MINERAL B Carbon Steel Crepe & Tortilla Pan - 12” Diameter, 10” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - Naturally Non-Stick Finish - Made in France

It is also like your dog...you don't train it, it trains you. Here is what it has taught me: 1. When it gets dirty, heat it, and pour boiling water in. The grime floats up. Rinse out and wipe clean. 2. Do not let food (or oil) char in it when newly seasoned. It loses the non-stick coating it is building up. 3. If it loses its non-stick coating, just season it again. 4. Its performance improves over time; in time, the non-stick coating survives boiling water, charring, even scrubbing. It arrived in a box wrapped in brown paper...It was not going to go on my stove straight from the warehouse. I washed it in the dishwasher. Good news, it got clean, bad news, I lost the non-stick coating, and won rust. I scrubbed out the remaining factory seasoning with a heavy duty scouring pad, rinsed, dried, then applied a thin layer of oil all over - inside and out. Then I heated it on the stove on medium-low for about fifteen minutes. I would not start swim lessons at the deep end; I would not try eggs on this pan right after seasoning. Start by giving the pansome easy tasks...tortillas, for example. Soon, it can handle eggs, pancakes, most things. But wait for the non-stick coating to build up good and true before doing tomatoes or any acidic stuff. The handle gets very hot; use a mitt or a kitchen towel. After use, simply wipe with a paper towel. Or, as I said, pour boiling water over the hot pan, rinse out, and wipe clean. If that does not work, scour it good and true with a new heavy-duty scouring pad (the pad wears out after one use). Then rinse, dry, and lightly oil. Over time, the pan "learns" to recovers quickly after scouring. The material is smooth enough to be used safely on a ceramic cook top. Cast Iron is (a bit) suspect, but mild steel is fine. So far, it has been a review of the material, mild steel. Now, about this particular pan: 1. It is large enough to function as a pizza pan for small pizzas...the pizza simply slides right out when done. 2. At first, I thought the long handle was silly; I now realize I can use it to take most of its weight on my arm instead of taking it all on my wrist. Clever. 4. The long handle is at quite an angle to the pan surface, needing more clearance. I can not store it in the top oven shelf without damaging the heating element...unless I store it upside down. 5. It is made in France, not China...so I can trust that the material has no toxic impurities. This is a great pan, and I would certainly recommend it.

This is my first iron and crepe pan even though I've been cooking for forty years. I've used it now a couple of times for crepes and the 9.5" is the perfect size and they come out beautiful. The handle feels good & stays fairly cool up medium heat. Good heft for heat retention but not heavy so swirling the batter is easy. I was a bit spooked about the seasoning process and although this is my first pan I feel confident in saying - like bonding with a new dog you just saved from the shelter you need to spend some time with the pan before you take it out. We all know how to use a pan but seasoning one properly? There are dozens of ways out there including the one that came with the pan. Why I didn't follow the manufacturers direction I can't say. Caught up in the online video haze of 'experts' I guess. I used 'Cooks' suggestion to get the wax off the insides, Fry 1 russet potato peelings with a ~1/2cp salt until peels are crispy. Here is my story. I first used an extremely light coat of canola on the entire pan, sans handle. Into the oven with foil below at 400°F for 45min and let cool in the oven. The plug was okay as was the handle. I repeated the process one more time. Then I started reading the benefits of Flaxseed oil. After a run to Whole Foods (nothing but the best for my puppy) I ever so lightly covered the inside of the pan and put it to medium high heat on my electric burner. Once it got to the smoking point I turned off the heat and let it cool completely. I did this about 10 times while watching Anthony Bourdain get drunk in exotic places for a living. Once or twice the coating I put on was a tad thick so after heating it was a bit sticky. I put the pan under warm water and rubbed it down gently with a non-abrasive Scotch pad. Repeat oil and heat. Skip the canola. The high omega 3 properties of flaxseed is apparently the trick. When it smokes it has reached the point where the chemical reaction of (insert Einstein equation here) and makes for an incredible non-stick surface. I can't wait to break in another puppy! Be patient grasshoppers. flaxseed Oil on, flaxseed oil off.

Carbon steel gets hotter than stainless steel. You do have to season it. This pan is made in France, not China, and it shows. What a lovely pan! Heats evenly and fast. I use it to sear steaks, fish, make dosa crepes, and omelettes. I bought a very large one so it fits on my large burner and I can cook faster. Of course, you can make French crepes too, but... its too heavy to flip the crepes with one hand. So you need to lift and flip them. I do have a smaller pan for flipping crepes, but its too small. In this pan you can make those large crepes that fold over like the real French ones. Hurrah for France! The pan comes with a wax coating to prevent rust in transit. Use boiling water, soap and scrub it off. Season this way - heat up pan. Rub thin coating of oil on it. Heat up again some and then let pan cool off. Repeat 11 times! Pan should be black by now. It is done. This layered approach is used by pros. It does not come off easily. Don't rush it, and don't use too much oil. Very thin layers.

I really wanted to love this pan. It’s made in France, feels solid, and cooks beautifully—until my wife accidentally put it in the dishwasher. That was the end of it. The entire pan (inside and out) rusted almost instantly. What you see in the photos is after multiple attempts to clean it with metal brushes and polishers. It’s beyond saving. For something advertised as “carbon steel,” it’s surprisingly delicate—more like a piece of iron that can’t handle a drop of moisture. I understand you’re not supposed to put carbon steel in the dishwasher, but one small mistake shouldn’t completely destroy a $60+ pan. If it’s that sensitive, the product description should make that very clear. At this point, it’s not a pan anymore—it’s an anchor. Lesson learned. If you want cookware that survives real life, I’d suggest looking elsewhere.

Is a great big carbon steel pan. I've used it to cook breakfast eggs, pancakes and fish in the evening so far. After seasoning, its non-stick performance is better than stainless steel but not quite as good as a dedicated non-stick pan. The large cooking surface allows me to cook up 3 fish fillets at the same time. Heat distribution is very good for carbon steel, but not as good as aluminum core or non-stick pans.

OK, I judged too fast, too critically. After useing this for a couple years, I'm amending d'review from 2 Stars to 4. Below is my original review, and most of it still holds true. But over time I have purchased & used the much-touted Hexclad fry pan, plus 3 assorted cast irons, plus m'old RevereWare, plus a rack of serious stainless steel. Turns out this DeBuyer Mineral B is my go-to pan I probably use more than all the others combined. It's not perfect, it's ugly, but it's a quality utensil that that has held-up well. Non-stick is reasonable. I'm satisfied now. .... Red d'instructions. Thoroughly. Used this over-rated pan for 6 months to try to get d'hang of it. No cigar. It has a domed bulge in the middle, so whatever oil or butter you put down immediately runs to the outer edge, leaveing the entire center dry & scorched. Induction makes matters worse with an over-heated central zone while the surround remains tepid. If you're cooking with gas useing the largest burner to heat entirely, ok, but then the metal handle gets HOT! Eye yiyi, no happy medium. Yes, it IS lighter than cast iron, so thought to give it a try. While cast iron seasons uniformly black, this fancy carbon steel just gets uglier & uglier. If you try to sorta clean up the mess, the non-stick is completely lost. I don't know what to suggest. I don't want anything teflon or aluminum and you shouldn't either. We try to buy "Made in USA" but good luck finding that.

We got rid of our coated non-stick cookware many years ago, and switched to using only stainless steel. We've had good luck with the Emeril stainless cookware , which has been durable and useful. For example, when using butter in the stainless Emeril pan, I can cook an omelette and have it release by just jostling the pan. Not really non-stick (stainless never is), but it worked well enough. Until now, that is. We're cutting back on our use of butter, and have taken to using a light mist of oil (like grapeseed) in our cooking. However, using oil on stainless simply does not impart the same slippery effect as butter (or lard), so eggs and other foods stick instead of releasing. After some investigation, I found these DeBuyer iron pans, which are thinner and lighter than cast iron, but which claim to have exceptional non-stick capabilities without any added polymer coatings. And they work GREAT. These are less heavy than cast iron, but are still quite substantial, made from very thick and durable iron. They come with a coating of bees wax, which prevents rusting during storage and shipment. Removing the bees wax is a bit of a pain, and I resorted to filling a sink with boiling water and submerging them to melt off the wax, then wiping away any residual coating. Even though this initial cleaning is pain, it's a one time thing and it's a natural coating, so still preferable to polymer-based non-stick cookware. The next step is to season the pan, which involves putting a shallow layer of oil in the pan, heating it until the oil begins to smoke, then pouring it out. This step was relatively easy, and again is a one-time thing. After that, the pan is ready to use. The first thing I made was a thin, five egg omelette, cooked with only a thin misted layer of grapeseed oil in the pan. The eggs released easily, cooked evenly, and the omelette came out perfect. The manufacturer recommends cleaning with hot water and a sponge (no soap, no abrasives, etc), and they clean up well that way. Then, similar to cast iron, you wipe a little oil on them and put them away until the next use. The oil prevents rusting if you don't use them for a while. These pans are similar to cast iron in that they season as you use them, and the non-stick properties get better the more you use them. Are they as non-stick as teflon? Not quite, but close enough to work for almost any typical cooking need. Are they more trouble to clean and store? Yes, they do require a little care and feeding. Can you put them in the dishwasher? Well, you can, but it will strip the seasoning and encourage rusting, so you don't want to do that. However, they are made of iron, and that's it. No polymer coating to flake off and ingest. No poisonous fumes to emit and cause harm (check the warnings for using non-stick cookware around birds, for example). And we're able to cook everything with a thin layer of misted oil, and so far nothing has stuck even slightly. We highly recommend this cookware, particularly if you're looking to get rid of polymer-coated pans due to potential health issues. Update: The bad news is that after 11 months of regular use one of our two pans warped. The worse news is that I was unable to find any US-based support contact info for the manufacturer, and their offices in France never returned my calls, online requests, or emails. The good news is that I contacted Amazon to see if they had US-based support contact info, and they offered (unsolicited) to replace the pan for me. So, I'll call that a push and leave the five star rating, but watch out for warping and be sure to never introduce sudden temperature changes to the pans.

I bought my first carbon steel pans a few months ago. Two pans from Matfer Bougeat. After getting them well seasoned they cook great and are nice and non-stick. I decided to add another pan but didn't want to go through the process of cleaning off that protective coating Matfer puts on them. This time I went with de Buyer. Getting to protective coating off of their pan was much easier. This pan is quite large. I wanted a pan with plenty of surface space and this pan has it. I can cook bacon, eggs, and taters all on one pan. Oh and of course this being a crepe pan it does make some big lovely crepes. That's the main reason I bought it. I also use it for searing salmon, catfish, tilapia, and rainbow trout. Have not used it for steak or pork yet. I have other pans for those. I did a stovetop seasoning on this pan. I have a gas range. Once seasoned I cooked some crepes and they came out just fine. I need to work on my technique though to get them a more uniform roundness. I like using my metal spatula on this pan. No concerns about scratches. This pan is hard to beat. I will pick another pan from this brand at some point. Not sure which one yet.

Nie ma lepszej patelni do naleśników.

... diese Pfanne ist nicht meine erste Eisenpfanne (und die zweite dieses Herstellers) , aber trotz ihres moderaten Preises eine der besten. Sie ist plan und bleibt es auch bei Hitze. Sie ist stabil gefertigt und hat ein sauberes Finish. Der Griff ist mit einem Schutzlack überzogen. Das macht das Anfassen angenehmer, ist aber sehr ungünstig, wenn man die Pfanne in den Backofen stellen möchte. Der Pfannenstiel darf auf keinen Fall die heißen Ofenflächen berühren. Und vorsicht beim Herausnehmen, der Lack wird bei Temperaturen über 90 °C weich. Und, nicht zu vergessen, der Silikonnoppen am Griff muß vor einer Ofenrunde entfernt werden. Das Einbrennen, ... um das immer viel philosophiert wird... , ist grundsätzlich ganz einfach... Es geht auch ohne stinken, Kartoffeln einäschern oder stundenlangen Backofenrunden, ist aber dann auch nicht Zen oder meistertitelverdächtig. Also, die Pfanne zunächst schrubben, überall, rundherum, am besten mit Waschmittel, um die Wachsschicht sicher zu entfernen. Danach außen trocknen und ab auf den Herd. Unbedingt eine Platte nehmen, auf die die Pfanne paßt!!!! Bei Eisenpfannen nie eine zu kleine Platte wählen, eher grösser oder passend! Große Hitze einstellen. Während die Pfanne heiß wird, wenig Öl in die Pfanne geben und dünnen verteilen - Pfanne dazu mit Geduld schwenken bis sich das heiße Öl verteilt hat (Rapsöl tut es, Olivenöl auch, Leinöl ist Königsklasse). Und nun solange weiter auf die Herdplatte, bis das Öl verdampft ist und ein brauner Ansatz entsteht, das Ganze nun noch zweimal wiederholen, mehr geht natürlich auch und fertig. Ab jetzt setzt grundsätzlich nix mehr an, wenn die richtige Hitze fürs Bratgut gewählt wird - Spiegeleier sind halt keine Steaks. Nach dem Braten die noch warme Pfanne mit Küchenpapier auswischen oder bei erhöhtem Reinigungsbedarf mit heißem Wasser und Spülbürste ausspülen, trocknen, innen leicht einölen und wieder fertig. Die "hohe" Kunst der Salzreinigung überlasse ich mal Goggle. Über die Zeit, bei fleißigem Einsatz, wird der Bratraum der Pfanne schwarz werden, das ist gut so. Das ist die berühmte Patina, welche wie eine Teflonbeschichtung wirkt. Diese Patina läßt sich übrigens erfolgreich mit Säure (Ablöschen mit Wein etc.), Spülmittel usw. zerstören. Wenn dem so ist, dann nach einer erschöpfenden Reinigung mit dem Einbrennen wieder starten. Tipp: Gerichte, die mit Wein oder anderen sauren Flüssigkeiten abgelöscht werden sollen, in einer rostfreien Edelstahlpfanne zubereiten. Beschichtete Pfannen wollen wir ja nun nicht mehr nutzen, gell. Die Pfanne würde ich immer wieder kaufen, aber... so wie Eisenpfannen halt so sind... frühestens in 20 Jahren. Und noch eine Ergänzung zu dem Geweine... "Meine Pfanne ist verzogen, Öl ist nur am Rand.... Chinaware.... Umtausch... zwei Tage nur geweint..." Wenn man die Pfanne nicht auf einer zu kleinen Platte erhitzt hat, ist sie nicht verzogen, sondern alles passiert wie gesollt... "Aber meine andere Pfanne ist vollkommen plan......" NEIN!!! (gilt zumindest für Kochgeschirr aus diesem Jahrhundert) Seid versichert, kein modernes Kochgeschirr ist zu 100 % plan. Der Grund zu dieser Fehlannahme, dass es doch so wäre, liegt darin begründet, dass es zwei typische Verläufe von Hohlwölbung gibt und eine davon haben alle Pfannen und Töpfe heutiger Fertigung: Entweder eine Wölbung mit konzentrischem Verlauf oder eine mit longitudinale Verlauf. Beim konzentrischem Hohlwölbungsverlauf (mittig) liegt der Kochgeschirrboden ringsum plan und ohne Wackeln auf; der Hohlraum zwischen Kochfeld und Kochgeschirrboden in der Mitte ist nicht zu sehen. Beim longitudinalen Verlauf (längs) liegen meist entlang einer Längsachse des Bodens zwei Kanten auf. Ein leichtes Wackeln des Kochgeschirrs ist die Folge. Das leichte Wackeln mildert sich beim Erhitzen (meist) oder verschwindet fast ganz. Durch die derartige Gestaltung (bei konzentrische Hohlwölbung mehr) ergibt sich eine konkave Innenwölbung und das Öl läuft somit bergab von der Mitte an den Rand. Ist so gewollt!!! Wir wollen ja braten und nicht frittieren, deshalb heißt das Objekt der Begierde auch Bratpfanne. Für eine 28er Pfanne reichen bei richtiger Heizstufe (man erinnere sich - abhängig vom Bratgut) bereits 2 Esslöffel Öl fürs Braten aus. Mutig sein, ins Kochbuch schauen, steht da auch so oder ähnlich, natürlich bezogen auf die Ölmenge. Und nun... Viel Spaß beim Pfannekuchen oder Crepe herstellen mit der wirklich guten Pfanne!!! 😀 PS. Sollte die Pfanne ein wenig Rost ansetzen, ist das nicht der Weltuntergang und auch kein Zeichen von mangelnder Qualität. Die so genannten Eisenpfannen rosten nun mal, wenn man sie nicht trocknet. Der Rost läßt sich leicht mit etwas Stahlwolle beseitigen und gut ist. Der Gartengrill rostet auch und da wird nicht gejammert...

I got a lovely dark seasoned surface going and now I'm getting great results every time from cooking everything from pancakes, fish, steaks, flat breads (homemade Nans) loads of things. The temperature get really hot so you get that seared flavour and look without destroying a non stick pan which could never get that hot. In fact any stainless steel pan with a sandwich base couldn't get that hot without buckling. The Salmon steaks just skid across the surface its so non stick. I love these pans, it's such a pleasure to know Im able to get the heat I need to cook things really well.

Bought the 12 inch one. And it is realy cool! Keeps oil on its surface and is 100% non-stick. But be sure you are strong enough to handle it. It is really heavy and feels like 10kg in your hand.

Mise à jour du 31.01.2026 : La Chandeleur approche à grands pas. Avec une utilisation régulière — nous faisons des crêpes environ une fois par mois — la qualité est vraiment au rendez-vous. La poêle n’a pas bougé et les crêpes ne collent pas. Un très bel outil que cette poêle. La poêle à crêpes De Buyer en tôle d'acier MINERAL B est un véritable chef-d'œuvre de l'artisanat français. Fabriquée en France, cette poêle de 30 cm est exempte de PFAS et possède une anti-adhérence naturelle, ce qui en fait un choix sain et écologique pour votre cuisine. La queue rivetée et la finition à la cire d'abeille ajoutent une touche de qualité et de durabilité. Le culotage de cette poêle est vraiment très simple et indispensable pour assurer une performance optimale et une longévité accrue. Néanmoins, il est important de noter que cette poêle pèse 1,795 kg, un poids à ne pas négliger lors de son utilisation. Enfin, lors des cuissons longues, la température de la queue de la poêle peut monter. "ici 128°" Il est donc recommandé d'utiliser un torchon ou un manchon pour éviter de se brûler. En résumé, cette poêle à crêpes De Buyer est un investissement qui en vaut la peine pour tout amateur de cuisine souhaitant allier tradition et qualité. Une recette de pâte à crêpes simple à réalisé la veille pour un résultat au top : 100g de sucre 6 œufs 500g de farine 1 litre de lait 100g de beurre fondu Mélanger les œufs et le sucre, ajouter la farine et délayer avec le lait à la fin, on ajoute le beurre. On peut ajouter du rhum ou de la vanille. Pour environ 30 crêpes de 30cm Il est recommandé de laisser reposer la pâte. Un petit pouce est toujours très apprécié 👍