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

237 customer reviews
| 35 answered questions

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Sold by Green Magnolia and Fulfilled by Amazon. Gift-wrap available.
10.2 Inch
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  • 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

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DeBuyer Mineral B Element Iron Frypan, Round + DeBuyer Mineral B Element Country Cheff Iron Pan, 9.4-Inch Round
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This item: DeBuyer Mineral B Element Iron Frypan, Round
Customer Rating (237) (5812) (69) (21)
Price See price in cart $ 15.92 $ 37.99 See price in cart
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Sold By Green Magnolia Amazon.com TheBestSavingsForYou Green Magnolia
Color Silver-Grey Black Gray Metallic Grey
Material Iron cast-iron Iron Iron
Size 10.2 Inch 10.25 Inch 8 Inch Large
Dimensions 1.6 inches x 4 inches x 10.2 inches 1.8 inches x 7.4 inches x 5.3 inches 2 inches x 16 inches x 8 inches 1.75 inches x 19 inches x 11 inches
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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.

Product Details

Size: 10.2 Inch
  • Product Dimensions: 4 x 10.2 x 1.6 inches ; 3 pounds
  • Shipping Weight: 4.5 pounds (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item can be shipped to select countries outside of the U.S. Learn More
  • 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 (237 customer reviews)
  • Amazon Best Sellers Rank: #13,619 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Customer Reviews

Most Helpful Customer Reviews

330 of 338 people found the following review helpful By zonlyone on November 7, 2012
Size: 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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116 of 120 people found the following review helpful By meister Vu on February 9, 2012
Size: 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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35 of 35 people found the following review helpful By G. Powell on March 1, 2012
Size: 10.2 Inch Verified Purchase
I've owned Lodge cast iron pans for years, and when I got married most of the pans came with me. My kid ran off with my 12" to college so I needed a replacement. I wanted another large cast iron pan but my wife has issues with the short handle and it being so heavy and wanted me to get a "light weight cast iron pan." I had to explain the physics of metal and heat transfer (see I did pay attention in school!) and that "light weight cast iron," was a) and oxymoron and b) meant burnt food. Then I discovered carbon steel fry pans. I already own a wok so I knew about those, but these pans are in a class above my wok, in thickness of the steel and quality of the build. (ie handles rivets, shape of the handle etc.) So I bought the 14.2, because the measurement is at the lip of the pan, it means you've got about a 10.5" surface area to cook on. Plus the loop handle makes it so my wife can lift it.

Packaging: Amazon stuffed it a huge box, the shipper rattled it around and by the time it got to me the box had holes in it from the handle poking through. The pan was fine though.

Seasoning, I scraped the wax off the outside of the pan first. I mean seriously? Wax on the outside?? It would just burn the first time on the stove. I assume they just dip the pan in the stuff before packaging. Then I followed the rest of the instructions for seasoning. I have not done the bake in the oven trick yet that other reviewers mention.

Cooking results, electric stovetop: Steaks, wonderful! Fish, sticks a bit, unless I use a bit more oil than you would in a Teflon pan. Eggs the same s fish. I can fry eggs and get them to lift cleanly but scrambled seem to stick a bit. But then I've only had this pan for a month and it took me a year to get my old cast iron to the point of true non-stick.
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