Perfect for Grilling, Searing, Browning, Frying
These timeless pans are ideal for High-temperature cooking. By reaching quickly and sustaining high temperature, Iron Frypans are simply the best and first choice of a Chef to sear and grill steaks, caramelize meat juices, onions and vegetables, brown potatoes, or perfectly fry fish. Steel pans are not a Chef choice to stew or slow cooking dishes.
MINERAL B ELEMENT, thickness 2.5~3mm
BLUE FORCE, thickness 2mm
LYONNAISE, thickness 1~1.2mm
My Frypan is rusted – what should I do?
Not fully seasoned Steel frypans will naturally rust with humidity because they contain > 99% of Iron. Iron is a natural, non-toxic and needed Element for our body. So first, don’t be scared, rust is not dangerous for your health, it is just not pleasant for the eyes. And that’s easy to get rid of it. If your pan is already well seasoned with just a superficial rust spot, we recommend to just rub the spot with a metallic brush under hot water to avoid dissolving your full seasoning. In other cases, there are several technics to clean the rust:
1 – Use of natural and soft acid method: fill your rusted parts with Lemon juice or Vinegar for 1 night, you
can even salt for better result. The day after, the next morning, rub the rusted part with lemon skin or a Metallic brush.
2 – use of Potatoes + baking soda (or soap). Cut 1 potato in 2. Cover the cut part of the potato with Baking Soda and rub your rusted part with that. Rinse and do it again and again until the rust disappeared.
3 – For deep rust, start by rubbing with salt and paper or with a Metallic brush + dishwashing liquid.
Brand new pan received with rust?
During the their long travel from France and or during their storage in our warehouse, despite the highest standards and dehumidifiers in place to preserve our products, some new steel frypans may still oxidize (rust) lightly, even Mineral B sprayed with beeswax. Vessels and Asia are humid, that's a fact.
However, we hope you fully understand now that rust is not dangerous, doesn't alter at all your frypan performance and can easily be cleaned up. Oxidation is a normal iron phenomena, and only the seasoning process will protect your pan. Rust therefore is a not a quality issue, it is not a default.
Somehow, when you purchase an iron pan, you purchase a raw material that only you can fully protect by the Do It Yourself seasoning.
Seasoning ~ My Iron pan blackens. Is it dirty?
No, it is not dirty. The blackening of a Steel pan is a natural phenomenon called “Seasoning”, and that’s excellent. The darker it becomes, the better it is to get natural nonstick properties from your Steel pan and to protect it from oxidation (rust). In other words, the more the pan is used, the better its performance. All bacteria have been killed by the heat, so you don’t have to worry about that.
How to Season and Clean my Steel pan?
Seasoning will come naturally with time. The more you use your pan, the quicker it will be fully seasoned. That said, there are some MUST DO, and MUST NOT DO to maintain the Seasoning.
MUST NOT DO
Never wash in a dish washer, never wash with Soap or Detergent, don’t cook acid stuff (use of lemon,tomato,vinegar…) within your steel frypan. Doing this will not break your Steel pan, don’t worry, just dissolve your seasoning. You will then have to start again the process.
Before first use
Clean the frying pan with very hot water and a sponge. For Mineral B, you can rub it to remove the excess of bee wax. Then heat it up quickly to dry it. After that, use a paper lightly soaked in vegetal oil to grease it inside and outside and set it in a dry place. This will prepare the seasoning and protect it from rust.
Cleaning After use
1)Rub well with a sponge or a metallic brush if necessary, to get rid under hot water of any residues.
2)Fill your pan with water and boil it to eliminate greases.
3)Rinse and dry with a tissue to clear the last deposit.
4)Light grease it again with a paper lightly soaked of vegetal oil before setting it in a dry place. When your pan will be well seasoned, this won’t be necessary anymore.
Nonstick tricks of Steel pans
Seasoning your pan will develop a natural nonstick property. Here is an additional trick : make sure your pan is heated up enough before placing your food there. It means you should start with a more powerful heat (without burning) then reduce the power, and not the opposite. When heated up enough, your steel pan will quickly sear your meat, fish or egg. When well seared, your food should not stick. If sticks, it’s probably that it is not seared enough, or you started before your pan was heated up enough. How to know it is heated up enough? Drop water drops on the pan: if they act like balls rolling on the plate, it’s good!
The white marks on the iron pan are not manufacturing defects (detailed picture 4). The de Buyer iron pan is continuously made of heavy tonnage stamped and drawn thick iron. Due to the ductility of iron itself, traces are naturally formed on the surface of the iron pan through the process of pressing and forming by the machine. However, to maintain the absolute natural characteristics, de Buyer does not do other chemical beautification processing. These are only visual traces and not scratches. The surface is smooth and does not affect the cooking effect of the iron pan at all! These marks will gradually disappear with regular use and after fully seasoning the pot.