MFR: 5110.32
Description
de Buyer "Carbone" Steel Frying Pan
- Extra thick black steel. Perfect heat source distribution.
- For use on any heating element: gas, vitro ceramic and electricity as well as on induction hob. 1.2 to 3 mm thickness. Riveted steel handle
- The steel frying pan remains essential for Sealing, Browning, Grilling food (steak, omelets, crepes, etc.) and improving flavor
- Once it reaches temperatures above 140° C, the steel frying pan seals the food on the surface, resulting in the caramelization of the natural juices (the Maillard reaction).
- A crust forms, preventing moisture from evaporating. The food becomes brown and crusty on the surface, tender and soft in the middle
- Perfect for frying meat and obtaining crispy crepes or tasty omelets!
Seasoning tip:
- Put some potato peelings in your pan, cover with water and boil for 15 minutes.
- Next, throw away the peelings and rinse the frying pan with very hot water, wipe it and heat a little oil in the pan
- finally wipe the pan with a paper towel
- Your pan is ready to use
Specifications
| Dimensions and Weight | |
|---|---|
| Thickness | 1.2 to 3 mm |
| Features | |
| Material | Heavy Quality Steel |
| Handle | 1 Yes |
| Number of Handles | 1 |
| Shape | Round |
Reviews
(9 reviews)
My new favorite
What a wonderful tool. I used a mix of online seasoning methods. First cook was the one I was warned against eggs. Wonderful. This pan defines non- stick. Next home fries. Then pancakes. Then pork chops. I have never found a way to get pork chops to be restaurant good. In 45 years of trying. This pan did it. I find it easier to maintain than my cast iron. Use the debuyer seasoning method. The extra oil keeps you from overheating the pan. Then I used the wipe it dry method with three different oils. Fine. DO NOT OVERHEAT this pan to discolor it. Color is not seasoning. My pan now has a slightly convex bottom. It is not debuyers fault. It is not bakedcos fault. I followed the high heat instructions. There is no need for that high heat treatment. I cook. I heat 12 inch of water when done. Swish it around then wipe it with my green and yellow sponge using the scrubby green side. Soap no problem. Rinse it out. Put it back on the stove medium low. When it gets warm oil. I fold a small piece of paper towel. Hold it to the oil bottles mouth. That is all you need. Wipe it on smooth it out. Let it warm. Keep it smooth and thin. Look for sweat and wipe it off before it hardens. Turn burner off. When pan is cool re-wipe. Done. The season is in the smooth steel. Anything you can feel with your fingers is extra scrap. It will make the pan less non stick. BTW. I have used this pan for stir fry twice. It is much better than a wok on western stoves no matter the heat source. I tried woks twice this pan is better.
By Jayjay, Florida on October 4, 2023
Carbone Plus from de Buyer is the BEST!
I've tried to season cast iron and have always failed. Seasoning this skillet to virtual non-stick has been a pleasure. The pan is heavy, about seven pounds and is perfect for searing meat.
The price at Kerekes/Bake Deco is significantly lower than at any other vendor.
By RSteve, Minnesota on March 7, 2020
Great pan!
This is a great quality pan! It's very heavy, but I was expecting that given its size. The main handle is riveted, the assist handle is welded on. No issues with seasoning: I follow directions that come with the pan and use extra fat for the first few weeks. This should last a lifetime.
By LK, WA on October 18, 2019