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Carbone Plus De Buyer Pan. Suitable for frying meat, fish, or vegetables on any type of stove, including induction. Heats up quickly. Heat is distributed evenly across the working surface of the pan. Before first use, it is good to heat the pan with a little oil. When washing, do not use detergents and harsh brushes. It cannot be washed in a dishwasher.
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Very good pan if you adjust your habits if you use different types of cookware (e.g., non-stick). In my opinion, it's worth it even though its price has risen significantly.
It has many of the good properties of cast iron with the additional positives of (slightly) lighter weight, walls with a smaller slope that help with sautéing (and transferring food to a plate), and a smoother cooking surface.
One downside compared to cast iron is that the patina created with use (seasoning) is less durable and can be locally altered by acidic foods or harsh washing (which is not necessary when proper use is followed). Even in this case, the alteration is aesthetic and there are no issues with using the cookware.
Secret. To avoid getting tired, I will tell you what I do and what my grandmother did in the past. We DO NOT wash it after use, I just wipe it with a paper towel. This way it stays oiled. If you still want to wash it, do it before you cook, NOT when you finish. The oil that remains in the pan DOES NOT go bad. It is my main frying pan, I make crepes, omelets, meat, etc. I have three: 45, 32, 28 cm. The first two are for gatherings. The 45 cm one is 26 years old and has no problems at all.
I don't know if it's normal or not, but with the instructions on how to make a coating, that's how it's done.
It requires special handling, but still, not so much as to become prohibitive for household use. If maintained properly, it is practically indestructible. It is pure steel, without coating. I don't know if it can fry without oil like a brand new non-stick with new technology, but you can be sure that your food will not have any trace of any non-stick coating. With proper seasoning, it can fry even the most delicate foods with minimal oil without sticking. It requires perfect drying and ideally, a light coating with a minimal amount of oil, 1-2 drops, for guaranteed protection against oxidation.
I will give my impressions as well as a brief but complete seasoning guide to make it non-stick and ready for cooking. Also, contrary to what Skroutz says, this pan is made of carbon steel and NOT aluminum. Also, it is definitely not rust-resistant as claimed and requires a lot of attention in storage. It needs to be dry and in a dry place, otherwise it will rust in literally a few hours.
Impressions:
The 28cm pan is very high-quality and weighs 2 kilograms. This provides ample thermal mass, while not weighing as much as a comparable cast iron pan. Like any other pan of its type, it is simply excellent for searing and frying.
The handle is secured with rivets and has some kind of coating. I'm not sure about the material of the coating, but it can peel off (with a knife, not just by touching it with a towel) when exposed to very high heat. This makes the pan unsuitable for oven use, but I put it in anyway and honestly, it's fine. Even the manufacturer provides conflicting information regarding the oven issue in this model. So, in short, put it in the oven at your own risk.
Aesthetically, it is simple. Unlike other De Buyer models, it does not have flashy engraved logos apart from the handle. This doesn't matter to me, but it may matter to you.
If there is one thing that doesn't fully satisfy me, it would be the huge and very curved handle. It doesn't add much in terms of usability. It can make storage difficult and also obstructs placing the pan in the oven. It still fits, just can't have it centered.
So, I can confidently say that it is an excellent pan and its price, in my case €38, is perfect.
Seasoning:
I don't have a gas stove, so I used the oven method and it worked very well. I did 2 seasonings with a challenging first test. I made a simple omelette with just a few drops of oil. It didn't stick at all.
Step 1: Remove the factory coating. It's not a seasoning layer, but a light layer of oil that helps resist rust during transportation. It doesn't take much effort to remove it. Just run it under very hot water and scrub it. You can also use soap if you can't remove it with plain water.
Step 2: Preheat your oven a few degrees (~10%) above the smoke point of the oil you will use. I used corn oil with a smoke point of ~230°C and my oven was at 250°C. Only tasteless, highly processed oils with a high smoke point are suitable.
While the oven is preheating, heat the pan over medium heat (60%) for 6 minutes. Then, take 2 cotton cloths that you don't mind getting oily. Lightly oil one cloth with a few drops of oil. You need very little oil! Resist the urge to use more, as this could lead to failed seasoning. Then, spread the oil on all sides of the pan, including the bottom. You want a shiny, almost wet finish. If you have puddles, you're using too much oil! Then, wipe it evenly with the other cloth from all sides. You shouldn't collect much oil, we do this more to ensure the coating is even. It will appear almost dry, but the relatively smooth and shiny surface of the steel has all the oil it needs.
Step 3: Place it upside down in the oven on the middle rack for 1 hour.
After the hour is up, turn off the oven, open the door, and let it cool to room temperature. If possible, I would recommend leaving it for a few hours without doing anything.
Step 4+: Now it should be ready, but you can repeat steps 2-3 up to 4 or 5 times, but honestly, just cook something. I only did it twice and didn't bother putting it in the oven for a whole hour the second time, just half an hour. The result is a very non-stick pan.
It is a very high-quality construction, heavy but it should be, in cooking and tossing the weight does not bother you (in the 24cm size, in the 28cm size I believe it will be difficult). It is a bit tiring to hold and wash during cleaning.
Otherwise, obviously you should follow the manufacturer's instructions for seasoning and maintenance.
The shape it has (lyonnaise) is more suitable for omelettes, because it is very open you lose base and capacity so it is not suitable for large quantities of food. For stir fry for 2 people it is borderline, personally I will soon go for a larger size or a different shape of pan for this job.
If the seasoning process is followed according to the instructions (do it instead of once, 2-3 times if you haven't done a similar process before and you are not familiar), then there is no problem.
We heat the pan at medium to high heat (with a little experimentation and depending on the kitchen, you will find the right heat), then we pour oil and let it heat for half a minute and then we add whatever needs to be cooked. If something sticks at the beginning, it will eventually come off and then we flip it.
Even with eggs, there is no problem. Over time and by following the maintenance and cleaning instructions, it will become better and will slide like a new non-stick even with a little oil.
It is a frying pan that you can keep for a lifetime with proper seasoning, cleaning, and oiling.
It is non-stick without the cancer-causing aluminum and Teflon.
With proper care, it will not betray you.
Verified purchase
Heavy duty. Healthy option and can cook anything in this pan. Heavy
Verified purchase from Kokken
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