De Buyer Mineral B Element Steel Frying Pan with Wooden Handle

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From the stove of top chefs to your kitchen, de Buyer brings the very best that professional French cookery has to offer. The Mineral B Element Frying Pans are made from iron, a superconductor of heat and 100% natural. Iron is perfect for high heat cooking, which makes searing, sealing, browning and grilling a breeze.

• Mineral B steel frying pan
• Features a beechwood handle
• Protected by beeswax, essential for high temperature cooking, sealing, frying and browning
• Suitable for all heat sources including induction

How to Measure a Frying Pan

Find the right size pan for you.

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Relative Size of a Frying Pan

How many eggs will fit in your frying pan?

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How To Measure a Frying Pan

• Pan Size (cm): Measured from inside top edge to inside top edge
• Base Diamter (cm): Measured inside pan, from lowest point edge to edge
• Rim Height (cm): Measured inside pan, from highest point to lowest point
• Base Thickness (mm): Taken from lowest point inside pan to area in contact with heat source
• Handle Length: Measured from where the handle attaches to the rim to the furthest end of the handle

Relative Size of a Frying Pan

• 20cm pan: 1 egg
• 22cm pan: 1 egg
• 24cm pan: 2 eggs
• 26cm pan: 3 eggs
• 28cm pan: 4 eggs
• 30cm pan: 4 eggs
• 32cm pan: 5 eggs

Pans are shown relative to a large egg cooked in a standard 10cm egg ring

• 20cm Frying Pan
  • Pan size: 20cm
  • Base diameter: 16.5cm
  • Handle length: 20cm
  • Pan depth: 3.5cm
• 24cm Frying Pan
  • Pan size: 24cm
  • Base diameter: 17.5cm
  • Handle length: 20cm
  • Pan depth: 3.5cm
• 26cm Frying Pan
  • Pan size: 26cm
  • Base diameter: 18.5cm
  • Handle length: 22.5cm
  • Pan depth: 4cm
• 28cm Frying Pan
  • Pan size: 28cm
  • Base diameter: 21cm
  • Handle length: 22.5cm
  • Pan depth: 4cm
• 32cm Frying Pan
  • Pan size: 32cm
  • Base diameter: 23cm
  • Handle length: 24cm
  • Pan depth: 4.5cm

• Heat Source: Induction, Gas, Oven, Halogen, Electric, Ceramic Glass

Seasoning:

• Prepare your frying pan by cleaning with very hot water (no soap), then dry it thoroughly
• Pour one centimeter of cooking oil into the pan, and wipe it around. Then heat it on the stove on a medium-high temperature for about 5 minutes
• Throw away the oil and wipe your pan with paper towels
• The more the pan is used, the better the performance; the darker it becomes the better it is for natural non-stick properties

Use:

• Heat a small amount of oil or fat in the frying pan, and once the pan is good and hot, seal the food about 45 seconds on each side before reducing the heat to complete cooking
• Do not leave food in the pan after cooking, as the residual heat will carry on cooking your food

Cleaning after use:

• Wash the frying pan with very hot water and a sponge, and wipe dry. Never use soap on your pan.
• From time to time, purify the pan by heating up cooking salt over a high heat for about 1.5 minutes, then wipe with a kitchen paper. The salt helps to suppress the residues and the odours from previous cookings
• To store, wipe oil over the surface with a paper towel and put away in a dry place
• Do not leave your pan to soak. If food sticks to the pan, use a green sponge to scrub it off, and re-season the area
• Never put the pan in a dishwasher. The pan may rust if these conditions are not respected. Just scrub the pan with a hard brush to remove the rust, and season from scratch

This product comes with a lifetime warranty.