de Buyer MINERAL B Carbon Steel Country Fry Pan with 2 Handles - 12.5” Diameter, 8.9” Cooking Surface - Ideal for Sauteing, Simmering, Deep & Stir Frying - Naturally Non-Stick Finish - Made in France

The pot developed a beautiful patina after an hour (two times) upside down in the oven at 400° with a thin coat of avocado oil. I did this two times. I let it cool down and then repeated the process . It is absolutely necessary to thoroughly clean the pot first or it will develop an uneven patina and blotches. I know this because I have some of the other mineral B products and I was less diligent cleaning one of them new out of the wrapper and I did not have as good results and have had to redo it several times to get it right. From this, I assume that if other people have less than perfect results it is because they are not thoroughly cleaning the pan before seasoning it. I purchased the larger size pot and find that it is great to roast a chicken. There is enough room for the chicken and some potatoes. It is also wide enough to permit air circulation around the chicken, but also protect the oven from splattering of chicken fat due to the higher sides of this pot, which was a problem when I roasted in broiler pan with a broiler rack; better air circulation, but cleanup at high temperatures roasting was a bit challenging. I have also been told that the temperature warning does not really apply to the pots with the mineral b “pro” handles, and is intended for the pots or pans that are not the pro version because they non-pro versions have an epoxy coating on the handles that can flake off over 400° at sustained temperature. but I would check with the manufacturer as I believe the pro version is good up to 500°. I am not sure that this qualifies for that temperature range but I have been using it above 400 and nothing is flaking off the handles.

Really family sized. Do note that this kettle is dreamy for roasting chicken. Just treat regular way and then, for your roast, place the bird on a rack to keep it proud. The volume of this pot allows phenomenal heat circulation and a CRISP skin. This technique does not throw material onto the oven wall, so much.

Heavy gauge very nice sturdy high side pan. It is my go to frying pan for almost any frying job and if there is anything bigger item to fry I use the bigger 12.5 country pan version. These pan are my favorite and I highly recommend it specially to those who got tired of using the heavy Lodge dutch ovens as fryers. I still use my cast iron dutch for other types of cooking but these DE Buyer pans are a lot easier to handle and my wife love to use it more than my Lodges. She commented that these De Buyers country pans are classy and good looking and I don't disagree. The other reviewer was complaining about the shipping and it just doesn't do justice to this pan. I own two of these pans the 9.5 and the 12.5 inch versions. I use flax seed oil to season it for the first time and oven style it like my Lodges and wrapped the handles with aluminum foils to avoid over darkening but it turned out to be looking copper color when it came out which I like it even more (the handles are made of stainless steel).

Wash well, blueing the pan, let cool 15mins then wipe "very thin" coat of grapeseed oil, bake for 45mins. Repeat oil & baking 2x. For fried rice and starchy food, best to prep the pan follow Leidenfrost effect. As long as you fry/cook your food within smoking point of oil ....you shouldn't have problem with tacky/gummy oil that is difficult to clean afterwards. *Heat control is crucial* Ex: with glass top stove, I normally preheat the pan 5-6mins on heat #4 then add oil the pan; for searing meats keep heat 4 , for delicate food like flat bread, eggs, seafood reduce to heat #2, deep fried would need heat #5-6 when putting food in the first 2 mins then reduce to #3.5... for stir-fry, low-med heat for low moisture food and med-high for veggies.... Cleaning- scrub with salt or deglaze with water then wipe off ; if wash with soap, make sure heat dry and add thin oil to prevent rust.

Great material, thick walls, solid handle and nice shape for deep frying. Holds heat well. Safe for gas stove and oven.

just per the above ..such a great quality product and I have others of theis brand. Not sure if edge chipping was a defect, second or shipping but I did not return it as its minor a great size for so many things appears over sized but turst me, bet to have the extra room

This is my 3rd De Buyer carbon steel pan and I seem to have the hang of seasoning these carbon steel pans down. These pics were after the first seasoning. We have a gas stove so it seems to be easier with a flame vs a heating element of some kind but these are heirloom pieces that get the job done flawlessly! Will keep on buying De Buyer for their quality and durability.

This is my second DeBuyer Carbon Steel pan, and I love it. The patina after seasoning doesn't quite look as beautiful and even as the demos (no matter how little oil I used, it still beaded up), but it works and has been a healthier option for a non-stick cooking surface.

1. Geen RVS zoals omschreven, maar Carbon staal. Roest dus als je niet goed behandelt. 2.Geen coating aanwezig. (alleen bijenwas voor transport) 3. niet vaatwasserbestendig. Uit alles blijkt onvoldoende productkennis!!

Got it at a good price. Needs seasoning before first use. After that, it is what you should expect from cooking with a carbon steel utensil, and from a good de Buyer Mineral B product.

Parfaite comme toute la gamme minéral B Effectuer le culottage au départ, se culotte seule ensuite après plusieurs utilisations, utiliser avec un feu vif

Gillar kolstål.. nyttigare än sådana som har nonstick beläggningar. skaffade ett lock och använder den som stekgryta, ger lite järnsmak i såsen men inget som stör mig.

I have a whole set of De Buyer which I enjoy using, and so I got the 12.5" ring handled "Country Chef" for my granddaughter. I have the long handled version, but felt that was not suitable around children. The size is about the largest that can be conveniently used on regular ranges - and easily rinsed in smaller sinks. The pan works fine as a flat bottomed wok on electric stoves, and for normal work the high sides prevent grease spatter. My granddaughter had no problem properly seasoning the pan well enough for sliding fried eggs around - in short order! You simply fry potato peels and salt, pushing everything around with a wooden spoon. There are many YouTube videos on which oils NOT to use. If one is in a hurry to get color changes moving well up the sides then a hotter heat source (barbecue) and a little more time. The benefit of the bluing moving well up the sides is that it prevents rust forming on the outside. The warranty is apparently only good for the lifetime of the first user so when it is passed on to future generations, they will have to pay for any needed repairs.. While I was born in Europe where these carbon steel pans are common - I've never heard of a quality brand needing any repairs. The one caveat now is that if you use a conduction stove, then warping of the base can occur. My granddaughter is enjoying the pan because she got it working properly an hour after receiving it. Knowledge is important with carbon steel pans whether it is passed on or gotten from YT videos.