de Buyer Mineral B Steak Frypan $75.00 - $99.00

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.

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.

Not sure how you’d use it?

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).

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