This durable steak frypan from French company de Buyer's Mineral B line is thicker than other brands and can be used in the oven as well as on the stove. We like the neat, effective design of the triple-riveted handles, which are the perfect length for easy maneuvering. And with each use, the carbon steel develops more of a protective surface coating that has nonstick properties. De Buyer even coats its pieces with a layer of beeswax to resist rust and provide a foundation for seasoning the pan. Choose between a 9.5-inch diameter—the perfect size for one steak—or an 11-inch diameter pan to make steaks for two. Both are perfect for everything from scrambled eggs and seared steak to grilled cheese or stir-fry.

Unlike nonstick pans that need to be replaced every year or two as their coating wears off, carbon-steel pans are designed for the long haul and actually become more nonstick over time. This durable egg pan from French company de Buyer's Mineral B line is thicker than other brands and can be used in the oven as well as on the stove. This compact pan is the perfect size for everyday use, when you want the benefits of carbon steel but don't want to deal with cleaning a large pan; it's also great for toasting small amounts of spices or blooming spices in fat to make infused oils. And with each use, the pan develops more of a protective surface coating that has nonstick properties.

French company de Buyer's heavy-duty, all-purpose Mineral B Bois pans heat quickly and develop nonstick properties just like cast iron, but they're lighter in weight. There's no better cookware for searing, browning or sautéing: These smartly designed pans have a classic Lyonnaise profile, with sloped sides that are slightly taller than most skillets and especially useful for the quick motions required when tossing or flipping food. De Buyer applies an all-natural beeswax coating to each pan, which not only protects against rust but also provides a foundation for seasoning. The more you use your Mineral B Bois Carbon-Steel Fry Pan, the quicker it transforms from its original gray to mottled blues and oranges before developing a lustrous, fully blackened patina. As the seasoning builds, both through normal care and frequent cooking, the surface also becomes smoother and more nonstick.

Before you use your de Buyer carbon-steel cookware for the first time, clean it with very hot water and rub down the entire surface to remove any excess beeswax; the minute amount that remains will help create a protective layer when you season your pan. Heat oil in your carbon-steel pan—enough to cover the bottom—until it starts to smoke, then discard the oil and rub the cookware down with paper towels. Repeat several times (about 5 or 6) until pan is evenly burnished.

Be careful not to use more than a whisper of soap to wash carbon steel, if any, and dry well. Leaving cookware undried or soaking in a sink will break down your hard-earned patina and potentially lead to rust. In case of stubborn, stuck-on bits of food, scrub the pan with kosher salt moistened with oil, which will simultaneously season the pan. We also recommend wiping a thin coat of neutral oil across the pan’s surface for storage (with use and time, as the patina improves, this will become unnecessary).

• Diameter: 6 inches, 8 inches, 9.5 inches, or 12.5 inches
• Materials: Carbon steel, beechwood
• Use: Suitable for all cooktops, including induction. Suitable for flash heating in the oven— no more than 10 minutes at a temp of 390F or less. This is in part due to the wood, but also to the epoxy coating on the handle.
• Care: Hand-wash only. Deglaze, rinse with warm water, dry and oil lightly. Store in a dry place.

This carbon-steel pan from iconic French company de Buyer has rounded sides that are just the right shape for turning or rolling French-style omelets, then gently sliding them out of the pan when done. And it is by no means limited to omelets: The round sides that help with rolling an omelet are also nice for sautéing and flipping any food. Each Mineral B pan has an all-natural beeswax coating that protects against rust and provides a foundation for seasoning. Over time, your pan will transform from its original gray to mottled blues and oranges before developing a lustrous, fully blackened patina. As the seasoning builds, the surface also becomes smoother and more nonstick.

Before you use your de Buyer carbon-steel pan for the first time, clean it with very hot water and rub down the entire surface to remove excess beeswax. Heat oil in your carbon-steel dish on the stovetop—enough to cover the bottom—until it starts to smoke, then discard the oil and rub the cookware down with paper towels. Before the cookware develops a fully blackened patina, we recommend adding a little more oil or butter to start, and ensure the pan is fully preheated and evenly coated in fat before adding ingredients.

In case of stubborn, stuck-on bits of food, scrub the pan with kosher salt moistened with oil, which will simultaneously season the pan. We also recommend wiping a thin coat of neutral oil across the pan’s surface for storage (with use and time as the patina improves, this will become unnecessary).

• Net Weight: 2.9 pounds
• Dimensions: Diameter: 9 inches, Depth: 1.5 inches
• Use: Suitable for oven cooking for 10 minutes at 400°F; compatible with all cooktops, including induction
• Care: Hand-wash only
• Place of Origin: France

Unlike nonstick pans that need to be replaced every year or two as their coating wears off, carbon-steel pans are designed for the long haul and actually become more nonstick over time. This durable roasting pan from French company de Buyer's Mineral B line is thicker than other brands and can be used in the oven as well as on the stove. We love its generous size (about 14 inches by 9.5 inches) and sturdy construction. The sleek stainless-steel handles are also more ergonomic than others we've come across and large enough to accommodate oven mitts—perfect for your next vegetable gratin or casserole. The dish is shallow to allow air contact for evenly roasting meats, but it will also catch juices and drippings better than a baking sheet. And with each use, the pan develops more of a protective surface coating that has nonstick properties. De Buyer even coats its pieces with a layer of beeswax to resist rust and provide a foundation for seasoning the pan. Before you use your de Buyer carbon-steel pan for the first time, clean it with very hot water and rub down the entire surface to remove excess beeswax. Heat oil in your carbon-steel dish on the stovetop—enough to cover the bottom—until it starts to smoke, then discard the oil and rub the cookware down with paper towels. The cookware's surface will go through a mottled stage before developing a perfectly smooth, fully blackened patina—in the meantime, we add a little more oil or butter to start and ensure the pan is fully preheated and evenly coated in fat before adding ingredients. In case of stubborn, stuck-on bits of food, scrub the pan with kosher salt moistened with oil, which will simultaneously season the pan. We also recommend wiping a thin coat of neutral oil across the pan’s surface for storage (with use and time as the patina improves, this will become unnecessary).

While most Mineral B handles are epoxy-coated and not oven-safe, the handles on this 12-inch carbon-steel pan are made solely with oven-safe stainless steel for recipes that finish in the oven. It’s ideal for any braised dish, even roasts. We love the big surface area, which can handle a boatload of chicken parts or enough food for a party—it’s even great for paella! As opposed to one long handle, the ear-style handles are easier for carrying and fitting inside ovens and grills. Each Mineral B pan has an all-natural beeswax coating that protects against rust and provides a foundation for seasoning. Over time, your pan will transform from its original gray to mottled blues and oranges before developing a lustrous, fully blackened patina. As the seasoning builds, the surface also becomes smoother and more nonstick.