What is Reddit's opinion of De Buyer MINERAL B Carbon Steel Fry Pan - 11” - Ideal for Searing, Sauteing & Reheating - Naturally Nonstick - Made in France?

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The sooner you ditch that teflon, the sooner you will be free from the shackles.

This is my workhorse that I use every day and it's amazing. I'll never go back to teflon for frying pan/skillet use.

https://www.amazon.com/gp/product/B00462QP16/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Wood, metal, silicone, etc. All those utensils are fair game!

My Vollrath, Cuisinart and Caphalon non-stick skillets and pans are all long gone. The only teflon piece we still have is a Caphalon sauce pan.

We've got some all clad stainless stuff but rarely use it.

This though is my desert island piece.

https://www.amazon.com/gp/product/B00462QP16/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I do a ton of cooking with it and it's better than my turn of the century Griswold cast iron #9 skillet and better than any of our previous expensive teflon skillets.

Skip the cast iron skillets and get carbon steel instead. I am friends with a couple chefs in town and they have all gone to carbon steel. Big plus to it is that it's inexpensive and more durable than cast iron, builds heat a little faster and weighs a little less also.

solid advice, just a couple notes here -

don't use olive oil as the smoke point is too low. rapeseed, avocado, canola all work better

a good pan is the most important factor by far and the reason a lot of people fuck up steaks at home. I use this one although it requires initial seasoning and a little bit of regular care

it's easier when you're starting out to just put oil in the pan rather than on the steak

salt your steak ahead of time (at least an hour but the longer the better - i do overnight sometimes) to draw out the moisture in the steak and penetrate deeper into the meat. i also season with fresh black pepper and garlic powder at this stage

DON'T KEEP TURNING THE STEAK JUST FLIP IT ONCE. this is what stops a nice crust forming. make sure you know how long each side needs (it will become second nature eventually)

butter basting helps so much with flavour, incorporate it into your method asap

Buy this and season/clean and treat it like cast iron. It will last the rest of your life and is more durable and lighter than cast iron. It also seems to build heat quicker than my cast iron.

https://www.amazon.com/MINERAL-Round-Carbon-Steel-11-Inch/dp/B00462QP16

OH and also, it seasoned WAY faster than my cast iron.

I don’t have personal experience with their Carbone Plus line, I use the slightly more expensive Mineral B series: https://www.amazon.co.uk/Buyer-5610-28-Mineral-Element-Frying/dp/B00462QP16/

I can’t see anything wrong with the one you linked though, I think it’s slightly thinner material (5mm less)

Thanks for the reply. I have this one:

http://www.amazon.com/BUYER-frying-pan-28cm-5610-28/dp/B00462QP16/ref=sr_1_15?s=home-garden&ie=UTF8&qid=1437498477&sr=1-15&keywords=de+buyer+frying

Not sure what the beewax finish is for, bought it just because it seemed good. Looks also pretty smooth to me, but maybe not enough?

https://www.amazon.com/MINERAL-Round-Carbon-Steel-11-Inch/dp/B00462QP16

i was planning on getting this pan

As others have noted, nonstick is a bad choice for a workhorse pan. Teflon is the most nonstick material out there, but it wears out in 3-5 years (sooner if being used as a workhorse) and has some serious environmental and public health concerns. If you are inclined to watch an amusing and disturbing video, here is John Oliver on PFAS.

Ceramic is probably not killing us or the environment, but only lasts about 1-2 years.

Cast iron is a good choice if you can manage the weight and the upkeep. Carbon steel is actually my preferred pan, similar cooking/maintenance properties as cast iron but lighter (still not as light as aluminum, which is what most nonstick pans are made of). A de Buyer 28cm pan is less than £50.

For me, it literally means I use it every. single. day.

My Mineral-B skillet gets used every night and every morning without fail unless I'm out of town (which is never).

Other notable daily use items

Sonicare toothbrush - 6 years old now

Norelco 3500 beard trimmer - 7 years old now

Logitech VX Nano mouse - 10 years old now (wife's daily driver mouse) that she just now replaced with the little MX Anywhere 2S mouse

This steamer - 13 years old now - wife uses it basically every day to steam/unwrinkle her shirt and once we had kids, whatever clothes they are wearing for the day. Only thing I do is rinse with cleaning vinegar once a year to clean any mildew or mold that may have accumulated.

The skillet is the only thing I expect to be using as an old man.

This debuyer one says it's only good to 409 degrees as well?

https://www.amazon.ca/dp/B00462QP16/ref=cm_sw_r_cp_apa_i_EJWxFbHNV06RK

Es gibt nicht "die Pfanne". Du brauchst abhängig von der Anwendung verschiedene Pfannen. Kurz gesagt killt zu heiss - oder zu schnell kalt oder zu sauer jede Beschichtung - die du dann mit isst.

Zum scharf anbraten brauchst du eine unbeschichtete Pfanne die vor allem eine gute Wärmeverteilung hat. Ich schwöre hier auf die De Buyer aus Eisenstahl. - Die überlebt dich wenn du sie nicht in die Spülmaschine stellst oder ihr Einbrennen weg schrubst.

Als nächstes ist eine anti-haft beschichtete Pfanne sinnvoll. Diese darf nicht zu heiss werden, ist aber für Sachen wie Spiegelei, etc. ideal, grade wenn du mit wenig Öl arbeiten willst. Diese Pfanne wird nicht ewig halten, nutzt du sie aber wirklich nur für die Sachen die nicht anbacken sollen hält sie trotzdem ewig - ich hab meine Berndes grade nach 8 Jahren ausgetauscht.

Last but not least, die schwierigste Disziplin: Saure Sachen wie Tomaten. Hier gibt es Leute die auf Keramik schwören, ich schwöre auf die Harecker Bräter, aber das ist wirklich Geschmackssache. Da kann man aber problemlos auch mal ein Ragu Bolognese, ne Ente oder ähnliches drin machen.

So halten die Dinger gut und gerne 8-10 Jahre. Und wir kochen täglich.

We have a very similar pan. Basically a carbon steel pan. We have this DeBuyer French collection one from what the handle says. It's not what you linked but same kind of pan. That one is probably a generic carbon steel pan and probably cost way less. Here's a link on care as they do season up some and you can't just soap them out, and they cook differently than stainless steel. Really good for quick sautees or smaller shallow frying stuff. Can even do eggs in them if you get them seasoned well enough. They tend to be lower maintenance than cast iron.