---
product_id: 2524911
title: "MINERAL B Carbon Steel Crepe &  Tortilla Pan"
brand: "de buyer"
price: "€ 171.92"
currency: EUR
in_stock: null
reviews_count: 8
category: "De Buyer"
url: https://www.desertcart.hr/products/2524911-mineral-b-carbon-steel-crepe-and-tortilla-pan
store_origin: HR
region: Croatia
---

# Naturally non-stick after seasoning High heat tolerance up to 400°F Durable carbon steel construction MINERAL B Carbon Steel Crepe &  Tortilla Pan

**Brand:** de buyer
**Price:** € 171.92
**Availability:** ❌ Out of Stock

## Summary

> 🍽️ Elevate your crepe game with French finesse and natural non-stick magic!

## Quick Answers

- **What is this?** MINERAL B Carbon Steel Crepe &  Tortilla Pan by de buyer
- **How much does it cost?** € 171.92 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/2524911-mineral-b-carbon-steel-crepe-and-tortilla-pan)

## Best For

- de buyer enthusiasts

## Why This Product

- Trusted de buyer brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pro-Level Heat Mastery:** Handles intense heat up to 400°F for perfect crepes every time
- • **Chef-Approved Carbon Steel:** Crafted from premium carbon steel for superior heat conduction and durability
- • **Naturally Non-Stick Surface:** Develops a toxin-free, naturally non-stick finish with proper seasoning—no artificial coatings
- • **Versatile & Induction Ready:** Compatible with all cooktops including induction, plus oven safe for quick finishing touches
- • **Timeless French Craftsmanship:** Made in France since 1830, blending tradition with modern cooking needs

## Overview

The de Buyer MINERAL B 9.5” Carbon Steel Crepe & Tortilla Pan is a professional-grade, naturally non-stick pan made from durable carbon steel. Designed for high-heat cooking up to 400°F, it excels at making crepes, tortillas, and pancakes with even heat distribution. Handcrafted in France since 1830, this pan requires seasoning to build its superior non-stick surface, offering a toxin-free alternative to coated pans. Compatible with all cooktops including induction and oven safe, it’s a versatile essential for millennial chefs seeking authentic culinary performance and timeless style.

## Description

Shop de Buyer at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: If food sticks on it, patience! This thing is like wine. - 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.
Review: Fantastique! - 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.

## Features

- CARBON STEEL PAN - This pan is perfect for making or reheating crepes, tortillas & pancakes. It’s made of carbon steel, which is one of the most natural cooking materials praised by chefs.
- NATURALLY NON-STICK - Lighter, more heat responsive than cast iron & better adapted to high heat than stainless steel. Naturally non-stick after seasoning, this pan is made from a naturally non-stick material without any artificial coatings.
- EASY TO SEASON - Handwash to remove the beeswax coating, dry. Gradually heat to med-hi. Apply a thin layer of oil to coat bottom & sides. Heat approx. 10 mins. or until it begins to smoke. Cool 10 mins., drain & wipe dry. Reheat to med-hi for 2 mins.
- USE & CARE - Hand wash only & avoid harsh soaps that can strip the seasoning. Can be used on all cooking surfaces, including induction. Oven safe for up to 10 min at 400F.
- ROOTED IN FRENCH CULINARY TRADITION - Crafted with passion and precision since 1830, we design and manufacture premium cookware, bakeware and kitchen tools that elevate the cooking experience for both professional chefs and home cooks alike.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00462QP34 |
| Best Sellers Rank | #77,757 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #40 in Crepe Pans |
| Brand | de Buyer |
| Capacity | 0.3 Liters |
| Coating Description | Beeswax |
| Color | Silver |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.0 4.0 out of 5 stars (2,546) |
| Date First Available | April 15, 2011 |
| Global Trade Identification Number | 03011245615246 |
| Handle Material | Carbon Steel,Steel |
| Has Nonstick Coating | No |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 2.49 pounds |
| Item model number | 5615.24 |
| Manufacturer | de Buyer |
| Material | Carbon Steel |
| Maximum Temperature | 400 Degrees Fahrenheit |
| Model Name | 5615.24 |
| Product Care Instructions | Hand Wash Only |
| Product Dimensions | 1.45 x 9.4 x 0.6 inches |
| Recommended Uses For Product | Making or reheating crepes, tortillas, and pancakes |
| Shape | round |
| Special Feature | Non Stick |
| Specific Uses For Product | Crepes, tortillas, pancakes |
| UPC | 789542524785 786173623955 |

## Product Details

- **Brand:** de Buyer
- **Capacity:** 0.3 Liters
- **Color:** Silver
- **Material:** Carbon Steel
- **Special Feature:** Non Stick

## Images

![MINERAL B Carbon Steel Crepe &  Tortilla Pan - Image 1](https://m.media-amazon.com/images/I/51cmZ1YnZ3L.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ If food sticks on it, patience! This thing is like wine.
*by J***R on June 15, 2013*

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.

### ⭐⭐⭐⭐⭐ Fantastique!
*by A***N on April 10, 2016*

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.

### ⭐ Beautiful Pan, Until It Turned Into a Rusted Anchor
*by J***D on October 5, 2025*

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.

## Frequently Bought Together

- De Buyer MINERAL B Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 8.3” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - PFAS, PFOA & PFOS Free - Made in France
- DE BUYER 1830 Mineral B Element Series 4636.00 Neoprene Grip Protector 20 cm Length Neoprene
- De Buyer MINERAL B Carbon Steel Omelette Pan - 9.5” Diameter, 7.7” Cooking Surface - PFAS, PFOA & PFOS Free - Made in France

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-03-12*