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De Buyer Mineral 8 Inch Fry Pan

Price: $39.95 + $5.99 shipping
Only 1 left in stock.
Ships from and sold by TheGreatGoods.
8 Inch
  • Organic, recyclable
  • Seals pores, keeps vitamins and nutrients, healty
  • Perfect for sealing, browning and grilling, ideal for meat, potatoes, eggs…
  • Authentic design, symbol of French gastronomy, also modern (magnetic=induction ready)
  • Needs to seasoned then natural coating, not dishwasher safe
2 new from $39.95

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$39.95 + $5.99 shipping Only 1 left in stock. Ships from and sold by TheGreatGoods.

Frequently Bought Together

De Buyer Mineral 8 Inch Fry Pan + DeBuyer Mineral B Element Grill Iron Frypan, 4.7-Inch Round + DeBuyer Mineral B Element Iron Frypan, Round
Price for all three: $119.85

These items are shipped from and sold by different sellers.

Buy the selected items together

Product Details

Size: 8 Inch
  • Product Dimensions: 16 x 8 x 2 inches ; 2.6 pounds
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B002S52X1E
  • Item model number: 5510.20
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #33,912 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 8 Inch

99 % iron, 2,5 mm thick,no coating, no chemicals (PFOA, PTFE)

Customer Questions & Answers

Customer Reviews

4.8 out of 5 stars
5 star
4 star
3 star
2 star
1 star
See all 52 customer reviews
I use this pan almost every day.
Edward S. Moore
The big advantage over cast iron is the long handle that makes them much easier to lift and handle, these pans are heavy, and the shape with the rounded sides.
Nancy Eitreim
At first use I cooked some over easy eggs with just a little cooking spray and they slid right out of the pan.
Kiva Goddess

Most Helpful Customer Reviews

188 of 193 people found the following review helpful By adx442 on July 2, 2010
Size Name: 10 IN Verified Purchase
I wish I could include an image directly in this review. Here's a link to my quick seasoned De Buyer 10" Mineral Steel Fry Pan photo. This was taken after 2 hours of seasoning time: [...]

This pan heats quickly and evenly, and doesn't confer the same texture to the sear as a cast iron does. It's a much more "naked" finished product. So far, I've noticed that the spices and herbs are more up-front than doing something in cast iron. I'm comparing this to cast iron because that's my only reference point for another pan that retains heat, takes a seasoning, and can become extremely non-stick and "self-healing".

I'll update this review after I have some more time with the pan. I wanted to get this up today because I see a lot of different advice on how to season this pan, and I have some relatively foolproof instructions for you.

My wife and I ordered this pan as a lighter weight alternative to cast iron. While it's going to see plenty of kitchen duty, our first use of it will be camping in the wilderness. A really permanent, bulletproof seasoning takes use, care, and time. I needed one tough enough to withstand use and storage in a relatively uncontrolled environment for a few days without rusting. So here's my quick-seasoning guide. Takes a couple of hours, but always produces good results. If you skip or modify any steps, you won't get the same results (this is aimed at those who will invariably try to use grapeseed oil or something as a substitution)

1) You *do* need to peel a couple of potatoes, put the peels in the pan, cover them with an inch of water, and boil for 15 minutes as the instructions mention. There's some sort of shipping coating on this pan that this step removes.
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72 of 73 people found the following review helpful By randym on February 27, 2011
Size Name: 8 Inch Verified Purchase
After reading that NY Times article on nonstick pans, I was looking for an alternative. (It said even the most expensive nonstick pans, with the best possible care, only last 5-6 years.) Food stuck in my stainless fry pans, and cast iron is so heavy and kind of a pain to care for. Then someone recommended carbon steel, which I thought was only for woks.

I love it. Carbon steel is not nearly as heavy as cast iron, so it's easier to handle. It's also smoother, so seasoning is less critical. There are some elaborate instructions for seasoning out there on the net, but all that is not necessary. Follow the manufacturer's simple directions, and you're good to go.

I'm using my new 8" carbon steel pan for everything I used to use nonstick for. It's working beautifully, and I'm kicking myself for not buying these years ago. I've already ordered another, in a larger size.

Carbon steel is very affordable, and should last a lifetime - several lifetimes even, which is important to me. I'm not that worried about nonstick carcinogens, or about the expense of replacing them regularly. But I don't like the idea of sending pans to the landfill every five years if it's not necessary.

One thing to watch for: carbon steel pans have sloping sides that make the bottoms of the pans - the cooking surface - smaller than in comparable stainless steel or cast iron pans. I found this list of dimensions for De Buyer pans on a cookware site:

7-7/8" outer diameter, 5-1/3" interior diameter, 2.5 mm thickness

9-1/2" outer diameter, 6.7" interior diameter, 2.5 mm thickness

10-1/4" outer diameter, 7-1/4" interior diameter, 3 mm thickness

11" outer diameter, 7-7/8" interior diameter, 3 mm thickness

12-1/2" outer diameter, 9.
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29 of 29 people found the following review helpful By J. G. Hancock on April 12, 2011
Size Name: 10 IN Verified Purchase
I've bought quite a few of the de Buyer pans recently on Amazon, based on an old pan I've used for years that's quite obviously my "go-to" pan for cooking. In hindsight at age 45, I could have saved hundreds of dollars over the years by buying nothing but de Buyer. I wish I had. I'm writing this as a review of the de Buyer Mineral 10" fry pan simply because it's the one piece that would be a good purchase for anyone wishing to experience this type of cookware.

Before you buy: you should note that this pan (and carbon steel pans in general) aren't likely to look pristine after the first few uses, if you're using and treating them right--they look more used after each time you cook with them. The "natural non-stick" surface builds up over time due to the cooking oils forming a glaze on the cooking surface. The outer part of the pan will become discolored due to the direct heat (especially with gas stoves) and spills and whatnot. If you expect to have shiny cookware forever, forget carbon steel. Carbon steel cookware (or "black steel" or "blue steel" or whatever the manufacturer calls it) is chemically only a bit more treated metal than cast iron--the de Buyer "Mineral" items are touted as being 99% iron. They claim it's recyclable inasmuch as it's pretty much iron. The manufacturer also claims it's non-stick without using fluorinated materials or coatings. That goes without saying, since you create the "non-stick surface" with use.

If shiny pristine appearance over time isn't an issue, and you don't mind NOT being able to put it in soaking water or a dishwasher, or to scrub it down to a shiny surface after each use, the only other concern I can think of is iron content in your diet.
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