de Buyer Blue Carbon Steel Fry Pan

8" Blue Carbon Steel Fry Pan

Ideal for 1-2 people, this pan excels at:

• Searing individual portions of meat or fish
• Preparing perfectly round omelets or frittatas
• Sautéing vegetables for side dishes
• Cooking delicate foods like eggs or pancakes

9.5" Blue Carbon Steel Fry Pan

Ideal for 2-3 people, this pan excels at:

• Searing multiple cuts of meat or fish
• Preparing family-sized omelets or frittatas
• Sautéing larger portions of vegetables
• Pan-frying chicken breasts or pork chops

11" Blue Carbon Steel Fry Pan

Ideal for 4-5 people or more, this pan excels at:

• Searing multiple steaks or large cuts of meat
• Preparing extra-large family-style omelets or frittatas
• Sautéing generous portions of vegetables for family meals
• Creating substantial one-pan dishes or stir-fries

12.5" Blue Carbon Steel Fry Pan

Ideal for 5-6 people or more, this pan excels at:

• Searing multiple large cuts of meat or an entire fish
• Preparing extra-large paellas or family-style frittatas
• Sautéing generous portions of vegetables for big gatherings• Creating substantial one-pan meals or stir-fries for a crowd

FAQ

Where is your carbon steel cookware made?
Our carbon steel cookware is produced by de Buyer in the Vosges region of France since 1830; the region's rich history in metallurgy and craftsmanship ensures that every piece of cookware is made with exceptional quality and attention to detail.

How should I clean my carbon steel cookware?
After cooking, let the pan cool down. Wash it by hand with hot water and a non-metal scrubber. Avoid using soap if possible, as it can strip the seasoning. Dry the cookware completely after washing and apply a light coat of oil to maintain its seasoning.

Do I need to continuously season my carbon steel pan?
After the initial seasoning, your carbon steel pan's non-stick patina will continue to develop with use. Regular cooking will maintain and even improve its seasoning; however, if you notice food starting to stick, it's a good idea to season it again.
How do I season my carbon steel cookware?
To season your carbon steel cookware, clean it with hot water and dry it thoroughly. Apply a thin layer of a high-smoke-point oil like grapeseed or canola. Heat the pan on the stove at Medium-High until it begins to smoke, then let it cool. Repeat this process several times to build up a non-stick patina.
Is it necessary to season my carbon steel pan? What happens if I don't?
Seasoning is crucial for carbon steel cookware as it prevents rust and creates a naturally non-stick surface. If you skip the seasoning process, your cookware may rust, food will stick to it, and it won't have the same longevity or performance. Seasoning also helps to create a patina that enhances flavor over time. Therefore, to get the most out of your carbon steel cookware, regular seasoning is highly recommended.
Is carbon steel cookware naturally non-stick?
Yes, when seasoned properly, carbon steel cookware becomes naturally non-stick. The seasoning process involves baking oil into the pan's surface, creating a protective layer that also provides a slick surface for cooking. Over time and with regular use, the non-stick properties will improve.
What are the benefits of using carbon steel cookware?
Carbon steel cookware provides superior heat retention similar to cast iron but is lighter and more maneuverable like stainless steel. It's prized for its durability, natural non-stick properties after seasoning, and is compatible with all types of cooktops, including gas, electric, and induction. Carbon steel's ability to withstand high temperatures makes it ideal for searing meats and achieving a perfect crust.
What should I do if my carbon steel cookware rusts?
If your carbon steel cookware develops rust, don't worry—it's salvageable. Scrub the rust away with a mild abrasive, like salt and oil or #00 steel wool; rinse, and thoroughly dry the cookware. Then, re-season the pan to restore its non-stick surface and protect it from further rusting.
Can I use my carbon steel cookware on an induction cooktop?
Absolutely! Our carbon steel cookware is fully compatible with induction cooktops, as well as gas and electric ranges. Its ferrous properties make it ideal for the quick temperature control that induction cooking offers.
What types of food are best cooked in carbon steel pans?
Carbon steel pans are versatile and excellent for searing meats due to their high heat tolerance. They're also great for stir-frying, sautéing, and cooking omelets once the pan is well-seasoned and naturally non-stick. Chefs and home cooks also use them for baking crispy-skinned fish and pizzas.
How are your pans made?
The process of making our carbon steel cookware begins with the selection of the highest quality French steel. The steel is then shaped into pans by our skilled artisans using a combination of traditional techniques and modern precision machinery. After shaping, each pan is smoothed and then seasoned with natural beeswax to protect its surface from rust before first seasoning.