de Buyer MINERAL B Carbon Steel Fry Pan - 9.5” Diameter, 6.9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France

DeBuyer skillet. I have several now. 9.5” to 12.5” Picture compares it to the blue carbon DeBuyer 10 inch. After initial seasoning it’s basically non-stick and gets better with every use. This skillet isn’t dishwasher safe. It’s like cast iron and other carbon steel skillets. It can rust without proper care and seasoning. It isn’t the best cookware for some that don’t want the effort involved. Only say because I notice some negative reviews on that.

One of the best cooking pans I own. Works beautifully once seasoned and no worry about non stick chipping. It does need oiling after washing as it will rust if not 100% dry. Will outlast ANY non stick pan.

Great pan ! Follow the instructions ! Here's the instructions ... 1) use boiling water from the kettle and rub the coating off the pan with a sponge (rough side is fine) 2) put any kind of oil , canola oil works but some swear by grapeseed . Just make sure it doesn't have any citrus like extra extra virgin olive oil . Should be about 1mm or a very thin distributed coat. 3) scorch the burner on full heat wait for it till the oil starts smoking hot. 4) dump the oil in a bottle or somewhere 5) while the pan is still hot use a thick paper towels or just a kitchen towel to dry the remaining residue off . This will then give yourbpan a glimmer and make it smooth as butter Alot of people think it's ready to just cook in . It's not ! You n ed to season it . Please don't nuke it in the oven the handle has epoxy on it . Onto the review , it's amazing. So much better than the tfal I had for pan searing and being versatile. It's not going to make you a better cook , but it's sure going to give you something you can pass down for a generation . Cleaning is easy you can use soap , which is what I do . Most common soap doesn't use lye anymore so it's not really that much of an abrasive . If you're traditional , just scrub with hot water . You don't need to reseason daily . I usually just reseason if I feel like it hasn't been used in a while .

I did a lot of homework to season and used grapeseed oil as per internet recommendations. The pan was pretty sticky for a while, so no eggs for the first few months. After some use, I can fry over easy eggs nearly almost as easy as Teflon without the chemical scare of Teflon. These are heavier than we expected, but don't scratch glass cooktop as much as cast.

I haven't had this long enough to feel comfortable giving it 5 stars, but so far so good. These pans do require seasoning. If you want to season it in the oven, be aware that it has a very thin rubbery coating on the handle. It may be "heat resistant" silicone. Whatever it is, it does seem to hold up to 500 degree oven temperatures ... as long as you don't rest the pan upside down (which is the standard operating procedure for oven-based seasoning). I did rest it upside down, with the end of the handle resting on the oven rack. This burned off a small sliver of the coating. That's not a big issue for me, since the seasoning process makes it look very well used anyway. In stove-top use on medium/high heat, the long handle does stay cooler than the pan surface, but I've been using a Lodge silicone hot handle holder (sold on Amazon). It goes over this pan handle more easily than it on our Griswold and Wagner cast iron pans, but still without flopping around too much. 9.5" seems to be a pretty good size for a 2 egg omelette (though I suppose it depends on your technique and preferences). A pan with curved sides (and no sharp angle against the bottom) might be even better suited for that. With proper seasoning over the smooth carbon steel, I do think one can achieve a good non stick surface (maybe better than on the new cast iron skillets available today, or even better than on a pan advertised as "non stick" but after a ~year's use .)

I am extremely pleased with this purchase! It indeed is nonstick, and am able to fry and egg without fault. It also sears steaks and chops wonderfully, handling the heat easily. To that end, the handle does not get hot! I will continue buying de Buyer pans from here on. NOTE - watch the short video de Buyer has on seasoning your pan, the written directions were a bit confusing.

im french, I know cooking. this is some really CHEAP manifacturing if you ask me. super sticky, due to the cheapness of the manifacturing process, a lame copy of how these are suppposed to be made. quality has been going down so much in the last 50 years its not even funny. my granny pans and pots are still going after 100 years of use, this thing was totally RUSTED the next morning after we used it, its super high maintenance, too heavy, and basically a pooir pan if you ask someone who know how to cook and whats out there products wise.

These carbon steel pans have been around for a while, and for good reason. That said, this brand makes the product well, and with thick steel that is durable. The smooth texture of the steel begins to season right away and continues to do so with additional use. The surface becomes non-stick over time and makes the product a pleasure to use. The pans can be used in the oven to a certain temperature (see the product manual) as well as the stove top. The chemistry of the carbon-steel pan allows them to be used without the need for toxic materials such as PFOA, PFOS, and PTFE. The pan surface is superior to the modern cast iron pans because the carbon steel surface is very smooth. As with any tool, please follow the manufacturer's instructions. Do not overheat the carbon steel because I suspect it can be warped with extreme temperature. Durable is the the same thing as indestructable. Properly cared for, these pans can be handed to the next generation with no trouble at all.