It will quickly reach high temperature, necessary to create the “Maillard reaction”, a cooking process from 140 to 165 °C which will crust and sear perfectly meat, poultry and fish while keeping their tender texture and improving the flavor of meat juices. It’s ideal as well to brown vegetables and potatoes, grill, fry or deep fry anything with greater result.
Healthy cooking material, iron pans have no coating but will nonetheless develop natural nonstick properties with time and a process called “seasoning”, which will protect them as well from rust.
If you’re not yet familiar with Iron pans, discover our Q. & A. about the special care they need, rust, and their seasoning.
Specialties & ideas
The iron thickness defines the collection robustness, resistance to heat and induction, control over the heat, its weight and price: the thickest (Mineral B) the most robust and control you get, the thinnest the lightest and lower heat recommended.
thickness 2.5 - 3mm
De Buyer’s iconic iron collection, Mineral B white steel pans receive a 100% natural sprayed beeswax finish to accelerate their seasoning and favor their natural nonstick properties. Thick and extremely robust, they sustain very high temperature with no damage to spread the heat quickly and homogeneously to quickly seals food, thereby preserving vitamins and nutrients.
Mineral B Bois
Mineral B Element
Mineral B Removable
Blue Force is a medium thick iron pan collection with riveted handles perfect for moderate power heat sources or mild induction. Like Mineral B, it needs to be seasoned: its blue color comes from a natural thermal treatment, it is not a nonstick coating or a seasoning protection.
thickness 1 - 1.2mm
Thinnest of de Buyer’s steel pans range, La Lyonnaise is a lightweight frypan, easy and comfortable to use on heat sources of low intensity. Made of blued steel by natural thermal treatment, which is not a nonstick coating, it needs to be seasoned.