And unlike nonstick pans, which shouldn't be overheated, there's no limit to carbon steel. Crank up the heat for a perfectly seared steak, chops or charred vegetables.
We test everything we sell. Here’s how we’d use this.
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).
Historic French cookware company de Buyer equips each of their Mineral B pans with an all-natural beeswax coating that protects against rust and provides a foundation for seasoning.
On purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
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