De Buyer Mineral B Steak Frypan

This durable steak frypan from French company de Buyer’s Mineral B line is thicker than other brands and can be used in the oven as well as on the stove. We like the neat, effective design of the triple-riveted handles, which are the perfect length for easy maneuvering. And with each use, the carbon steel develops more of a protective surface coating that has nonstick properties. De Buyer even coats its pieces with a layer of beeswax to resist rust and provide a foundation for seasoning the pan. Choose between a 9.5-inch diameter—the perfect size for one steak—or an 11-inch diameter pan to make steaks for two. Both are perfect for everything from scrambled eggs and seared steak to grilled cheese or stir-fry.

[/description-break] Ingredients [/title] N/A [/accordion] Specifications [/title] Dimensions: 9.5-inch or 11-inch diameters available

Thickness: 2.5 millimeters

Material: 99% iron, 1% carbon steel

Note: 9.5-inch suitable for one steak, 11-inch suitable for two steaks

Place of Origin: France

[/accordion] CARE AND USE [/title] Usage: Season before first use. Before each use, preheat with oil or other cooking fat. Suitable for oven cooking for 10 minutes at 400°F.

Care: Deglaze and rinse with hot water to clean; do not use detergents or dishwasher. Do not soak. Dry and oil lightly after use. Store in dry place. [/accordions-break] Unlike nonstick pans that need to be replaced every year or two as their coating wears off, carbon-steel pans are designed for the long haul and actually become more nonstick over time. [/banner_heading] And unlike nonstick pans, which shouldn’t be overheated, there’s no limit to carbon steel. Crank up the heat for a perfectly seared steak, chops or charred vegetables. [/banner-text-break] Before you use your de Buyer carbon-steel pan for the first time, clean it with very hot water and rub down the entire surface to remove excess beeswax. Heat oil in your carbon-steel dish on the stovetop—enough to cover the bottom—until it starts to smoke, then discard the oil and rub the cookware down with paper towels. The cookware’s surface will go through a mottled stage before developing a perfectly smooth, fully blackened patina—in the meantime, we add a little more oil or butter to start and ensure the pan is fully preheated and evenly coated in fat before adding ingredients. In case of stubborn, stuck-on bits of food, scrub the pan with kosher salt moistened with oil, which will simultaneously season the pan. We also recommend wiping a thin coat of neutral oil across the pan’s surface for storage (with use and time as the patina improves, this will become unnecessary). [/how-to-use-break]