I have the Mineral B Pro 11" and the Mineral B 9.5" Omelette (non-pro) pans. Besides the different handles, the Pro pan is definitely thicker, 3+mm according to my calipers while the regular is less than 3mm (2.7 or so). I have an electric stove with glass surface, the pro stays put whatever its temperature, the regular one can spin when heated. Not a huge problem, but worth keeping in mind.
I’m deciding between Mineral B or Min B Pro for an omelette pan myself. Min B comes in 8 inch, but Pro only has 9.5 inch. Would you recommend I get the Pro?
@@desertrose2085 To me 9.5" seems to be a good size for an omelette pan, so if I had that choice I'd get the Pro. It also can be used in the oven which is a bonus. HTH.
@@sixpooltube Everything else being equal (i.e. same size, both B Pro), I think I'd go with the omelette shape, because it is easier to slide an omelette or something similar off the pan onto the plate.
I probably have over 50 carbon steel pans. Some are nearly 50 years old now. The blue steel pans, (Lyonnaise), are extremely useful when you need fast temperature control. If your technique is really developed, you can produce an omelet very quickly. I am very happy to see the "Pro" option as we often finish in ovens or under very hot infrared broilers. Great content! Cheers! Edit: Spot on about seasoning the lighter pan in the oven. Many of my ancient BIA Cordon Bleu pans. ,(Very similar to Lyonnaise), were sacrificed early on before we learned our lesson. More Cheers!
Regardless of the subject matter, this is one of the clearest and most thorough reviews on TH-cam. Just ordered myself an omelette pan and will probably get a Mineral B Pro, as often use them in the oven. Thanks you!
Hello from France. I am 71 years old and for 6 months I have rediscovered cooking with carbon steel pans like my mother did. I had given up this way of cooking for a few years. Perhaps for convenience or because we have been victims of publicity. I cook on induction and I chose the Mineral B Pro model. One in 20 cm for fried eggs and one in 28 cm for the rest. I also have a 26 cm Mineral B Standard for French pancakes. I am 100% satisfied. Thanks for your video which confirms my choice. I think these will be the most gifts I will bequeath to my children for the rest of their lives 😂 Have a nice day, bonne journée
On German Amazon, La Lyonnaise is declared with 2 mm. thickness and the 30 cm model (12”) is 4 pounds of weight. The 2 mm are correct - I already got my beautiful blue crepes pan and it works like a charm, the thickness is 2 mm.
Great video thanks for that. In Europe there is also the "Carbone Plus" collection, as far as I know, this is intended for the Gastro trade and is identical in construction to the Mineral B, but without the beeswax coating and without the embossing stamp in the middle of the frying surface. I think the conclusion about the beeswax is that these models sell faster and are therefore less prone to rust and costs only half as much as a Mineral B.. Greetings Roger
I've got a de Buyer 12.5" Mineral B, the same as yours (love it); a few cast iron skillets (Wagners, a 100 year old McClary's (a treasure, and perfect for cornbread), a Lodge, and a big Taiwanese one); and a super cheap 11" carbon steel pan (by "super cheap" I mean $15 CDN). The cheap carbon steel even flexes, being 1mm thick. But it's great for roasting things in the oven, where thickness doesn't matter and light weight helps. My next pan is a toss up between a good stainless steel pan (for acidic foods) or a smaller de Buyer or similar (for single meals).
Great video. Very informative and enjoyed the pace and relaxing nature versus sales tactic. Helps determine what is best in terms of cooking appliances and usages. Thank you
Good to hear from you Rob! It's been awhile since your last carbon steel review. That was one of the reviews I saw that kept my interest in carbon steel pans going! There are some new players in game these days. Darto (Argentina) and Cast-A-Way (South Carolina) offer one piece pans. No rivets or welds needed. I picked up the 10" from Cast-A-Way. I think carbon steel pans are gaining in popularity over non-stick here in America, and that's a good thing! So keep the videos coming, you're one of the reasons why!
Wow. Thank you from both of us! Thanks for the heads up on new brands. I’ll check them out. It’s great to see more people using carbon steel (lifetime) over non stick (disposable). We’ll definitely keep the videos coming. Thanks for the encouragement
This review was everything I needed to hear to solidify what I want to get. Thank you so much. This is my plans. If anyone sees issue with my choices, please let me know I plan to own just 3 pans, as I don't have a lot of storage in my kitchen, and don't have the space for more Mineral B PRO 9.5" pan for searing and non-stick cooking (eggs and the like) La Lyonnaise 12" pan: primarily for stir fry (that note about being able to toss ingredients better in it really hit home) All Clad 3-ply saute pan: for sauce dishes, and w/e else.
One suggestion: DeBuyer also makes stainless steel pans. We haven’t tested them yet but they look to be very high quality. Use the link in the description to get a discount on your pans. Enjoy!
Thanks for the comparison! I was going to say that it looks like the Mineral B is the winner, but the lower angled handle on the Mineral B Pro does seem slightly more appealing.
@@NadiaandRobhow big is Nadia? I have big problems with the 11“ pro. Very unbalanced for me, handle is very slippery and thin. (I am 5‘ short, normal weight).
@Visitkarte it’s Nadia :). I’m about 5’ 3”. The 11” pan can be a bit heavy for me, but I use a cloth and both hands to lift the pan when I’m done cooking. Without the cloth I find it’s a bit trickier for me to manage it (cloth enables me to have a better grip). Hope that helps.
@@NadiaandRob thanks, it does. I figured out that using both hands works for me, too. I will try to find a longer snuggly silicone sleeve instead of a cloth.
The Mineral B is slightly thicker than the Lyoannaise. That means the Lyoannaise wil heat up quicker and will respond to heat changes better, but will not retain heat quite as well. Whilst cooking properties are fairly similar, the Lyonnaise is priced below the Mineral B. The handle of the Mineral B has an *epoxy* (not enamel) coating wheras the handle of the Lyonnaise is uncoated and thus fully oven safe.
Thanks for the additional info. Unfortunately, the La Lyonnaise handles are coated the same as the Mineral B, so are limited to brief times in the oven (or you can ignore that if you wish).
@@NadiaandRobInteresting. I guess I have an older model then. Mine is over 5 years old and I am very happy with it. What I can say from using the La Lyonnaise is that it is absolutely fine and anyone shopping on a budget can happily get a La Lyonnaise without any worries. And for anything that goes in the oven, there still is the good old reliable Lodge cast iron skillet. Which I equally love!
@@HS-wp5vb We were quite surprised by the performance of the La Lyonnaise pan, defenitely a great option for a budget purchase or to see if you like carbon steel cooking. Thanks
and the thinner pan will likely warp on induction and even possibly electric glass cooktops. He didn’t mention that as a consideration, but it’s real. I have warped two cs woks on mine. Now, you can slowly heat them up to prevent this, but this is inconvenient and not practical. I went with the Pro because at the 3mil thickness, warping is a non issue.
Thank you for the excellent video. Today I wrote Debyer customer support the following letter: Hello, I like my steaks seared in a very hot pan. I had not had much luck with cast iron so I began researching carbon steel pans. I did a LOT of research and narrowed it down to DeBuyer and Made In. It was a splurge, on my budget, but I went with DeBuyer and bought a MINERAL B PRO Carbon Steel Fry Pan With Helper Handle because, although it is heaver, it is thicker than the Made In and therefore less likely to warp when heated to a high temperature (I have a consumer-grade Frigidaire gas range). I don't know if it changed or was like this the whole time but I've come to notice that oil collects away from the center of the pan now. I used a machinist's square on the inside and outside bottom of the pan and discovered that it is not flat. Is this common in your pans? If not, would I be able to exchange it for a pan that is flat? A representative offered the following reply: Thank you for reaching out! Our carbon steel pans are not made to be completely flat and are designed to be slightly convex for several reasons: Heat Distribution: The convex shape helps in distributing heat more evenly across the cooking surface, preventing hot spots and ensuring that food cooks uniformly. Oil Management: A slightly convex surface prevents oil from pooling in the center of the pan. Instead, the oil spreads out towards the edges, which can be beneficial for certain cooking techniques and help in creating an even cooking surface. Durability: The convex design adds structural integrity to the pan, reducing the risk of warping when exposed to high heat. This is particularly important for maintaining the shape and functionality of the pan over time. Please let me know if you have any additional questions or if there is anything else we can assist you with. Does this sound legit? The concavity is between 1 and 2 mm.. TIA
Yes this does sound legit. I know some pans start out totally flat and then with heat they go convex, which causes them to spin on flat surface… nat at all good! The slight concave shape does perform better and the pans do hold their shape over time and high heat usage. I guess that the experience of many decades of manufacturing carbon steel pans has taught them a few things. Enjoy your pans!
I just noticed this too with my new Carbone Plus pan, I'm so glad I found this comment before I started freaking out. I was really worred my pan was somehow ruined already. I've treated it so carefully too.
@ I remove the coating by just using small propane gas torch and apply heat evenly on the surface of the handle till the coating burns off and then I use wire brush to scrape off the remaining coating, then I reheat the handle an evenly wield robbing it with cloth dipped in olive oil and the result was amazing with all the colours pretty much like colour case hardening !
I have an induction stove so I purchased the pro b for myself. The reason is the center metal pans can warp easily on an induction stove. And also the other reason I bought the bee is because you can put it in the oven to season. I it's easier to season in the oven than it is on the stove top. I have a hard time clean the pro-B pans to get the initial wax out. I've yet to get the wax out of the pans completely. Wish you do a video on how you get the wax out, I've used the salt method of use the potatoes and salt. I've used soap and hot water. Have boiled water in it and scrubbed it with soap and scrub brushes and act sink. Cannot get the wax out. I could use some hints on how to get the wax out of them. Thanks!
Hi @gsmyrna, you really don’t have to worry about getting all the wax off. The reason they use beeswax is because it is fine if some is left on the pans, in fact it will help with the initial seasoning. Just give the pan a wash in hot water, then coat with oil and season in the oven, as per the instructions. Any wax left on the pan will melt and add to the seasoning.
Stumbled across this video in my carbon steel research and it really was the deciding factor in me choosing the mineral B pro. Thank you so much for the thorough review, really looking forward to start cooking with this pan! :)
@@NadiaandRob Got my pan today and seasoned it up nice and golden in the oven, just like you showed here. Took a while but it looks like it was worth the wait. Can't wait to give it a spin!
We found for the pro line it took a little more time in seasoning and few extra sessions, but it’s been great! We use it almost everyday. Beast of a pan. Happy cooking!
I really enjoyed your video. Thank you so much for producing it. I'm new to carbon steel as I've used cast iron and stainless steel for decades. The 2 carbon steel pans I have purchased are the mineral B 9 1/2" skillet and the 13" Paella pan. I was looking for a lighter pan from my cast iron ones, and while my DeBuyer skillet is lighter than my cast iron, I was hoping it would be even lighter than it is. I've never heard of the DeBuyer La Lyonnaise line of pans and will look for one now. I've learned that in order to enjoy cooking with carbon steel, it is imperative that one not fret about losing some of the seasoning that's been built up. I cooked something and put in a splash of lemon and was really worried that I'd ruined the pan, but I just reseasoned it and 'Bob's your Uncle'! My Paella pan is faaaaantastic ~ no problems and it's the perfect size for cooking for 2 people. Thank you again for your easy watching and informative video. Happy cooking, Bon Appétit and all the best to you and yours from the beautiful east coast of Canada 🇨🇦 👍 🇨🇦.
Wow, thank you for your kind and thoughtful words. Absolutely go ahead and abuse your pans, they can take it! Just remember... this is what armor was made of. I had a quick look around and found a couple of Canadian sites that carry LA LYONNAISE: www.lakehousehomestore.com/de-buyer-fry-pan-blue-steel-la-lyonnaise www.danielsgourmetkitchenware.ca/all-products/De-Buyer-La-Lyonnaise-Blue-Carbon-Steel-Fry-Pan-p501145711 It can be tricky to find the full range of De Buyer products in Canada. The US site is very informative ( debuyer-usa.com ) but they don't ship to Canada. So you have to find what you want to get, then search online for Canadian suppliers. De Buyer makes a huge range of cooking and baking equipment, all very high quality! I apologize in advance for the damage I may have just done to your bank account. Cook on! And greetings from Toronto!
Although I don’t see this pan discussed much, I LOVE the De Buyer “Access” pans. Specifically, the 12.5”. They’re a little on the thinner side (2mm), but they’re heavier gauge than the lyonnaise. I love the maneuverability afforded by the lighter weight, but I find the lyonnaise to be a little too thin (hard for me to control the temperature). The “bluing” process makes them more durable and tolerant to higher temps. I find it to be the perfect “happy medium” for carbon steel pans, especially for those who find the Mineral B to be a little cumbersome.
An update here: I think De Buyer is currently in the process of overhauling their N.A. offerings. My previous comment above noted that they changed the name of the Lyonnaise model, but since then the pan has been totally removed from their US website and now the Access model is on the website. I confirmed with customer service that they did indeed discontinue the Lyonnaise 1mm model and they pointed me towards the Access 2mm model.
Well done video! I would just like to add something in relation to the handle/ergonomics. I have both the Mineral B pro 9" and Mineral B Pro 9" Omelette. Even though the pan is shallower on the Omelette, the handle is at a different angel and overall, is over 1" taller than on the regular fry pan. I love them both, just an observation.
Thanks! Good observation about the handles. It's good that the Mineral B Pro handles are lower, since they can handle high heat, they can also be closer to a broiler. I guess that's what makes them "Pro".
@michaell5806 Is there a noticeable difference in thickness between the omelette and non-omelette pan? Is the cooking surface of the non-omelette much smaller? Which shape do you prefer? Thanks!
I have more confidence in riveted handles and this greatly influences my purchasing decisions. Acidic foods? brief periods = no worries - long term will strip seasoning. I cook with Cast Iron, Non-Stick and Carbon Steel - I "love" cast iron and carbon steel - just awesome. Wonderful presentation - thanks 🙂
One of the problems with thin pans that heat up quickly such as the Lyonnaise is that if you are cooking on a flat top like an element then any deformations of the bottom can lead to hot and cold spots on the pans. This is made more likely when the bottom is so thin that it can deform more easily than a thicker pan, which sometimes happens if you put cold liquid in a very hot pan.
I have a Bluestar Platinum 48 and love it. You need to adjust your air intake on that burner with yellowed flames. The output on the range makes seasoning a breeze.
Yes, we do love the BlurStar range. We actually discovered an interesting thing about the yellow flames. Like you, I assumed that the problem was too much O2 in the mix... but adjusting the air intake didnt remedy it. I actually reached out to our Natural Gass supplier to see if there were impurities in the gas supply. The very helpful service person pointed out that the problem might be related to the relative humidity, especially since this came up in the fall as we swiched to heating. We use a large humidifier in our space to keep the humidity rather high to maintain our many plants, and aparently that will cause the flames of the stove to burn yellow. It makes sense if you think about combustion of H2O. As soon as we lowered the humidity by a few %, the yellow flame disappeared! Fun lessons learned!
If you look at our latest posts, we've recently moved, and our new place came with a Wolf stove, which is also very impressive. We'll do a comparison/review soon, so stay tuned!
I have the 11" and 9.5" Mineral B Pros and they're great pans. I would never buy a pan I couldn't put in the oven as long as I wanted, so the Mineral B is a non-starter. I will say they're damn heavy though, I don't know if it's the cast stainless steel handle or what, but I can't really tell much difference in weight between the Mineral B Pro and a cast iron pan of similar size. The 12.5" Mineral B Pro supposedly weighs 6.4 lbs, and my 12" Stargazer cast iron pan weighs 6.5. One of the big benefits of carbon steel is supposed to be that it's lighter than cast iron, but the Mineral B Pros are such heavy duty high quality pans I don't think you really get that at all. The weight of the 11" pan is not too heavy for me with one hand, but my mother can't use it. She's been using these awful copper nonstick pans that have worn out and gotten scratched, so they're very hard to clean. I've backed the Kickstarter for the Strata pans, which are basically a bottom layer of stainless steel, a middle layer of aluminum, and a top layer of carbon steel, for much lower weight, and the review I've seen for those pans from a de Buyer fan was great, so I'm hoping for good results from those pans too.
Agreed, all the Mineral B pans are fairly heavy…. But they’re built for a lifetime of use and abuse. The Strata’s sound interesting. Have fun with them.
We also don’t care about the enamel, so we use them in the oven and under the broiler… no worries. We’ve never tried to strip the seasoning but perhaps boiling some vinegar would do the trick
Love my Mineral B Pro, I have the 8, 10 and 12". They are my go to pans and will outlast me easily. Totally non stick if you know how to use them properly. I season it with the same method as my carbon steel wok in high heat.
@@NadiaandRob yes and subscribed immediately. I was in between De buyer Lyonnaise and ikea carbon steel frying pan (both are the same price atm). I’ll buy Lyonnaise now from Amazon. Greetings from Scotland 🏴 pal👋🏻
There is also the Carbonne Plus lineup, which sits between their thinner, lighter gastronomy lineup and the Mineral B pans. They are essentially the same pans as the Mineral B ones, but come significantly cheaper. If you value the beeswax, which can be a good thing for the seasoning, you can buy it on the side.
Thank you for insightful review. It helped me to ease myself into seasoning world quite nicely. From the sources other than official De Buyer site, I know that the lineup of frying pans should include 4, not 3, types of pans. The difference should be in the steel thickness. la Lyonnaise - from 1 to 1,5 millimeters Force blue - 2 mm Mineral B - 2,5 mm Carbone plus - from 2,5 to 3 mm. Have you ever encountered Force Blue pans? I wonder because I have already ordered one, knowing the quality of all other pans. Yet for some reason it's really hard to find even a couple of photos of the pan on the internet let alone reviews with cooking and using it in a real kitchen.
We have not found the Force Blue pans, although some others have mentioned them. They seem to be a restaurant line, so they may only be available through commercial suppliers. Let us know if you find a source. Glad you enjoyed the video!
@@NadiaandRob It seems that there is an so called #Outdoor pan series. It's main feature that it is a middle of the road pan. 2mm thick metal, and some bluish coating to protect the pan for the transportation. Works the same as Mineral B, but no beeswax and a more lightweight. And it looks like it's the force blue pan but rebranded or aimed at a different market.
@@Quester82 , yes it definitely sounds like Force Blue, but I've never actually seen that line so it's hard to judge. It seems that some of the lines of pans may get named differently depending on the region.
Actually, not just the budget consideration makes La Lyonnaise pans so lovely, but also the weight of pans lighter the the series of mineral B pans absolutely fit my need to perform my cooking shows just like Jimmy Oliver. Indeed, it is a good pan to prepare in the kitchen. The only thing might struggle me in purchasing it is not package as gifts as mineral B series.
Hi ! Love your show and will buy the DeBuyer B pro pan . I bought a " Made in " 10 " carbon steel and love it but the bottom warped after some usage on an electric glass oven top and it wobbles alot ....not happy about that
In my case i think the element b pro stainless steel grip cools very very slowly fresh out of the oven.. But nothing to cry.. Its neeever happened that i touch a bit a hot metal grip😅.. Never👀
I have a couple less expensive carbon steel skillets with the 'European' style handle, I have to say the stainless handle looks really nice. Also looks like it would fit better in my oven, definitely going to add that to the list of potential pans to try out.
Even though De Buyer says the mineral B pan can not be in the oven for longer than 10 minutes I seasoned my pan for an hour in the oven at 500º and let it cool in the oven for 2 hours. I did this 3 times and my pan was a beautiful black and very smooth and the handle was not damaged at all. I have seen videos where other people have said the same thing. Just saying. I own Matfer , De Buyer and Volrath carbon steel and I like them all but Be Buyer is my favorite. Matfer is very close.
We are part of the De Buyer Affiliate program. We've been able to obtain both an affiliate link to the US site as well as provide folks with a 10% discount when applying the code NADIAROB10 upon checkout. We live in Canada and we initially had difficulty finding a site to view pricing of these pans and ultimately found a kitchen supply store in Toronto that carried the pans. Now with the US De Buyer site you can see the full offering of goods by De Buyer and actual pricing (in US dollars). Note: They Do Not ship outside of US currently, but you can still check pricing and decide accordingly. Our Affiliate Link: debuyer-usa.com?sca_ref=2541299.3T8Buv2UOi
At 20:18, La Lyonnaise looks burned and uneven. Mineral B looks more even and not burned. So how does La Lyonnaise be on par with the others? Am I missing something?
E mineral b, being heavier and thicker steel, does initially heat up slower but more evenly. However, given the lighter weight and lower cost, the LaLionaise performs surprisingly well…especially if you’re careful about keeping heat low.
Debuyer does explicitely state on their (german) Website, that the Lyonnaise is NOT recommend for glass-ceramic cooktops. I can confirm this, since i tried it out: Unlike the Mineral-B, the Lyonnaise has a complete flat bottom, which will warp towards outside (even at moderate heat levels) and cause the pan to "spin". For glass ceramic cooktops, the Mineral-B/Carbone Plus is perfect. On the one hand it has thick walls and bottom which will never warp and on the other hand it has a slightly convex bottom, that will guide the minimal inevitable expansion of the metal at higher heat levels in the right direction, so that the pan will never "spin".
Really nice reviews! I'm thinking though, the only reason that you can't put the Mineral B in the oven for over 10 min is the enamel coating on the handle, right?. However, the handle itself is made of carbon steel just like the rest of the pan and I have a Carbone Plus pan that has a handle like that, just without the coating, and I have no issues with that handle in the oven. So what I'm thinking is, that if you just use the Mineral B however you see fit in the oven, then over time it may loose the enamel coating, that wouldn't actually matter at all to me. It would just end up being like my other Carbone Plus pan. So then, what would be the reason to go for the Pro version then? I don't see any reason actually. Besides, since the regular non-pro Mineral B has a handle that looks exactly like the one I already have on my Carbone Plus, which is also the one I prefer aesthetically, I'm thinking that Mineral B might be the way to go. On a side note, I actually asked ChatGPT about this as well, it concurred :P
Yes. We agree as well. I’ve actually seen a video where they deliberately left the handle in the oven for over an hour and all that happened is the enamel softened a bit. No big deal. So use the pans as you wish. The only real advantage to the pro is that the handle Is lower so you can get it closer to a broiler. And it’s pretty!
@NadiaandRob Wonderful! I'll go for that one I think then, although the lower handle on the pro has given me something to think about. You have a good point there.
What matters to me if they are sturdy so they dont deform because i cook on glass. Being light is one thing but i think carbon steel is the most likely to bend
We have two carbon steel woks, and two steel Karai's (a heavier grade indian style wok). Basically, I like a wok that's thick enough that it doesn't flex too much, but is light enough to flip food and toss. I like a wooden handle as well.
As you'll soon see, we're in the process of moving, and we have a Wolf stove in the new place. We'll see how we like it, and maybe do a comparison review.
I'm not really sure... they look like the Mineral B pans. but they're only listed on the Frensh website, so I don't know if they're available in North America. I've never seen them.
Well, it's just the Mineral B minus the beeswax, so shouldn't make much of a difference. Actually, it depends, the carbone plus comes in two variants, one with the standard handle like the Mineral B, the other one with a round stainless steel one, making it completely oven-safe.
The biggest difference between the high-end pan with the stainless steel handle and the identical pan with the carbon steel handle is the thermal conductivity. The steel handle conducts heat more than three times better than stainless; i.e. a K value of 50 vs 15. That means that the stainless steel handle will stay cool to the touch for longer. In addition, the larger thermal mass of the stainless handle (it's thicker) also helps reduce heat transfer into the handle. As a bonus, it looks much nicer and feels nicer in the hand.
Love your informative videos, thank you. Do you think you could put the La Lyonnaise and the Mineral B in the oven at a lower temperature for longer? 10 minutes is quite a long time but am wondering why 10 minutes is okay and no more vs lower temperature for a bit longer - for keeping food warm etc. Thank you. Am looking out for pre-owned de Buyer on ebay !
Thank you. I found an oval de Buyer on ebay - seems to have been made for whole fish cooking. Got a good deal on a Mineral B 28cm, can't wait for it to arrive. Thanks for responding.
great video, thanks for the informations, it helped me a lot to chose!
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Hello, thanks for the video. I have a question with the De Buyer pans, Can I cook acidic foods in them? How tomato sauces, foods with lemon, etc. Thanks for your valuable information.
Yes, acidic foods will strip some of the seasoning if you cook them for a long time. However we often add lemon or tomatoes to a dish we’re cooking, especially as we’re finishing the dish. We have a separate copper sauce pan for making slow cooked sauces: th-cam.com/users/shortsF6ys84-fVqs?feature=share Hope that helps.
Thanks. Very informative. Did you recognize any sort of deformation of the Lyonnaise pan under greater heat? I am a bit concerned about using it on flat glass stove tops.
we did not see any deformation of the Lyonnaise pan during our testing. We use a gas stove, so very high heat. The only thing I would caution is when using an electric glass top stove, be sure to use the element that matches the size of the pan. If you use a large pan on the smaller elements, almost any pan will warp because the center heats up more than the edges. Glad you liked the video.
I like the way they do things, not babying the cookware. I don't get the obsession with getting and keeping cast iron and carbon steel pure shiny black. My pans are there to serve me, not the other way around.
You can season the pans with any oil, so refined coconut oil will work. The Spice racks are magnetic knife holders from Ikea, and the jers come from gneissspice.com and they have magnets in the lids. (you can find them cheaper on Amazon). We do have a lot of spices(around 70+), since Nadia cooks a lot of Indian food, and we also cook many other cuisines. Spice is life!
Yes, the La Lyonnaise pans will work on induction, as they are steel. The tricky part is that most induction coil are rather small (5-6 inches in diameter). If you put a larger pan on that coil it will heat very fast in the center and less so at the edges, which can cause warping. So if using induction, allow the pans warm up slowly. There are larger diameter induction elements, but they tend to be very expensive. Hope that helps.
I seasoned debuyer pan with enameled handles many times in the oven, at a higher temperature than the one mentioned in the video. Still nothing is happening to her. However, before I did this, I saw reviews warning against this.
I blued my Mineral B in the oven at 465° for 1 hr. Then I begain the seasoning prosses. Just so you know I did 4 seasoning cycles at 450° for 1 hr. and nothing happened to the enamal on the handle and it has a beautifull blue black nonstick finish.
You left out the Carbone range. For example they have a De Buyer 5130.28 Carbone Plus Round Frying Pan with Stainless Steel Cold Handle, 28 cm Diameter which looks identical to the De Buyer Mineral B Pro 28 cm except doesn't come shipped with bees wax? Are there any other differences?
Unfortunately we can't get the Carbone range in North America. I gather from other comments that it is the same as the Pro , but no wax. Haven't tried them myself.
I use MineralB in three sizes and put them under the broiler and into 400+ ovens for 20 minutes and cannot detect any problems. Given the fact the handle does not touch the food does this heat and time restriction really even matter?
It’s a searzall torch from www.bookeranddax.com/searzall. We love it… review video here: th-cam.com/video/mFPsT89tX3k/w-d-xo.htmlsi=oCLXsVMh6gS5iNBX Enjoy
400, well that stopped the show. I routinely run my oven at 550 for a variety of cooking. Don’t like temp limits on my pans. Oh well Mineral B. Like the Matfer, heavy but the mass plays into its superb performance.
We agree that the oven limit seems silly... and we place the pans under a gas broiler very often, with no noticible effect. We also really love the Mineral B Pro pans... the stainless handles are great, and they also allow you to get the pan closer to the broiler.
@@NadiaandRob Agreed, didn’t really think 400 would damage them. I have been using fantastic stainless try-ply set under broiler and oven routinely at 550-575 over 30 years with absolutely no ill effect. Key seems to be that cookware is 100% metal, no glass or painted parts at high temps! Keep up the great vids, Ciao
There's another carbon steel line here in France it's called CARBON PLUS. Is it sold in the US. It's the line the French restaurant use to coock. Have you tested it ? I have a crêpe pan in carbon steel (carbon plus line) it's absolutely fabulous as all carbon steel items.
We haven't come across the Carbon Plus line. The US website just announced a Blue Carbon Steel line, and I wonder if that's the same as Carbon Plus. Haven't had a chance to test that one yet.
@@NadiaandRob wonder if it’s the same too. Here in France the « Carbone plus »model is twice less expensive than Mineral B pro (70€). It comes without the beeswax treatment.
Carbone plus is different to the Blue line. Blue is thinner guage and comes pre-seasoned. The old carbone were better than the mineral b as the handles could handle higher oven temps. Plus the crepe pan handles are welded not riveted, the welded handles are better for crepe as the rivets can get in the way of running spatula round the side of the pan. The new pans seem to have stainless handles so the difference is less between the ranges. But don't get ducked into the beeswax hyoe it's a waste of time, literally - as takes a while to remove it!
@@Senorbarnez To remove some stocky was on the beehive frames I wanted to renew I use a heat gum at around 50 °C to remove most of it. When the wax is hot it becomes liquid. But I don't know if it's possible with carbon steel to use this method.
@@Senorbarnez Mineral B is only a marketing creation.Of course the old carbon steel was better. The main difference between carbon plus and the blue steel line is it's possible to use carbon plus on an induction cooktop but the blue steel line can't be used on an induction cooktop. On the carbon plus line there's an oval pan especially create to fry fish. But this model is only on the carbon plus line. There's more sizes on the blue steel line and Carbon plus line than in the Bee wax line. On the size range of the carbon plus and the blue line I have seen some frypan models of 50 centimeters it's an half of a meter. It's absolutely huge.
Could a person remove the coating from the handles of the non pro pans so they could serve high heat for longer period of time in the oven. Have you experimented with that idea?
Hi Guys, Years ago I bought a carbon pan to escape Teflon, but now there’s a lot of press about leaching iron into food with cast iron and how bad that can be for you. Do you all know of good sources of information on carbon steel / iron leaching, and if we are leeching iron with a good seasoning coat in place? (Cast supposedly can leach up to 6-grams a meal which requires mid-evil blood letting to sort out) Chris
Hi Chris, We haven't seen anything from a reliable, well documented source about this. Given that people have been cooking in carbon steel and cast iron since the first mining of iron, I think they can be considered safe. We do know that the chemical coatings of non-stick pans definitely scratch off, so our choice would be to go with the basic and well tested steel.
What seems to be coming out is that man, since the beginning of time, has had occasions to bleed; but in the modern day world we don’t seem to lose as much blood (the details aren’t that savory but they often have to do with “wee beesties”). As a result, the iron stays in our systems and an excess of iron is as bad as a lack of iron. In particular, an excess of iron seems to accelerate aging and various cancers, not too unlike Teflon and other forever chemicals. If you do happen to stumble across any good information comparing cast iron to carbon steel, please do share it. Thank you
Debuyer cautions that the coating on the handle won't withstand long oven cooking... though I've not had a problem and many other commentors have said the same.
475 in the oven for an hour with grapseed? Probably burnt the hell out of the oil! You don't need to reach or exceed the smoke point of the oil, contrary to popular belief. Oil, whatever the smoke point, will begin to polymerize at around 350 degrees. Then it's a matter of leaving it in the oven long enough so the oil fully polymerizes. Also, a VERY THIN layer of oil is crucial, with the oil on the hot pan, as correctly stated in the video the pores will open up, then wipe clean with a paper towel until the pan looks almost dry. I do from 60 to 75 minutes at 350, then let it fully cool in the oven for 2 to 3 hours (Grapseed oil). Hope that helps anyone.
Thanks for the informative response. The seasoning reccomendation is directly from DeBuyer, and as you can see, the pan emerges with a beautiful golden seasoning... no burnt oil. Given that everyone seems to have different formulas, and they all seem to work, I'd conclude that the details aren't critical.... just get som oil on the pan to start the process... then cook like crazy!
26 วันที่ผ่านมา +1
@@NadiaandRob True, it does look good and starting to cook in it early is way more important than getting the seasoning 100% right.
Hi, i have question about cleaning , if it is problem if i did not use soap when i clean it , if there can be some oil from manufacturer or something. If somoen respond thanks :D
@@NadiaandRob i already season it without soup , thats why i ask if it is dangerous in any way, like oil from manofacture etc. :D but thnx for response;)
I love the Lyonnaise pans. You should not use them on very high heat, but they perform extremely well and can be used with anything. They are the closest today to the old pans widely used in France back in the days.
We have both the 28cm and the 32cm. We tend to grab the 28 most often for everyday cooking. The 32 works for larger batches, but day to day the 28 seems perfect. Hope that helps….. enjoy your new pan!
The jars are from a spice company. Gneiss Spice. They have magnets in the lids. We got magnetic knife holders from Ikea but I don’t think they carry them anymore (at least in Canada) Hope that helps!
I have heard that you should just burn the enamel coating off on the standard Mineral B's handle as trying to keep it there will just limit what you can do with the pan.
Yes, we just ignore the handle coating and throw the pans under the broiler. I think all the warnings are probably an excess of caution.... though I can't imagine why they would add a coating that limits the use of the pans.
I still have issues with eggs. Fried eggs seem to stick. Scrambled eggs stick. Omelettes are pretty good as long as i don't stir too much and just lift the egg. The only thing i can think is that i have a glass top. I still need to try using my propane stove or oven to re season. But my cast iron does fine.
Try using a bit more butter with your eggs, and watch that the temperature isnt too high. As you continue to cook with your pans they will become more non-stick, so just keep cooking!
@@Wavex-Yes-But-No it's no problem doing multiple seasonings.... amny folks recommend it in fact. Just be careful not to put too much oil on the pan.... it can create a sticky buildup.
Is it a bad idea to deglaze carbon steel pans with wine? Will it give a metallic taste? I have been hesitant to get a larger size pan because I often deglaze. Any advice?
I recommend stainless for this purpose (deglazing for a pan sauce). They are "stickier", so you'll get more to deglaze, and no need to worry about damaging your seasoning
@@jfd8445 Good quality stainless works great, but I still prefer the responsiveness of the carbon steel. We've stopped worrying about the seasoning of our pans long ago. We will be looking into some stainless steel pots soon, so stay tuned.
So, you can’t season a Mineral B in the oven because the handle has a polymer coating and will melt off. But so what? What’s the advantage of the coating on the handle? If it’s seasoned in the oven and the coating’s lost, you’ll have to season the handle going forward, but again, so what. The reason I ask is because of other articles that I’ve read saying to season in the oven as high as it will go as that opens the metal’s pores even more/maximizes the polymerization of the oil to the pan. Also, I’ve read that flaxseed oil is best for seasoning, but I forget why.
Well we’ve had many people write that they season Mineral B in the oven with no problem. We also use them in the oven and under the broiler. We’re just passing on the information that DeBuyer has on their website but you can feel free to ignore it. We don’t understand why they do this either. In terms of oil any high smoke point oil is fine. We use grapeseed since we have it around and it’s relatively cheap
We don’t have a glass top but it’s no problem. Just use the correct size burner and heat avoid applying too much heat to a cold pan. That applies to all stoves
They work on a glass top but not a well. And yes they can turn into a spinner. But often the base pops up rather than down, so you get oil pooling at the sides rather than the middle.
We always have grapeseed oil around for cooking, so that's what we season our pans with. We've also used peanut oil and corn oil as well.... no difference. Basically any oil with a high smoke point will do fine.
A note: on De Buyer's US website, they sell the Lyonnaise as the generically named "Blue Carbon Steel Frying Pan". Odd choice to forfeit some brand recognition for those specifically looking for that model. Maybe they didn't think Americans could pronounce "Lyonnaise"?
There's basically three things that I need a pan to do: simmer tomato sauce, chili, Sunday gravy, etc. for hours; develop a nice sear/crust on proteins like steak and chicken at very high temp; and cook eggs and similar foods without excessive sticking. AFAICT, there isn't any one pan that can do all three of these things well. When someone invents that pan, they're going to make a lot of money.
Basically you’re describing a stainless steel pan like debuyer-usa.com/products/affinity-stainless-steel-frying-pan. It can handle any heat, including under a broiler, can cook acidic sauces, and with a bit of butter can fry eggs beautifully. A good one will last a lifetime too. Enjoy!
question: the carbon steel pans are much healthier than non-stick pans, why people are still buying non-stick coated pans? Why carbon steel pans are not so popular?
I guess I'm just mystified by the fact that they put a lacquer coating on the handles such that you really shouldn't put them in an oven too hot or too long which we do all the time with our cast iron skillets. Why not just ship them bare steel and you would season the handle as well as the pan surface. For that matter just put a stainless steel handle on all of them because stainless is really not very expensive. The deluxe one could still have the much nicer contoured stainless steel handle while the other ones could just be stamped thinner metal.
We totally agree! Seems silly. We have had a number of viewers write in that they’ve seasoned their pans in the oven and put them in at high heat and had no sign of damage so draw your own conclusions
I have the Mineral B Pro 11" and the Mineral B 9.5" Omelette (non-pro) pans. Besides the different handles, the Pro pan is definitely thicker, 3+mm according to my calipers while the regular is less than 3mm (2.7 or so). I have an electric stove with glass surface, the pro stays put whatever its temperature, the regular one can spin when heated. Not a huge problem, but worth keeping in mind.
I’m deciding between Mineral B or Min B Pro for an omelette pan myself. Min B comes in 8 inch, but Pro only has 9.5 inch. Would you recommend I get the Pro?
@@desertrose2085 To me 9.5" seems to be a good size for an omelette pan, so if I had that choice I'd get the Pro. It also can be used in the oven which is a bonus. HTH.
@@rrrashen Do you prefer the regular shape or the omelette shape?
@@sixpooltube Everything else being equal (i.e. same size, both B Pro), I think I'd go with the omelette shape, because it is easier to slide an omelette or something similar off the pan onto the plate.
@kikilaker6698 FWIW, the flat bottom part's diameter of my 11" pan is about 8", the 9.5" is about 6".
I probably have over 50 carbon steel pans. Some are nearly 50 years old now.
The blue steel pans, (Lyonnaise), are extremely useful when you need fast temperature control.
If your technique is really developed, you can produce an omelet very quickly.
I am very happy to see the "Pro" option as we often finish in ovens or under very hot infrared broilers.
Great content!
Cheers!
Edit: Spot on about seasoning the lighter pan in the oven.
Many of my ancient BIA Cordon Bleu pans. ,(Very similar to Lyonnaise), were sacrificed early on before we learned our lesson.
More Cheers!
Thank you! Good to hear from a carbon steel aficionado!
Regardless of the subject matter, this is one of the clearest and most thorough reviews on TH-cam. Just ordered myself an omelette pan and will probably get a Mineral B Pro, as often use them in the oven. Thanks you!
Wow, thanks for the encouragement Matty! Enjoy your new pans.
I had these three exact models open in my browser and I had no idea which one to choose. This video was so helpful. Thank you!!
Glad that helped! What did you decide?
Hello from France. I am 71 years old and for 6 months I have rediscovered cooking with carbon steel pans like my mother did.
I had given up this way of cooking for a few years. Perhaps for convenience or because we have been victims of publicity.
I cook on induction and I chose the Mineral B Pro model. One in 20 cm for fried eggs and one in 28 cm for the rest. I also have a 26 cm Mineral B Standard for French pancakes.
I am 100% satisfied. Thanks for your video which confirms my choice.
I think these will be the most gifts I will bequeath to my children for the rest of their lives 😂
Have a nice day, bonne journée
So glad to hear you're back to traditional pans. Glad you enjoyed the video. Bon Appetite!
On German Amazon, La Lyonnaise is declared with 2 mm. thickness and the 30 cm model (12”) is 4 pounds of weight. The 2 mm are correct - I already got my beautiful blue crepes pan and it works like a charm, the thickness is 2 mm.
Great video thanks for that. In Europe there is also the "Carbone Plus" collection, as far as I know, this is intended for the Gastro trade and is identical in construction to the Mineral B, but without the beeswax coating and without the embossing stamp in the middle of the frying surface. I think the conclusion about the beeswax is that these models sell faster and are therefore less prone to rust and costs only half as much as a Mineral B.. Greetings Roger
Thatb sounds about right. We don't see the Carbone Plus line here. Maybe in the future. Thanks Roger
I've got a de Buyer 12.5" Mineral B, the same as yours (love it); a few cast iron skillets (Wagners, a 100 year old McClary's (a treasure, and perfect for cornbread), a Lodge, and a big Taiwanese one); and a super cheap 11" carbon steel pan (by "super cheap" I mean $15 CDN). The cheap carbon steel even flexes, being 1mm thick. But it's great for roasting things in the oven, where thickness doesn't matter and light weight helps.
My next pan is a toss up between a good stainless steel pan (for acidic foods) or a smaller de Buyer or similar (for single meals).
Great video. Very informative and enjoyed the pace and relaxing nature versus sales tactic. Helps determine what is best in terms of cooking appliances and usages. Thank you
Thank you so much! Glad you enjoyed.
Good to hear from you Rob! It's been awhile since your last carbon steel review. That was one of the reviews I saw that kept my interest in carbon steel pans going! There are some new players in game these days. Darto (Argentina) and Cast-A-Way (South Carolina) offer one piece pans. No rivets or welds needed. I picked up the 10" from Cast-A-Way. I think carbon steel pans are gaining in popularity over non-stick here in America, and that's a good thing! So keep the videos coming, you're one of the reasons why!
Wow. Thank you from both of us! Thanks for the heads up on new brands. I’ll check them out. It’s great to see more people using carbon steel (lifetime) over non stick (disposable). We’ll definitely keep the videos coming. Thanks for the encouragement
@@NadiaandRob You're welcome.Pleased to be able to pass on a little information.
This review was everything I needed to hear to solidify what I want to get. Thank you so much. This is my plans. If anyone sees issue with my choices, please let me know
I plan to own just 3 pans, as I don't have a lot of storage in my kitchen, and don't have the space for more
Mineral B PRO 9.5" pan for searing and non-stick cooking (eggs and the like)
La Lyonnaise 12" pan: primarily for stir fry (that note about being able to toss ingredients better in it really hit home)
All Clad 3-ply saute pan: for sauce dishes, and w/e else.
That sounds like a perfect assortment. So glad we could help you make your choices. Have fun cooking!
One suggestion: DeBuyer also makes stainless steel pans. We haven’t tested them yet but they look to be very high quality. Use the link in the description to get a discount on your pans. Enjoy!
@@NadiaandRob Thank you!
@@NadiaandRob it looks like I might be waiting a bit. The two pans I want are out of stock. I'll be sure to check frequently
Looking to get my first carbon steel pan and thoroughly enjoyed learning more about these pans in this video. Absolutely love your video style!
Thank you. We really appreciate the encouragement from our viewers. Enjoy your new pan, and let us know how you like it.
Thanks for the comparison! I was going to say that it looks like the Mineral B is the winner, but the lower angled handle on the Mineral B Pro does seem slightly more appealing.
Nadia really appreciates the lower handle, and I love the beauty of the design. We love the prop pan!
@@NadiaandRobhow big is Nadia? I have big problems with the 11“ pro. Very unbalanced for me, handle is very slippery and thin. (I am 5‘ short, normal weight).
@Visitkarte it’s Nadia :). I’m about 5’ 3”. The 11” pan can be a bit heavy for me, but I use a cloth and both hands to lift the pan when I’m done cooking. Without the cloth I find it’s a bit trickier for me to manage it (cloth enables me to have a better grip). Hope that helps.
@@NadiaandRob thanks, it does. I figured out that using both hands works for me, too. I will try to find a longer snuggly silicone sleeve instead of a cloth.
@@Visitkarteany luck with finding a silicone sleeve that fits the handle well?
The Mineral B is slightly thicker than the Lyoannaise. That means the Lyoannaise wil heat up quicker and will respond to heat changes better, but will not retain heat quite as well. Whilst cooking properties are fairly similar, the Lyonnaise is priced below the Mineral B. The handle of the Mineral B has an *epoxy* (not enamel) coating wheras the handle of the Lyonnaise is uncoated and thus fully oven safe.
Thanks for the additional info. Unfortunately, the La Lyonnaise handles are coated the same as the Mineral B, so are limited to brief times in the oven (or you can ignore that if you wish).
@@NadiaandRobInteresting. I guess I have an older model then. Mine is over 5 years old and I am very happy with it. What I can say from using the La Lyonnaise is that it is absolutely fine and anyone shopping on a budget can happily get a La Lyonnaise without any worries. And for anything that goes in the oven, there still is the good old reliable Lodge cast iron skillet. Which I equally love!
@@HS-wp5vb We were quite surprised by the performance of the La Lyonnaise pan, defenitely a great option for a budget purchase or to see if you like carbon steel cooking.
Thanks
and the thinner pan will likely warp on induction and even possibly electric glass cooktops. He didn’t mention that as a consideration, but it’s real. I have warped two cs woks on mine. Now, you can slowly heat them up to prevent this, but this is inconvenient and not practical. I went with the Pro because at the 3mil thickness, warping is a non issue.
Thank you for the excellent video.
Today I wrote Debyer customer support the following letter:
Hello,
I like my steaks seared in a very hot pan. I had not had much luck with cast iron so I began researching carbon steel pans. I did a LOT of research and narrowed it down to DeBuyer and Made In. It was a splurge, on my budget, but I went with DeBuyer and bought a MINERAL B PRO Carbon Steel Fry Pan With Helper Handle because, although it is heaver, it is thicker than the Made In and therefore less likely to warp when heated to a high temperature (I have a consumer-grade Frigidaire gas range). I don't know if it changed or was like this the whole time but I've come to notice that oil collects away from the center of the pan now. I used a machinist's square on the inside and outside bottom of the pan and discovered that it is not flat. Is this common in your pans? If not, would I be able to exchange it for a pan that is flat?
A representative offered the following reply:
Thank you for reaching out!
Our carbon steel pans are not made to be completely flat and are designed to be slightly convex for several reasons:
Heat Distribution: The convex shape helps in distributing heat more evenly across the cooking surface, preventing hot spots and ensuring that food cooks uniformly.
Oil Management: A slightly convex surface prevents oil from pooling in the center of the pan. Instead, the oil spreads out towards the edges, which can be beneficial for certain cooking techniques and help in creating an even cooking surface.
Durability: The convex design adds structural integrity to the pan, reducing the risk of warping when exposed to high heat. This is particularly important for maintaining the shape and functionality of the pan over time.
Please let me know if you have any additional questions or if there is anything else we can assist you with.
Does this sound legit? The concavity is between 1 and 2 mm..
TIA
Yes this does sound legit. I know some pans start out totally flat and then with heat they go convex, which causes them to spin on flat surface… nat at all good! The slight concave shape does perform better and the pans do hold their shape over time and high heat usage. I guess that the experience of many decades of manufacturing carbon steel pans has taught them a few things. Enjoy your pans!
@@NadiaandRob Thanks Nadia, I can now rest easy :)
I just noticed this too with my new Carbone Plus pan, I'm so glad I found this comment before I started freaking out. I was really worred my pan was somehow ruined already. I've treated it so carefully too.
Halo, i have the mineral b pan and In order to be able to use it in the oven I removed the coating from the handle and everything is fine.
Nice! Just what I suspected too, I have a Carbone Plus pan with essentially the same handle but without the coating. How did you remove the coating?
@ I remove the coating by just using small propane gas torch and apply heat evenly on the surface of the handle till the coating burns off and then I use wire brush to scrape off the remaining coating, then I reheat the handle an evenly wield robbing it with cloth dipped in olive oil and the result was amazing with all the colours pretty much like colour case hardening !
@artemismourgos6197 This was a very thorough answer, thank you! I will try to do something similar if I get the pan.
I have an induction stove so I purchased the pro b for myself. The reason is the center metal pans can warp easily on an induction stove. And also the other reason I bought the bee is because you can put it in the oven to season. I it's easier to season in the oven than it is on the stove top. I have a hard time clean the pro-B pans to get the initial wax out. I've yet to get the wax out of the pans completely. Wish you do a video on how you get the wax out, I've used the salt method of use the potatoes and salt. I've used soap and hot water. Have boiled water in it and scrubbed it with soap and scrub brushes and act sink. Cannot get the wax out. I could use some hints on how to get the wax out of them. Thanks!
Hi @gsmyrna, you really don’t have to worry about getting all the wax off. The reason they use beeswax is because it is fine if some is left on the pans, in fact it will help with the initial seasoning. Just give the pan a wash in hot water, then coat with oil and season in the oven, as per the instructions. Any wax left on the pan will melt and add to the seasoning.
Stumbled across this video in my carbon steel research and it really was the deciding factor in me choosing the mineral B pro. Thank you so much for the thorough review, really looking forward to start cooking with this pan! :)
Amazing! It’s a heavy pan, but we wanted to be able to place it in oven for certain types of cooking. Enjoy your pan 😁
@@NadiaandRob Got my pan today and seasoned it up nice and golden in the oven, just like you showed here. Took a while but it looks like it was worth the wait. Can't wait to give it a spin!
We found for the pro line it took a little more time in seasoning and few extra sessions, but it’s been great! We use it almost everyday. Beast of a pan. Happy cooking!
@Zippish enjoy! Just keep cooking on it and eventually the whole pan will be a solid black. So much fun!
I really enjoyed your video. Thank you so much for producing it. I'm new to carbon steel as I've used cast iron and stainless steel for decades. The 2 carbon steel pans I have purchased are the mineral B 9 1/2" skillet and the 13" Paella pan. I was looking for a lighter pan from my cast iron ones, and while my DeBuyer skillet is lighter than my cast iron, I was hoping it would be even lighter than it is. I've never heard of the DeBuyer La Lyonnaise line of pans and will look for one now. I've learned that in order to enjoy cooking with carbon steel, it is imperative that one not fret about losing some of the seasoning that's been built up. I cooked something and put in a splash of lemon and was really worried that I'd ruined the pan, but I just reseasoned it and 'Bob's your Uncle'! My Paella pan is faaaaantastic ~ no problems and it's the perfect size for cooking for 2 people. Thank you again for your easy watching and informative video. Happy cooking, Bon Appétit and all the best to you and yours from the beautiful east coast of Canada 🇨🇦 👍 🇨🇦.
Wow, thank you for your kind and thoughtful words. Absolutely go ahead and abuse your pans, they can take it! Just remember... this is what armor was made of.
I had a quick look around and found a couple of Canadian sites that carry LA LYONNAISE:
www.lakehousehomestore.com/de-buyer-fry-pan-blue-steel-la-lyonnaise
www.danielsgourmetkitchenware.ca/all-products/De-Buyer-La-Lyonnaise-Blue-Carbon-Steel-Fry-Pan-p501145711
It can be tricky to find the full range of De Buyer products in Canada. The US site is very informative ( debuyer-usa.com ) but they don't ship to Canada. So you have to find what you want to get, then search online for Canadian suppliers. De Buyer makes a huge range of cooking and baking equipment, all very high quality! I apologize in advance for the damage I may have just done to your bank account.
Cook on! And greetings from Toronto!
Although I don’t see this pan discussed much, I LOVE the De Buyer “Access” pans. Specifically, the 12.5”. They’re a little on the thinner side (2mm), but they’re heavier gauge than the lyonnaise. I love the maneuverability afforded by the lighter weight, but I find the lyonnaise to be a little too thin (hard for me to control the temperature). The “bluing” process makes them more durable and tolerant to higher temps.
I find it to be the perfect “happy medium” for carbon steel pans, especially for those who find the Mineral B to be a little cumbersome.
I don’t think they are available in North America
An update here: I think De Buyer is currently in the process of overhauling their N.A. offerings. My previous comment above noted that they changed the name of the Lyonnaise model, but since then the pan has been totally removed from their US website and now the Access model is on the website. I confirmed with customer service that they did indeed discontinue the Lyonnaise 1mm model and they pointed me towards the Access 2mm model.
Thanks for that update! Good to know.
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Thanks. Very helpful video when considering a carbon steel pan😊
Glad you enjoyed!
I cook a lot but I've not used such carbon steel pans before.. I just orderd my self a La Lyonaise and found your review very useful. Thanks
Good to hear, thank you!. Enjoy your new pan.
Well done video!
I would just like to add something in relation to the handle/ergonomics. I have both the Mineral B pro 9" and Mineral B Pro 9" Omelette. Even though the pan is shallower on the Omelette, the handle is at a different angel and overall, is over 1" taller than on the regular fry pan. I love them both, just an observation.
Thanks! Good observation about the handles. It's good that the Mineral B Pro handles are lower, since they can handle high heat, they can also be closer to a broiler. I guess that's what makes them "Pro".
@michaell5806 Is there a noticeable difference in thickness between the omelette and non-omelette pan? Is the cooking surface of the non-omelette much smaller? Which shape do you prefer? Thanks!
@@sixpooltube Wondering the same...
I have more confidence in riveted handles and this greatly influences my purchasing decisions. Acidic foods? brief periods = no worries - long term will strip seasoning. I cook with Cast Iron, Non-Stick and Carbon Steel - I "love" cast iron and carbon steel - just awesome. Wonderful presentation - thanks 🙂
Glad you enjoyed! Thanks for the encouragement
I love my Mineral B Pro 28cm pan. That's about 11 ins.
One of the problems with thin pans that heat up quickly such as the Lyonnaise is that if you are cooking on a flat top like an element then any deformations of the bottom can lead to hot and cold spots on the pans. This is made more likely when the bottom is so thin that it can deform more easily than a thicker pan, which sometimes happens if you put cold liquid in a very hot pan.
I appreciate your insight. Gives me a place to start as I replace my old non-sticks.
Glad the video was helpful :)
I have a Bluestar Platinum 48 and love it. You need to adjust your air intake on that burner with yellowed flames. The output on the range makes seasoning a breeze.
Yes, we do love the BlurStar range. We actually discovered an interesting thing about the yellow flames. Like you, I assumed that the problem was too much O2 in the mix... but adjusting the air intake didnt remedy it. I actually reached out to our Natural Gass supplier to see if there were impurities in the gas supply. The very helpful service person pointed out that the problem might be related to the relative humidity, especially since this came up in the fall as we swiched to heating. We use a large humidifier in our space to keep the humidity rather high to maintain our many plants, and aparently that will cause the flames of the stove to burn yellow. It makes sense if you think about combustion of H2O.
As soon as we lowered the humidity by a few %, the yellow flame disappeared!
Fun lessons learned!
If you look at our latest posts, we've recently moved, and our new place came with a Wolf stove, which is also very impressive. We'll do a comparison/review soon, so stay tuned!
Thank you so much for your clear directions regarding seasoning. So helpful!
You are so welcome!
I have the 11" and 9.5" Mineral B Pros and they're great pans. I would never buy a pan I couldn't put in the oven as long as I wanted, so the Mineral B is a non-starter.
I will say they're damn heavy though, I don't know if it's the cast stainless steel handle or what, but I can't really tell much difference in weight between the Mineral B Pro and a cast iron pan of similar size. The 12.5" Mineral B Pro supposedly weighs 6.4 lbs, and my 12" Stargazer cast iron pan weighs 6.5. One of the big benefits of carbon steel is supposed to be that it's lighter than cast iron, but the Mineral B Pros are such heavy duty high quality pans I don't think you really get that at all.
The weight of the 11" pan is not too heavy for me with one hand, but my mother can't use it. She's been using these awful copper nonstick pans that have worn out and gotten scratched, so they're very hard to clean. I've backed the Kickstarter for the Strata pans, which are basically a bottom layer of stainless steel, a middle layer of aluminum, and a top layer of carbon steel, for much lower weight, and the review I've seen for those pans from a de Buyer fan was great, so I'm hoping for good results from those pans too.
Agreed, all the Mineral B pans are fairly heavy…. But they’re built for a lifetime of use and abuse. The Strata’s sound interesting. Have fun with them.
Thank you for this. Just purchased an induction and purchasing my first real grown up cookware at 50yoa. This helps a lot.
We like your description of grown up cookware! Enjoy.
Good video. Two questions:
1. What if I don't care about enamel paint on the handle.
2. How to get rid of the old seasoning and start again?
We also don’t care about the enamel, so we use them in the oven and under the broiler… no worries. We’ve never tried to strip the seasoning but perhaps boiling some vinegar would do the trick
Love my Mineral B Pro, I have the 8, 10 and 12". They are my go to pans and will outlast me easily. Totally non stick if you know how to use them properly. I season it with the same method as my carbon steel wok in high heat.
Brilliant review, great job 👏🏻
Thank you... glad you enjoyed!
@@NadiaandRob yes and subscribed immediately. I was in between De buyer Lyonnaise and ikea carbon steel frying pan (both are the same price atm). I’ll buy Lyonnaise now from Amazon. Greetings from Scotland 🏴 pal👋🏻
@travellerseko glad we could help. Nice to hear from Scotland
There is also the Carbonne Plus lineup, which sits between their thinner, lighter gastronomy lineup and the Mineral B pans. They are essentially the same pans as the Mineral B ones, but come significantly cheaper. If you value the beeswax, which can be a good thing for the seasoning, you can buy it on the side.
We have heard about the Carbone line but it doesn’t seem to be available in North America.
Thank you for insightful review. It helped me to ease myself into seasoning world quite nicely.
From the sources other than official De Buyer site, I know that the lineup of frying pans should include 4, not 3, types of pans. The difference should be in the steel thickness.
la Lyonnaise - from 1 to 1,5 millimeters
Force blue - 2 mm
Mineral B - 2,5 mm
Carbone plus - from 2,5 to 3 mm.
Have you ever encountered Force Blue pans? I wonder because I have already ordered one, knowing the quality of all other pans. Yet for some reason it's really hard to find even a couple of photos of the pan on the internet let alone reviews with cooking and using it in a real kitchen.
We have not found the Force Blue pans, although some others have mentioned them. They seem to be a restaurant line, so they may only be available through commercial suppliers. Let us know if you find a source.
Glad you enjoyed the video!
@@NadiaandRob It seems that there is an so called #Outdoor pan series. It's main feature that it is a middle of the road pan. 2mm thick metal, and some bluish coating to protect the pan for the transportation. Works the same as Mineral B, but no beeswax and a more lightweight.
And it looks like it's the force blue pan but rebranded or aimed at a different market.
@@Quester82 , yes it definitely sounds like Force Blue, but I've never actually seen that line so it's hard to judge. It seems that some of the lines of pans may get named differently depending on the region.
Excellent informative video!
Thank you!
Actually, not just the budget consideration makes La Lyonnaise pans so lovely, but also the weight of pans lighter the the series of mineral B pans absolutely fit my need to perform my cooking shows just like Jimmy Oliver. Indeed, it is a good pan to prepare in the kitchen. The only thing might struggle me in purchasing it is not package as gifts as mineral B series.
Yes, the light weight makes them a joy to handle. Have fun cooking!
Hi ! Love your show and will buy the DeBuyer B pro pan . I bought a " Made in " 10 " carbon steel and love it but the bottom warped after some usage on an electric glass oven top and it wobbles alot ....not happy about that
Glad you enjoy our show! Sorry to hear about the "Made in"... that's not great.
Lovely video. I agree with carbon steel pans more than any other, too. Cheers!
Thanks for watching! Glad you enjoyed.
In my case i think the element b pro stainless steel grip cools very very slowly fresh out of the oven.. But nothing to cry.. Its neeever happened that i touch a bit a hot metal grip😅.. Never👀
I have a couple less expensive carbon steel skillets with the 'European' style handle, I have to say the stainless handle looks really nice. Also looks like it would fit better in my oven, definitely going to add that to the list of potential pans to try out.
Good choice. Enjoy!
Even though De Buyer says the mineral B pan can not be in the oven for longer than 10 minutes I seasoned my pan for an hour in the oven at 500º and let it cool in the oven for 2 hours. I did this 3 times and my pan was a beautiful black and very smooth and the handle was not damaged at all. I have seen videos where other people have said the same thing. Just saying. I own Matfer , De Buyer and Volrath carbon steel and I like them all but Be Buyer is my favorite. Matfer is very close.
We've heard the same thing from others. It really feels like DeBuyer is being overly cautious.
We are part of the De Buyer Affiliate program. We've been able to obtain both an affiliate link to the US site as well as provide folks with a 10% discount when applying the code NADIAROB10 upon checkout. We live in Canada and we initially had difficulty finding a site to view pricing of these pans and ultimately found a kitchen supply store in Toronto that carried the pans. Now with the US De Buyer site you can see the full offering of goods by De Buyer and actual pricing (in US dollars). Note: They Do Not ship outside of US currently, but you can still check pricing and decide accordingly.
Our Affiliate Link: debuyer-usa.com?sca_ref=2541299.3T8Buv2UOi
Like your food, your B-roll game is *chef's kiss* !
Thank you!!
At 20:18, La Lyonnaise looks burned and uneven. Mineral B looks more even and not burned. So how does La Lyonnaise be on par with the others? Am I missing something?
E mineral b, being heavier and thicker steel, does initially heat up slower but more evenly. However, given the lighter weight and lower cost, the LaLionaise performs surprisingly well…especially if you’re careful about keeping heat low.
Ok thanks. Where does the Carbone Plus fall in? I see that at some places.
Thanks for your presentation, learned a lot and make the decision easier thank you
Great to hear!
Wonderful video. Exactly answering My questions
Glad you enjoyed! Thankyou for commenting.
Debuyer does explicitely state on their (german) Website, that the Lyonnaise is NOT recommend for glass-ceramic cooktops.
I can confirm this, since i tried it out: Unlike the Mineral-B, the Lyonnaise has a complete flat bottom, which will warp towards outside (even at moderate heat levels) and cause the pan to "spin".
For glass ceramic cooktops, the Mineral-B/Carbone Plus is perfect. On the one hand it has thick walls and bottom which will never warp and on the other hand it has a slightly convex bottom, that will guide the minimal inevitable expansion of the metal at higher heat levels in the right direction, so that the pan will never "spin".
Thanks for the info. The US website doesn't provide that detailed info.
I gotta be honest, what like best about this video is your Bluestar Range. Hopefully ill have mine by the summer
We love our BlueStar stove, so enjoy yours when it arrives!
Really nice reviews! I'm thinking though, the only reason that you can't put the Mineral B in the oven for over 10 min is the enamel coating on the handle, right?. However, the handle itself is made of carbon steel just like the rest of the pan and I have a Carbone Plus pan that has a handle like that, just without the coating, and I have no issues with that handle in the oven. So what I'm thinking is, that if you just use the Mineral B however you see fit in the oven, then over time it may loose the enamel coating, that wouldn't actually matter at all to me. It would just end up being like my other Carbone Plus pan. So then, what would be the reason to go for the Pro version then? I don't see any reason actually. Besides, since the regular non-pro Mineral B has a handle that looks exactly like the one I already have on my Carbone Plus, which is also the one I prefer aesthetically, I'm thinking that Mineral B might be the way to go.
On a side note, I actually asked ChatGPT about this as well, it concurred :P
Yes. We agree as well. I’ve actually seen a video where they deliberately left the handle in the oven for over an hour and all that happened is the enamel softened a bit. No big deal. So use the pans as you wish. The only real advantage to the pro is that the handle
Is lower so you can get it closer to a broiler. And it’s pretty!
@NadiaandRob Wonderful! I'll go for that one I think then, although the lower handle on the pro has given me something to think about. You have a good point there.
What matters to me if they are sturdy so they dont deform because i cook on glass. Being light is one thing but i think carbon steel is the most likely to bend
We don't have a glass surface stove to test with, but others have found that the Mineral B and Pro perform beautifully on glass tops.
You've sold me on the Mineral B Pro. I wonder if you have pointers for a carbon steel wok. I'm also interested in an episode on your stove.
We have two carbon steel woks, and two steel Karai's (a heavier grade indian style wok). Basically, I like a wok that's thick enough that it doesn't flex too much, but is light enough to flip food and toss. I like a wooden handle as well.
As you'll soon see, we're in the process of moving, and we have a Wolf stove in the new place. We'll see how we like it, and maybe do a comparison review.
@@NadiaandRob I'll keep an eye out for the video. Presently subscribed.
Would love to see how you'd fit the Carbone Plus line in there
I'm not really sure... they look like the Mineral B pans. but they're only listed on the Frensh website, so I don't know if they're available in North America. I've never seen them.
Well, it's just the Mineral B minus the beeswax, so shouldn't make much of a difference.
Actually, it depends, the carbone plus comes in two variants, one with the standard handle like the Mineral B, the other one with a round stainless steel one, making it completely oven-safe.
The biggest difference between the high-end pan with the stainless steel handle and the identical pan with the carbon steel handle is the thermal conductivity. The steel handle conducts heat more than three times better than stainless; i.e. a K value of 50 vs 15. That means that the stainless steel handle will stay cool to the touch for longer. In addition, the larger thermal mass of the stainless handle (it's thicker) also helps reduce heat transfer into the handle. As a bonus, it looks much nicer and feels nicer in the hand.
Love your informative videos, thank you. Do you think you could put the La Lyonnaise and the Mineral B in the oven at a lower temperature for longer? 10 minutes is quite a long time but am wondering why 10 minutes is okay and no more vs lower temperature for a bit longer - for keeping food warm etc. Thank you. Am looking out for pre-owned de Buyer on ebay !
I’m sure you could get away with longer times especially at lower temperatures. Good luck with your search!
Thank you. I found an oval de Buyer on ebay - seems to have been made for whole fish cooking. Got a good deal on a Mineral B 28cm, can't wait for it to arrive. Thanks for responding.
great video, thanks for the informations, it helped me a lot to chose!
Hello, thanks for the video. I have a question with the De Buyer pans, Can I cook acidic foods in them? How tomato sauces, foods with lemon, etc. Thanks for your valuable information.
Yes, acidic foods will strip some of the seasoning if you cook them for a long time. However we often add lemon or tomatoes to a dish we’re cooking, especially as we’re finishing the dish. We have a separate copper sauce pan for making slow cooked sauces: th-cam.com/users/shortsF6ys84-fVqs?feature=share
Hope that helps.
Thanks. Very informative. Did you recognize any sort of deformation of the Lyonnaise pan under greater heat? I am a bit concerned about using it on flat glass stove tops.
we did not see any deformation of the Lyonnaise pan during our testing. We use a gas stove, so very high heat. The only thing I would caution is when using an electric glass top stove, be sure to use the element that matches the size of the pan. If you use a large pan on the smaller elements, almost any pan will warp because the center heats up more than the edges.
Glad you liked the video.
@@NadiaandRob thank you so much for your quick and detailed answer. 🙏
very well put together video!
Thank you!
I like the way they do things, not babying the cookware. I don't get the obsession with getting and keeping cast iron and carbon steel pure shiny black. My pans are there to serve me, not the other way around.
We totally agree!
Can they be seasoned with coconut oil?
What is the spice thing in your kitchen? It looks interesting. How many spices do you have?
Thank you
You can season the pans with any oil, so refined coconut oil will work. The Spice racks are magnetic knife holders from Ikea, and the jers come from gneissspice.com and they have magnets in the lids. (you can find them cheaper on Amazon). We do have a lot of spices(around 70+), since Nadia cooks a lot of Indian food, and we also cook many other cuisines. Spice is life!
Mineral B Pro for me (I have the Eiffel Tower queue) in 9" and 11". I also use cast iron quite à lot
The Eiffel tower ones are cute. Do the handles collect grease and dirt?
We love our various cast iron pans as well.
@@NadiaandRob No Rob, they do not, but they don't see as high of a usage as my cast iron
@@cristianionascu good to know. Thanks
Thanks for this video. Does La Lyonnaise work on an induction stove ?
Yes, the La Lyonnaise pans will work on induction, as they are steel. The tricky part is that most induction coil are rather small (5-6 inches in diameter). If you put a larger pan on that coil it will heat very fast in the center and less so at the edges, which can cause warping. So if using induction, allow the pans warm up slowly.
There are larger diameter induction elements, but they tend to be very expensive.
Hope that helps.
I seasoned debuyer pan with enameled handles many times in the oven, at a higher temperature than the one mentioned in the video. Still nothing is happening to her. However, before I did this, I saw reviews warning against this.
Yes, we’ve heard this from a few followers…. It may be DeBuyer being overly cautious.
@@NadiaandRobcould it be that the pan itself is not damaged, but the handle releases unwanted, potentially harmful toxins at high heat? I wonder.
I blued my Mineral B in the oven at 465° for 1 hr. Then I begain the seasoning prosses. Just so you know I did 4 seasoning cycles at 450° for 1 hr. and nothing happened to the enamal on the handle and it has a beautifull blue black nonstick finish.
Thanks for the info. We’ve always suspected that the temperature limit is a case of DeBuyer being overly cautious.
The enamel on my carbone plus handle got ruined after baking it in the oven for 1 hour. Not sure about temperature. I would never repeat it.
@@gigel99324 sorry to hear that. did the enamel come off, or just discolor?
You left out the Carbone range. For example they have a De Buyer 5130.28 Carbone Plus Round Frying Pan with Stainless Steel Cold Handle, 28 cm Diameter which looks identical to the De Buyer Mineral B Pro 28 cm except doesn't come shipped with bees wax? Are there any other differences?
Unfortunately we can't get the Carbone range in North America. I gather from other comments that it is the same as the Pro , but no wax. Haven't tried them myself.
De buyer makes the mineral B in a 4.7 inch version called an egg & pancake pan.
I use MineralB in three sizes and put them under the broiler and into 400+ ovens for 20 minutes and cannot detect any problems. Given the fact the handle does not touch the food does this heat and time restriction really even matter?
We do the same, and have never had any issues. Seems like an overabundance of caution on DeBuyer's part..... but
what brand of torch do you use on the salmon fish?
It’s a searzall torch from www.bookeranddax.com/searzall. We love it… review video here: th-cam.com/video/mFPsT89tX3k/w-d-xo.htmlsi=oCLXsVMh6gS5iNBX
Enjoy
@@NadiaandRob thank you very much for the reply... I am going to buy one after seeing it in your video...love it
De Buyer Carbone Plus. Same as Mineral B, without the Bee ;).
400, well that stopped the show. I routinely run my oven at 550 for a variety of cooking. Don’t like temp limits on my pans. Oh well Mineral B. Like the Matfer, heavy but the mass plays into its superb performance.
We agree that the oven limit seems silly... and we place the pans under a gas broiler very often, with no noticible effect. We also really love the Mineral B Pro pans... the stainless handles are great, and they also allow you to get the pan closer to the broiler.
@@NadiaandRob Agreed, didn’t really think 400 would damage them. I have been using fantastic stainless try-ply set under broiler and oven routinely at 550-575 over 30 years with absolutely no ill effect. Key seems to be that cookware is 100% metal, no glass or painted parts at high temps! Keep up the great vids, Ciao
There's another carbon steel line here in France it's called CARBON PLUS. Is it sold in the US. It's the line the French restaurant use to coock. Have you tested it ? I have a crêpe pan in carbon steel (carbon plus line) it's absolutely fabulous as all carbon steel items.
We haven't come across the Carbon Plus line. The US website just announced a Blue Carbon Steel line, and I wonder if that's the same as Carbon Plus. Haven't had a chance to test that one yet.
@@NadiaandRob wonder if it’s the same too. Here in France the « Carbone plus »model is twice less expensive than Mineral B pro (70€). It comes without the beeswax treatment.
Carbone plus is different to the Blue line. Blue is thinner guage and comes pre-seasoned. The old carbone were better than the mineral b as the handles could handle higher oven temps. Plus the crepe pan handles are welded not riveted, the welded handles are better for crepe as the rivets can get in the way of running spatula round the side of the pan.
The new pans seem to have stainless handles so the difference is less between the ranges. But don't get ducked into the beeswax hyoe it's a waste of time, literally - as takes a while to remove it!
@@Senorbarnez To remove some stocky was on the beehive frames I wanted to renew I use a heat gum at around 50 °C to remove most of it. When the wax is hot it becomes liquid. But I don't know if it's possible with carbon steel to use this method.
@@Senorbarnez Mineral B is only a marketing creation.Of course the old carbon steel was better. The main difference between carbon plus and the blue steel line is it's possible to use carbon plus on an induction cooktop but the blue steel line can't be used on an induction cooktop. On the carbon plus line there's an oval pan especially create to fry fish. But this model is only on the carbon plus line. There's more sizes on the blue steel line and Carbon plus line than in the Bee wax line. On the size range of the carbon plus and the blue line I have seen some frypan models of 50 centimeters it's an half of a meter. It's absolutely huge.
Could a person remove the coating from the handles of the non pro pans so they could serve high heat for longer period of time in the oven. Have you experimented with that idea?
Yes, some of out viewers have done that by leaving the pans in the oven for longer.. it’s no problem.
Would you use the Lyonnaise on an open fire? Considering it for my camping kitchen.
Yes, absolutely! Nicely light weight, but will handle open flame/campfire no problem.
Hi Guys,
Years ago I bought a carbon pan to escape Teflon, but now there’s a lot of press about leaching iron into food with cast iron and how bad that can be for you.
Do you all know of good sources of information on carbon steel / iron leaching, and if we are leeching iron with a good seasoning coat in place?
(Cast supposedly can leach up to 6-grams a meal which requires mid-evil blood letting to sort out)
Chris
Hi Chris,
We haven't seen anything from a reliable, well documented source about this. Given that people have been cooking in carbon steel and cast iron since the first mining of iron, I think they can be considered safe. We do know that the chemical coatings of non-stick pans definitely scratch off, so our choice would be to go with the basic and well tested steel.
What seems to be coming out is that man, since the beginning of time, has had occasions to bleed; but in the modern day world we don’t seem to lose as much blood (the details aren’t that savory but they often have to do with “wee beesties”). As a result, the iron stays in our systems and an excess of iron is as bad as a lack of iron.
In particular, an excess of iron seems to accelerate aging and various cancers, not too unlike Teflon and other forever chemicals.
If you do happen to stumble across any good information comparing cast iron to carbon steel, please do share it.
Thank you
So what's the reason why you can't cook for a long time in the oven with the lower end pans?
Debuyer cautions that the coating on the handle won't withstand long oven cooking... though I've not had a problem and many other commentors have said the same.
The Pro model is the BEST pan.
475 in the oven for an hour with grapseed? Probably burnt the hell out of the oil!
You don't need to reach or exceed the smoke point of the oil, contrary to popular belief.
Oil, whatever the smoke point, will begin to polymerize at around 350 degrees. Then it's a matter of leaving it in the oven long enough so the oil fully polymerizes.
Also, a VERY THIN layer of oil is crucial, with the oil on the hot pan, as correctly stated in the video the pores will open up, then wipe clean with a paper towel until the pan looks almost dry.
I do from 60 to 75 minutes at 350, then let it fully cool in the oven for 2 to 3 hours (Grapseed oil).
Hope that helps anyone.
Thanks for the informative response. The seasoning reccomendation is directly from DeBuyer, and as you can see, the pan emerges with a beautiful golden seasoning... no burnt oil. Given that everyone seems to have different formulas, and they all seem to work, I'd conclude that the details aren't critical.... just get som oil on the pan to start the process... then cook like crazy!
@@NadiaandRob True, it does look good and starting to cook in it early is way more important than getting the seasoning 100% right.
Hi, i have question about cleaning , if it is problem if i did not use soap when i clean it , if there can be some oil from manufacturer or something. If somoen respond thanks :D
Go ahead and use soap.. it won’t harm the pan. Just dry it well when you’re done.
Hope that helps
@@NadiaandRob i already season it without soup , thats why i ask if it is dangerous in any way, like oil from manofacture etc. :D but thnx for response;)
Is the seasoning that comes off after acidic wine or tomatoes safe to consume?
yes, it's totally safe.
I love the Lyonnaise pans. You should not use them on very high heat, but they perform extremely well and can be used with anything. They are the closest today to the old pans widely used in France back in the days.
Agreed. We were very impressed with the Lyonnaise pans. Excellent value and lighter to handle
Thinking to buy the mineral b pro and I am between 28cm and 32cm! Which one it’s more practical?
We have both the 28cm and the 32cm. We tend to grab the 28 most often for everyday cooking. The 32 works for larger batches, but day to day the 28 seems perfect. Hope that helps….. enjoy your new pan!
can you please tell me where to get the wall mounted spice rack you are using?
The jars are from a spice company. Gneiss Spice. They have magnets in the lids. We got magnetic knife holders from Ikea but I don’t think they carry them anymore (at least in Canada)
Hope that helps!
The spice jars have magnets so they can hold onto any metal surface
Great thanks a lot. that really helps.
I have heard that you should just burn the enamel coating off on the standard Mineral B's handle as trying to keep it there will just limit what you can do with the pan.
Yes, we just ignore the handle coating and throw the pans under the broiler. I think all the warnings are probably an excess of caution.... though I can't imagine why they would add a coating that limits the use of the pans.
@@NadiaandRobdoes the handle coating not help with making it easier to hold bare handed because of heat and friction?
@@peterl.104 no, unfortunately the coating is just a thin coat of enamel, so doesn’t provide any insulation.
hello. What is the maximum temperature before they started to deform?
We haven't found that temperature yet
I still have issues with eggs. Fried eggs seem to stick. Scrambled eggs stick. Omelettes are pretty good as long as i don't stir too much and just lift the egg. The only thing i can think is that i have a glass top. I still need to try using my propane stove or oven to re season. But my cast iron does fine.
Try using a bit more butter with your eggs, and watch that the temperature isnt too high. As you continue to cook with your pans they will become more non-stick, so just keep cooking!
Would there be a point to do more than one seasoning with a new pan?
We do’t usually bother. One seasoning and then start cooking. The cooking process will continue building seasoning on the pan.
@@NadiaandRob but would it hurt anything? Thank you for answering 😊
@@Wavex-Yes-But-No it's no problem doing multiple seasonings.... amny folks recommend it in fact. Just be careful not to put too much oil on the pan.... it can create a sticky buildup.
Is it a bad idea to deglaze carbon steel pans with wine? Will it give a metallic taste? I have been hesitant to get a larger size pan because I often deglaze. Any advice?
It’s na problem. We deglaze with both red and white wine all the time.
I recommend stainless for this purpose (deglazing for a pan sauce). They are "stickier", so you'll get more to deglaze, and no need to worry about damaging your seasoning
@@jfd8445 Good quality stainless works great, but I still prefer the responsiveness of the carbon steel. We've stopped worrying about the seasoning of our pans long ago. We will be looking into some stainless steel pots soon, so stay tuned.
@@NadiaandRobDemeyere Proline are the best.
Thank you. We’ll check them out
Actually, de Buyer produces also the "CARBONE PLUS" line. 😉
Yes, we've heard about that line, but they're not available in North America, so we didn't include them.
So, you can’t season a Mineral B in the oven because the handle has a polymer coating and will melt off. But so what? What’s the advantage of the coating on the handle? If it’s seasoned in the oven and the coating’s lost, you’ll have to season the handle going forward, but again, so what. The reason I ask is because of other articles that I’ve read saying to season in the oven as high as it will go as that opens the metal’s pores even more/maximizes the polymerization of the oil to the pan. Also, I’ve read that flaxseed oil is best for seasoning, but I forget why.
Well we’ve had many people write that they season Mineral B in the oven with no problem. We also use them in the oven and under the broiler.
We’re just passing on the information that DeBuyer has on their website but you can feel free to ignore it. We don’t understand why they do this either.
In terms of oil any high smoke point oil is fine. We use grapeseed since we have it around and it’s relatively cheap
I've seasoned (and re-seasoned) my all my Mineral B pans in the oven at 230°C without any mishaps. Just saying.
Good to hear! Thanks.
Would you chance these on a glass top range or would it turn into a spinner?
We don’t have a glass top but it’s no problem. Just use the correct size burner and heat avoid applying too much heat to a cold pan. That applies to all stoves
@@NadiaandRob thank you👍
They work on a glass top but not a well. And yes they can turn into a spinner. But often the base pops up rather than down, so you get oil pooling at the sides rather than the middle.
Hello! What oil do you use for seasoning?
We always have grapeseed oil around for cooking, so that's what we season our pans with. We've also used peanut oil and corn oil as well.... no difference. Basically any oil with a high smoke point will do fine.
A note: on De Buyer's US website, they sell the Lyonnaise as the generically named "Blue Carbon Steel Frying Pan". Odd choice to forfeit some brand recognition for those specifically looking for that model. Maybe they didn't think Americans could pronounce "Lyonnaise"?
they came out with the 'Access' in the Blue Carbon line. It is 10.25 2mm thick. I think the names are the models or size of the pan within the line?
In the English site from Europe, I found both the "Lyonnaise" and the "Frying Pan, Blue Steel" (this one in outdoor section).
Thanks for sharing
There's basically three things that I need a pan to do: simmer tomato sauce, chili, Sunday gravy, etc. for hours; develop a nice sear/crust on proteins like steak and chicken at very high temp; and cook eggs and similar foods without excessive sticking. AFAICT, there isn't any one pan that can do all three of these things well. When someone invents that pan, they're going to make a lot of money.
Basically you’re describing a stainless steel pan like debuyer-usa.com/products/affinity-stainless-steel-frying-pan. It can handle any heat, including under a broiler, can cook acidic sauces, and with a bit of butter can fry eggs beautifully. A good one will last a lifetime too. Enjoy!
Stainless steel does all this.
question: the carbon steel pans are much healthier than non-stick pans, why people are still buying non-stick coated pans? Why carbon steel pans are not so popular?
Mostly I think people are just intimidated. And non-stick is marketed much more in North America. Ah well….
@@NadiaandRob thanks
I guess I'm just mystified by the fact that they put a lacquer coating on the handles such that you really shouldn't put them in an oven too hot or too long which we do all the time with our cast iron skillets. Why not just ship them bare steel and you would season the handle as well as the pan surface. For that matter just put a stainless steel handle on all of them because stainless is really not very expensive. The deluxe one could still have the much nicer contoured stainless steel handle while the other ones could just be stamped thinner metal.
We totally agree! Seems silly. We have had a number of viewers write in that they’ve seasoned their pans in the oven and put them in at high heat and had no sign of damage so draw your own conclusions
Very good infomation....
Thank you!