin layer of oil (also on the outside) but how it then when you place them on the induction field with the oil layer, does it start to smoke?
We use these pans often on induction as you can see in our cooking videos. I’ve never had a problem with the oils smoking… it’s a very thin layer. The only thing we did notice is that the induction does cause a bit more warping of the pans….. they got aa high point in the middle. I think it’s due to the concentration of high heat that the induction creates. I would recommend use interface lower settings on the induction at first to see how it affects the pan. The induction is VERY hot and fast, so be careful to start.
Hope that helps.
@@NadiaandRob It does help - thank you so much! My Buyer just arrived and I can't wait to get the pan ready and try it for the first time. Keep up the great work!
is it true the mineral B pans have a coating on the handle that prevents the whole pan from entering hot ovens? from the de buyer website, "pans equipped with an iron handle coated with epoxy can only flash in the oven (10 minutes at 200°C maximum) as an extended exposure to heat or to a higher temperature might damage the epoxy coating." are the pan handles you're reviewing coated with epoxy? if so, was this a concern when placing the whole pan into ovens?
Hi Chad,
The handles on my pans do have an epoxy coating but I regularly put them in a hot oven to finish cooking after a sear, and I've never noticed any damage. I would guess the info on the website is deliberately conservative.
I was unaware that the Mineral B's were ok to be placed in an oven (as I thought the handle was coated). Nice edits BTW.
I put them in frequently. Even under a broiler for browning. Haven’t had a problem. Thanks for the compliment!
Same here. That’s the reason why I got the Pro version which is sooo heavy! Kinda of wishing I had gotten the basic Mineral B’s now.
De buyer has more than one line of carbon steel cookware. The Carbone Plus does not have an epoxy coated handle and is oven safe. The Mineral B line does have an epoxy coated handle and should only be flashed in the oven for 10 minutes at 200°. Hope this helps!
12 people disliked this video. I am wondering if they are even cooking at all!? Great job for the video!
Wow thank you! We cook daily and put these pans through great use and abuse and they handle it well
@@NadiaandRob I must say that I have just discovered your channel and I absolutely love it! I have 2 De buyer pans (crepe pan and frying pan), so I was looking to purchase a country pan as well, so just casually browsing to see if there's any video about it. This is how I got to your channel and I am so glad I did! You guys put so much passion in these videos and the way you cook and film is so lovely! Greetings all the way from Oxford, England!
Thank you so much for your kind comments. We really enjoy making these videos, and it’s so good to hear that our passion comes through in the work. Nice to hear from one of the most interesting cities in Britain, and the birthplace of the Lord of the Rings!
Hey, thanks for the video! I’m a student who is fed up with his nonstick pan and I’be decided to go for a pan that will last for a lifetime or more. The de Buyer line looks really promising, but I have one question: how does it react to acidic foods? I’ve heard that it’s not good for the seasoning and food can Taste metallic but you fried tomatoes and added wine to your dish in this video. What’s your experience with that?
I have no problem adding some tomatoes or wine to the pan. Especially wine!! It’s not recommended to do a long stewing of tomatoes like making tomato sauce from scratch. But I don’t do that in a frying pan anyway. Hope that helps and enjoy your pan!
@@NadiaandRob lovely! Thanks for answering, I ordered just now😊
Great and straight to the point, I’m definitely buying some of these would you please recommend me some good quality pots as well ? I’m really not an expert and I kinda lost when I do research ? Thanks again for your beautiful review 👌
Hi Constantine,
Glad you enjoyed! Happy cooking with your new pans.
I find pots are a lot less critical than pans… that said I like basic commercial restaurant grade stainless pots… no non-stick or fancy priced consumer brands. We just bought a medium sized pot from Thermalloy (by Browne) and it works great on our new gas stove, as well as induction or electric. All Clad is also a great brand… a bit pricier, but will last forever.
Hope that helps!
Rob &Nadia
@@NadiaandRob we just bought the all-clad d3 and we actually didn’t like it at all ,, we cooked rice like normally we do in our regular t-fal it turned out to be very sticky and not cooked well also to clean them omg was pain , what’s your thoughts on caraway brand or Greenpan ? Thanks again for your respond
@@costantineyoussif6679 actually, our dislike of non-stick pans is what lead us to buy the carbon steel. We went through a few of the Greenpans and found that after less than a year they were more sticky than a regular pan..... we got tired of having to buy new ones so frequently. I would guess the same applies to the Caraway brand, although I haven't tried them.
When I mentioned Thermalloy and Allclad I meant their multi layer stainless pans... no non-stick coating. Sometimes you definitely need a bit of scrubbing if you scotch food on, but we find it's easy to give them a short soak to loosen anything stuck on. Nadia has a small stainless pot for making Chai, which involves boiling milk and tea together. Definitely leaves a layer of stuck on milk! Our Kitchen Aid dishwasher gets it shiny clean no problem! The other thing that helps is Bartender's friend... a stainless cleaning powder that works like a charm.
In the long run, we prefer getting plain stainless pots that will last forever rather than constantly replacing non-stick ones.
Hope that helps.
Nadia & Rob
@@NadiaandRob that was really helpful thank you again for sharing your experience, By the way I love your name Nadia , That’s my mom name as well :)
Awwww thank you Constantine Youssif 😁 and good luck on future pot purchases - Nadia
Hi, thank you for the great informative video. I do need to clarify something about the handle. You say that it's ok to put even the coated handles , which also have a yellow silicone piece on the handle (as i see on your link to Amazon); however your pans don't appear to have that yellow piece on the handle so maybe it's a different type?? So i am not sure if I should keep the pan with the coated handle in the oven (more than 10 minutes as per De Buyer info) Thank you!
Hi. Glad you enjoyed the video. The little yellow piece is just a rubber “button “ stuck in the hole in the handle.... no idea what it’s there. I popped it out and tossed it. As far as the handle goes, I regularly put mine in the oven and under the broiler. The handles are just fine... no issues. I don’t know if anyone else has had a problem, but we’ve had the pans for years and no problems.
@@NadiaandRob Thank you!
I bought one this week, put it directly in the oven. 200 Celsius voor 2 hours, no Problem at all. Have on with the yellow button in the handle, I just popped it out and threw the pan in
@@NadiaandRob Were/are you two at all concerned about toxic fumes from overheating the coated handles? I ordered a couple of these pans, started worrying about this, and almost all of the comments I can find about putting them in the oven focus on discolouration. Looked up the risks of heating epoxy and as far as I can tell, there are too many types to make blanket statements about it. Obviously you can't guarantee one way or the other, but was this something you two looked into? Thanks.
Hi Elliot, we haven’t experienced any issues regarding fumes or discoloration. I guess if you want to be on the safe side you can follow deBuyer recommendations regarding temperature and time.... see the FAQ on their website.
Thank you for the nice review. I recently bought De Buyer mineral B and I am afraid of seasoning this pan at the moment. There are too many different videos about seasoning this pan. Could you please tell me step by step how to season them correctly and how to take care of it after cooking with it? It would be much appreciated!
Hi. Glad you liked the review. Don’t worry about what method you use to season the pan..... they all work fine. I got my first pan before the internet exploded with carbon steel, so I just followed De Buyer instructions. Put some oil... peanut, canola, corn... makes no difference. Heat the oil until it starts to smoke..., pour out the oil and wipe the pan. You can do this once or twice and the pan is ready to cook with.... it will have just a bit of browning on the steel, and that’s enough to start with. As you cook with the pan, it will get darker, eventually going black in most areas.
To clean it... the best is to just wipe the pan clean while it’s hot. I used to use paper towels, but I felt bad about throwing all that paper into the recycling system. Lately, I bought a pile of microfiber cloths and I’ve been using them to wipe the pans... they work great! They look a mess but I wash them and keep them going.
If there are stuck on bits of food, you can ‘deglaze” the pan with a bit of hot water... just throw it into the hot pan and scrape off the stuck on bits...they’ll come away easily. My Mother bought me one of those chain mail pan cleaners and I’ve (surprise) really gotten to like it. It knocks off any stuck on food but doesn’t take away the blackening of the pans.
If you get lazy, and don’t wipe the pans while hot... no big deal. Hot tap water will loosen the grease and then a wipe clean does it.
One thing you should do is dry them well... either by heating on the stove to evaporate water, or a good wipe dry with a kitchen towel. I keep some older kitchen towels around for this as they do get black marks.
The main thing is to not worry about these pans.... they are impossible to harm, after all, they’re made exactly like armor! Just enjoy them, and make great food!
@@NadiaandRob Wow, thank you for replying with details! I think cleaning with the microfibre is a great idea because I thought I would have to use so many paper towels every time I use them.
Also, after you clean them and dry them well, do you apply some oil and wipe the pan? and heat the pan until the smoking point? or do you just dry them and leave it?
@@hyunpyokim3651 usually I just wipe them and put them away. The leftover oil is enough to prevent rusting. But if you want you can wipe with a little bit of oil.
You’ll find that as you use them, they need less attention..... and you find the easiest method that work for you. Enjoy!
Use them! Cook with them.
I put a VERY light film of oil on the pan, and put them in the oven for 1 hour, then let it cool down in the oven. Repeat 2-3 times. Just make sure the handle is oven safe and the oil film should be insanely thin. It should look like there’s no oil in there.
What size would you recommend someone start with as far as size goes? I was thinking of getting the 12 inch, but I was worried the handle would make it harder for one-handed operation.
The 12.5 inch model is a good size for all round cooking, and a great starter size. No problem with the handle for one-handed work. The big advantage of these pans over cast iron is that they are lighter so easier to handle for a wide range of cooking tasks. Enjoy your new pan!
If you're not using a gas stove top, you should choose a skillet that fits your burners best. The bottom of the skillet should not be larger than the burner. Otherwise, you risk warping of the skillet. The DeBuyer carbon steel skillets are made of the thickest sheet material I know of. While that makes them less prone to warping than most of their competitors, they're still not immune to it.
Therefore, on closed heat the biggest burner limits the maximum size of the skillet.
I recommend the 10 inch. The 12.5 inch is heavy and it feels unwieldy for people used to aluminum or stainless fry pans.
Hello! Thank you for this informative video. I am French but funnily I've never invested in our good cookware brands. But I am making the shift now. I am very interested in de Buyer and noticed the Mineral B pan is the most popular of their items. My only question is, is it true you can't cook things for a long time, including tomatoes etc? I make a lot of pasta which includes the preparation of the sauce and from what I understood this is not the pan to go for in this case?... Otherwise I understood stainless steel would be the best choice? Thank you for your help to a novice cook!
Basically I cook everything in these pans.... I don’t believe in “babying” my tools, kitchen or otherwise. Yes, if you cook acidic foods (like tomatoes) for a long time some of the coating will come off.... but a quick coat of oil and a heating to the smoke point will restore it in a few minutes. These are my go-to pans every day, so they get used for all sorts of dishes and techniques. That’s why I like them so much. Whatever you throw at them, they’re fine... and will keep doing the job for you, your children, grandchildren. Just cook on them and enjoy!
@@NadiaandRob Thank you so much for the quick reply! You helped make up my mind and I'll buy :) not bigger than the 26cm to be able to hold it LOL. Thank you and keep up with the videos, they're a GREAT motivation to cook more sophisticated at home!
Hello Nadia & Rob, just wanted to thank you again after I got the pan today and tried it. I really really like it! Just need to learn how to use as it's so different from non stick! Which temperature, how to get that crunchiness on potatoes without burning them, etc. Your videos will serve as a teaching too :) !
Hi Alae Ek, so glad to hear you’re happy with the pan! It responds to temperature changes very quickly, so it’s easy to get used to. Enjoy your new cooking experience!
I use Mineral B for almost everything, but I also have an sidekick enameled pan for sauces and acidic stuff.
If anyone wants one in Vancouver and wants to support local, gourmet warehouse carries these. My dad got me one for Christmas, and it's amazing!
Thanks for the tip. Yes please support local businesses whenever you can!
I ordered my first DE Buyer pan so I am looking for the best way of seasoning the pan. Usually I use coconut oil virgin, the one that has the coconut smell. Can I use this oil for seasoning? And can I keep on using this coconut oil or do I better use butter or an other kind of oil? I hope you can give me some advice. Thanks!
Hi Karin. I also often cook with coconut oil. However, I tend to use grape seed oil for seasoning the pan.... ii has no taste profile, and has a very high smoke point. Butter definitely burns too easily. I’d say grape seed or vegetable oil are the best choices.
If you had to recommend 1 or 2 pans or a set what would you? I’m near Toronto would your link be the best place to get them? I use lodge cast iron and really love them but these are similar and much lighter for simple frying!
We most often use the 10” and 12” pans. We have a 14” but it’s quite big to handle…. But good for doing large portions like a pasta dish for 4 people or more, or sauté a big batch of mushrooms. I’d say start with 10” and 12” (or 8” and 12” if you mostly cook for one) and then see what else you may need.
Unfortunately our link is for the DeBuyer US website, and they don’t ship to Canada.
In Toronto you can shop at www.nellacutlery.com. That usually have a good selection of DeBuyer pans so you can get a feel for which size works for you.
Also, williamsfoodequipment.com ships in Canada.
Enjoy!
Thank you
Hi guys, could you tell me something about the seasoning of these pans? Are they seasoned like cast iron or differently? Does the bottom also need seasoning or only inside? And would it ever rust? Cheers
Hi Goosun,
Yes, the seasoning is exactly like cast iron. Basically apply a cooking oil to the surface and heat it to the smoke point.... then wipe any excess oil, cool and repeat. The exterior of the pan goes dark on its own.... we have gas stove... maybe on electric a light coat of oil will help keep it sealed.
If you leave them damp without any oil, yes they can rust... but no problem. A scrubbing sponge takes off the rust then a coat of oil, heat and all’s good. There are many UA-cam vids on restoring old completely rusted steel pans... they clean up and season to like new in no time. As I mentioned, the crepe pan in the video belonged to my grandmother for who knows how long... so these are really “forever” pans.
Hope that helps, and thanks for watching!
Nadia & Rob
@@NadiaandRob Thanks for your quick reply. Both the video and your answer were very helpful. I can buy one piece at the moment and I am juggling between the skillet and round country of either Mineral B or Carbon Plus.
Sadly I do not have gas stove here in this apartment. It's electric hob. I have coated my cast iron skillet with seasoning oil all over and it is doing well with the hob. Cheers
But how is De Buyer's carbon steel pan any better than other carbon steel pans?
We have just become part of the De Buyer Affiliate program. We've been able to obtain both an affiliate link to the US site as well as provide folks with a *10% discount* when applying the code *NADIAROB10* upon checkout. We live in Canada and we initially had difficulty finding a site to view pricing of these pans and ultimately found a kitchen supply store in Toronto that carried the pans. Now with the US De Buyer site you can see the full offering of goods by De Buyer and actual pricing (in US dollars). *_Note:_* They Do Not ship outside of US currently, but you can still check pricing and decide accordingly.
Our Affiliate Link: debuyer-usa.com?sca_ref=2541299.3T8Buv2UOi
Hi I'm also from Toronto. Do you know anywhere that would sell these pans used?
Hi David,
I’ve never seen them used. I’ve seen some cooking stuff occasionally at the antique market at St Lawrence, but it’s currently shut down for Covid. Maybe try Facebook market? Let me know if you’re successful
How do De Buyer pans compare to Misen? From what I've seen they're both 3mm thick but Misen is shaped more like a traditional now-a-days skillet not big flared out sides.
I haven't tried the Misen pans.... but they look good online. I don't mind the flared sides of the DeBuyer pane, as they let me get in under delicate things like whole fish or omelettes, and easily slide them out of the pan. I really think that Carbon steel pans are so basic, the differences between them are really splitting hairs.
Enjoy cooking!
2:45 It seems these are the _Phillip Patek_ of frying pans, passed down through the generations.
Funny you should mention! I have my grandmother's DeBuyer crepe pan, and my father's Patek Phillip. And yes, thewy're both excellent.
@@NadiaandRob That's very good! 😀
Oh it looks like you've been scrubbing them! All the natural non-stick layer that builds up, seems to have been scrubbed away except for the tops of the sides where you can see the nice black layer! Especially the De Buyer pan on the right. Doesn't all the food stick?
Hi Justin, Thanks for the comment. Because I use these pans for cooking everything, the black seasoning tends to come and go, depending on what I’m cooking. I never really “scrub” the pans... mostly just rinse and dry... though sometimes I use a soft bristle brush. I really don’t worry about it... the pans stay non stick no matter what I do. Sometimes after cleaning I put in some oil and heat it, but that’s it. My pans are tools, so they have to stand up to daily use without hassle.... and these do!
@@NadiaandRob If they are successfully non-stick then I guess it's ok. Personally on mine I am able to retain a good black layer and am very careful when I clean them, and I avoid even any seemingly soft bristles that take that layer away. I also find linseed oil very useful for maintaining a good layer. And I avoid cooking things like tomatoes in them, which strip off the layer.
how are the pans with eggs?
For us it works great with eggs. Key is just to let the pan heat up first then add some fat and the eggs won’t stick. We do fried eggs, omelettes and even frittata
@@NadiaandRob thank you for the info
Ive heard of people having issues with these warping. Have you experienced this or do you believe this is user error?
I've been using debuyer steel pans for a while and I can assure you it's not the case at 3mm thickness. Just be careful using them on electric ceramic stoves. No issues on bbq and gas stoves till now.
W haven’t noticed any issues. The pans are manufactured with a slight convex shape to the bottom to avoid warping.... according to the DeBuyer website FAQ. We cook on gas, propane, induction and charcoal bbq. They’re pretty much indestructible.
Do you have to season the bottom of the pan, too?
No. The bottoms of the pans will blacken with use. If there are drips of food on the bottoms, just wipe clean and keep on. Don’t let the pans soak in water or stay wet after use, or they might rust, but other than that they’re very low maintainance.
Enjoy them!
Grandma pan isn’t very old because it has spot welded handle.
I thought you couldn't put a de Buyer pan in the oven because of the coated handle. Not sure why they went with a coated handle.
I agree that I don’t understand why they made a coated handle. I have an older crepe pan from my grandmother that just has a plain steel handle. However the coated handles are safe for the oven for a limited time according to their website. I regularly put my pans under the broiler and haven’t noted any damage
You say the bottoms are flat, but the manufacturer claims otherwise. The bottoms are designed with a lip around the bottom so the center is never actually in contact with the cooktop, and the bottom is concave (top is of course convex). You can see this towards the end of your video when you pour oil into the pans... the oil immediately flows off to the lower edges. This is not the case with say, a Matfer where the oil stays where you pour it (assuming your cooktop is level). "Why is my pan convex" is one of the questions in their FAQs for the Mineral B, and Mineral B Pro. My understanding is that they did this to address problems with warping on induction "burners" and traditional glass cooktops with coils underneath. Anyhow, I ended up here because I bought a Matfer which immediately warped on my glass cooktop when I started the seasoning process. That you're using them with an induction burner (which seems to have the most non-linear heating pattern concentrating most of the heat towards the center of the pan and leaving a larger temperature differential towards the edges as compared to coil burners and gas) is probably a good sign for me.
Yes, the pans are slightly convex, but not enough that you would really notice. However, we found when we started using them on an induction element, the convex of the bottom increased, as you noticed. When we went back to our regular gas stove, the bottoms flattened out again. I think on induction, it’s best to keep the power a bit lower. The pans still heat up sufficiently, but tend not to warp as much.
I think this is a case of an old technology meeting a new one with unexpected results. No long term damage though…. And all our steel pans are performing beautifully!
How does your pan bottom stay silver? My pan keeps going black and i find myself reseasoning all the time. Very annoying
Hi Justin. Thanks for the comment. The idea of the carbon steel pans is to let them go black with use. That black coating is the seasoning, which makes the pans more non stick. Just keep cooking with them and let them go black over time.
Really? Seasoning the bottom? No One cares about the bottom of a pan. Cook away Snowflake!
at the end of the video, i see oil pooling to the sides of the pan leaving the center dry. doesn't it bother you. i thought these pans were supposed to have completely flat cooking surfaces.
Yes, we did find that using our induction element did cause the pan to dome a bit if you’re not careful with the heat level. However, the pan flattened again when we cooked a few times on our gas stove. DeBuyer does mention somewhere on their website that the pans have a slight dome, to allow for the regular expansion and contraction of heating and cooling. Overall they do stay quite flat, and they don’t twist in use, which sometimes happens to lighter gauge pans.
The coating on the handle will chip and break if you use those pans in an oven too much.
We’ve had no problems with the pans so far, and we’ve been using them for many years now. So far so good.
Doing tomatoes is a great way to loose the seasoning layer.
Fortunately the seasoning comes right back with more cooking.
I got my de buyer today and I was very disappointed, the handles get super hot it almost burnt my hand, also it’s very heavy are the pro version with stainless steel handle do get hot ?? Thanks
Hi Constantine,
Sorry to hear you're disappointed. The handles are carbon steel, same as the pan itself, so yes they will heat up. Make sure that the burner you're using matches the diameter of the pan.. or a bit smaller. That way the heat will not rise directly and heat the handle. That will delay the heat of the handle, but if you cook longer it will definitely heat up. Some people like to use the slip-on silicone handle covers to protect their hands.... but since I often finish dishes in the oven or broiler, I prefer to always have a dry dishcloth nearby to quickly grab the pan.
I was taught this by chefs and cooks in restaurants that I worked in many years ago, and it's just habit now.
I've not tried the Pro version myself, so I can't judge the handles.
In terms of weight, they aren't lightweight pans like aluminum or some stainless, but on the other hand, they're way lighter than cast iron pans, so it is a trade off!
Hope that helps,
Nadia & Rob
@@NadiaandRob you just an awesome my friend I’m glad to find your channel ! 👍🏼🙌🏼
What does mineral B stand for?
The pans are shipped with a coating of beeswax to protect them.... so maybe the B refers to that.... they have a bee button in the handle. Mineral? Who knows... maybe carbon?
@@NadiaandRob thank you. My point is the mineral B is a selling point . Yet they tell you to remove the coating before seasoning. Then most seasoning pucks have bees wax as the main ingredient. I actually saw a recent video that told us to leave the wax on. However the steel residue that comes off on the first wash would make me want to wash it completely. I recently picked up some vollrath carbon steel pans and the work just as well. The lodge carbon steel is not designed well and the sides are too low.
Yeah the wax coating was a bit of a mystery to me as well but who knows. The pans are good and that’s what matters. Interesting about the lodge pans. Thanks
lol, I was wondering when the foodie culture would come around to making these things fashionable. I guess it was a natural progression after the popularity of cast iron.
It is funny how products suddenly catch the attention of the foodies…. Especially since these pans have been around forever. For us, it came from frustration with “non-stick” pans that became useless after less than a year. We really appreciate products that are designed to last forever! It’s nice to see that other foodies appreciate the same qualities.
@@NadiaandRob I agree wholeheartedly. I remember thinking decades ago, when walking into commercial kitchens at high-end restaurants thinking... "I wonder why they use such cheap cookware?". Then, I realized just how elegantly designed they really are, and that the restaurants really did know what they were doing. lol
You're right, it is nice to see other foodies appreciate these qualities.
They’ll last forever
That’s the beauty of them
I am a professional chef and i kid you not this the worst pan you can buy for you money ,it does not hold the seasoning no matter what I own allot of skillets this the worst one I throw away mine money waster
We’re curious to know what pans you do like.
@@NadiaandRob All-clad give me a Lodge any time of a day De buyer never again