de Buyer carbon steel pans reviews cooking tips and opinions by Jason Buchanan

I don't have any Mineral B pans. I purposefully chose the Carbone Plus because the Carbone Plus metal handles tolerate oven temperatures where the Mineral B is not intended for use in hot ovens.

Overview / tl;dr:

• de Buyer pans are very, very smooth - no polishing necessary - they are ready to go from the factory
• Carbon steel should be treated like cast iron if you want any non-stick behavior
• You can "convert" a searing/sticky pan to non-stick by simply not using detergent (treat like cast iron - clean with water only)
• You should have at least two pans - one for searing and one for non-stick purposes
• You should have one pan for each person you're coooking for - don't crowd pieces (more about this in another page)
• The 18cm 5110-18 pan is perfectly sized for making a great steak, cheeseburger, etc.

• These are opinions based on use and how I cook - not everyone will agree with using smaller pans and one pan per person. In my experience, a single large 12" or 15" skillet might cook acceptable burgers and you can squeeze 2-3 in there (and yes, people have been doing this for 100+ years) but the best flavor comes from individual attention (more about this in another page).

The pans

Blini (and recipes)

18cm

20cm

Links

• de Buyer website: CARBONE PLUS round frying pan - Stainless steel cold handle
• Knives and Tools website: https://www.knivesandtools.com/ for de Buyer Acier Carbone Steel - ships worldwide

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