Size: 24cm. Carbone Plus pans are no-frills traditional iron pans, traditionally used in professional kitchens for sealing, frying and browning. The pans come with no finished coating and need to be sealed before use. They are able to withstand high temperatures and their heavy duty 2.5 - 3mm thick steel construction ensures they will not warp or buckle. These pans will last forever and like all plain iron pans the more you use them the better they get. These pans should be washed in warm water without detergent.
Size: 24cm. Carbone Plus pans are no-frills traditional iron pans, traditionally used in professional kitchens for sealing, frying and browning. The pans come with no finished coating and need to be sealed before use. They are able to withstand high temperatures and their heavy duty 2.5 - 3mm thick steel construction ensures they will not warp or buckle. These pans will last forever and like all plain iron pans the more you use them the better they get. These pans should be washed in warm water without detergent.
Size: 24cm. Carbone Plus pans are no-frills traditional iron pans, traditionally used in professional kitchens for sealing, frying and browning. The pans come with no finished coating and need to be sealed before use. They are able to withstand high temperatures and their heavy duty 2.5 - 3mm thick steel construction ensures they will not warp or buckle. These pans will last forever and like all plain iron pans the more you use them the better they get. These pans should be washed in warm water without detergent.
Size: 24cm. Carbone Plus pans are no-frills traditional iron pans, traditionally used in professional kitchens for sealing, frying and browning. The pans come with no finished coating and need to be sealed before use. They are able to withstand high temperatures and their heavy duty 2.5 - 3mm thick steel construction ensures they will not warp or buckle. These pans will last forever and like all plain iron pans the more you use them the better they get. These pans should be washed in warm water without detergent.
Last updated at 06/09/2026 09:42:51
De Buyer 5130.24 Carbone Plus Round Frying Pan with Stainless Steel Cold Handle, 24 cm Diameter
Free delivery
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De Buyer 5130.24 Carbone Plus Round Frying Pan with Stainless Steel Cold Handle, 24 cm Diameter
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
originally posted on debuyer.com
Top top !
originally posted on bakedeco.com
You can't go wrong with these pans.
originally posted on bakedeco.com
So impressed with this pan. I use it as my wok paella pan. Pan arrived super fast. Similar to the Mineral B pro with stainless steel handle but more reasonably priced. One caveat it is heavy. Did not follow potato peel seasoning method. Simply heated with oil over 34 flame for 10-15 min it was good to go.
De Buyer 5130.24 Carbone Plus Round Frying Pan with Stainless Steel Cold Handle, 24 cm Diameter
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
De Buyer 5130.24 Carbone Plus Round Frying Pan with Stainless Steel Cold Handle, 24 cm Diameter
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Top top !
You can't go wrong with these pans.
So impressed with this pan. I use it as my wok paella pan. Pan arrived super fast. Similar to the Mineral B pro with stainless steel handle but more reasonably priced. One caveat it is heavy. Did not follow potato peel seasoning method. Simply heated with oil over 34 flame for 10-15 min it was good to go.
It's difficult to find the Carbone Plus line at all, let alone with the upgraded tube handle. I prefer this line to the other carbon steel lines of De Buyer and Matfer and Mauviel. It performs just as well (ie., fantastic), and is more comfortable to handle.
Solid commercial-grade pan. Definitely worth paying extra for the stainless steel handle.
I've been using this pan for a few years absolutely love it. I use this the smaller 20cm version as dedicated egg pans since cooking meat sauces can sometimes throw off the seasoning. They're ideal for fried eggs omelets egg in a hole. I also have 3 non stainless steel handle carbon pans that I use for everything other than eggs but nothing beats this version from de Buyer. They're well worth the slightly higher cost.
This pan is amazing. A real workhorse. I seasoned it twice, following the directions that came with it and then started using it. I used pork lard to season. It was virtually non-stick on first use and by the end of a week, fish was sliding around. Highly recommend this pan.Note this one has the stainless handle which is 100% oven safe and doesn't get hot on the burner. The other Carbone Plus (cheaper in cost) does not have a stainless handle.Also, the customer service was really great! They were patient and answered all m y questions explaining the difference between the different options.
I got 2 of these DeBuyer Carbone Plus pans here (32 and 24 cm), and they were one of the best cooking purchases I ever made! My main purpose was to get tough pans that would make omelettes easily and give a nice sear to steaks, and they have been perfect for that. I also use them a lot over charcoal and wood fire, they are super tough. They are a little lighter than cast iron, heat up significantly faster, and THE HANDLES STAY COOL (unless you put them in a hot oven or have them directly over the heat source for a while). I have not been able to get them to the egg-slide stage of seasoning, but my omelettes (and other eggs) don't stick, and I suspect heating them into the 550-650 F range to sear steaks may interfere with seasoning over the long term. The only down ... MoreI got 2 of these DeBuyer Carbone Plus pans here (32 and 24 cm), and they were one of the best cooking purchases I ever made! My main purpose was to get tough pans that would make omelettes easily and give a nice sear to steaks, and they have been perfect for that. I also use them a lot over charcoal and wood fire, they are super tough. They are a little lighter than cast iron, heat up significantly faster, and THE HANDLES STAY COOL (unless you put them in a hot oven or have them directly over the heat source for a while). I have not been able to get them to the egg-slide stage of seasoning, but my omelettes (and other eggs) don't stick, and I suspect heating them into the 550-650 F range to sear steaks may interfere with seasoning over the long term. The only down side--any real acidic cooking, like tomatoes, or wine, will remove the seasoning, but it is easy to restore. But cast iron definitely can handle the acid better. The 3 MM thickness is very welcome, the 1st carbon steel pan I got was thinner, and became A SPINNER! :- ( But these DeBuyer are tough, and remain solid as a rock after 3 years of heavy use. :- )
This is my second Carbone+. The first got warped in the grill. this newer version is very good, not as difficult to season as my original and much cooler at the handles. Great Product so far.
