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De Buyer Mineral B Element Pro Round Frying Pan, 24cm $100.12 Delivered @ Amazon DE via AU

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De Buyer Mineral B Element Pro Round Frying Pan, 24cm $100.12 Delivered @ Amazon DE via AUAffiliate
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Waygood_deals on 25/09/2024 - 10:39 amazon.com.au (1213 clicks)
Last edited 25/09/2024 - 10:43 by 1 other user
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3 x camel alert on this pan.

Can recommend as a nice second pan with no non-stick coating, be sure to season it before first use and do some research on using carbon steel (not recommended for acidic dishes etc. as you remove seasoning). I used the potato peel matfer method but have also seen just heating some oil - https://youtu.be/d_pXCGiimgk?si=KIpOIsro1RzcnLf0

Good size for eggs, smaller omelettes and veggies.

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Home & Garden Cookware De Buyer Frypan

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closed Comments

  • lhou021 on 25/09/2024 - 10:49
    +1

    great pan, I have the Mineral B Pro 28cm

  • xNik on 25/09/2024 - 10:53

    So do you need to season it after every cook since you have to wash it after you cook and the oil will come off after the wash

    • wrx5 on 25/09/2024 - 11:00
      +2

      This is what it says:

      About this item

      • Made in France de Buyer food service products include a 2-year limited manufacturer's
      • Naturally non-stick surface is optimized through consistent use and seasoning
      • Ideal for searing browning or grilling, this cookware can be used on all cooktops including induction
      • Organic beeswax based finish provides a natural protective layer over the cookware
      • High temperatures quickly seal food to preserve vitamins and nutrients lost with other pans
      • incipient on 25/09/2024 - 11:24
        +7

        Please wash your pans haha.

        I think if you have a decent season built up, and you cook with enough oil and hot enough so you get nothing at all sticking, you won't have to season at all really.

        Personally when I do a steak I do get 3 or 4 bits sticking that do seem to take off some season, so I give it a quick wipe with oil and leave it on the heat for a bit while cleaning up.

        You only really get a cast iron pan if:
        - you worry about noon stick coating health risks
        - want really well cooked steaks at high heat
        - like the idea of multi generational cookware

        • dyziplen on 25/09/2024 - 11:38
          +4

          Why do you need to wash it if nothing is sticking as you put it? Depending on what I am cooking I just give it a wipe with paper towels afterwards, because you know, nothing stuck.

          • Wolfenstein98k on 25/09/2024 - 13:26
            -1

            @dyziplen: Bacteria exist even when you can't see them

            • Denbo on 25/09/2024 - 13:57
              +1

              @Wolfenstein98k: Bit of Bacteria, lightly sauteed in butter - Absolutely delicious!

            • dyziplen on 25/09/2024 - 15:35
              +1

              @Wolfenstein98k: And when you cook, all the bacterial go bye bye.

              • GeneralSkunk on 25/09/2024 - 22:28

                @dyziplen: I’m the same as you, I’ve got a large mineral B pan, maybe 28cm and sometimes wash it but only in hot water (not soapy). The residual oil stays there for next time. I never wipe it with oil but my seasoning is not so good either (patchy etc). I need to start that from scratch. But yeah not much sticks to it anyway. Trick is to just use high heat initially and turn down, the protein doesn’t have a chance to bond with the steel. Something Kenji Lopez-Alt talks about in a cookbook of his I have.

                In South east Asia, the guys running the woks outside just rinse with some water after cooking, then ready for use next time.

                No worries about bacteria, you’re heating something up to over 150-180C initially so they don’t survive anyway.

        • eddyah on 25/09/2024 - 20:58
          +1

          Multi generational like, iPhone 1, 2, 3, 4…etc?

          • incipient on 26/09/2024 - 11:22

            @eddyah: Yeah. It's just a software update. Very easy.

  • jayjune on 25/09/2024 - 11:14
    +4

    You could also buy a matfer carbon steel locally for cheaper, and arguably nicer to use as it's rivetless.

    • lhou021 on 25/09/2024 - 11:23

      the Mineral B Pro model line has a stainless steel handle, it is much nicer to use compared to other type of handles

    • bleemo on 25/09/2024 - 11:40

      Where can I get this?

    • GeneralSkunk on 25/09/2024 - 22:33

      The rivets don’t affect my use of these pans. I’ve had spot welded cookware fail in the past so I prefer rivets/studs. That Matfer pan looks like it has either spot weld or screws?

  • Daniel Harris on 25/09/2024 - 11:43

    My main pain is a 28cm De Buyer. It's great. My seasoning is really good. Even if it's completely crusted and burnt on, a bit of hot water and a brush and it's instantly clean.

    I do season every time I wash it though, just bring up to heat, bit of oil, wipe mostly dry and turn off heat. Works for me.

    I have a 24cm Oz Ion (Oz fonte?) pan, the ones made in Australia. Mine is the pre-seasoned one and that's amazing. Nice and light, perfect seasoning, lovely to use.

    That being said, for me the two brands are broadly similar.

  • pearl2013 on 25/09/2024 - 11:45
    +1

    I have a De Buyer pan, but I don't prefer it, likely because I use an induction cooktop. Over time, the pan warped, which affected its ability to heat efficiently on the flat induction surface.

    I now primarily use stainless steel Solidteknics pans, which are made in Australia with similar price. The metal in these pans is more conductive than that of the De Buyer, and they have not warped at all.

    • Whodis on 25/09/2024 - 13:17

      There’s an entire Facebook group about these pans warping. I have like 6 of them, most of them are warped. Still fine to use, but definitely warped.

      • Waygood_deals on 25/09/2024 - 16:23
        +1

        I've heard that but haven't had any issues with mine. Saw on a YouTube channel they don't recommend heating it up at max heat on induction or you can warp it. Start at 70% until warm.

      • Waygood_deals on 25/09/2024 - 16:23

        I've heard that but haven't had any issues with mine. Saw on a YouTube channel they don't recommend heating it up at max heat on induction or you can warp it. Start at 70% until warm.

  • rigob on 25/09/2024 - 11:47
    +2

    I can't believe how much more expensive these are compared to when I first bought mine 10+ years ago. I must have paid $30 for my 24 cm back then. The De Buyer pans have been outstanding and I use them almost daily. Still just as good as when I started using them. I've used them on coil cooktops, ceramic, gas and induction without issue. Yes the maintenance of these pans is different to non-stick, so you do have to educate your partner/friends/guest, but the cooking performance is stellar. The only thing it cannot do well is acidic sauces (i.e. tomato), so get a stainless steel skillet for that. The 24 cm is a practical size for 1-2 people. I primarily use the 32 cm for my family now.

  • happyadventurer on 25/09/2024 - 11:49
    +2

    17.5cm (6.9in) cooking surface is practically useless - you'd struggle to keep 2 fried eggs seperated. Better off getting decently sized pan 24cm+.

  • brianmau on 25/09/2024 - 12:05
    +3

    Check out your local IKEA for the carbon steel version of Vardagen fry pan. Had mine for over a year and it's fantastic. Made in Brazil. Saw the 28cm for $39 a couple of weeks ago at IKEA Adelaide. Website now shows cast iron version only for this size so try your luck at the local store perhaps.

    • tukanglistrik on 26/09/2024 - 00:29

      Afaik the carbon steel Vardagen is discontinued, so you're lucky.

      • Wolfy on 27/09/2024 - 20:49
        +2

        I found/brought one at Ikea Richmond about 2 weeks ago, they had a number of the larger size, but only one at 24cm.

  • Kamsi on 25/09/2024 - 12:45
    +1

    You have to be a food enthusiast to get his pan, if you're not, just any carbon steel pan will do the job nicely. Just make sure to season well before use otherwise you will chuck it away :)

  • Cheaplikethebird on 25/09/2024 - 12:52

    Benefits to carbon steel if I already have triply and CI?

    • brrshhh on 25/09/2024 - 13:16
      +1

      Carbon steel is lighter and heat penetrates easier so heats up faster (and loses heat faster), which some people will preference that over the cast iron but that's sort of it so it's not needed to get one.

    • quorg on 25/09/2024 - 13:52
      +1

      You could probably get a lighter carbon steel pan compared to cast iron for similar conductivity properties (apparently carbon is slightly worse than cast iron), trading off the thermal mass.

      https://www.centurylife.org/thermal-properties-of-metals/

      • Optimus Subprime on 25/09/2024 - 16:57

        Thanks for sharing this link about the thermal conductivity of different metals, that's very helpful!

    • AncientWisdom on 25/09/2024 - 20:15

      FWIW we use stainless steel all the time and carbon steel occasionally - it's just a more niche application IMO, and you need to look after it more.

  • BlueDiesel on 25/09/2024 - 16:23
    +1

    "Usually dispatched within 3 to 7 months"

    • AncientWisdom on 25/09/2024 - 20:16

      Next year's birthday present?

    • JetBombat on 26/09/2024 - 19:36

      Some poor bloke in WA have to dig it out first

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