DE BUYER Mineral B Element Pro 5680.20 Round Frying Pan, Diamètre 24 cm

Just received this skillet. It came wrapped in super nice thick wrapping paper, like a professional kitchen utensil. Everything screamed quality. No flashy boxes, photos, colours, etc. Just nice, solid packaging.The 24cm skillet appears small because its edges are flared up quite a bit, therefore making the actual frying surface smaller. The handle is solid and comfortable to hold. The unit has some weight to it - not anything near cast iron, but heavier than your typical non-stick pan.I washed the skillet as recommended and seasoned with peanut oil. After cooling off, I disposed the oil and wiped the skillet clean. Then I fried an egg on butter and it was beautiful - the skillet heated up quickly, the egg did not stick at all, the cooking was fast.First impressions are great.

Bought as my old non-stick frying pan had seen better days and had a few scratches and chips in. As I've been looking into the detrimental health issues that can be caused by non-stick, I decided that natural steel or cast iron was what was needed. Cast iron would have been fine, but following a triple stroke some years ago the weight of cast iron seemed unnecessary if Carbon steel could do a decent job. It arrived and I set to work getting it seasoned in the oven. Following three rounds of oven seasoning I just put a small knob of butter in the pan and cracked an egg. It slides around like a greased up eel. The mistake that most people tend to make, including myself at first is to treat it like a non stick aluminium pan, it's not one of those, it's far superior. You don't need to cook on high temperatures and in fact I kept failing until I decided to cook the egg slowly. The pan holds the temperature far better than a traditional non-stick and so doesn't require to be on full. I set my pan on around number 3 on my electric cooker for a minute or so (use the right sized ring for your pan size) then add the knob of butter. Once it has melted I swirl the butter around the pan coating the surface and leave it heating further for about 1 minute. Crack the egg and leave it alone in the pan until it has cooked enough to try moving the egg. Doing it slowly has proved a reliable method to me and means that cleanup is as easy as wiping it out afterwards with a piece of kitchen towel. As you cook more foods the "seasoning" should start to build up creating a natural non-stick surface without those nasty chemicals.

This is my first carbon steel pan, having owned and used stainless steel pans over many years. I was skeptical it would be that much better than stainless steel though my was I shocked. In terms of its ability to impart heat (and brown food) it’s truly in another league. I get excited using it at how good it is.

Expensive, but so worth it. So much better than ‘non-stick’ coated pans and their associated health concerns and short lifespan. This beautiful pan will last a lifetime, and with correct initial seasoning, and correct ongoing treatment (wash and thoroughly dry and light smear of oil) it builds up its own non-stick coating. This might sound like more work than a pan that you throw into the dishwasher, but it only takes a minute.Worth the initial cost for a pan that will last a lifetime, and is better for your health (no nasty chemical coatings that scratch off into your food), and better for the environment (no discarded scratched non-stick pans).If you’ve never used carbon steel pans before, watch YouTube videos (e.g. Uncle Scott’s Kitchen) to see the benefits

If you searched for this pan then you already know about the pan and what it's purpose is.Building the patina takes longer than some of the other cheaper carbon steel pans I've used. But an absolute solid thick guage pan and does exactly what I want.

check it fits in your oven first, mine didn't but that's my fault. Very heavy and robust pan, will last a lifetime, very happy with my purchase.

Easy to season and a achieve a nonstick surface.Cleans up really easily.Pan handle stays cool on the job.Great finish and detailing, no faults at allCooks really well and does great in the oven too. Would recommend for sure

1st time user of a cast iron pan. So far going well. I seasoned in the Oven using beeswax paste with grapeseed oil in the paste. Was a lot easier than seasoning on the stove. Just watch when removing the pan from the oven, the handle gets very hot