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I seasoned my Mineral B in the oven with no issues. Pop out the button, wrap the handle in aluminum foil and bake away. The epoxy was undamaged after an hour in a 400 degree oven. With that said, I’ve been seasoning my pans at slightly lower (375) temperatures recently and the results are just as good or better than at 400. Again, my Mineral B epoxy coated handles are just fine.
I did the same, and it also worked out fine with the handle. The only thing I would say is that 'baking' seasoning onto carbon steel pans isn't as effective as it is with cast iron. In my experience, the seasoning doesn't hold. Just cooking over time is the best way to achieve a good seasoning. The pan won't be beautifully jet black, but it will perform very well.
@@kevinmcevoy5067 Agreed. The advantage I see with oven seasoning is the ability to season the outside as well as the interior for the initial seasonings (usually 3 rounds in the oven for a new clean pan). After that, just cook with it as Uncle Scott says. After each use I always put very thin coat of Crisbee on after washing and let the pan cook on the hob at medium heat until the sheen disappears and let it cool. It soon develops that deep brown and slick stick resistant coating that ends up being darn near bulletproof ☺️
@@AgeAndTreachery5167 Very true. I'm a big fan of Uncle Scott's channel too. If I'd taken his advice sooner and just had a bit more patience / managed my expectations better, I could've saved myself a lot of time and energy! As an aside, I bought a small, portable gas burner to help with seasoning my pans because the heated surface area on my electric cooktop is too small, and my induction cooker wasn't very effective either. It's a great little tool, especially if you like to do asian style stir fries in a carbon steel wok.
I love iron knifeware and cookware. High quality Cast iron, Carbon steel cookware and Carbon steel knives. I find copper has class but not much personality. No patina. No seasoning that tells ,yes, this is your pan.
I've seen videos of people who take long copper tubing and put one end on a fire outside and run the other end into a tent or home through a door or window to heat a room. Is this safe to do ? Peace.
Nice review as always 😁 You have a lot of shipping cost !! I live in France and it is really less expensive here !! The Alchimy 12,5" is about 160$ here (still more expensive that the other brand mentioned in the video) I get La Lyonnaise, the Blue Carbon Steel, in 10" for 25$ So although I love this brand, I wouldn't recommend you Debuyer if you live outside Europe since you can probably find local brands' less expensive pans that perform as well where you live ! What I love about the Debuyer Blue Carbon Steel one is that it is really responsive !! The fact that it don't retain heat well is a strengh here cause it’s allow fast and really precise cooking You wanna cook an egg ? Fine, the pan heat really fast, and low in temperature fast too, so you won't burn the egg and clean it faster as it not stay hot for a long time !! Though, it won't perform as well as thicker pans when you want to sear meat, and could warp with really high heat or induction !! So I would not recommend it if you want only 1 really versatile pan ! But if you have several pans, it's a pan for fast cooking that I would recommand !! Quick sauté vegetable, egg or delicate food, as long as you control the heat well, you'll enjoy it !! I also have an Alchimy that I love, but I understand the downsides, the major one being the straight rims !! Sauce and liquid often goes to the side of the pans as you're plating !! If I have to remove exces oil or fat from the pan, I must wipe the side before continue cooking on induction or electric cook top !! Though it's still a really good quality pan that perform well in my opinion !
Interesting overview. I picked up a de Buyer blue steel pan a few months ago. Knew nothing about the brand, but had good ratings online. So far very happy with. Mainly use to cook eggs on the gas stove. For oven/meats I'll use a regular cast iron. Very impressed with the deBuyer though. Didn't realize their blue steel was the "lowest" series. Very pleasantly surprised.
Thank you for excellent databased review! its so rare these days. Your reviews helped with my cooking journey and I am starting being able to make much better food just by changing pans and being strategic about which material to use for a dish. And somebody said you can cook on hot stone:)… thank you!
This channel along with Uncle Scott's Kitchen are hands down the best channels for cookware reviews. I'd say Prudent Reviews is better IMO cause a lot of what Uncle Scott reviews is ridiculously expensive stuff that the average home cook is not gonna buy
For those of us that don't put pans in the oven Mineral B is fine. The handles do get quite warm with standard usage, but not really a problem. The performance of them is however excellent.
A lot of fine points in this review. The only De Buyer pans I own are Mineral B. I found seasoning them very frustrating, but I think that was because I wrongly expected the process to be almost identical to seasoning my Lodge cast iron pans. The smooth surface of carbon steel pans is more appealing than the grainy surface of Lodge pans, but I suspect it doesn't hold seasoning as well. If you're not that enthusiastic about cookware, these aren't the pans for you because they need more than a bit of patience in the beginning. But once you get the seasoning right, they're great. They're not instantly easy to cook with, so only buy if you have the time and patience to learn how to use them IMO.
Confusingly De Buyer does offer Mineral B pans that have oven safe handles, under the name Mineral B Black. These handles can be recognized by the absence of the yellow rubber bee icon in the handle and are oven safe for up to 2 hours at 280C/482F. Why they don't put this handle on all Mineral B pans is beyond me though.
Never understood why people have this affinity for copper cookware? At $900 I will never know why. Have had All-Clad for most of my life and they have been great pans. I now get Made In cause of the same build quality and of course a better price. Thanks for another good video. Maybe in the future, you could do a Smithey Carbon Steel review.
I still use my german Gräwe carbon pan, it costs only 30€ and made in germany. And it has no welds inside because the handle is welded to the pan. When will there "finally" be a video about the Fissler Pro Line?
My Mineral B is going just fine, It is now nicely seasoned and cooks very well, and even when i do occasionally put it in a 400 degree oven, it's only for a few min. No problems on the handle. Having said that the handle is the least of my worries, and i have yet to remove the little plastic "B"
I have the Mineral B 11” pan, its shape and size and thickness (3mm) make it a head to head contender with my Stargazer cast iron pan. About the handle: Bake the beejeebers out of it and destroy the marketing varnish and plastic fob, and cook on. These are not functional features and just don’t matter. As far as thinner skillets, Matfer is also 2mm, and Oxo or Merten & Storck are 1.4mm. They run the risk of a warp if put on the wrong diameter burner at high heat but of you remember that they all work pretty well. DeBuyer is my reference skillet, my others are worse or better than this one, defined by what I am using it for. Horses for courses, how do you cook?
@@maxcontax I baby my Matfer. On my glasstop it becomes a spinner at 250* then recovers when it cooks, just when I don’t need it. My French omelette game is wrecked by the heat differential. This is true on both glasstop and my Duxtop burner. I have it seasoned to perfection. Searing a seasoned steak wrecks the seasoning 100% of the time. I am just dumbfounded that this cooking surface is so praised. And if you simmer with wine or tomatoes, goodbye seasoning. I use it for the challenge. Is this any way to cook? My HexClad is bulletproof and machine washable. 5 years and going strong. My Curtis Stone nonstick is also 5 years old and as nonstick as ever.
@@PrudentReviews There are quite a number of metal device manufacturers from Sweden, given that the country has a long tradition of steel and iron making. Another one (with really nice cast iron pans) is Skeppshult.
@@PrudentReviews they've been on my radar, since some of the brands you review (especially the more inexpensive ones like Misen and Goldilocks) are hard to get or tied to higher shipping costs here in Austria. cheers!
Thanks for the review of one of my favorite cookware lines. I would suggest anyone interested look into their Carbone Plus line if they can find it. Similar to Mineral B, but AFAIK without the handle restrictions. I think it was the forerunner of the Mineral B Pro line? Finally, did you really put 400 degree pans directly on what appears to be a marble counter top? Yikes!
You should check out the DeBuyer LOQY series! The removable handle has lots of benefits! You can easily put the pan in and out of the oven without needing oven gloves and it saves a lot of space!
Mineral B seasoned beautifully then the very first time I used it was to try making eggs. The bottom domed out and it never sat flat again on my glass top. I gave it away to a gas stove owner. My mineral B did not have any epoxy on it. And it didn't have a helper handle either. The handle was the same shape as in this video, just bare/no epoxy.
On their website it says the pans are made from "mild steel", which is a low carbon steel variant. Do you know if mild steel is usually what's used for making of all carbon steel pans?
Good question, both are fantastic. I like the de Buyer Affinity handle better and it’s much less expensive. The NanoBond surface is smooth and hard and less prone to scratches and you get flush rivets and sealed edges. So it depends on what you value.
I got carbon plus too. Man its amaziiin. And i found my pan in slovakia for 18 euros lol😂😂😂😂 people here dont buy good cookware so good ones are sold cheap
Mineral B ... I season mine in the oven at 450 for an hour and I've done it several times ... in practice there is no problem with the handle what so ever.
The natural expoxy will melt over time and become grainy and flaky, but it does not really matter. After a couple of years it might me gone and then you have bare caebon steel that will need simple seasoning.
@@PrudentReviews Not really soft but it is kinda chipping in all edges. It takes many rounds of high heat to start noticing big changes. I do not really care of the looks and I guess at some point stripping might be an option.
I like the De Buyer premium handle (even if for small pans could be too heavy), but I notice it could hide some wet spots with carbon steel pans. I think they should improve the design of the attachment.
I use MCP on my induction range. Works fine ... cheaper than All-Clad and works just as well IMO. When cleaning use nothing more abrasive than a damp paper towel and maybe a little Bar Keepers Friend ... and they'll stay shiny for ever.
You missed the carbone plus line which have bare handles or oval tube stainless handles. You also didn’t mention that thinner pans are more prone to warping.
Have you heard about silit brand? I knew there’s a silit silargan line that is pretty special. ☺️ wonder if you can take a look and explore this hundred years old Germany brand
Great question. I really like both Made In and the de Buyer Affinity collections. Made In has more sloped walls and flared rims, de buyer has straighter sides and a longer handle. If I were in the market and those were the only two options, I’d go with Made In because it’s a much better value. There’s not enough additional benefit with de Buyer to justify paying double (prices may be lower if you live in Europe).
@@PrudentReviews Thanks for answer! I live in Europe, in Poland. Converting at today's exchange rate (1$=4,12PLN) I can buy : 1) de Buyer Affinity 24 cm 142,23 $ 2) Made in 24 cm 150 $ 3) Demeyere Multiline 7 24 cm 132,71 $ 4) Demeyere Proline 7 24 cm 166,15 $ I am more convinced about de Buyer and made in because I am worried about the durability of the welded connection, I saw in your video that it can break. The cost of made in is probably so high because I can buy all the other pans from local markets / sellers with free delivery. With made in, 20% of the price is shipping costs. Is it easier for you to give me a recommendation with this price structure? Isn't the fact that made in is heavier than de Buyere a significant advantage? It may also be important that I use an electric stove, but with a pan weighing about 1kg I have no problems with the device's heating on/off cycles. I will also add that the price difference between the cheapest and the most expensive is not a big difference for me, I would simply like to have a frying pan that I will not regret choosing.
IMO based on litteral cooking experience the De Buyer Prima Matrae is actually worth it* but only! If you use a good induction setup, as its the only induction compatible modern French looking true copper pan in existance and its premium is justified for that.
The performance is incredible. Only real downside is the price ($950 for the 12.5 inch fry pan in the US). Hestan CopperBond and All-Clad Copper Core have similar design for less.
@PrudentReviews Yeah, at that price point you can get at least half a kitchen renovation for the price of 1-2 pans which is way too much unless you allready have that perfect stove in that perfect kitchen + a lot of 100USD bills itching in your pockets ready to get burned. I hope you one day do a Falk Culinary review, as that is IMO a little more performance for a lot less money. You did a homerun on this video so im really excited to see what video comes next!
It is a fairly trivial thing to remove the epoxy. It is a little more work to replace the absurd protruding rivets and worth it. The logo button is removeable and the hole and be filled with copper or brass and hammered to fit and finish.
I've lost my admiration for my Debuyer Mineral B Pro. It's warped after being used on an induction cooktop. I've always heated it using med power. The middle is domed and the oil pools toward the outer edges. Also I've noticed the pan is slightly cooler towards the area by the handle.
! I live in Europe, in Poland. Converting at today's exchange rate (1$=4,12PLN) I can buy : 1) de Buyer Affinity 24 cm 142,23 $ 2) Made in 24 cm 150 $ 3) Demeyere Multiline 7 24 cm 132,71 $ 4) Demeyere Proline 7 24 cm 166,15 $ I am more convinced about de Buyer and made in because I am worried about the durability of the welded connection, I saw in your video that it can break. The cost of made in is probably so high because I can buy all the other pans from local markets / sellers with free delivery. With made in, 20% of the price is shipping costs. Is it easier for you to give me a recommendation with this price structure? Isn't the fact that made in is heavier than de Buyere a significant advantage? It may also be important that I use an electric stove, but with a pan weighing about 1kg I have no problems with the device's heating on/off cycles. I will also add that the price difference between the cheapest and the most expensive is not a big difference for me, I would simply like to have a frying pan that I will not regret choosing.
I agree the standard mineral B is flawed, what where they thinking @ debuyer ? These pans should be ovenproof, the pan itself is good, but then they attach a cheap handle that can't handle heat, its bad design. The extra you need to pay for a decent handle is rather steep. The mineral B pro in the usa seems different then the ones sold here, where most pans just have one handle ( The extra grip is not something that is considered a "plus" imo )
GOOD SIR. Im a new subscriber here. My request is if you havent already, could you please make a video warning people about using those little dollar store cast iron pans that look about the size of cooking one egg. Its a cute little thing they sell around christmas wrapped up with minature cheese or whatever with it. They are labeled on the pack, not meant for cooking and i purposely broke one to find what looked like aluminum in it. Be safe all. Peace.
Well OOPS, I just returned from the store with a brand new de Buyer Mineral B pan, watched the video and thought UGH! Just require this for some searing, frying and eggs etc. So hopefully I will find some joy in my new addition. At least moved away from Teflon coated pans and cookware..
It's a great pan - the oven limitation is the main downside but 10 minutes is usually long enough to finish a steak or other meat your sear on the stovetop.
Wait. What about carbon+? Part about alchimi is totaly tru. When i bought it i tryed chicken leg. Cleaned it, salt, pepper and to make it dry quick i put potato starch on top. Man. 1,5 minutes and that skin was turned in coal. Nothin to compare to that carbon + or my orion cast iron. That alchimi is HOT! 😂 btw here in eu i payd 120€ for alchimi
Flat handles are better for pros, who always use a towel and wouldn't have a firm grip with rounded handles. Rounded handles are more comfortable for home chefs who grab everything with their bare hands (at their own risks!)
My mineral b pro's are some of my best, and most used pans. For copper I prefer my old matfer's & Mauviels, I don't like the newer thinner copper cook ware. I don't care about their weight. I just eat good, and get stronger.
2.8 is based on my measurement with a digital micrometer. Sometimes my measurement is slightly different from the specs listed online but I always like to check myself.
I wouldn't buy one of these pans. At this price point, literally every facet of the pan should be PERFECT, and yet there are obvious design flaws while I see nothing that makes them superior to lots of similar pans at half the price.
Carbon steel does not heat evenly on the glasstop. I get a 75* differential between the center and edges after a medium heat, 15 minute preheat. The non-oven handle is a joke. The weight is unmanageable. And after more than year, Amazon is still selling the old model that warps on induction. Could there be more wrong with a superstar carbon steel pan. The uneven heating just substantiates that carbon steel is an outdated material. The whole emphasis in cooking becomes maintaining the seasoning.
@@alexandermayer2026 agreed. I destroyed two carbon steel skillets before I gave up and returned to Lodge cast iron on my glasstop, they were Matfer and Mauviel. Now on gas top the carbon steels all work and even the thin ones never warped.
@ thank you for this. I have been afraid that this was the case. But the gurus refuse to admit that carbon steel is only viable on gas. Since there are forces moving to outlaw gas cooktops, it’s time to move on. Thanks again.
@@alexandermayer2026 I often circle back to cast iron. My kids went with enamelled cast iron or stainless steel. They all work. At some point it is about the cook not the pan…many have eaten from my kitchen and gone on to live normal lifespans…
a. 0:00 "I tested every d Buyer cookware collection" - No, you didn't (refer to d. and e./Ad2). b. 0:58 "they cook evenly" - No, they don't. Carbon steel is a bad heat conductor. It cooks evenly for you because you use electric stove. c. 1:27 Those are rivets too. They are just filed down to flat. d. 2:31 I bought a cheap, removable silicone sleeve which fits perfectly and gives a very safe grip. Or buy the Bois Collection ( refer to a.) with beech handle. e. 3:39 If the poxy coating is a problem, then ad1: burn it down from the handle. Ad2: buy the Carbone Plus collection (refer to a.). Thats even cheaper than the Mineral Bee and has uncoated handle.
@@maxcontax This is probably the wrong place to argue it but I prefer cast iron. Inexpensive, doesn't rust once seasoned, don't warp, and same weight as some of these carbon steel pans. At least for what I cook I almost always leave the pan in place, the time it takes to mince garlic and onions the pan has come up to temp. Pro chefs are in race against time and have different requirements but seems like home consumers feel the need to get these pans so they can feel like a pro. But if you enjoy these type of pans that's fine too.
@@maxcontax Yes, heat retention _can_ compensate the bad heat dissipation but it's not a proper solution. If you cook larger amount of food (which carries the heat away) or frequently changing foods (i.e crêpe) on a gas stove, you will see. The half center of my crêpe pan is practically unseasoned because it can't get enough heat. If I cook some large amount of sauce in my cs pan it will burn down around the edge.
Appreciate the feedback. To address your points: a. Carbone Plus and Bois are not listed on de Buyer's US website. Not sure if they are being discontinued or are just not sold in the US. I focused on the main collections. b. at 0:54 I mention that "they take a minute or two to preheat". So you're right, they don't heat as evenly as an aluminum core stainless steel pan or a copper pan, but after they are preheated, they do a good job. c. de Buyer refers to them as "Handle Fixing: Welded" on their website. Either way, they don't protrude like standard rivets. d. Makes sense, problem solved. e. I've heard this from others and I'm sure it works, but why buy a product that you have to modify?
@@PrudentReviews Thank you for your answers. e. Exactly. This is I didn't understand why every CS enthusiast prefer the Mineral B over Carbone Plus (or at all). But of course, if that's not on sale in the US it makes sense.
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I seasoned my Mineral B in the oven with no issues. Pop out the button, wrap the handle in aluminum foil and bake away. The epoxy was undamaged after an hour in a 400 degree oven. With that said, I’ve been seasoning my pans at slightly lower (375) temperatures recently and the results are just as good or better than at 400. Again, my Mineral B epoxy coated handles are just fine.
I did the same, and it also worked out fine with the handle. The only thing I would say is that 'baking' seasoning onto carbon steel pans isn't as effective as it is with cast iron. In my experience, the seasoning doesn't hold. Just cooking over time is the best way to achieve a good seasoning. The pan won't be beautifully jet black, but it will perform very well.
Same here 220°C (430°F) no aluminum foil for 1h in the oven with no problem.
@@kevinmcevoy5067 Agreed. The advantage I see with oven seasoning is the ability to season the outside as well as the interior for the initial seasonings (usually 3 rounds in the oven for a new clean pan). After that, just cook with it as Uncle Scott says. After each use I always put very thin coat of Crisbee on after washing and let the pan cook on the hob at medium heat until the sheen disappears and let it cool. It soon develops that deep brown and slick stick resistant coating that ends up being darn near bulletproof ☺️
@@AgeAndTreachery5167 Very true. I'm a big fan of Uncle Scott's channel too. If I'd taken his advice sooner and just had a bit more patience / managed my expectations better, I could've saved myself a lot of time and energy! As an aside, I bought a small, portable gas burner to help with seasoning my pans because the heated surface area on my electric cooktop is too small, and my induction cooker wasn't very effective either. It's a great little tool, especially if you like to do asian style stir fries in a carbon steel wok.
I have an unexplainable obsession with copper
I’m always surprised/impressed with its weight. It’s much more solid than you’d expect. Heat control is 👌
I love iron knifeware and cookware. High quality Cast iron, Carbon steel cookware and Carbon steel knives.
I find copper has class but not much personality.
No patina. No seasoning that tells ,yes, this is your pan.
I've seen videos of people who take long copper tubing and put one end on a fire outside and run the other end into a tent or home through a door or window to heat a room. Is this safe to do ? Peace.
@@JoseGomez-vr6mj
Iron is for the peasants
Copper is for the kings
🤭🤣✌️
@@Atreusz Maybe I am a peasent then lol
Nice review as always 😁
You have a lot of shipping cost !! I live in France and it is really less expensive here !! The Alchimy 12,5" is about 160$ here (still more expensive that the other brand mentioned in the video)
I get La Lyonnaise, the Blue Carbon Steel, in 10" for 25$
So although I love this brand, I wouldn't recommend you Debuyer if you live outside Europe since you can probably find local brands' less expensive pans that perform as well where you live !
What I love about the Debuyer Blue Carbon Steel one is that it is really responsive !!
The fact that it don't retain heat well is a strengh here cause it’s allow fast and really precise cooking
You wanna cook an egg ? Fine, the pan heat really fast, and low in temperature fast too, so you won't burn the egg and clean it faster as it not stay hot for a long time !!
Though, it won't perform as well as thicker pans when you want to sear meat, and could warp with really high heat or induction !!
So I would not recommend it if you want only 1 really versatile pan !
But if you have several pans, it's a pan for fast cooking that I would recommand !! Quick sauté vegetable, egg or delicate food, as long as you control the heat well, you'll enjoy it !!
I also have an Alchimy that I love, but I understand the downsides, the major one being the straight rims !! Sauce and liquid often goes to the side of the pans as you're plating !!
If I have to remove exces oil or fat from the pan, I must wipe the side before continue cooking on induction or electric cook top !!
Though it's still a really good quality pan that perform well in my opinion !
Great format! Best reviews online.
Thank you so much!
Interesting overview. I picked up a de Buyer blue steel pan a few months ago. Knew nothing about the brand, but had good ratings online. So far very happy with. Mainly use to cook eggs on the gas stove. For oven/meats I'll use a regular cast iron. Very impressed with the deBuyer though. Didn't realize their blue steel was the "lowest" series. Very pleasantly surprised.
“Lowest” in terms of price, but performance is great. It’s thinner so less material than the other two carbon steel collections.
You can put the Mineral B in the oven if you don’t mind damaging the epoxy coating. Just pop out the yellow silicone button and cook away.
I have done it several times for up to an hour at 450 and I've had no problem with the epoxy covered handle whatsoever.
Thank you for excellent databased review! its so rare these days. Your reviews helped with my cooking journey and I am starting being able to make much better food just by changing pans and being strategic about which material to use for a dish. And somebody said you can cook on hot stone:)… thank you!
My pleasure! Thanks so much for watching 😀
This channel along with Uncle Scott's Kitchen are hands down the best channels for cookware reviews. I'd say Prudent Reviews is better IMO cause a lot of what Uncle Scott reviews is ridiculously expensive stuff that the average home cook is not gonna buy
For those of us that don't put pans in the oven Mineral B is fine. The handles do get quite warm with standard usage, but not really a problem. The performance of them is however excellent.
thank you! as an european madein and allclad are unavailable but debuyer is affordable... i was loooking forward to this!
A lot of fine points in this review. The only De Buyer pans I own are Mineral B. I found seasoning them very frustrating, but I think that was because I wrongly expected the process to be almost identical to seasoning my Lodge cast iron pans. The smooth surface of carbon steel pans is more appealing than the grainy surface of Lodge pans, but I suspect it doesn't hold seasoning as well. If you're not that enthusiastic about cookware, these aren't the pans for you because they need more than a bit of patience in the beginning. But once you get the seasoning right, they're great. They're not instantly easy to cook with, so only buy if you have the time and patience to learn how to use them IMO.
I had to apply my seasoning 2 dozen times till it looked even.
Then I seasoned it after a few uses. Took me about 6 months and now it's glassy.
Thx a lot for this review.
Cristel next ? 😁
The pro/affinity handles are some of the best out there imo, worth the upcharge.
Confusingly De Buyer does offer Mineral B pans that have oven safe handles, under the name Mineral B Black. These handles can be recognized by the absence of the yellow rubber bee icon in the handle and are oven safe for up to 2 hours at 280C/482F. Why they don't put this handle on all Mineral B pans is beyond me though.
Never understood why people have this affinity for copper cookware? At $900 I will never know why. Have had All-Clad for most of my life and they have been great pans. I now get Made In cause of the same build quality and of course a better price. Thanks for another good video. Maybe in the future, you could do a Smithey Carbon Steel review.
I still use my german Gräwe carbon pan, it costs only 30€ and made in germany. And it has no welds inside because the handle is welded to the pan.
When will there "finally" be a video about the Fissler Pro Line?
My Mineral B is going just fine, It is now nicely seasoned and cooks very well, and even when i do occasionally put it in a 400 degree oven, it's only for a few min. No problems on the handle. Having said that the handle is the least of my worries, and i have yet to remove the little plastic "B"
I have the Mineral B 11” pan, its shape and size and thickness (3mm) make it a head to head contender with my Stargazer cast iron pan. About the handle: Bake the beejeebers out of it and destroy the marketing varnish and plastic fob, and cook on. These are not functional features and just don’t matter. As far as thinner skillets, Matfer is also 2mm, and Oxo or Merten & Storck are 1.4mm. They run the risk of a warp if put on the wrong diameter burner at high heat but of you remember that they all work pretty well.
DeBuyer is my reference skillet, my others are worse or better than this one, defined by what I am using it for. Horses for courses, how do you cook?
Thanks for that. I’ve been thinking of taking the thing down to my shop and grinding/sanding/ burning off that coating.
@@maxcontax I baby my Matfer. On my glasstop it becomes a spinner at 250* then recovers when it cooks, just when I don’t need it. My French omelette game is wrecked by the heat differential. This is true on both glasstop and my Duxtop burner. I have it seasoned to perfection. Searing a seasoned steak wrecks the seasoning 100% of the time. I am just dumbfounded that this cooking surface is so praised. And if you simmer with wine or tomatoes, goodbye seasoning. I use it for the challenge. Is this any way to cook? My HexClad is bulletproof and machine washable. 5 years and going strong. My Curtis Stone nonstick is also 5 years old and as nonstick as ever.
Are you planing to review Skottsberg pans? Thanks for your content!
@@laurenzhacker5742 I haven’t heard of that brand but I’ll check them out. Thanks for the tip!
@@PrudentReviews There are quite a number of metal device manufacturers from Sweden, given that the country has a long tradition of steel and iron making. Another one (with really nice cast iron pans) is Skeppshult.
@@PrudentReviews they've been on my radar, since some of the brands you review (especially the more inexpensive ones like Misen and Goldilocks) are hard to get or tied to higher shipping costs here in Austria. cheers!
Thanks for the review of one of my favorite cookware lines. I would suggest anyone interested look into their Carbone Plus line if they can find it. Similar to Mineral B, but AFAIK without the handle restrictions. I think it was the forerunner of the Mineral B Pro line?
Finally, did you really put 400 degree pans directly on what appears to be a marble counter top? Yikes!
You should check out the DeBuyer LOQY series! The removable handle has lots of benefits! You can easily put the pan in and out of the oven without needing oven gloves and it saves a lot of space!
Thanks for the tip! I'll look into it.
Try to review the italian " Lagostina " , here in Italy it's super premium.
Mineral B seasoned beautifully then the very first time I used it was to try making eggs. The bottom domed out and it never sat flat again on my glass top. I gave it away to a gas stove owner. My mineral B did not have any epoxy on it. And it didn't have a helper handle either. The handle was the same shape as in this video, just bare/no epoxy.
On their website it says the pans are made from "mild steel", which is a low carbon steel variant. Do you know if mild steel is usually what's used for making of all carbon steel pans?
Would you recommned Hestan nanobond over debuyer stainless?
Good question, both are fantastic. I like the de Buyer Affinity handle better and it’s much less expensive. The NanoBond surface is smooth and hard and less prone to scratches and you get flush rivets and sealed edges. So it depends on what you value.
i am missing the carbon Plus collection. even less expenisive than the mineral b collection. Got them myself and they are great.
I need to look into that collection, it's not listed on de Buyer's US website
I got carbon plus too. Man its amaziiin. And i found my pan in slovakia for 18 euros lol😂😂😂😂 people here dont buy good cookware so good ones are sold cheap
I have a pan called Carbon Plus. It's same as Mineral B but without the same initial B wax plus missing the little icon on the handle.
Love my Mineral B pro pans.
Mineral B ... I season mine in the oven at 450 for an hour and I've done it several times ... in practice there is no problem with the handle what so ever.
The natural expoxy will melt over time and become grainy and flaky, but it does not really matter. After a couple of years it might me gone and then you have bare caebon steel that will need simple seasoning.
Do you notice the epoxy melting or becoming soft?
@@PrudentReviews Not really soft but it is kinda chipping in all edges. It takes many rounds of high heat to start noticing big changes. I do not really care of the looks and I guess at some point stripping might be an option.
@@PrudentReviews It kinda chips like a cheap nonstick pan.
@@PrudentReviews On mine ... no melting, softening, flaking, cracking or chipping ... no rust either ... not as shiny as new though.
I like the De Buyer premium handle (even if for small pans could be too heavy), but I notice it could hide some wet spots with carbon steel pans. I think they should improve the design of the attachment.
Nice video! Are you going to review the Cusinart MCP set? It's a very popular recommendation for a decent price.
Thank you! Yes I plan to
I use MCP on my induction range. Works fine ... cheaper than All-Clad and works just as well IMO. When cleaning use nothing more abrasive than a damp paper towel and maybe a little Bar Keepers Friend ... and they'll stay shiny for ever.
You missed the carbone plus line which have bare handles or oval tube stainless handles. You also didn’t mention that thinner pans are more prone to warping.
Have you heard about silit brand? I knew there’s a silit silargan line that is pretty special. ☺️ wonder if you can take a look and explore this hundred years old Germany brand
What is better option? Stainless steel de buyere or made in?
Great question. I really like both Made In and the de Buyer Affinity collections. Made In has more sloped walls and flared rims, de buyer has straighter sides and a longer handle. If I were in the market and those were the only two options, I’d go with Made In because it’s a much better value. There’s not enough additional benefit with de Buyer to justify paying double (prices may be lower if you live in Europe).
@@PrudentReviews Thanks for answer! I live in Europe, in Poland. Converting at today's exchange rate (1$=4,12PLN) I can buy :
1) de Buyer Affinity 24 cm 142,23 $
2) Made in 24 cm 150 $
3) Demeyere Multiline 7 24 cm 132,71 $
4) Demeyere Proline 7 24 cm 166,15 $
I am more convinced about de Buyer and made in because I am worried about the durability of the welded connection, I saw in your video that it can break. The cost of made in is probably so high because I can buy all the other pans from local markets / sellers with free delivery. With made in, 20% of the price is shipping costs. Is it easier for you to give me a recommendation with this price structure? Isn't the fact that made in is heavier than de Buyere a significant advantage? It may also be important that I use an electric stove, but with a pan weighing about 1kg I have no problems with the device's heating on/off cycles. I will also add that the price difference between the cheapest and the most expensive is not a big difference for me, I would simply like to have a frying pan that I will not regret choosing.
You should review Tuxton cookware's stainless steel
IMO based on litteral cooking experience the De Buyer Prima Matrae is actually worth it* but only! If you use a good induction setup, as its the only induction compatible modern French looking true copper pan in existance and its premium is justified for that.
The performance is incredible. Only real downside is the price ($950 for the 12.5 inch fry pan in the US). Hestan CopperBond and All-Clad Copper Core have similar design for less.
@PrudentReviews
Yeah, at that price point you can get at least half a kitchen renovation for the price of 1-2 pans which is way too much unless you allready have that perfect stove in that perfect kitchen + a lot of 100USD bills itching in your pockets ready to get burned.
I hope you one day do a Falk Culinary review, as that is IMO a little more performance for a lot less money.
You did a homerun on this video so im really excited to see what video comes next!
@ thank you so much! Falk is on my short list :)
Love my De Buyer Mineral B Pro omelet pan!
It is a fairly trivial thing to remove the epoxy. It is a little more work to replace the absurd protruding rivets and worth it. The logo button is removeable and the hole and be filled with copper or brass and hammered to fit and finish.
Missed the carbon plus collection...
I've lost my admiration for my Debuyer Mineral B Pro. It's warped after being used on an induction cooktop. I've always heated it using med power. The middle is domed and the oil pools toward the outer edges. Also I've noticed the pan is slightly cooler towards the area by the handle.
Never heard of this cookware Great video.
It’s a popular French brand, known for carbon steel and copper. It’s more well-known in Europe.
It's very well known in Europe. Seen as one of the highest quality brands.
! I live in Europe, in Poland. Converting at today's exchange rate (1$=4,12PLN) I can buy :
1) de Buyer Affinity 24 cm 142,23 $
2) Made in 24 cm 150 $
3) Demeyere Multiline 7 24 cm 132,71 $
4) Demeyere Proline 7 24 cm 166,15 $
I am more convinced about de Buyer and made in because I am worried about the durability of the welded connection, I saw in your video that it can break. The cost of made in is probably so high because I can buy all the other pans from local markets / sellers with free delivery. With made in, 20% of the price is shipping costs. Is it easier for you to give me a recommendation with this price structure? Isn't the fact that made in is heavier than de Buyere a significant advantage? It may also be important that I use an electric stove, but with a pan weighing about 1kg I have no problems with the device's heating on/off cycles. I will also add that the price difference between the cheapest and the most expensive is not a big difference for me, I would simply like to have a frying pan that I will not regret choosing.
I agree the standard mineral B is flawed, what where they thinking @ debuyer ? These pans should be ovenproof, the pan itself is good, but then they attach a cheap handle that can't handle heat, its bad design. The extra you need to pay for a decent handle is rather steep. The mineral B pro in the usa seems different then the ones sold here, where most pans just have one handle ( The extra grip is not something that is considered a "plus" imo )
GOOD SIR. Im a new subscriber here. My request is if you havent already, could you please make a video warning people about using those little dollar store cast iron pans that look about the size of cooking one egg. Its a cute little thing they sell around christmas wrapped up with minature cheese or whatever with it. They are labeled on the pack, not meant for cooking and i purposely broke one to find what looked like aluminum in it. Be safe all. Peace.
Whoa! Thanks for the heads up.
Well OOPS, I just returned from the store with a brand new de Buyer Mineral B pan, watched the video and thought UGH! Just require this for some searing, frying and eggs etc. So hopefully I will find some joy in my new addition. At least moved away from Teflon coated pans and cookware..
It's a great pan - the oven limitation is the main downside but 10 minutes is usually long enough to finish a steak or other meat your sear on the stovetop.
Lodge carbon steel 12" is 45 bucks and works quite well in my experience. Might not be as pretty though I suppose.
Wait. What about carbon+?
Part about alchimi is totaly tru. When i bought it i tryed chicken leg. Cleaned it, salt, pepper and to make it dry quick i put potato starch on top. Man. 1,5 minutes and that skin was turned in coal. Nothin to compare to that carbon + or my orion cast iron. That alchimi is HOT! 😂 btw here in eu i payd 120€ for alchimi
I'm not seeing Carbon+ on de Buyer's US site. Maybe it's being discontinued or is not sold in the US.
I paid 30$ my lagostina and works amazingly
Flat handles are better for pros, who always use a towel and wouldn't have a firm grip with rounded handles. Rounded handles are more comfortable for home chefs who grab everything with their bare hands (at their own risks!)
My mineral b pro's are some of my best, and most used pans. For copper I prefer my old matfer's & Mauviels, I don't like the newer thinner copper cook ware. I don't care about their weight. I just eat good, and get stronger.
You have alchimy listed as being 2.8 mm thick. Other sources say 2.3 mm. Is it possible for you to verify?
2.8 is based on my measurement with a digital micrometer. Sometimes my measurement is slightly different from the specs listed online but I always like to check myself.
They better be affiliate links
The amount of time and effort you put in to these videos is totally worth the $0.01 you are going to get 😅
It’s a labor of love 😂
@@PrudentReviews You're always on target 🎯 with your points ! Thanx 👍
@@raycatlin3554 appreciate it!
not true. i have a electric stove top and I have seasoned the exterior of my mineral b pans perfectly well. all 4 of them with no issues.
Cast iron handle🤯🤯🤯
I wouldn't buy one of these pans. At this price point, literally every facet of the pan should be PERFECT, and yet there are obvious design flaws while I see nothing that makes them superior to lots of similar pans at half the price.
you don’t need 400F to season; grapeseed oil at 350F for one hour does the trick
Carbon steel does not heat evenly on the glasstop. I get a 75* differential between the center and edges after a medium heat, 15 minute preheat. The non-oven handle is a joke. The weight is unmanageable. And after more than year, Amazon is still selling the old model that warps on induction. Could there be more wrong with a superstar carbon steel pan. The uneven heating just substantiates that carbon steel is an outdated material. The whole emphasis in cooking becomes maintaining the seasoning.
@@alexandermayer2026 agreed. I destroyed two carbon steel skillets before I gave up and returned to Lodge cast iron on my glasstop, they were Matfer and Mauviel.
Now on gas top the carbon steels all work and even the thin ones never warped.
@ thank you for this. I have been afraid that this was the case. But the gurus refuse to admit that carbon steel is only viable on gas. Since there are forces moving to outlaw gas cooktops, it’s time to move on. Thanks again.
My Mineral B works just fine with my induction range ... no warping, no uneven heating, no handle problems ... ditto in the oven at 450.
@@alexandermayer2026 I often circle back to cast iron. My kids went with enamelled cast iron or stainless steel. They all work. At some point it is about the cook not the pan…many have eaten from my kitchen and gone on to live normal lifespans…
I got some debuyer inocuivre with brass handle at HomeGoods, they were less than half the listed price, super nice!
Great find!!
it's a very good and informative video comparison but please man, learn how to pronounce the French brands. There are many sources out there.
Which did I mess up?
@@PrudentReviews all of the French ones.
@ did I pronounce de Buyer wrong?
a. 0:00 "I tested every d Buyer cookware collection" - No, you didn't (refer to d. and e./Ad2).
b. 0:58 "they cook evenly" - No, they don't. Carbon steel is a bad heat conductor. It cooks evenly for you because you use electric stove.
c. 1:27 Those are rivets too. They are just filed down to flat.
d. 2:31 I bought a cheap, removable silicone sleeve which fits perfectly and gives a very safe grip. Or buy the Bois Collection ( refer to a.) with beech handle.
e. 3:39 If the poxy coating is a problem, then ad1: burn it down from the handle. Ad2: buy the Carbone Plus collection (refer to a.). Thats even cheaper than the Mineral Bee and has uncoated handle.
They do cook evenly if you let it warm up slowly, as in 3-4 minutes on low. Never had that problem on a gas range.
@@maxcontax This is probably the wrong place to argue it but I prefer cast iron. Inexpensive, doesn't rust once seasoned, don't warp, and same weight as some of these carbon steel pans. At least for what I cook I almost always leave the pan in place, the time it takes to mince garlic and onions the pan has come up to temp. Pro chefs are in race against time and have different requirements but seems like home consumers feel the need to get these pans so they can feel like a pro. But if you enjoy these type of pans that's fine too.
@@maxcontax Yes, heat retention _can_ compensate the bad heat dissipation but it's not a proper solution. If you cook larger amount of food (which carries the heat away) or frequently changing foods (i.e crêpe) on a gas stove, you will see. The half center of my crêpe pan is practically unseasoned because it can't get enough heat. If I cook some large amount of sauce in my cs pan it will burn down around the edge.
Appreciate the feedback. To address your points:
a. Carbone Plus and Bois are not listed on de Buyer's US website. Not sure if they are being discontinued or are just not sold in the US. I focused on the main collections.
b. at 0:54 I mention that "they take a minute or two to preheat". So you're right, they don't heat as evenly as an aluminum core stainless steel pan or a copper pan, but after they are preheated, they do a good job.
c. de Buyer refers to them as "Handle Fixing: Welded" on their website. Either way, they don't protrude like standard rivets.
d. Makes sense, problem solved.
e. I've heard this from others and I'm sure it works, but why buy a product that you have to modify?
@@PrudentReviews Thank you for your answers.
e. Exactly. This is I didn't understand why every CS enthusiast prefer the Mineral B over Carbone Plus (or at all). But of course, if that's not on sale in the US it makes sense.