De Buyer 5130.24 Carbone Plus Round Frying Pan with Stainless Steel Cold Handle, 24 cm Diameter

This is a fairly weighty frying pan with a handle that stays reasonably cool. It works fine on induction hobs, but be wary - this is not foolproof! If you put on full power from cold, it will likely warp, and then you'll be in the garage using those kettlebells (for the first time in years, let's be honest) on an old thick rug with a charity-shop-bound shirt to soften the blows that true up the base. Far better is it to just avoid anything above number 7 on the induction hob, and recognise that the if the base heats up too quickly before the sides, then physics will take its course. It's a thick, steel base - and if anything induction works better than ever on it, so lower powers give great results. The instructions for seasoning are practical and easy-to-follow, and they result in a decent non-stick effect. It's a stylish, classic-looking piece of kit, although with correct use it will look like the battle-hardened warrior as opposed to something pristine. A professional's tool, with character and longevity, as opposed to something that looks clean. Wholeheartedly recommend this. But don't blast the base on your fancy hob or you'll warp it. Don't put it in the dish washer or you'll rust it. Don't use detergents or you'll de-season it. Give it a smear of edible oil to keep it happy. Apart from that, it will likely last forever.

I've lost count of the number of non-stick frying pans that I have bought. I start out with good intentions but sooner or later I require a bit of blast heat to seal the food. In truth you are limited with what you can cook with non-stick pans and too low a heat will steam rather than sealing or caramelising the food. Long overdue I took the decision to buy a de Buyer frying pan. I wish I had made this purchase years ago! This is my second de Buyer frying pan. There is a bewildering choice of these pans and this review will hopefully help you to make the right purchase. Most of the pans are 3mm thick, the exception being the `Force Blue' range which is 2mm. Personally, I prefer the thicker 3mm range because it gives better heat distribution. It is true that the 3mm pans are quite heavy but not excessively so particularly when compared to cast iron cookware. You will have to decide on the size of the pan and as another reviewer has cautioned, the quoted sizes are for the outer rim and the actual cooking area is quite a bit smaller due to the design of the pan. With this point in mind I think that for most cooking the 28 cm will be ideal. The next decision is whether to buy the more expensive Mineral B or the slightly cheaper Carbon Plus. To my mind the Carbon Plus range is the sensible choice. To all extents and purposes they are the same pans with the exception of a Bees wax coating on the Mineral B range. Primarily, this coating is applied to prevent the product from rusting. However, with the exception of the handle this coating has to be removed in order to season the pan properly. Having seasoned 2 pans I found it easier with the Carbon Plus than with the coated Mineral B. The final choice relates to the type of handle. I think that I am right in saying that the Mineral B only comes in the solid steel handle while you can buy the Carbon Plus in either the solid steel or with the Stainless Steel cold handle. Having used both handles I marginally prefer the cold handle. In truth I found no problem with the solid steel handle getting too hot. However, the stainless steel handle is more comfortable to hold. Both options are firmly riveted to the pan and both should last a lifetime. I think that this is a very, very good frying pan. It is important that you season the pan properly and there is a wealth of information on this subject. I suggest that you look at the various videos on `You Tube' and then decide what method to choose. While it is true that you should not compare these pans with the factory coated non-stick pans and occasionally some foods could stick to the pan. However, in practise once you have seasoned the pan properly you will rarely be troubled by foods sticking to the surface. And you never have to worry about using the pans at high temperatures. Nor do you have to worry about the pan's surface disintegrating and falling into your food! Highly recommended!

An excellent solid pan that I should be able to hand down to my son! I made a Spanish omelette directly after my first season and it didn't stick. The onions were also perfectly caramelised. It's going to go black but that's how it's supposed to go. It is heavy but a perfect size for an omelette for three. Item was also very well packaged and arrived on time.

Very sturdy. Hopefully something my family wont damage, unlike our nonstick pans. Make sure to seal it has it will oxides.

Pan was poorly packaged and the handle had punctured a hole through the box. Dispatched from Amazon Germany. The Pan itself had a gash/grove right across it. Not a good look. I'm sure that lots of seasoning would eventually hide the gash, however, due to the poor packaging by Amazon EU, I am not happy to accept what I had received. So - sending back and ordered a cheeper De Buyer pan from Amazon UK.

This is a great pan, perfect size for individual meals or a couple of fried eggs. I much prefer this stainless steel handle to the carbon steel handle on other carbon steel pans. It doesn't get too hot and is still fine to touch along most of its length even when the pan is ripping hot. It's also much more comfortable than most other handles. The handle is riveted and feels very well attached, but I don't like that there's a small gap at the centre where it joins the body of the pan. It feels like water could get in there and cause a bit of rusting, but so far in 6 months I haven't experienced this. My pan had a tiny amount of warping (probably half a millimetre) but the centre of the pan is purposely domed upward to avoid the pan from spinning on its centre. Carbon steel always warps on high heat so this is overall well designed. It's very thick for such a small pan, which means it behaves much like a cast iron pan when it comes to heating. Definitely can take a beating and still last decades. Season once, then cook! Don't obsess about seasoning looking perfect and remove all food residue before it becomes carbonised. The secret to non-stick behaviour is mostly good heat control!

Excellent pan. I got one because I wanted to sear steaks at high temperatures, without ruining my non-stick pans, and these were suggested elsewhere on the Internet. I'd nearly gone for cast iron, in fact. To season, I just followed the DeBuyer Youtube video, and it worked for me (I used groundnut oil). The first time I cooked something, I was convinced it was going to stick, but miraculously, it didn't. I used it on a high temp, let the meat sizzle, and then it came away fine. With repeated use, it eventually goes entirely black. I have a gas stove - I usually use this on the biggest ring, or the wok burner. If you really overdo it with pre-heating, sometimes a bit of the seasoning flakes off. Worry not, this soon seals over, and you carry on (as opposed to wrecking a non-stick pan). Several of my friends who like cooking have got them as well now. In terms of washing up, I don't take it outside and scrub it like another reviewer on here, but I use a technique I learned in the Scouts (I jest not): I boil the kettle (optional, this is for speed, no other reason), and pour in half a cm of water (enough to cover the base, but not too much to be difficult to carry!), add a single drop of detergent (so as not to muck up the seasoning, but just enough to help shift fat), and then boil on the hob for a minute or so. The heat and boiling action seems to loosen anything that might be on the base, I sometimes run a plastic spatula around it whilst doing this. Then I tip this down the sink, and run the brush around it under the hot tap (as I would with a non-stick pan), towel off, and that's it. I usually leave it boiling away for a minute or so whilst doing other bits of washing up. This makes it very painless to use and wash up. If I was relying just on the hot water from my tap, I could imagine it being more of a nuisance to wash. As other people have pointed out, it is heavy, no doubt about it. The 32cm one comes with an additional handle, which can help (but it does get hot). I suspect it will outlive me. But it really is tremendous for high temp cooking. Seared steaks, saute potatoes, bacon, fried eggs which has a crispy edge but soft middle etc. A real foodie friend of mine uses his to quickly sear food he has cooked sous vide (beyond me, I'm afraid!).

First of all, don't buy this pan if you are not willing to put in the work. Also, do not expect this to pan to cover your cooking needs, forget about acidic sauces and cooking with tomato unless a quick fry. However, once you have really taken the time and effort to build up a correct coating it is a great non-stick pan. Fried eggs slide off with ease and cooking meats is a breeze. What worked for me (and I have two of these pans, 28&20cm) was the following. I mixed a matched different ways of seasoning the pan. Also, I used Rice Bran oil as it has a very high smoke point. 1. Rinse with very hot water and normal washing detergent. 2. Fry on high heat the skin of two large baking potatoes, a very big healthy pour of oil and nearly a cup of course sea salt. Using a wooden spoon (not plastic) keep stirring/scraping the skins along the bottom and around the sides until the skins have turned black and are crisped up. This will get all the wax off and start to season the pan. 3. Pour in about 1cm worth of oil and bring it to high heat until it starts to smoke. Turn off the gas and cool (yes, gas is best. See another low score review regarding electric hobs). Repeat this process a few time being sure to carefully swill the oil up the sides to coat. 4. This part made all the difference and must be done a few times after every use to get the best patina and not stick coat. Put a few drops in the pan and with kitchen tissue wipe a thin coating over the entire pan. Heat the pan till the oil forms little veins. The rice bran oil smokes at much high temp so when it starts smoking turn of the heat. Let it cool. Once it is totally cool you can touch it and it has a slight stickiness to it. Next time you use the pan just add oil as you normally would cook. After cooking, use warm water and a little detergent to wipe the pan down, then repeat this step. I recently boiled vinegar to remove all the coating and started again with steps 3 & 4. Worked a treat and now I have a completely black, great looking, excellent non stick cooking pan. Yes, I still use a non-stick pan for when I have to work with wine or a lot of tomato puree. I also used it as a great paella pan. The thickness of the metal (3mm) meant you could get a perfect and even socarrat without the burning that can occur in the thin normal paella pan. The only reason I have stopped is that we eat paella often and the grated tomato was undoing all the hard work of seasoning. So if you are willing to put in the work and and adjust you cooking style a little this is the pan for you.

Ürün cok güzel ama paket yolda yırtılmış, buna rağmen cok saglam bir urun ve herhangi bir kusur yok. Özellikle fırına koyabilmek icin 5110.28 kodlu(sapı kaplamalı olan) ürün yerine tercih ettim. Standart fırına(59 cm genisligi olan) ucu ucuna sığdı diyebilirim, bir boy büyünün sığma şansı yok.Döküm tava kadar ağır olamasa bile yakın ağırlıkta:) 28 cm olan tavanın tam 20 cm olan pişirme yüzeyi 1-2 kişi icin yeterli ( büyük porsiyonlar tüketen birisi olarak tek başına bana anca yeterli geldi). Karbon celigi olduğundan seasoning şart, yoksa çok hızlı pas tutar ve yemekler yapışır. Biraz daha kullandıktan sonra 32cm olanını almayı planlıyorum ama çelik sap olmasına gerek yok nasil olsa fırına girmeyecek.

After several weeks without having opened the package, I wanted to use the new high quality pan but when I removed the carton I could see rust without having used it. I didn't expect this for a pan with this price and supposed quality.

Väldigt bra stekpanna. Jag ha den äldre modellen med "platt handtag" sedan ca 2013, men denna har ett betydligt skönare handtag. Mycket bra kvalitet. Mycket bra pris!

Super rapport qualité prix, livraison rapide, parfait !

Ho acquistato questa padella dopo aver preso una in acciaio inox e una in alluminio per saltare la pasta. Questa resta la migliore per rosolare la carne e le crêpes vengono benissimo, il trucco per non farle attaccare e fare la prima a temperatura bassa( fuoco più piccolo che avete al minimo ) e poi man mano che si preparano le altre potete alzare la fiamma fino a metà potenza. Per la carne invece partite già da una temperatura forte , un filo di olio e subito appoggiate la carne. Non spaventatevi del fumo è normale. Terminate la cottura abbassando un po’ la fiamma. È la padella più pesante che ho con i suoi 2kg misura 28cm ed è davvero spessa ma tutto quel metallo vi regala cotture fantastiche e poi facilita il lavaggio perché se la lavate ancora da calde si asciugano già da sole senza che le rimettete sul fuoco. La stagionatura è stata fatta con olio di oliva seguendo il manuale fornito dalla casa produttrice. FANTASTICA !!!