This is the top level of carbon steel pans. The French company De Buyer has been making carbon steel pans since 1830. You can't go wrong with their original Mineral B line or the Mineral B Pro line. The only difference in the two lines, as Luis said, is the handle. I have two de Buyer crepe pans and one omelette pan. They are solid, well made, easy to season, and easy to clean. If you don't have one I would highly recommend you to pick one up.
If you start running out, de Buyer also makes pans for Baking Steel, in sizes they don't make for their own line, naimly 10.25 and 11 7/8"s. They have a stainless steel handle too and are 3mm like the bigger de Buyers. I was looking at those close cause they are about $10-30 cheaper than the comparable deBuyer pro, but stumbled upon your review of the Marquette Carbon, which I got the red tag special ($87!) and got instead. Oh I also got my Victoria Signature woopsie special 12". What a beast. the bottom came right off as expected but the other seasoning is realy solid, and I even hit it wih a little steel wool to be sure. Its seasoning up nice after 3 rounds and 3 meals cooked.
Do you recommend these over the Cast-away skillet or the new De Buyer access line? I cant make up my mind. The Mineral B Pro handle looks more ergonomic compared to the rest.
Wouldn't the handle help greatly with a heavier pan. I remember trying the Mauvier 32cm, 3mm thick carbon steel pan and that thing was heavy, especially when you need to change grip as the pan gets hotter.
I second taking a look at Uncle Scott's Kitchen channel. I use this same technique in my Matfer pan after i saw him use it. I actually chose the Matfer over the Pro from his channel, plus the Matfer was noticeably cheaper as an "oven ready" pan.
@@thhisisnotherere handle material and sidewalls are the differences. The Matfer has the traditional flat handle made of uncoated carbon steel and the B Pro is made of casted stainless steel. The side walls on the B Pro are more sloped and flared versus the Matfer which aren’t.
I love the beautiful handle on this skillet. It looks super high end. I'm trying to decide between De Buyer and Matfer. Matfer is the better choice? I love that their pans have no rivets. Do Matfer skillets have any other advantages over the De Buyer Proline? Thank you.
Hmm that’s a tough choice, I would say the Matfer. The reason I think it has an edge is for the price, rivet less design and the handle being the same material. It makes it easier to clean and maintain, while having a workhorse that won’t break the bank.
What’s your thoughts on seasoning pan with beef tallow? I seasoned mine with tallow and so far so good made eggs and steak I did have to wash pan after the stew but after drying I put it back on the burner and added some tallow wile hot and left a slight shine coat after wiping and all good so far
Tallow is great and if you’re getting good results than I recommend using it. Now with that being said, you might have issues after several coats or high temp searing if you ever pan fry steak 🥩 . I did several tests but I used lard and clarified butter and I had decent results until high temp cooking. Grapeseed oil & beeswax work the best since they do form a strong uniform bond when polymerized.
Thanks for the video! I'm looking for my first frying pan. I wanted to buy Pro omelete 24cm, but it is very difficult to get it, the alternative is the one you presented. do you think it is good enough for eggs, omelettes etc. I mean the shape of the edges, isn't it too sloped?
This pan would work great, but I believe it it might be too sloped. Here is the Link I have for the omelette pan. It’s an updated version and also it’s about $85 dollars. debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je
Thank you. I live in Europe, specifically Ireland, it is very difficult to find this pan, even online. The store in France does not deliver to other countries, there is one store in Germany, but shipping costs €25! I'll look for the omelette version, but I think I'll end up with the standard one. Keep it up good work!
curious, did the pan in a bag ship in a box(this is if you ordered it online) or you bought it local like that? Just something that popped in my head as I watch this.
Hi! I have the exact same pan - i have had so many times in seasoning. Would you be willing to share your advice on seasoning? Which oil you used? Does the heat need to be very hot? Can you use ghee or coconut oil? (I’ve watched uncle Scott but i prefer if possible not to use canola or seed oils) thank you. I can’t get an even color… it’s very spotty.
Use a high heat oil, my suggestion is grapeseed oil as it bonds really well and forms a strong seasoning once polymerized. Season your skillet on the stovetop as needed. Cook with a bit more fat/oil to start building up a good seasoning layer. Also avoid highly acidic ingredients for a while. After a good layer has formed than less oil/fat can be used and also acidic ingredients are safer to cook.
La Lyonnaise es más barato pero, el acero is más delgado. También si usas estufa eléctrica se pueden deformar. Pero si tu estufa de gas entonces no hay probabilidad de problemas con el sartén. La línea Mineral B es más pesada y gruesa. Si, cuesta un poco más, pero yo pienso qué te pueden servir más tiempo en tu cocina.
I have this pan and don't like the handle which is flat and slippery. It's difficult to get a good grip as the pan is quite heavy, not cast iron heavy but heavy enough. A round grip would be much better from a pure ergonomy perspective.
Hi. Thanks, appreciated! If you allow me what I would consider a constructive comment and of course, it only reflects my own opinion... Maybe others like it but I personally find the clapping inserts really, really very annoying ;). I actually almost interrupted the viewing of this otherwise interresting video. Thanks again!
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This is the top level of carbon steel pans. The French company De Buyer has been making carbon steel pans since 1830. You can't go wrong with their original Mineral B line or the Mineral B Pro line. The only difference in the two lines, as Luis said, is the handle. I have two de Buyer crepe pans and one omelette pan. They are solid, well made, easy to season, and easy to clean. If you don't have one I would highly recommend you to pick one up.
I was just debating if I should buy the first mineral b or the pro model. I think you just helped me make up my mind. That’s a really nice pan.
I almost pulled the trigger on the 11 inch pro debuyer, but im super happy with my new cast iron!
That's a very nice looking skillet.
If you start running out, de Buyer also makes pans for Baking Steel, in sizes they don't make for their own line, naimly 10.25 and 11 7/8"s. They have a stainless steel handle too and are 3mm like the bigger de Buyers. I was looking at those close cause they are about $10-30 cheaper than the comparable deBuyer pro, but stumbled upon your review of the Marquette Carbon, which I got the red tag special ($87!) and got instead.
Oh I also got my Victoria Signature woopsie special 12". What a beast. the bottom came right off as expected but the other seasoning is realy solid, and I even hit it wih a little steel wool to be sure. Its seasoning up nice after 3 rounds and 3 meals cooked.
I went with Matfer carbon and whoopsie 12 inch.
Do you recommend these over the Cast-away skillet or the new De Buyer access line? I cant make up my mind. The Mineral B Pro handle looks more ergonomic compared to the rest.
Great review Luis!! Where did you purchase from?
Wouldn't the handle help greatly with a heavier pan. I remember trying the Mauvier 32cm, 3mm thick carbon steel pan and that thing was heavy, especially when you need to change grip as the pan gets hotter.
I second taking a look at Uncle Scott's Kitchen channel. I use this same technique in my Matfer pan after i saw him use it. I actually chose the Matfer over the Pro from his channel, plus the Matfer was noticeably cheaper as an "oven ready" pan.
Yes 100 percent I think Matfer is the better choice as you have more cooking options.
@@luisj.castironcookingisnt the only difference between the b pro and matfer the handle and the sides on the b pro being slightly higher?
@@thhisisnotherere handle material and sidewalls are the differences. The Matfer has the traditional flat handle made of uncoated carbon steel and the B Pro is made of casted stainless steel. The side walls on the B Pro are more sloped and flared versus the Matfer which aren’t.
Lol, the kids are picky and he didn't want to straight out say chicken nuggets, pizza and mac & cheese.
I thought you had to blue the carbon steel for better results
I love the beautiful handle on this skillet. It looks super high end. I'm trying to decide between De Buyer and Matfer. Matfer is the better choice? I love that their pans have no rivets. Do Matfer skillets have any other advantages over the De Buyer Proline? Thank you.
Hmm that’s a tough choice, I would say the Matfer. The reason I think it has an edge is for the price, rivet less design and the handle being the same material. It makes it easier to clean and maintain, while having a workhorse that won’t break the bank.
I wish you would do a review of Cast-A-Way Carbon, steel pans.
I have 1 review from their first gen but I will be doing a review of their updated cookware
@@luisj.castironcooking Thank you!
What’s your thoughts on seasoning pan with beef tallow? I seasoned mine with tallow and so far so good made eggs and steak I did have to wash pan after the stew but after drying I put it back on the burner and added some tallow wile hot and left a slight shine coat after wiping and all good so far
Tallow is great and if you’re getting good results than I recommend using it. Now with that being said, you might have issues after several coats or high temp searing if you ever pan fry steak 🥩 . I did several tests but I used lard and clarified butter and I had decent results until high temp cooking. Grapeseed oil & beeswax work the best since they do form a strong uniform bond when polymerized.
While they are clearly not labelled as oven safe, they re pretty oven safe in practice.
Thanks for the video! I'm looking for my first frying pan. I wanted to buy Pro omelete 24cm, but it is very difficult to get it, the alternative is the one you presented. do you think it is good enough for eggs, omelettes etc. I mean the shape of the edges, isn't it too sloped?
This pan would work great, but I believe it it might be too sloped. Here is the Link I have for the omelette pan. It’s an updated version and also it’s about $85 dollars.
debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je
Thank you. I live in Europe, specifically Ireland, it is very difficult to find this pan, even online. The store in France does not deliver to other countries, there is one store in Germany, but shipping costs €25! I'll look for the omelette version, but I think I'll end up with the standard one. Keep it up good work!
curious, did the pan in a bag ship in a box(this is if you ordered it online) or you bought it local like that? Just something that popped in my head as I watch this.
I ordered several items and they came in a box. My guess is that they do ship in a box if it’s just a skillet.
@@luisj.castironcooking yeah was just wondering
Hi! I have the exact same pan - i have had so many times in seasoning. Would you be willing to share your advice on seasoning? Which oil you used? Does the heat need to be very hot? Can you use ghee or coconut oil? (I’ve watched uncle Scott but i prefer if possible not to use canola or seed oils) thank you. I can’t get an even color… it’s very spotty.
Use a high heat oil, my suggestion is grapeseed oil as it bonds really well and forms a strong seasoning once polymerized. Season your skillet on the stovetop as needed. Cook with a bit more fat/oil to start building up a good seasoning layer. Also avoid highly acidic ingredients for a while. After a good layer has formed than less oil/fat can be used and also acidic ingredients are safer to cook.
@@luisj.castironcooking thank you so much for the response. I will try again.
I can deal with that skillet. Like a small WOK for tossing/chef skillet.
Hola Luis! Recomendarías más esta línea o La Lyonnese que es un poco más barata? Gracias
La Lyonnaise es más barato pero, el acero is más delgado. También si usas estufa eléctrica se pueden deformar. Pero si tu estufa de gas entonces no hay probabilidad de problemas con el sartén. La línea Mineral B es más pesada y gruesa. Si, cuesta un poco más, pero yo pienso qué te pueden servir más tiempo en tu cocina.
@@luisj.castironcooking muchas gracias! Estaba pensando exactamente eso. Saludos!
I have this pan and don't like the handle which is flat and slippery.
It's difficult to get a good grip as the pan is quite heavy, not cast iron heavy but heavy enough.
A round grip would be much better from a pure ergonomy perspective.
The Pro or the Standard? The handle on the standard mineral b is flat but the mineral b pro is rounded and molded to a users hand.
@@luisj.castironcooking I have the Pro. I wish the handle was 100% round.
So is the flat handle design better or? I haven't tested the original mineral b handle shape but considering this pan
You still hate that Pro skillet?? What size is it? You want to sell it? I’m an old 80 yr old Marine who’d like to try one out! :-)
Hi. Thanks, appreciated! If you allow me what I would consider a constructive comment and of course, it only reflects my own opinion... Maybe others like it but I personally find the clapping inserts really, really very annoying ;). I actually almost interrupted the viewing of this otherwise interresting video. Thanks again!
Яйцо прилипло, но это вырезали из ролика. Потомучто на самой лучшей сковороде ничего не прилипает!🙂🥳