MINERAL B Pro Carbon Steel Fry Pan - 9.5” Diameter, 6.9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France

Love this pan. It takes a few seasoning to produce the non stick surface, but once it is well seasoned witht he oils, it works fabulous. Remember to always heat your pans up slowly (not turning it on high immediately) otherwise you will warp the metal. This goes for all pans.

This is the Cadillac of carbon steel pans. It is quite heavy, about 2/3 the mass of a comparable cast iron pan or about double the weight of a aluminum/stainless clad skillet. Skip the version with the plastic / epoxy handle that is not oven safe. You want the pro version specifically because the handle stays cooler and the entire pan can go in the oven. Realistically, this pan should last forever if you take care of it. Note: this pan is quite thick and takes a little while to warm up on the stove. If you want a thinner pan the Matfer is great and is about 2/3 of the price(I have that one too).

Needed a safe replacement for the high dollar ceramic frypan that lasted less than a year, and decided to try carbon steel. I went a little overboard on seasoning the pan using methods on De Buyer web site (twice in oven, 5 times on stove top), but WOW. This is the most nonstick surface ever; it’s hard to flip a fried egg cause when I try to slip the spatula underneath, the egg slides across the pan. Only slight downside is I should have bought next size larger, as I didn’t realize how much the sides sloped in, making area of contact with induction eye smaller. But, it’s a good excuse to buy another of these great pans.

Had the same size mineral b. Liked it and this one fell at the time so much in price I couldn’t resist it. Very pleased with both mineral b’s but the pros stainless steel handle stays cool much longer. The pro is also oven safe unlike the regular mineral b which can only tolerate limited oven use because of enameled handle. I had no problems seasoning either one. I’ve had practice though🫤. If price of the mineral b pro is in your budget it is the one to get if I’m comparing the two. Just feels better balanced. Oven safe unlike the mineral b having temperature and time limits to it’s oven use. Stainless handle staying cooler longer when on stovetop is also a bonus compared to mineral b. I don’t think you would go wrong choosing either mineral b. 👍

excellent pan. Heavy but sturdy. Once seasoned, it just better over time!

I wanted a reliable everyday skillet for high-heat searing and quick sautés, but this one has been more work than reward. The first hurdle is the beeswax coating—it took multiple scrubs and a gentle simmer just to get it off cleanly, and even then the initial seasoning came out patchy. After several rounds on the stove and in the oven, I still get stubborn sticking with eggs and delicate fish unless I use more oil than I’d like. Heat performance is a mixed bag. It gets hot fast, but the center runs hotter than the edges, so steaks char in the middle while the perimeter lags behind. Trying to finish a thick chop means juggling hot spots, and I’ve already got a few brown “freckles” that won’t lift no matter how carefully I deglaze and scrub. It also lost its perfect flatness after one high-heat session—the slightest wobble showed up, which is enough to make oil pool off-center on a glass cooktop. Ergonomics aren’t doing it favors either. The pan is heavy for its size and the long handle angle makes it feel more front-loaded than balanced. Tossing veggies is awkward, and even with the stainless handle staying cooler than carbon steel, it still gets hot enough that a towel is mandatory for longer cooks. The helper grip is small and close to the body, which doesn’t give much leverage when the pan’s full. Maintenance is fussier than expected. A quick wipe rarely does it; bits cling unless I do a warm-water soak and a nylon scrub every time. Any quick tomato pan sauce leaves grayish streaks and a metallic taste if I’m not careful, so I’ve learned to avoid acidic deglazes entirely—kind of defeats the purpose of one-pan dinners. The “naturally non-stick” surface only shows up after a perfect preheat and generous fat, and even then it’s hit-or-miss. Packaging and finish were also underwhelming. Mine arrived with minor scuffs on the rim and a slightly rough spot on the cooking surface you can feel with a spatula. Not catastrophic, but it doesn’t inspire confidence when you’re trying to baby a new season. If you love tinkering, seasoning, and micromanaging heat, you might coax good results out of this. For a straightforward, weeknight workhorse, it’s been too heavy, too finicky, and too prone to sticking to earn a permanent spot on my stove.

It’s pretty good if you are eager to learn how to use it. It’s easy to season it, I have an electric stove and I was worried. I got the small size that you can fry two eggs… 🥚 better than cast iron , just because it’s easier to season and heats up much quicker . You have to add this as your option, if you’re in a hurry to cook something fast, this is the product for you

Be forewarned these are VERY heavy pans, think similar to cast iron. Those with wrist, arm, or shoulder weakness might want to think twice. That aside, seasoned twice in a row with avo oil, the pan was non-stick. I found the beeswax didn't come off completely unless I used Barkeepers Friend to totally scrub it out. Make sure you use soap and water after the scrub to get the remaining powder/smell out. After that its a simple coat of high-temp oil to season. This time I coated the handle as well and I think it looks beautiful with the rose gold hue it produced. Comparing to my All-Clad D5 collection these are like a sledge hammer to a roofing hammer. Both have a purpose and one doesn't outshine the other. This is simply another tool in your cookware collection , a necessary one in my opinion. For those wondering what size to get, De Buyer pans run small due to their geometry. This pan will snugly hold two average size striploins at most. 3 eggs separated, maybe. Bacon won't fit without running up the sides. For cleaning, chain mail is all you want. Get the crunchies off. Then lightly wash the grime off with a mild soap NATURAL and ideally SCENT-FREE soap. I keep a BAR of natural body soap and use a paper towel. Stupid simple and cheap to clean without worry of imparting chemicals or scents into the coating. Bon Appétit!

Après plusieurs mois d’utilisation, voici mon retour sur la poêle:​ Les + : ✅ Qualité de fabrication : Acier épais, robuste (et fabriqué en France!!!!) ✅ Cuisson saine : Pas de revêtement chimique ! ✅ Polyvalence : Compatible tous feux et peut même aller au four ✅ Chauffe uniforme Les - : ❌ Poids : c'est de la tôle d'acier alors c'est très lourd (presque 2kg !) ❌ Nécessite un culottage sinon n'est pas antiadhérente (vous trouverez facilement des tutos sur Youtube) ❌ Entretien : lavage à la main uniquement et il faut la huiler après chaque utilisation pour éviter l'oxydation (la rouille) Bref, une poêle de qualité, idéale pour ceux qui recherchent une cuisson saine et durable. Cependant, elle demande un peu d'investissement en temps pour le culottage et l'entretien. Si vous êtes prêt à vous y consacrer, elle deviendra un indispensable de votre cuisine. !

Como sartén de hierro, no se que me ocurre en qué podría mejorar. A lo mejor que pese un poco menos. Los salteados, en mi opinión, salen muchos sabrosos en esta sartén. De hecho, he dejado de usar el Wok. A mí me ha llevado un par de meses adaptarme. Esto es lo que he aprendido. 1- Por supuesto curarla con muy poco aceite. Yo sigo los videos de MadeIn. 2- Al principio ser generosos con el aceite, la idea es que la comida no se pegue mientras se va desarrollando la patina. 3- Para que no se pegue la comida, hay que precalentar la sartén bien. Yo hago la prueba de la gota de agua y me va de maravilla. De lo contrario, puedes esperar hasta que comience a humear ligeramente. 4- No dejar comida pegada es más importante que conservar la patina. Agua caliente, si es necesario dejar actuar, yo tengo una Malla de Acero Inoxidable que le paso para quitar comida pegada, luego le paso una de fibra natural fina con lavabajillas de ser necesario, y finalizo secándola al fuego y pasándole un poquito de aceite. De nuevo, lo importante es no dejar comida pegada. 5- No te fijes en el color, dado que varía según lo que cocinas, la intensidad, el tipo de comida, si se pega, etc. La realidad es que mientras más la usas menos se pega.

et bien plus durable. Sans produits plastique. Sur ma cuisinière électrique, permet de saisir la viande ”à feu vif”, comme sur du gaz, là où mes autres poelles ne montent pas assez en température. Attention. Chauffe plus en position 6 que une autre poelle en position 9. Pourquoi? Un seul regret. Ne pas avoir découvert plus tot! J’ai maintenant entamé le remplacement de toutes mes poelles ”tefal”

Tengo 3 sartenes de ellos y me encantan. No se estropean así q son para toda la vida.