DeBuyer Mineral B Element Iron Frypan, 12.6-Inch Round
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- 100-Percent Natural and 99-Percent Pure Iron
- Bee Wax was discovered by deBuyer as a by-product in nature to help protect these pans against oxidation and assist in seasoning
- Guaranteed without PTFE or PFOA and no chemicals added; naturally non-stick after seasoning
- Made in France
- Made in France. Product with two handles only available in France. US version has one, long handle.
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This item: DeBuyer Mineral B Element Iron Frypan, 12.6-Inch Round
DE BUYER 5670.28 Mineral B Frypan, 11-Inch B00B8KMSR4
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Brand Name Beat||Amazon.com||BakeDeco||ChefPro|
|Size||12.6 Inch||11 7/8-Inch||12.5 IN||Large|
|Dimensions||1.7 inches x 4.2 inches x 12.6 inches||0.02 inches x 0.02 inches x 0.02 inches||x x||1.75 inches x 19 inches x 11 inches|
|Item Weight||2.3 kilograms||4.68 pounds||12 pounds||2 pounds|
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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 ›
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 ›
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 ›
Most Recent Customer Reviews
This is a very high quality pan, but this one is small and is still heavier than a larger cast iron skillet that I have. Read morePublished 3 days ago by Noel S.
PROFESSIONAL'S CHOICE in a truly 'permanent' non-stick fry pan! ~ This was my THIRD purchase of one of these ultra-fine pro-chef's fry pans, the first of which was the 14"... Read morePublished 10 days ago by LeftyM
This pan is awesome. I cook everything in it. Technically not everything but what you would cook if what you wanted to cook would fit in a skillet. Read morePublished 14 days ago by Steve Mahoney
Best pan I have ever owned.
Better than any nonstick as you make it non stick through using it. Read more
WOW....just Wow!!! This pan is the best. I love my Le Creuset dutch oven but this is my new favorite. Read morePublished 1 month ago by lamurphy
Top of the line cookware. I have 8 DeBuyer solid iron pans but this one was a gift for a friend.Published 1 month ago by Her Dawdaw
This is my go to pan, great for meats and eggs. Tomatos and acidic foods remove your nonstick seasoning rapidly. So cook your acidic veggies in another pan. Read morePublished 1 month ago by D.B.
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