"I am massive and powerful..." Lol! I love this guy! The excellent in-depth product info and the real world regular guy cooking with smart and experienced insight are why I'm here, but the laughs are what makes this among my top choices among TH-cam channels.
I just bought myself a de Buyer Mineral B Pro 9-1/2" pan and followed your directions for seasoning in the oven (I have a flat-top non-induction). Came out with a beautiful light coppery and perfectly even seasoning. I followed it up with a fried egg test and that egg was sliding around like greased lightning! My first experience with carbon steel and I am in love! What an amazing pan!
I regret choosing the big 11” because it’s WAY too big for me. I want to buy the 9.5” but I do have a Grewe 9.5” which is beautifully seasoned but I don’t like the handle. Now I would rather buy a Strata pan but the shipping is CRAZY expensive. 129$ the pan and 100$ shipping. WTH?
Made one this morning on Frigidaire Induction range. SLOW warmup on lowest heat with dry covered pan. Heat was raised one step with addition of butter & oil. Cover to let heat even out while prepping eggs (white pepp & Salt). Raise temp to med covered, swirling pan occasionally resting in different rotation. Cook like Scott. Muy Bueno
So here is an update: my Mineral B pro omelette pan arrived last night, and I just gave it its initial season. It has got some of that blue steel going on, but I am sure it will get more and better colour after I cook in it. As for seasoning, Scott, mine arrived with a nice seasoning instructions sheet as well as a nice note from the CEO. Perhaps your comment about a lack of seasoning instructions helped! Can't wait to go slide around some eggs now; thanks again for all the inspiration!
Wow! When I told De Buyer about the lack of seasoning instructions on the card, they said they were going to talk to France (the HQ) about it... maybe that's why that is in there? No idea, but that's good that it's in there now. By any chance do you have a pic of the letter? If you do, you can upload it to me @uskunclescott on Twitter or search for Uncle Scott's Kitchen on Facebook and post. I'd like to see what they are saying.
@@UncleScottsKitchen May I ask how tall you are? Because that pan looks really small in your hands. I'm torn between 9.5” and 11” and still have no idea.
Scott, I have a 5 burner 50 Amp 240V Wolf Induction cook top, (1 - 10 1/2" and 4 - 8", the 8" burners can be "Bridged or Combined" into 16" x 8 or 16" x 16" !!). I have De Buyer & Malfer & Smithey carbon steel skillets and Wagner Ware cast iron pans. I do think that perhaps your comments regarding induction are based on your experiences with that tiny Burton 110V induction counter top burner you use. My experiences with the Wolf induction cook top are 180 degrees different than yours seem to be. The carbon steel heats up very quickly and evenly AND UP THE SIDES and cooks flawlessly and no warping (I start low and then move to 1/2 to 3/4 power. Likewise the heavier vintage Wagner Ware cast irons do take a longer time due to their mass but also cook great, especially browning protein. My favorite Wagner Ware is my #10 size Chef's Skillet which is a 1338. It looks like a cast omelet pan such as my De Buyer Pro Omelet (nice pan the handle stays COOL). You can find Wagner Ware Chef Skillet in #9 size 1386 and are more common than the rarer #10 and I do suggest you look for one. I do think you will find it amazing. Keep up the good work and hope you do not find this information a criticism but rather a view of induction from a user of a more capable burner. Gear DOES matter as many of your reviews show. And in that vein you NEED to review the SMITHEY carbon steel pan... it is just a fantastic cooker and beautiful ... Cheers, Art
Great to hear about your wolf induction working so well with the debuyer carbon steel pans! I also have a wolf induction and love it. My model has an 11" and four 8" burners. I can't bridge all 4, but I can bridge 2 at a time in any direction. I currently have an assortment of lodge and le creuset. My larger goose pot and braisers do not heat up evenely on my wolf for searing but once they're hot they do low and slow flawlessly and I havent had anything warp yet. I'm about to invest in Demeyer atlantis sauciers and proline fry pans, undecided on their saucepans. I've been eyeing debuyer and smiithey's for carbon steel. Do you have any insight on Smithey's with your wolf? I'm also looking for the ideal stainless stock pot for induction and have been wavering between fissler profi original disc bottom and an all clad D3. I appreciate this chanel @UncleScottsKitchen as well as Jeds.
@@michellebonano6944 I have two Smitheys they work great on induction. I have found that Viking Stainless works extremely well on induction. Also Calafelon (sp?) stainless works great. All carbon steels work very very well. I do wish that Scott would get himself a real professional induction burner. Wolf does sell individuals to build a customized top. All cast iron pans and ovens work super on the induction. Actually cast iron works best IMHO.
Use Demeyere Proline seven ply, actually designed to optimize induction cooking. I have been using that combination for thirty years. I have an inexpensive induction range. Medium high heat with adequate preheat always gives perfect results. No sticking.
I received my 11" Omelette Mineral B pro yesterday, and wow! Videos do not do this beauty justice. The only other carbon steel I have had is the Lodge. I didn't understand 3mil till yesterday lol. Love the videos, and it's amazing how many other channels are mentioning you now.
Bought this pan in the 11” after watching video. Use a Teflon oxo which is great, but want to move away from the possible health concerns of Teflon. Seasoning in the oven worked great and this pan is almost as non stick of a Teflon pan. I use this pan for eggs only. Best carbon steel pan I have. The only negative I can say is that it is heavy and can be difficult to slide off a omelette because of the weight and handle design. The quality of this pan could last generations.
Fun video. A few months ago I got a De Buyer La Lyonnaise 7 7/8" Carbon Steel Fry Pan for $30 which I mainly use for eggs but sometimes fry other things (WHAT!!!???). Yeah once it's seasoned, it doesn't matter, so long as you don't use soap on it or scour it. In fact, when I make an omelet, I don't even stir with a steel fork-- I use something made of wood or whatever; but not metal. The La Lyonnaise model is the opposite of the pro omelet pan in that it is very lightweight and probably only about a mm thick. Heats up instantly on a gas stove and doesn't get hot spots. Just the right size for two eggs. I like it. By the way, I traded out my complete set of vintage cast iron for carbon steel a few years ago and haven't looked back. I still use the cast iron for certain things, like cornbread, or making a large quantity of stuffing or ground meat, but I pretty much stick with the carbon steel because they are lighter and heat more evenly. I have Matfer Bourgeat, Mauviel 1820, Rösle forged iron (from Germany) and De Buyer and I think De Buyer is the best overall, although I can't exactly say why. They are all good.
I recon you need to get yourself a good induction top. I have an AEG induction, I use de buyer carbon steel pans, Demeyere Atlantis and a variety of triply pots. All of which I’ve had no issues, tbh since my change over from gas to induction I do believe all my cookware is far happier, easier to clean. I’m a professional cook, I’ve used high powered gas tops all my career and in the last year changed over to induction in both a professional setting and home setting. A true game changer
Great Job Uncle! Thanks for this kind video! Don't change anything, it's perfect like that! Merci pour cette délicieuse omelette française. ..et une "De Buyer" extraordinaire 🇨🇵🐓👌🏻
I have no problem making French omelets in my Matfer carbon steel pan on my induction stove. It heats at least as evenly as my prior gas stoves. It's not a little junky induction hot plate, though.
Hi uncle scott ! I receveid mine today and my first french omelette does'nt stick ! 😊 It's funny because as a french, is the only way we eat omelette in a lot of french family. I'm a little bit shocked you paid 120 dollars for you're pan, i pay mine 65 euros, but i'm in France. It become my favorite pan in 1 hour.😊 For the second time of cooking in my pan, i made "cordon bleu" for testing the oven safe handle, and it works like a charm. I'm a big fan of de buyer, i have a lot of the affinity collection and i love it.
Couldn’t agree more “disgusting & despised induction”😬Just ordered the MINERAL B PRO Carbon Steel 11” Omelette Pan & I can’t wait to receive it! I LOVE a French Omelet & my family regularly eats very buttery more “wet” scrambled eggs. (Dry eggs are so gross, lol!) So needless to say I’m super psyched to get this pan & get to cooking. This review is great. Thank you!💛🍳
i've been struggling with the induction stove for the past 1,5 years with my carbon steels. sooner or later they always warped and as you've mentioned here they never really heat evenly which is just plain annoying and for me beats the purpose of using the pan. last month i decided to sstop my attempts with carbon steel and get an enammeled cast iron skillet from le creuset. although it doesnt cook eggs as beautifully as the carbon steel pan, it poses less heat issues. the eggs will always stick a little bit, but they do crisp loose with the use of a spatula
Nice video, thanks. I’m waiting for a 9” pan to arrive. We have an electric cooktop but I purchased a Iwatani gas burner just so I could enjoy the benefits of cooking on gas. I liked the 2 plate flip, may have to try that when working to impress the wife. 23:52
Let's talk about the handle. I know it may be a little more comfy to hold in general, but, besides having the ability to go in the oven, is it a must-have over the regular handle on these 11" pans?
Definitely not a must... the two main reasons are the oven-safe ability (most important) and the fancy looks (second). But the regular handle with the little medallion is good-looking too. Nothing at all wrong with the regular version!
My only complaint, a minor one at that, is that the DeBuyer Mineral B Pro handles are a bit narrow compared to the regular Mineral B handle. I feel I have a bit more control over the Mineral B as compared to the Pro.
Impressive that you can shake the eggs so much. They would stick to my Debuyer Carbone Plus plus to be fair, I heat it up quickly and don't brush oil all over it, just butter on the bottom. Nothing sticks if I let it set for a bit.
I use carbon steel on electric and gas, the key with electric is low heat especially with eggs...I never cook above medium heat settings on the electric, I also keep my 9.5 omelet pan as my dedicated egg pan and only rinse it out with hot water when done and wipe with paper towel then micro thin coating of oil till the next day. If I need to sear a steak I use a larger size pan and use it on my outdoor gas. I might pick up one of these pro models just so I can use it in the oven, I also have a matfer which does go in the oven but I lean towards liking the debuyer slightly more. I also just ordered the 11" pro, love the looks of it
Appreciate the detailed video. I'm also playing with induction these days, and I'm definitely noticing that it's not as enjoyable to cook with as my previous natural gas stove burners. We moved, so I'm still trying to figure out what's "best" and the induction definitely has its uses, just not sure I'm loving it as much overall...
When I saw that fork technique, it reminded me of Jacques Pepin’s omelette video where he says “you want the smallest possible curds” in his French accent. Great omelettes and video!
Jacques Pepin is the omelette master. I still refer to his videos and techniques if I'm not getting the results I want. He also emphasizes while beating to completely break the egg down so that there are no discernible pieces of the white remaining. This is the area most home cooks, myself included, tend to skip due to time/convenience.
Scott thank you as always for these reviews and demonstrations. The timing is super, because I have actually been debating over the last few days whether or not to buy this pan! I think I am going to spring for it.
Hi Scott! You previously called the original debuyer omelette pan your number one favorite. Now that it's been 5 months since you made this video, has the pro version overtaken the original for the top spot? I just have an electric range, so I would probably do my initial seasonings in the oven, But after that I really just want it for eggs, So it doesn't really need to be oven safe after first seasonings. Think the Pro is worth the extra $25? Thanks as always the great videos!
Nice pan! question for ya, the omelettes look raw on top (uncooked, snotty) Do you not flip and cook both sides done or do they finish cooking when rolled up?
Scott, #1. Love the channel. i got the 10.25 Matfer Blk Series on ur review. My #1 complaint is the actual cooking surface is like a 8.25in pan. On that 11in, really looks like you are getting a wide area to cook. Would you agree?
Uncle Scott another great video thanks, with your connections with deBuyer do think the make a 8 inch pro mineral b like they make in standard mineral b? That 11 inch is one big omelet pan...
I put my Mineral B...standard, non-pro...pans in 400º-425ºF ovens all the time. Never had an issue. They are older pans. Perhaps 10 years old, may 15 years old. So perhaps De Buyer does something different with handles now and they are no longer oven safe. If so, a real shame. One of the best things about cast iron and carbon steel pans is the ability to start cooking on the stove top and finish the dish in the oven. I guess if I need a new pan, I'll have to go with a 'pro'.
Great content and thanks for the reviews Uncle Scott! Between the 9.5" and 11", which one would you recommend for a stovetop whose largest burner is 7.5"? I can't seem to find info on the bottom/cook surface of these pans which look smaller than the listed diameter. Hoping the 11" 's bottom surface wouldn't be too much bigger but i'm open to the 9.5" version, thanks!
Great content. I’m a little late to the party here. Just wondering why you don’t like induction cooking. I have had now. We’re redoing our kitchen and considering switching from gas to induction cooking What are your thoughts.
You said that the Mineral B pan could not go in the oven. I'm not sure why because I seasoned mine in the oven and I use it in the oven from time to time. And the enamel coating on the handle is fine
Thank you for this in depth review Scott. Excellent job as usual. I was happy to see you make a French omelette. You did an excellent job. I've made a few that came out ok but I get more failures then successes. Mine are two egg omelettes. Maybe I should try a three egg version. Think it will make a difference?
Hi Doug. Perhaps you should try with more egg, 4 eggs would be nice. It's difficult working with too little material on a big pan. I believe when cooking omelette we should pick pan size to suit the number of eggs. Else the eggs are all spread out thin and what you get is fried egg instead of soft omelette. Or if you use gas burner, you can tip/skew the pan and just use one side to cook the egg.
I don’t think I would demo with portable induction as it’s not a true test on how fantastic induction is. But your right in matching the flat part of pan to size of induction coil. I have several CS pans cook with them daily and I have absolutely no problem.
When you get into the territory of full surface induction, it is the other stoves that are heating unevenly. No more matching sizes or keeping it in exactly the right spot.
@@UncleScottsKitchen I am on a Bora X Pure. They are in 4 grand range. That's pretty far on the premium/luxury/designer side with a hilariously expensive cooktop extractor. That said, I have used cooktops in the $1000 range for years. As long as it has multiple zones and you match the pan to the best fitting zone and keep it centered, you will have a good time. Full surface just makes it effortless. Put down on the surface and it works perfectly anywhere, but you pay for that luxury.
The worst thing I ever have to clean up is badly burnt sauce pans. It happens when you have an elderly mother...lol. If it's a stainless steel pan, I just pull out the cordless drill and wire brush...lol...and it cleans it up like a charm. Some burns just won't clean up with a scouring pad...and sometimes not even with a metal-based scouring pad. I love your take on seasoning!
Awesome hints. Thanks a lot. Until now, I never managed to cook a non sticking traditional Spanish tortilla (scrambled eggs & potatoes) in my carbon steel pan. Should I follow these advices for a tortilla as well or would you recommend differently?
I have not cooked one of those so I can't say for sure, but I think it would be worth a try as long as you have plenty of fat and the pan is hot enough. If you try it let me know how it goes!
I nailed it today. Scott, I can’t tell you how happy I am. After nuking my Mauviel M‘Steel 9 1/2 inch and re-seasoning it following your instructions (also for how to cook eggs), the first try was successful. Can’t believe it. Thank you so much. BTW you should definitely give the Tortilla Espagñola a try. It’s delicious.
@edntz I followed Scott’s procedure of removing the previous (faulty) seasoning more or less completely. Especially the bottom was blank metal again. Then, I applied a fresh seasoning as described by Scott for new pans (the simple stovetop method without potatoes).
Cooking is a muscle memory according to Claire Smiith. Practice, practice, practice. Just like going to Carnegie Hall. Keep up the good work and enjoy your great food.
I got so disgusted trying to season my pan I threw in the closet 4 years ago. Now I finally took it out and it is in the oven and I'm afraid to open the door to see how it came out. Scott could literally start a mail in business and have people pay him to season them. If this one didn't come out, I will say to myself again "I should have gotten the seasoned one." 😂
Would the smaller 9” omelette pan heat up better for the in pan roll with a fork on the electric flat top? Would the 9” Matfer omelette pan be any better?
How significant is that upward bow in the center of the pan. I have a De Buyer Mineral B Pro 12" that I bought last February on your recommendation, and mine is about 2 mm difference from center to edge. Is that within the acceptable tolerances at De Buyer.
I know this video is for the Mineral B Pro, but do you think we’d be able to make a Mineral B oven safe up to the same temperature as the Mineral B Pro line by just removing that rubber bee logo that is adhered (?) to the handle?
Scott, if you don’t plan on oven use with your DEbuyer omelet pan.. alas, no frittatas… other than the handle coating, is are the pro and regular omelet pan identical? Or, are there thickness differences? Also.. try a 1/2 teaspoon of water added whilst flanging the eggs. Makes them fluffier. Terrific video, as always.❤
Hi, thank you for your reviews! I wonder why you never test the De Buyer "Carbone PLUS" series. It is basically the same al "Mineral B", but intended to be a work horse and doesn't have all the Bells and Whistles (Beeswax coating, nice logos, nice packaging) like "Mineral B". Therefore it is much cheaper (half the price, even if you take a Carbone PLUS with a stainless steel grip).
Nice work on the electric stove top. Looks great. You should be proud of yourself for the skill involved to make a french omelette in a carbon steel pan. Kudos to you and to de Buyer. Added to my Xmas gift list.
Good review! One question though, what temp setting did you cook with on the electric flattop? Also, I hope shaking that 5lb pan didn’t scratch the glass. That worry is the only reason I haven’t made a French omelette on my flattop yet.
Im not sure what I'm doing wrong. My de buyer is seasoned and it's mostly nonstick from the start...but not to the point my egg slides everwhere. It still has to fry and release. As for omelettes, i can get it to slide, but if i stir and shake too much right away to get smaller curds, it still sticks. Advice?..use flat top, avocado oil seasoning...
Wonderful video and the pan seems great. It must have taken a long time to shoot this video.....from the initial seasoning to the French Omelette you had enough time to grow a beard :)
I noticed on Jed's channel that the Pro handles sit lower than on the Mineral B. How do you like that. I had (thin) Vollrath carbon steel pans with pretty upright handles and did not like it as much as the Matfer Bourgeat handles.
Great vid Scott I’m trying to buy one of these it is not easy to buy one in the U K trying to get one from de buyer but they only send to France I’m also trying to get one from butch de but I think they are out of stock but here’s hoping I can get one soon. I have an induction stove I can’t get gas cooking in my house a real pain in the but thanks for your vids good stuff mate
They are very very similar. The omelette version has rounded sides, while the regular's are a little more of a visible angle where the sides of the pan meet the cooking surface. If you are doing omelettes or eggs, the rounded sides make it a little easier to slide them out onto a plate (or piece of toast), but you can still do those in the regular version as well.
When you cover De Buyer mineral B pro, it is always very temping. Maybe I am going to use my current Matfer as an omelette pan and buy De Buyer for the main task. Great review btw.
Can you make a video about the difference between the omlette pan vs the normal mineral b pro? Are there any other differencences in daily cooking. I was looking to buy one for different tasks, like steaks, scrambled eggs, sometimes omlettes...Would be normal ok or schould I buy the dedicated omelette pan?
I just got the normal pro a few weeks ago and have been able to make omelettes, it's a real workhorse. But you could do the other stuff in an omelette pan too. IMO there's no bad choice
I been waiting to see if you would do cooking video or more specifically a wok video that includes the use of a portable gas burners. The Iwatani 35K BTU portable burners seem to be good option for those us with a glass cook to improve out stir frys.
Le vrai secret c'est la matière grasse utilisée sur la dernière omelette. Le beurre clarifié donne un petit goût de noisette et à un point de cuisson et un point de fumée proche de celui de l'huile.😉👍👨🍳
Just ordered the 11" omlette pan and saved $31+ using "uncle scott" at checkout at D-B Thanks for the info, recommendation and discount. I have the 8" omlette and it is a real gem but on the small side unless you just want one egg over easy or a 2-egg french omlette. I have the country fry pan, crepe, and 12" skillet, and am tickled with each one. Thank you for all the good info and tips that make this fun.
Dude, I took over two years perfecting the breakfast omelette, I had a true inspired moment when I was passing through LA, I stopped in at a restaurant for breakfast and the cook was visible to the customers. I noticed he used a very minimal amount of beaten eggs, about 1 eggs worth. From that point I practiced 1 egg omelette that seems like a three egg omelette . I have the secret. I will share it only with worthy talented people. Practice, practice. Gas only!
You're close. It's not about "1 egg vs 3 egg", it's about how DEEP the egg is in the pan. Ya just gotta go bigger with the pan as you add eggs, but not too big, most folks don't do that. After all, why should you? You don't with scrambled eggs or an American omelette, right? With those, ya just grab whatever pan is handy.
I have been enjoying the Uncle Scott's Kitchen videos so much that I bit the bullet - taking advantage of the Independence Day Sale 20% off - and ordered two De Buyer Pro pans/skillets. I am foresaking my carbon steel skillets that are in need of stripping and re-seasoning in order to move on to the French carbon steel pans . I know I couldn't go wrong with either De Buyer or Matfer Bourgeat pans. One couldn't beat De Buyer's sale with a stick and the rivets are up very high on the pan. So De Buyer won over Matfer Bourgeat! Those pans will be arriving in the immediate future. I have a gas range. Could you please recommend which on the burner method of seasoning for these Pro Pans? I.E., Oil or Oil, Potato Skins and Salt?
If you have a GAS stovetop, I like using it the best. Go with stovetop. It's quick and easy and works well. If you had electric for example, I'd go with oven.
Also, you DO NOT need to do the oil, potato peels, and salt for a De Buyer pan. That method is for Matfers only, and then only for the older models. De Buyer's only need a good wash to get most of the beeswax off (and they even want you to leave a little of it on there).
@@UncleScottsKitchen The 9.5 inch De Buyer Mineral B Pro Fry and Omelette Pans were delivered four days early. Seasoned the pans before I read your reply. Since you used the Matfer Seasoning method with your De Buyer Pro Fry, I followed in step. Unfortunately, it didn't go well for me because the supermarket's potatoes were only 3/4 of a normal sized Russet. I should have gotten three more potatoes - my mistake. The ratio was off - used you ratio for the smaller pans 1/4 cup of oil and 1/2 cup of salt were combined with an insufficient amount of potato skins - Not good. It also didn't help that I used the more powerful large burner and heat was too high. In short it didn't go as well as it should...the seasoning of both pans were uneven and sticky with some streaks. Didn't want to nuke them. So I made a past with oil and salt and used a paper towel to smooth them down as best I could. Don't tell De Buyer I made their beautiful look so ugly with severe discoloring but they seemed to be non-stick! I made Tortillas de Potatas - fried the onions and potatoes in the fry pan and then when it was all ready poured the eggs, potatoes and onions in the omelette pan. The 9.5 inch is too small to fry the onions and potatoes. At the very least you need an 11 inch skillet/fry pan for the potatoes and onions. Nevertheless, my Tortilla de Potatas did not stick and they tasted like "more" 👍🏼👍🏼😋 I just love these De Buyer Mineral B Pro Pans. They are shoulders above my other carbon steel pans except for my Blanc Creative which I believe is on the same level with De Buyer. Thanks for your wise counsel and advice. By the way, try a Collings Acoustic Steel String Flat Top. You can't go wrong. They are exceptional and will not disappoint.
Hi, how do you find the shape of the omelette pan vs the fry pan? Which has more flat surface. I am going to get one or the other in 11 inch as my main pan and can’t decide!
@@47pricey I really like both pans (they are skillets to me 😀) and their respective bottoms. I am no expert to say which skillet has more flat surface than the other. The flat bottom surface of each skillet is approximately the same ( 6.5 inches/16.5cm). The fryer is slightly taller. My De Buyer Omelette is dedicated only to eggs while the De Buyer Fry Pan is for everything else i.e., protein - chicken, beef, shrimp, bacon, sofrito, vegetables etc. Enjoy the journey.
"Despised induction cook top". I have been using a single hob induction cook top since 1999 and will never go back to gas or electric. I have carbon steel skillets, 2 cast iron and 3 Kuhn Rikon pressure cookers. The thing about it is you have to spend the cash and get a really good one. Don't even bother with target, walmart etc. I have had 2: Cook Tech from 1999 to 2021 and Volrath from 2021 to present. Commercial grade and 220v. Yes a bit pricy(I think the new Volrath was 2200$) but well worth it. It gets so hot so fast its ridiculous but supper accurate ie melt chocolate. I tried one cheap one once and that was enough. You cant blast it to full power with the carbon steel or cast iron right away on a cold pan or you will warp the pans level. start low for a couple of min then gradually increase to the power level to get the heat you need. Just my experience.
Hello, my wife struggles with the weight of carbon steel pans and I’m wondering if the pro omelette pan weighs less than the normal pro fry pan in 11 inch? I’m also wondering if the omelette pan will work well for steak and other food options as well? It appears that the omelette pan may have a larger cooking surface - is this correct? What are the downsides of going with the omelette pan versus the normal frying pan?
amateur tip: for this size pan use 2 eggs. 3 eggs is almost too much for french omelette in a pan of this size. also, underhand the handle from the end when you pick up the pan and are ready to roll the omelette onto the plate.
I love my (Matfer) cast iron skillets. But when it comes to French omelettes, nothing beats a good nonstick. And instead of a fork which could damage the nonstick, I use wooden chopsticks. Trust me.
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"I am massive and powerful..." Lol! I love this guy! The excellent in-depth product info and the real world regular guy cooking with smart and experienced insight are why I'm here, but the laughs are what makes this among my top choices among TH-cam channels.
Yeah I noticed that too, and also his point about cooking being the ultimate monkey see monkey do skill.
I just bought myself a de Buyer Mineral B Pro 9-1/2" pan and followed your directions for seasoning in the oven (I have a flat-top non-induction). Came out with a beautiful light coppery and perfectly even seasoning. I followed it up with a fried egg test and that egg was sliding around like greased lightning! My first experience with carbon steel and I am in love! What an amazing pan!
I regret choosing the big 11” because it’s WAY too big for me. I want to buy the 9.5” but I do have a Grewe 9.5” which is beautifully seasoned but I don’t like the handle. Now I would rather buy a Strata pan but the shipping is CRAZY expensive. 129$ the pan and 100$ shipping. WTH?
Made one this morning on Frigidaire Induction range. SLOW warmup on lowest heat with dry covered pan. Heat was raised one step with addition of butter & oil. Cover to let heat even out while prepping eggs (white pepp & Salt). Raise temp to med covered, swirling pan occasionally resting in different rotation. Cook like Scott. Muy Bueno
So here is an update: my Mineral B pro omelette pan arrived last night, and I just gave it its initial season. It has got some of that blue steel going on, but I am sure it will get more and better colour after I cook in it. As for seasoning, Scott, mine arrived with a nice seasoning instructions sheet as well as a nice note from the CEO. Perhaps your comment about a lack of seasoning instructions helped! Can't wait to go slide around some eggs now; thanks again for all the inspiration!
Wow! When I told De Buyer about the lack of seasoning instructions on the card, they said they were going to talk to France (the HQ) about it... maybe that's why that is in there? No idea, but that's good that it's in there now. By any chance do you have a pic of the letter? If you do, you can upload it to me @uskunclescott on Twitter or search for Uncle Scott's Kitchen on Facebook and post. I'd like to see what they are saying.
I will look for it! Thanks!!
@@UncleScottsKitchen May I ask how tall you are? Because that pan looks really small in your hands. I'm torn between 9.5” and 11” and still have no idea.
Scott, I have a 5 burner 50 Amp 240V Wolf Induction cook top, (1 - 10 1/2" and 4 - 8", the 8" burners can be "Bridged or Combined" into 16" x 8 or 16" x 16" !!). I have De Buyer & Malfer & Smithey carbon steel skillets and Wagner Ware cast iron pans. I do think that perhaps your comments regarding induction are based on your experiences with that tiny Burton 110V induction counter top burner you use. My experiences with the Wolf induction cook top are 180 degrees different than yours seem to be. The carbon steel heats up very quickly and evenly AND UP THE SIDES and cooks flawlessly and no warping (I start low and then move to 1/2 to 3/4 power. Likewise the heavier vintage Wagner Ware cast irons do take a longer time due to their mass but also cook great, especially browning protein. My favorite Wagner Ware is my #10 size Chef's Skillet which is a 1338. It looks like a cast omelet pan such as my De Buyer Pro Omelet (nice pan the handle stays COOL). You can find Wagner Ware Chef Skillet in #9 size 1386 and are more common than the rarer #10 and I do suggest you look for one. I do think you will find it amazing. Keep up the good work and hope you do not find this information a criticism but rather a view of induction from a user of a more capable burner. Gear DOES matter as many of your reviews show. And in that vein you NEED to review the SMITHEY carbon steel pan... it is just a fantastic cooker and beautiful ... Cheers, Art
Great to hear about your wolf induction working so well with the debuyer carbon steel pans! I also have a wolf induction and love it. My model has an 11" and four 8" burners. I can't bridge all 4, but I can bridge 2 at a time in any direction. I currently have an assortment of lodge and le creuset. My larger goose pot and braisers do not heat up evenely on my wolf for searing but once they're hot they do low and slow flawlessly and I havent had anything warp yet. I'm about to invest in Demeyer atlantis sauciers and proline fry pans, undecided on their saucepans. I've been eyeing debuyer and smiithey's for carbon steel. Do you have any insight on Smithey's with your wolf? I'm also looking for the ideal stainless stock pot for induction and have been wavering between fissler profi original disc bottom and an all clad D3. I appreciate this chanel @UncleScottsKitchen as well as Jeds.
@@michellebonano6944 I have two Smitheys they work great on induction. I have found that Viking Stainless works extremely well on induction. Also Calafelon (sp?) stainless works great. All carbon steels work very very well. I do wish that Scott would get himself a real professional induction burner.
Wolf does sell individuals to build a customized top. All cast iron pans and ovens work super on the induction. Actually cast iron works best IMHO.
Use Demeyere Proline seven ply, actually designed to optimize induction cooking. I have been using that combination for thirty years. I have an inexpensive induction range. Medium high heat with adequate preheat always gives perfect results. No sticking.
I received my 11" Omelette Mineral B pro yesterday, and wow! Videos do not do this beauty justice. The only other carbon steel I have had is the Lodge. I didn't understand 3mil till yesterday lol. Love the videos, and it's amazing how many other channels are mentioning you now.
Bought this pan in the 11” after watching video. Use a Teflon oxo which is great, but want to move away from the possible health concerns of Teflon. Seasoning in the oven worked great and this pan is almost as non stick of a Teflon pan. I use this pan for eggs only. Best carbon steel pan I have. The only negative I can say is that it is heavy and can be difficult to slide off a omelette because of the weight and handle design. The quality of this pan could last generations.
As a I watch this video, Gordon Ramsey’s “HexFAD” pan commercial pops up. Those are junk. Carbon steel is the best.
Thing is, those hybrid pans aren’t even more nonstick than a regular well seasoned carbon steel pan.
There is no best
@@Podus81 You’re completely correct…. If you can’t cook.
@@colt10mmsecurity68 hmm, so you cook tomato dishes in your carbon steel?
@@Podus81 I don’t cook tomatoes in a pan. I cook them in a pot.
Fun video. A few months ago I got a De Buyer La Lyonnaise 7 7/8" Carbon Steel Fry Pan for $30 which I mainly use for eggs but sometimes fry other things (WHAT!!!???). Yeah once it's seasoned, it doesn't matter, so long as you don't use soap on it or scour it. In fact, when I make an omelet, I don't even stir with a steel fork-- I use something made of wood or whatever; but not metal. The La Lyonnaise model is the opposite of the pro omelet pan in that it is very lightweight and probably only about a mm thick. Heats up instantly on a gas stove and doesn't get hot spots. Just the right size for two eggs. I like it.
By the way, I traded out my complete set of vintage cast iron for carbon steel a few years ago and haven't looked back. I still use the cast iron for certain things, like cornbread, or making a large quantity of stuffing or ground meat, but I pretty much stick with the carbon steel because they are lighter and heat more evenly. I have Matfer Bourgeat, Mauviel 1820, Rösle forged iron (from Germany) and De Buyer and I think De Buyer is the best overall, although I can't exactly say why. They are all good.
I really enjoy watching your techniques. Those are omelet goals & I do want to buy one of the omelette pans after seeing this.
'i am massive and powerful' was a nice moment. ordered one of these today, looking forward to using it. cheers.
Awesome!! Fantastic pan. Post back once you get it and do some cooking and say if you like it if you have time.
I recon you need to get yourself a good induction top. I have an AEG induction, I use de buyer carbon steel pans, Demeyere Atlantis and a variety of triply pots. All of which I’ve had no issues, tbh since my change over from gas to induction I do believe all my cookware is far happier, easier to clean. I’m a professional cook, I’ve used high powered gas tops all my career and in the last year changed over to induction in both a professional setting and home setting. A true game changer
Great Job Uncle! Thanks for this kind video!
Don't change anything, it's perfect like that!
Merci pour cette délicieuse omelette française. ..et une "De Buyer" extraordinaire 🇨🇵🐓👌🏻
I have no problem making French omelets in my Matfer carbon steel pan on my induction stove. It heats at least as evenly as my prior gas stoves. It's not a little junky induction hot plate, though.
Hi uncle scott !
I receveid mine today and my first french omelette does'nt stick ! 😊
It's funny because as a french, is the only way we eat omelette in a lot of french family.
I'm a little bit shocked you paid 120 dollars for you're pan, i pay mine 65 euros, but i'm in France.
It become my favorite pan in 1 hour.😊
For the second time of cooking in my pan, i made "cordon bleu" for testing the oven safe handle, and it works like a charm.
I'm a big fan of de buyer, i have a lot of the affinity collection and i love it.
Ahh a skill that eludes me … I can make a semi-French omelette. A French-Western hybrid
I do kind of a tri fold wallet kinda thing
Couldn’t agree more “disgusting & despised induction”😬Just ordered the MINERAL B PRO Carbon Steel 11” Omelette Pan & I can’t wait to receive it! I LOVE a French Omelet & my family regularly eats very buttery more “wet” scrambled eggs. (Dry eggs are so gross, lol!) So needless to say I’m super psyched to get this pan & get to cooking. This review is great. Thank you!💛🍳
i've been struggling with the induction stove for the past 1,5 years with my carbon steels. sooner or later they always warped and as you've mentioned here they never really heat evenly which is just plain annoying and for me beats the purpose of using the pan. last month i decided to sstop my attempts with carbon steel and get an enammeled cast iron skillet from le creuset. although it doesnt cook eggs as beautifully as the carbon steel pan, it poses less heat issues. the eggs will always stick a little bit, but they do crisp loose with the use of a spatula
Nice video, thanks. I’m waiting for a 9” pan to arrive. We have an electric cooktop but I purchased a Iwatani gas burner just so I could enjoy the benefits of cooking on gas. I liked the 2 plate flip, may have to try that when working to impress the wife. 23:52
I measured the coil of my induction burner, it is 14 cm in diameter. This means if you go for the 8“ 20 cm pan it will fit perfectly.
Let's talk about the handle. I know it may be a little more comfy to hold in general, but, besides having the ability to go in the oven, is it a must-have over the regular handle on these 11" pans?
Definitely not a must... the two main reasons are the oven-safe ability (most important) and the fancy looks (second). But the regular handle with the little medallion is good-looking too. Nothing at all wrong with the regular version!
My only complaint, a minor one at that, is that the DeBuyer Mineral B Pro handles are a bit narrow compared to the regular Mineral B handle. I feel I have a bit more control over the Mineral B as compared to the Pro.
Impressive that you can shake the eggs so much. They would stick to my Debuyer Carbone Plus plus to be fair, I heat it up quickly and don't brush oil all over it, just butter on the bottom. Nothing sticks if I let it set for a bit.
Wholesome video, I‘ve made my peace with not getting the edge to cook the omelette on an electric stove despite excessive pre-heating.
I use carbon steel on electric and gas, the key with electric is low heat especially with eggs...I never cook above medium heat settings on the electric, I also keep my 9.5 omelet pan as my dedicated egg pan and only rinse it out with hot water when done and wipe with paper towel then micro thin coating of oil till the next day. If I need to sear a steak I use a larger size pan and use it on my outdoor gas. I might pick up one of these pro models just so I can use it in the oven, I also have a matfer which does go in the oven but I lean towards liking the debuyer slightly more. I also just ordered the 11" pro, love the looks of it
Appreciate the detailed video. I'm also playing with induction these days, and I'm definitely noticing that it's not as enjoyable to cook with as my previous natural gas stove burners. We moved, so I'm still trying to figure out what's "best" and the induction definitely has its uses, just not sure I'm loving it as much overall...
When I saw that fork technique, it reminded me of Jacques Pepin’s omelette video where he says “you want the smallest possible curds” in his French accent. Great omelettes and video!
Jacques Pepin is the omelette master. I still refer to his videos and techniques if I'm not getting the results I want. He also emphasizes while beating to completely break the egg down so that there are no discernible pieces of the white remaining. This is the area most home cooks, myself included, tend to skip due to time/convenience.
Definitely getting this pan, after so much research…this is perfect. Thank you for great video and much instri
Scott thank you as always for these reviews and demonstrations. The timing is super, because I have actually been debating over the last few days whether or not to buy this pan! I think I am going to spring for it.
Hi Scott! You previously called the original debuyer omelette pan your number one favorite. Now that it's been 5 months since you made this video, has the pro version overtaken the original for the top spot?
I just have an electric range, so I would probably do my initial seasonings in the oven, But after that I really just want it for eggs, So it doesn't really need to be oven safe after first seasonings. Think the Pro is worth the extra $25?
Thanks as always the great videos!
Nice pan! question for ya, the omelettes look raw on top (uncooked, snotty) Do you not flip and cook both sides done or do they finish cooking when rolled up?
That is the way a french omelette is supposed o be :D ... It's an acquired taste, but definitely worth a try. I only like omelettes like that now :D
Scott, #1. Love the channel. i got the 10.25 Matfer Blk Series on ur review. My #1 complaint is the actual cooking surface is like a 8.25in pan. On that 11in, really looks like you are getting a wide area to cook. Would you agree?
Uncle Scott another great video thanks, with your connections with deBuyer do think the make a 8 inch pro mineral b like they make in standard mineral b? That 11 inch is one big omelet pan...
I love my omelette pan. I don't have the Pro but the original. It's a must have.
I have one too. Excellent pan.
I put my Mineral B...standard, non-pro...pans in 400º-425ºF ovens all the time.
Never had an issue.
They are older pans. Perhaps 10 years old, may 15 years old. So perhaps De Buyer does something different with handles now and they are no longer oven safe.
If so, a real shame. One of the best things about cast iron and carbon steel pans is the ability to start cooking on the stove top and finish the dish in the oven.
I guess if I need a new pan, I'll have to go with a 'pro'.
Great content and thanks for the reviews Uncle Scott! Between the 9.5" and 11", which one would you recommend for a stovetop whose largest burner is 7.5"? I can't seem to find info on the bottom/cook surface of these pans which look smaller than the listed diameter. Hoping the 11" 's bottom surface wouldn't be too much bigger but i'm open to the 9.5" version, thanks!
Just discovered your channel and had such a laugh at the dry humour I immediately subscribed.
Great content. I’m a little late to the party here. Just wondering why you don’t like induction cooking. I have had now. We’re redoing our kitchen and considering switching from gas to induction cooking What are your thoughts.
The beard/beardless trick was amazing😜 Great videos my friend
Sometimes it takes me four months to do a video!
I'm surprised how few people are acknowledging it haha
I bought the 9.5” omelette pan based on your review. I’m going to season this in the oven this time.
Post back and say how it goes!
You said that the Mineral B pan could not go in the oven. I'm not sure why because I seasoned mine in the oven and I use it in the oven from time to time. And the enamel coating on the handle is fine
Well done man. Nailed it!
Thank you for this in depth review Scott. Excellent job as usual. I was happy to see you make a French omelette. You did an excellent job. I've made a few that came out ok but I get more failures then successes. Mine are two egg omelettes. Maybe I should try a three egg version. Think it will make a difference?
Hi Doug. Perhaps you should try with more egg, 4 eggs would be nice. It's difficult working with too little material on a big pan. I believe when cooking omelette we should pick pan size to suit the number of eggs. Else the eggs are all spread out thin and what you get is fried egg instead of soft omelette. Or if you use gas burner, you can tip/skew the pan and just use one side to cook the egg.
@@jojoanggono3229 I was using my Mineral B 9 1/2" omelette pan. At most I might try a three egg.
I'm waiting for carbone plus version w/tubular steel handle. Imo DB's most functional handle by far.
I don’t think I would demo with portable induction as it’s not a true test on how fantastic induction is. But your right in matching the flat part of pan to size of induction coil. I have several CS pans cook with them daily and I have absolutely no problem.
When you get into the territory of full surface induction, it is the other stoves that are heating unevenly. No more matching sizes or keeping it in exactly the right spot.
Which stove brand and what model? I might get one at some point. How much do you think it would cost to get into the level you are talking about?
I have GE Cafe. It has five distinct burners. Bout $3000 as I remember
@@UncleScottsKitchen I am on a Bora X Pure. They are in 4 grand range. That's pretty far on the premium/luxury/designer side with a hilariously expensive cooktop extractor.
That said, I have used cooktops in the $1000 range for years. As long as it has multiple zones and you match the pan to the best fitting zone and keep it centered, you will have a good time. Full surface just makes it effortless. Put down on the surface and it works perfectly anywhere, but you pay for that luxury.
Great tip about the clarified butter, I didn't know the use of it would brown the butter or make egg look brown.
Hi Scott, great video. Did you also apply seasoning on the underside of the pan to prevent rusting?
The worst thing I ever have to clean up is badly burnt sauce pans. It happens when you have an elderly mother...lol. If it's a stainless steel pan, I just pull out the cordless drill and wire brush...lol...and it cleans it up like a charm. Some burns just won't clean up with a scouring pad...and sometimes not even with a metal-based scouring pad. I love your take on seasoning!
Awesome hints. Thanks a lot. Until now, I never managed to cook a non sticking traditional Spanish tortilla (scrambled eggs & potatoes) in my carbon steel pan. Should I follow these advices for a tortilla as well or would you recommend differently?
I have not cooked one of those so I can't say for sure, but I think it would be worth a try as long as you have plenty of fat and the pan is hot enough. If you try it let me know how it goes!
I nailed it today. Scott, I can’t tell you how happy I am. After nuking my Mauviel M‘Steel 9 1/2 inch and re-seasoning it following your instructions (also for how to cook eggs), the first try was successful. Can’t believe it. Thank you so much. BTW you should definitely give the Tortilla Espagñola a try. It’s delicious.
@edntz I followed Scott’s procedure of removing the previous (faulty) seasoning more or less completely. Especially the bottom was blank metal again. Then, I applied a fresh seasoning as described by Scott for new pans (the simple stovetop method without potatoes).
For the initial seasoning, why did you not use the classic Matfer Bourgeat initial seasoning method?
Cooking is a muscle memory according to Claire Smiith. Practice, practice, practice. Just like going to Carnegie Hall. Keep up the good work and enjoy your great food.
Induction, if you learn to cook on it, you love it more than anything else. Easy to learn, hard to master
Great episode today! Unfortunately I still can't pass the egg test on my 9 1/2' Mineral B carbon steel pan.
Watch this video and if it doesn't help, ping me again and I will help you figure it out th-cam.com/video/qIeooNHuX3Q/w-d-xo.html
I got so disgusted trying to season my pan I threw in the closet 4 years ago. Now I finally took it out and it is in the oven and I'm afraid to open the door to see how it came out. Scott could literally start a mail in business and have people pay him to season them. If this one didn't come out, I will say to myself again "I should have gotten the seasoned one." 😂
Would the smaller 9” omelette pan heat up better for the in pan roll with a fork on the electric flat top? Would the 9” Matfer omelette pan be any better?
How significant is that upward bow in the center of the pan. I have a De Buyer Mineral B Pro 12" that I bought last February on your recommendation, and mine is about 2 mm difference from center to edge. Is that within the acceptable tolerances at De Buyer.
I just wish the shape of the pro was the same as the regular - I love the simple design of the original handle...
I know this video is for the Mineral B Pro, but do you think we’d be able to make a Mineral B oven safe up to the same temperature as the Mineral B Pro line by just removing that rubber bee logo that is adhered (?) to the handle?
Do you have any plans on trying out any pans from Darto, Made-in, solidteknics, Merten & Storck, etc?
I haven't yet but they are on the List...eventually!
Scott, if you don’t plan on oven use with your DEbuyer omelet pan.. alas, no frittatas… other than the handle coating, is are the pro and regular omelet pan identical? Or, are there thickness differences? Also.. try a 1/2 teaspoon of water added whilst flanging the eggs. Makes them fluffier. Terrific video, as always.❤
Found your channel this week, loving the content. I have one tip … you don’t need to put eggs in the fridge. Keep them at room temp.
Hi, thank you for your reviews!
I wonder why you never test the De Buyer "Carbone PLUS" series. It is basically the same al "Mineral B", but intended to be a work horse and doesn't have all the Bells and Whistles (Beeswax coating, nice logos, nice packaging) like "Mineral B". Therefore it is much cheaper (half the price, even if you take a Carbone PLUS with a stainless steel grip).
Nice work on the electric stove top. Looks great. You should be proud of yourself for the skill involved to make a french omelette in a carbon steel pan. Kudos to you and to de Buyer. Added to my Xmas gift list.
Amazing channel i love your work and dry humour
Do you need to oil the base/ underside of the pan to seson it as well?
Superb authentic video! Bravo! Bravo! Bravo! My kudos!
Good review! One question though, what temp setting did you cook with on the electric flattop? Also, I hope shaking that 5lb pan didn’t scratch the glass. That worry is the only reason I haven’t made a French omelette on my flattop yet.
Im not sure what I'm doing wrong. My de buyer is seasoned and it's mostly nonstick from the start...but not to the point my egg slides everwhere. It still has to fry and release. As for omelettes, i can get it to slide, but if i stir and shake too much right away to get smaller curds, it still sticks. Advice?..use flat top, avocado oil seasoning...
Try the Matfer Bourgeat 11 7/8 inch pan... at $79 is a steal... and it works amazingly.
Wonderful video and the pan seems great. It must have taken a long time to shoot this video.....from the initial seasoning to the French Omelette you had enough time to grow a beard :)
I noticed on Jed's channel that the Pro handles sit lower than on the Mineral B. How do you like that. I had (thin) Vollrath carbon steel pans with pretty upright handles and did not like it as much as the Matfer Bourgeat handles.
Great vid Scott I’m trying to buy one of these it is not easy to buy one in the U K trying to get one from de buyer but they only send to France I’m also trying to get one from butch de but I think they are out of stock but here’s hoping I can get one soon. I have an induction stove I can’t get gas cooking in my house a real pain in the but thanks for your vids good stuff mate
Hi Scott. Would you recommend this over the standard mineral b pro frying pan? Are there any disadvantages? Which has the larger flat surface? Thanks!
They are very very similar. The omelette version has rounded sides, while the regular's are a little more of a visible angle where the sides of the pan meet the cooking surface. If you are doing omelettes or eggs, the rounded sides make it a little easier to slide them out onto a plate (or piece of toast), but you can still do those in the regular version as well.
When you cover De Buyer mineral B pro, it is always very temping. Maybe I am going to use my current Matfer as an omelette pan and buy De Buyer for the main task. Great review btw.
I’m French and i say this isn’t cheating 👏👏👏
merci beaucoup!
That looks nice and extra points for not using a Teflon pan!
Thanks, Dennis! Definitely no Teflon around here!
Great vid, Scott. The best in the game! ✌🏻
Thanks Hamilton and good luck in F1 this year!
Can you do the one-time seasoning on an electric burner and use Avocado oil which has a high smoke point? Thanks!
Thank you for your reviews! If you can, please review a Falk Frying pan. It is super hard to find anyone online with reviews on this brand.
Can you make a video about the difference between the omlette pan vs the normal mineral b pro? Are there any other differencences in daily cooking. I was looking to buy one for different tasks, like steaks, scrambled eggs, sometimes omlettes...Would be normal ok or schould I buy the dedicated omelette pan?
I just got the normal pro a few weeks ago and have been able to make omelettes, it's a real workhorse. But you could do the other stuff in an omelette pan too. IMO there's no bad choice
Great video! Just subscribed, thank you!
Thanks, PDX! Welcome home!
I been waiting to see if you would do cooking video or more specifically a wok video that includes the use of a portable gas burners. The Iwatani 35K BTU portable burners seem to be good option for those us with a glass cook to improve out stir frys.
Le vrai secret c'est la matière grasse utilisée sur la dernière omelette. Le beurre clarifié donne un petit goût de noisette et à un point de cuisson et un point de fumée proche de celui de l'huile.😉👍👨🍳
Nice, but a bit confused why didn't roll it in the pan .... I can do it with one hand ...
I highly recommend you watch the original Jacques Pepin video on this.
Watched it a million times! He uses a nonstick pan...
Just ordered the 11" omlette pan and saved $31+ using "uncle scott" at checkout at D-B Thanks for the info, recommendation and discount. I have the 8" omlette and it is a real gem but on the small side unless you just want one egg over easy or a 2-egg french omlette. I have the country fry pan, crepe, and 12" skillet, and am tickled with each one. Thank you for all the good info and tips that make this fun.
The cooking surface size? Dying to know and not on website, thanks.
Dude, I took over two years perfecting the breakfast omelette, I had a true inspired moment when I was passing through LA, I stopped in at a restaurant for breakfast and the cook was visible to the customers. I noticed he used a very minimal amount of beaten eggs, about 1 eggs worth. From that point I practiced 1 egg omelette that seems like a three egg omelette . I have the secret. I will share it only with worthy talented people. Practice, practice. Gas only!
You're close. It's not about "1 egg vs 3 egg", it's about how DEEP the egg is in the pan. Ya just gotta go bigger with the pan as you add eggs, but not too big, most folks don't do that. After all, why should you? You don't with scrambled eggs or an American omelette, right? With those, ya just grab whatever pan is handy.
I have been enjoying the Uncle Scott's Kitchen videos so much that I bit the bullet - taking advantage of the Independence Day Sale 20% off - and ordered two De Buyer Pro pans/skillets. I am foresaking my carbon steel skillets that are in need of stripping and re-seasoning in order to move on to the French carbon steel pans . I know I couldn't go wrong with either De Buyer or Matfer Bourgeat pans. One couldn't beat De Buyer's sale with a stick and the rivets are up very high on the pan. So De Buyer won over Matfer Bourgeat! Those pans will be arriving in the immediate future. I have a gas range. Could you please recommend which on the burner method of seasoning for these Pro Pans? I.E., Oil or Oil, Potato Skins and Salt?
If you have a GAS stovetop, I like using it the best. Go with stovetop. It's quick and easy and works well. If you had electric for example, I'd go with oven.
Also, you DO NOT need to do the oil, potato peels, and salt for a De Buyer pan. That method is for Matfers only, and then only for the older models. De Buyer's only need a good wash to get most of the beeswax off (and they even want you to leave a little of it on there).
@@UncleScottsKitchen The 9.5 inch De Buyer Mineral B Pro Fry and Omelette Pans were delivered four days early. Seasoned the pans before I read your reply. Since you used the Matfer Seasoning method with your De Buyer Pro Fry, I followed in step. Unfortunately, it didn't go well for me because the supermarket's potatoes were only 3/4 of a normal sized Russet. I should have gotten three more potatoes - my mistake. The ratio was off - used you ratio for the smaller pans 1/4 cup of oil and 1/2 cup of salt were combined with an insufficient amount of potato skins - Not good. It also didn't help that I used the more powerful large burner and heat was too high. In short it didn't go as well as it should...the seasoning of both pans were uneven and sticky with some streaks. Didn't want to nuke them. So I made a past with oil and salt and used a paper towel to smooth them down as best I could. Don't tell De Buyer I made their beautiful look so ugly with severe discoloring but they seemed to be non-stick! I made Tortillas de Potatas - fried the onions and potatoes in the fry pan and then when it was all ready poured the eggs, potatoes and onions in the omelette pan. The 9.5 inch is too small to fry the onions and potatoes. At the very least you need an 11 inch skillet/fry pan for the potatoes and onions. Nevertheless, my Tortilla de Potatas did not stick and they tasted like "more" 👍🏼👍🏼😋 I just love these De Buyer Mineral B Pro Pans. They are shoulders above my other carbon steel pans except for my Blanc Creative which I believe is on the same level with De Buyer. Thanks for your wise counsel and advice. By the way, try a Collings Acoustic Steel String Flat Top. You can't go wrong. They are exceptional and will not disappoint.
Hi, how do you find the shape of the omelette pan vs the fry pan? Which has more flat surface. I am going to get one or the other in 11 inch as my main pan and can’t decide!
@@47pricey I really like both pans (they are skillets to me 😀) and their respective bottoms. I am no expert to say which skillet has more flat surface than the other. The flat bottom surface of each skillet is approximately the same ( 6.5 inches/16.5cm). The fryer is slightly taller. My De Buyer Omelette is dedicated only to eggs while the De Buyer Fry Pan is for everything else i.e., protein - chicken, beef, shrimp, bacon, sofrito, vegetables etc. Enjoy the journey.
Looking good Uncle Scott. Thank you!
"Despised induction cook top". I have been using a single hob induction cook top since 1999 and will never go back to gas or electric. I have carbon steel skillets, 2 cast iron and 3 Kuhn Rikon pressure cookers. The thing about it is you have to spend the cash and get a really good one. Don't even bother with target, walmart etc. I have had 2: Cook Tech from 1999 to 2021 and Volrath from 2021 to present. Commercial grade and 220v. Yes a bit pricy(I think the new Volrath was 2200$) but well worth it. It gets so hot so fast its ridiculous but supper accurate ie melt chocolate. I tried one cheap one once and that was enough. You cant blast it to full power with the carbon steel or cast iron right away on a cold pan or you will warp the pans level. start low for a couple of min then gradually increase to the power level to get the heat you need. Just my experience.
What a gorgeous looking pan! Nice review!
Nice job rolling the omelette 👍. It may not be exactly French but it is Scott French
I should call them "French-style" omelettes and give myself some wiggle room!
Hello, my wife struggles with the weight of carbon steel pans and I’m wondering if the pro omelette pan weighs less than the normal pro fry pan in 11 inch?
I’m also wondering if the omelette pan will work well for steak and other food options as well? It appears that the omelette pan may have a larger cooking surface - is this correct?
What are the downsides of going with the omelette pan versus the normal frying pan?
Can't you move the pan around over the induction burner just as you did with the gas burner?
amateur tip: for this size pan use 2 eggs. 3 eggs is almost too much for french omelette in a pan of this size. also, underhand the handle from the end when you pick up the pan and are ready to roll the omelette onto the plate.
Love those French Omelets!
Great tips and instructions.
wonder why more double-burner stoves don't exist? wouldn't this eliminate hot zones? maybe do a solid square gas pattern?
I love my (Matfer) cast iron skillets. But when it comes to French omelettes, nothing beats a good nonstick. And instead of a fork which could damage the nonstick, I use wooden chopsticks. Trust me.
Always nice to watch !