DeBuyer Mineral B Element Iron Frypan, Round
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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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This item: DeBuyer Mineral B Element Iron Frypan, Round
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|Sold By||Crazy Deals LLC||Cooking Shop||Z-Trader||Cooking Shop|
|Size||10.2 Inch||Large||8 Inch||4.7 Inch|
|Dimensions||1.6 inches x 4 inches x 10.2 inches||1.75 inches x 19 inches x 11 inches||2 inches x 16 inches x 8 inches||0.8 inches x 2 inches x 4.7 inches|
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Size: 10.2 Inch
Top Customer Reviews
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.
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.Read more ›
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
Love my DeBuyer. It's getting a nice patina on it. I think I got all the wax off. It's very heavy but super nonstick and browns things nicely. Read morePublished 4 days ago by Ashley humphries
I wanted a Matfer 11 7/8, but they had raised the price from $40 to $230 after a favorable review in ATK. So I tried DeBuyer. Read morePublished 14 days ago by Steve Buchele
You will never have to use Teflon again. When properly seasoned, nothing sticks to it. It looks terrible when it is at its best. Read morePublished 18 days ago by Amazon Customer
I just don’t understand the overwhelmingly positive reviews on this pan….I'm going to pan this pan.
I have owned the 12.6 inch version of this pan for over one year. Read more
The ultimate in non-stick. I followed the directions on the label to season. Simple.
The fried egg slides around like magic.
Just fantastic so far. I've been in the market for something slightly larger than my cast iron for cooking larger batches for quite some time. Read morePublished 26 days ago by Keegan Garrett
Great pan, but you absolutely must season it first before using. Take your time and do it right and you should get a lifetime of use from this pan. It is very well made.Published 1 month ago by Lori & Vince
I did everything I could to season this pan correctly and create a non-toxic, non-stick surface. I tried again and again and failed again and again. Read morePublished 1 month ago by Paula Smith
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