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  • DeBuyer Mineral B Element Iron Frypan, Round
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DeBuyer Mineral B Element Iron Frypan, Round

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List Price: $60.00
Price: $59.95 & FREE Shipping. Details
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Only 2 left in stock.
Sold by KITCHEN COUTURE and Fulfilled by Amazon. Gift-wrap available.
10.2 Inch
  • 100-Percent Natural and 99-Percent Pure Iron
  • Guaranteed without PTFE or PFOA and no chemicals added; naturally non-stick after seasoning
  • Bee Wax was discovered by deBuyer as a by-product in nature to help protect these pans against oxidation and assist in seasoning
  • Care : don't put it in the dishwasher, deglaze with hot water for washing, use coarse salt for sterilizing
  • Made in France
6 new from $50.00

Frequently Bought Together

DeBuyer Mineral B Element Iron Frypan, Round + DeBuyer Mineral B Element Country Cheff Iron Pan, 12.4-Inch Round
Price for both: $149.44

Buy the selected items together



Product Details

Size: 10.2 Inch
  • Product Dimensions: 4 x 10.2 x 1.6 inches ; 3 pounds
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B00462QP0W
  • Item model number: 5610.26
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (178 customer reviews)
  • Amazon Best Sellers Rank: #21,786 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 10.2 Inch

The most "eco" friendly cookware on Earth. This pan is 100-Percent Natural with 99-Percent pure Iron and a Bee Wax Finish to fight against oxidation while helping season the pan. This pan is excellent for Sealing, Browning, and Grilling. The more the pan is used, the better the performance as the chef creates their own non-stick surface. The darker the pan becomes the better it is for natural non-stick properties. This pan has no PTFE or PFOA and has no chemicals added. Environment safe production in France by deBuyer Industries which has been in business for 180 years. Tradition is the key as Mineral Pan is an authentic French design called "Lyonnais" shape with a curved handle "a la Francaise". It is a symbol of French Gastronomy.


Customer Questions & Answers

Customer Reviews

Nothing browns meat or fry's an egg like this pan.
tonybazz
These pans maintain heat so well, and so evenly, that it takes a bit of adjusting to cook well in them.
curious cook
I followed the manufacturer's instructions on seasoning and it worked great.
Robert W. Knight

Most Helpful Customer Reviews

252 of 258 people found the following review helpful By zonlyone on November 7, 2012
Size Name: 12.6 Inch Verified Purchase
First off: If you cannot lift heavy pans, don't get these. Instead, I'd opt for high-quality stainless. And if possible a stainless/copper.

With that said, these are truly a lifetime investment item if they are taken care of. Once it's seasoned, you cannot cook a better pan-fried steak. One of the best pans I've used thus far, and I've owned a restaurant.

There are a few suggestions for seasoning. The company's seasoning method is fine, but it's more ideal for a restaurant environment where the pan is being used multiple times a day...thereby creating a very quick seasoning layer from cooking alone. I have found though that cooking at home is different, and the maturation can take much longer. So, I want to share with you what I do to achieve the best and most successful seasoning of my Debuyer iron pans without the sticky residue or uneven seasoning. I'm certainly not the authority on seasoning, but I hope this helps.

What you will need: Water, 3 potatoes washed well, flax seed oil (organic), sponge, and a spare dry towel(s). *FYI: I use Barlean's Organic Flaxseed Oil. There are other brands you can find in your local Whole Foods or organic markets.

INSTRUCTIONS:

1. Once you receive your pan, place on burner and fill nearly to the brim (leaving about 1/2" from the top) with water.

2. Next, add peels from approximately 3 potatoes. Make sure the potato is washed really well so that you don't get dirt form around the edge of the water. Let boil for 15-20 minutes. You'll notice the water beginning to darken after about 10 minutes, which is normal. This step helps remove the beeswax that is added before shipment more effectively.

3. Pour out the water. You may notice a black line where the water level was, that's also normal.
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102 of 105 people found the following review helpful By meister Vu on February 9, 2012
Size Name: 12.6 Inch Verified Purchase
Over the years I have a collection of All-Clad Stainless Tri-Ply, Calphalon nonstick, plus a cast iron pizza pan, so I am quite familiar with the strength and weakness of each type of material.

The stainless tri-ply sears well, has pretty good heat conductivity, can be nonstick if you use good technique(dry and warm up certain type of food before cooking, and use enough oil), but it's a pain to clean.

You are probably familiar with nonstick like Caphalon. They work pretty well, don't sear as well as tri-ply stainless, but is easy to clean. They wear out after a few years and you have to replace them. To me, they have no soul. I mostly used mine for eggs.

I used the cast iron pizza pan for steak, hamburger, and frittata. It's well season and nonstick. The one big draw back is that it weight a ton.

I heard good thing about DeBuyer iron cookware so I ordered a DeBuyer 24cm bluesteel crepe pan as it's inexpensive to try out. It's fantastic: eggs slide off it, and cleaning is just rising with warm water and wiping dry with a towel. So I decided to get the 12.6-Inch frypan to use as my general everyday pan. So far I have cooked steak, stir fry, and seared fish with it. I would say that it combines the best features of all the cooking surfaces I have used so far: it's nonstick, sears better than tri-ply stainless - perhaps as well as my cast iron, and weight a lot less than cast iron would have been, and it's easy to clean up. Most of the time to clean it I just rinse it with warm water. If I cook fish or steak I would use boiling water to rinse it, and on occasions I would use a slightly soaped sponge on it. Then I would dry it, and when I am not too lazy I would put a couple drop of cooking oil in it and wipe it with a paper towel.
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51 of 54 people found the following review helpful By Amazon Customer on August 26, 2011
Size Name: 14.2 Inch Verified Purchase
I already use the pre-Bee 10" Mineral fry pan de Buyer Mineral Pan, Fry Pan: 10" which is absolutely great. In the terms of the old hot-rod axiom, "if some is good, more is better, and too much is just right," so I bought this 14" monster. I'm going to have to order a larger "universal" fry pan lid since my old one is too small. I love the little honey bee stamped into the bottom of the pan and the honey-colored dot in the handle. Perfection is all in the details, right? I watched the instructions on U-tube, and even though DeBuyer no longer recommends it, I boiled a bunch of potato peelings for a very long time, and then some peanut oil for a less than very long time. Slick as glass and ready to cook now, but not until a few more family members drop by. This pan is BIG. It doesn't show up in all of the advertising photos, but mine actually has a U-shaped handle on the side opposite the long, flat handle for a two-handed grip to make it easier to remove the pan from the range. The 10" is great for my wife and me, and I expect no less from the 14" version when we have to cook for more than two. I can do scrambled eggs in the 10" with less residue left behind than with my previous "non-stick" pans. It almost doesn't need cleaning. Bacon tends to stick a bit, due to the suger content in the curing process I suspect, so I have to wipe down the pan really well with paper towels after the bacon is done, before I toss in the egg mixture. I love these fry pans. Teflon, get thee behind me!
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30 of 32 people found the following review helpful By curious cook on December 16, 2011
Size Name: 10.2 Inch
I've had the 10" and the 14" pans for about 6 months now, and they are developing a great patina. Nothing sticks, and I mean NOTHING. As long as you maintain them with a thin coat of oil, they are the slickest pans I have ever used, and that includes high dollar All Clad. One of the secrets to maintaining the non-stick surface is to heat the pan to temp before adding any oil, and to never wash them out with soap. If you've made a sauce that has stripped all the oil from the surface, just use a paper towel to wipe the pan down with a bit of neutral oil like peanut or grapeseed before you put it away.

These pans maintain heat so well, and so evenly, that it takes a bit of adjusting to cook well in them. If you normally cook something on medium-high heat, these pans over medium heat will do the job better than regular pans. I have not yet had any need to crank a burner to high with my mineral pans, and I get the best sear I have ever seen on chicken, beef, fish skin, and vegetables.

Be aware that the cooking surface of these pans run small. The measurement is from rim to rim, and the sides flare significantly. If I could only buy one of these, I would probably go with the 12" pan. The wax coating is hard to get off, as another reviewer mentioned. I simmered hot water in the pans several times, working away at it with fine steel wool (no soap) in between simmers. If you have some sticking initially, it will likely be because there is a little wax left on the surface. It will work itself off, won't hurt your food, and once it is gone, you'll have the best and only pan you will need for the rest of your life, and probably your children's lives too. I'll never waste my money on a coated non-stick pan again.
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