THICKNESS 2.5 mm
Between the curved Sauté pan and the Wok, this high-sided 2.5 mm thick iron pan will excel to brown your sautéed potatoes, caramelized your vegetables, grill, sear or roast your meat and poultries or deep fry your Asian delicacy. Extremely useful as well to prepare large quantities of ingredients.
The natural beeswax finish, de Buyer patented cookware innovation for years, will the seasoning of that steel pan and highly improve its natural nonstick qualities coming with the seasoning (see below for more information about Iron frypans and seasoning).
With 2.5 mm thick MINERAL B ELEMENT Country Frypan is a super robust iron pan able to sustain indefinitely powerful heat sources and induction without shape loss and perfect heat conduction. Such thickness and properties necessarily make it a heavier utensil than others. That’s why It comes with 2 options:
Option 1: an extra strong strip steel handle riveted and curved (French style) to let you use both your hand and your forearm to handle it. The size 32 cm comes with a second riveted circular handle made of Stainless Steel
Option 2: 2 short circular stainless-steel handles, riveted as well.
Perfect for Grilling, Searing, Browning, Frying
These timeless pans are ideal for High-temperature cooking. By reaching quickly and sustaining high temperature, Iron Frypans are simply the best and first choice of a Chef to sear and grill steaks, caramelize meat juices, onions and vegetables, brown potatoes, or perfectly fry fish. Steel pans are not a Chef choice to stew or slow cooking dishes.
Iron vs White Steel vs Blue Steel ?
Both blue steel and white steel frypans are made of IRON > 99% + Carbon < 1%.
Blue steel is just a white steel pre-heated during the industrial process to slow a bit the natural oxidation of iron due to air humidity. There is no coating on Blue Steel frypans.
Mineral B, de Buyer white steel pan collections, receives a natural Bee wax finish (de Buyer patent) to protect them better from oxidation than the pre-heating process.
THE THICKEST, THE MOST ROBUST & HEAT POWER MASTERING vs THE THINNEST, THE LIGHTEST & CHEAPEST
Seasoning ~ My Iron pan blackens. Is it dirty? (Images 1 to 5)
My Frypan is rusted – what should I do? (Images 6 to 7)
Not fully seasoned Steel frypans will naturally rust with humidity because they contain > 99% of Iron. Iron is a natural, non-toxic and needed Element for our body. So first, don’t be scared, rust is not dangerous for your health, it is just not pleasant for the eyes. And that’s easy to get rid of it.
If your pan is already well seasoned with just a superficial rust spot, we recommend to just rub the spot with a metallic brush under hot water to avoid dissolving your full seasoning.
In other cases, there are several technics to clean the rust:
1 – Use of natural and soft acid method: fill your rusted parts with Lemon juice or Vinegar for 1 night, you
can even salt for better result. The day after, the next morning, rub the rusted part with lemon skin or a Metallic brush.
2 – use of Potatoes + baking soda (or soap). Cut 1 potato in 2. Cover the cut part of the potato with Baking Soda and rub your rusted part with that. Rinse and do it again and again until the rust disappeared.
3 – For deep rust, start by rubbing with salt and paper or with a Metallic brush + dishwashing liquid.
Brand new pan received with rust? (Image 8)
Even though our warehouse uses the highest standards to preserve our products, Asia is particularly humid and some new steel frypans may oxidize lightly despite de Buyer engineered clever and proven processes such as bee wax to protect it. You know now rust is not dangerous and can easily be cleaned. The seasoning process will protect your pan from it later. We would therefore be grateful that you avoid returning your new steel frypan because of light rust.
Nonstick tricks of Steel pans (Image 9)
Seasoning your pan will develop a natural nonstick property. Here is an additional trick : make sure your pan is heated up enough before placing your food there. It means you should start with a more powerful heat (without burning) then reduce the power, and not the opposite. When heated up enough, your steel pan will quickly sear your meat, fish or egg. When well seared, your food should not stick. If sticks, it’s probably that it is not seared enough, or you started before your pan was heated up enough. How to know it is heated up enough? Drop water drops on the pan: if they act like balls rolling on the plate, it’s good!