11 inch Carbon Steel Pro is a beautiful piece of metal once opened and cleaned. My 9 thin layers of seasoned grape seed oil came off do to overly general deBuyer cleaning instructions. Deglazing the pan works but not for everything. Properly cooking sugar in iron cookware is a greater feat than eggs I have learned. Stuck sugar deglazed (as recommended by deBuyer) ended up removing all of my seasoning when I went to wipe off the sugar in my pan with a wooden spatula. DeBuyer recommended that I clean my pan down to the metal and restart. The lemon juice and steel scrubber method suggested was quite ineffective and damaging. Only half my seasoning I was able to completely remove from the cooking surface. The metal that was bare and ready to be reasoned was heavily ... More11 inch Carbon Steel Pro is a beautiful piece of metal once opened and cleaned. My 9 thin layers of seasoned grape seed oil came off do to overly general deBuyer cleaning instructions. Deglazing the pan works but not for everything. Properly cooking sugar in iron cookware is a greater feat than eggs I have learned. Stuck sugar deglazed (as recommended by deBuyer) ended up removing all of my seasoning when I went to wipe off the sugar in my pan with a wooden spatula. DeBuyer recommended that I clean my pan down to the metal and restart. The lemon juice and steel scrubber method suggested was quite ineffective and damaging. Only half my seasoning I was able to completely remove from the cooking surface. The metal that was bare and ready to be reasoned was heavily scratched from my attempt to remove my seasoning with a poorly recommended steel scrubber. I asked about methods of removing my seasoning such as using heat since the metal can withstand much more heat than seasoning itself. I was unable to get answer about different ways I could remove my seasoning that I have learned over the years from owning iron cookware. I don't see how my little experience compared to an entire company seems to have more ways of removing seasoning than just the one method they will acknowledge as effective. But it wasn't, for me. In today's world I believe informative buyers are at an all time high due to the abundance of information out there. I would like deBuyer to get up with the program and give as much information as possible to their customers as they can because that I believe is the new standard since the birth of online communication and information. I received the bare minimum of information with every exchange I had with deBuyer. Their amount of information given on their website and when asked are quite antiquated if you ask me.

I received the de Buyer Mineral B professional prompt as advertised. I am very happy with this pan and very happy with my decision to go non-Teflon! Following Jed's advice I applied 3 oven seasons at one hour at 450 F over three nights. The pan has turned a golden copper-ish hue. I also apply a thin coat of Cook Culture beeswax after each cooking/deglazing and het to just the smoke point and then allow to cool. The results are wonderful. I made French toast in eggy/milky batter and the slices just slid around my pan as I cooked them to a golden brown. Overall very satisfied with the advice and service of Jed and his entire Cook Culture team.

My first impression was WOW, this is a high quality, professional carbon-steel fry pan. I purchased direct through de Buyer and the purchase and shipping was seamless, the product came quickly without a problem. After my first impressions and admirations I stated paying attention to the pan's weight, handle, size, and they all checked out as masterful. The 11" is perfect for the two of us and could handle 1 more with no problem.The only cosmetic issue was a small rust spot on the curvature of the frying pan's face. I reached out and customer service said it was normal to see that and to go ahead with seasoning the pan.The seasoning instructions that come from the manufacturer are vague. In my opinion - it's not very helpful, and hardly provides you with the best ... MoreMy first impression was WOW, this is a high quality, professional carbon-steel fry pan. I purchased direct through de Buyer and the purchase and shipping was seamless, the product came quickly without a problem. After my first impressions and admirations I stated paying attention to the pan's weight, handle, size, and they all checked out as masterful. The 11" is perfect for the two of us and could handle 1 more with no problem.The only cosmetic issue was a small rust spot on the curvature of the frying pan's face. I reached out and customer service said it was normal to see that and to go ahead with seasoning the pan.The seasoning instructions that come from the manufacturer are vague. In my opinion - it's not very helpful, and hardly provides you with the best results this pan can achieve in that regard. After some less than desired results with the manufacturer suggestion I decided to do an in-oven seasoning process- the patina is glorious and it's color is divine. From there I have proteins sliding around and vegetables sauteing with ease.The product is really good and I fully recommend.

The 11 inch mineral b pro is a wonderful pan. I actually bought a second one after buying and using the first 11 inch pan for about 2 months. The reason I bought the 2nd pan is because I find the 11 inch pan to be a perfect size for cooking dinner for two or more. I bought the whole line of mineral b pro pans. the 8 inch, the 9 inch, the 11 inch and the 12 inch, and find the 11 inch to be my go to pan. They're all wonderful pans but the 11 inch pan just seems to be the perfect size for most things. From home fries, to chicken wings, steaks and pork chops, sautéd broccoli or other veggies, a serving size for two fits nicely in this pan with out crowding. It actually makes cooking easy and fun too. The 11 inch pro pan gets hot and holds the heat. It cooks faster than ... MoreThe 11 inch mineral b pro is a wonderful pan. I actually bought a second one after buying and using the first 11 inch pan for about 2 months. The reason I bought the 2nd pan is because I find the 11 inch pan to be a perfect size for cooking dinner for two or more. I bought the whole line of mineral b pro pans. the 8 inch, the 9 inch, the 11 inch and the 12 inch, and find the 11 inch to be my go to pan. They're all wonderful pans but the 11 inch pan just seems to be the perfect size for most things. From home fries, to chicken wings, steaks and pork chops, sautéd broccoli or other veggies, a serving size for two fits nicely in this pan with out crowding. It actually makes cooking easy and fun too. The 11 inch pro pan gets hot and holds the heat. It cooks faster than stainless, it is also oven safe and that makes a big difference when cooking something that starts on the stove top and finishes in the oven. the 11 inch pan is not too heavy either, and that means it's easy to handle on the stove top. For anyone that's serious about cooking this is the pan you need.

This de buyer mineral b pro is my first carbon steel pan. I primarily use cast iron for cooking and wanted to try something similar, but a little lighter and a little more non-stick. I love this pan, however, there is a steep learning curve. I think a lot of this has to do with my stove top - I have an electric stove top, making the whole maintenance process much more time consuming than working on a gas stove. So it took a while to figure out what works.The initial seasoning and any maintenance seasonings need to be done in the oven. I'm sure there are some cases of individuals having success seasoning a carbon steel on their electric stove tops, but I could not get that process to work (would love to hear some tips on how to get a nice, even seasoning on an ... MoreThis de buyer mineral b pro is my first carbon steel pan. I primarily use cast iron for cooking and wanted to try something similar, but a little lighter and a little more non-stick. I love this pan, however, there is a steep learning curve. I think a lot of this has to do with my stove top - I have an electric stove top, making the whole maintenance process much more time consuming than working on a gas stove. So it took a while to figure out what works.The initial seasoning and any maintenance seasonings need to be done in the oven. I'm sure there are some cases of individuals having success seasoning a carbon steel on their electric stove tops, but I could not get that process to work (would love to hear some tips on how to get a nice, even seasoning on an electric burner). So in the oven it goes - a very very very light coating of canola oil and 450 F in the oven for 1 hour, then allowed to cool, undisturbed, in the oven for 3-4 hours. It comes out with a nice, uniform coating and a bronze color. The pan is ready to use, and eggs slid around like a hockey puck on the surface. I made small crepes and didn't have any issues with sticking. Then I shallow fried potatoes and caramelized onions - no sticking.The pan worked flawlessly..until I tried high temp searing meat. I heard that searing red meat around 10 times produces a perfect seasoning on carbon steel pans. So I got a cheap piece of steak (as cheap as you can get with the increase in beef prices) to sear. I got the pan nice and hot on medium heat. Added a small amount of grape seed oil. Waited for the oil to start smoking, and then added the steak. The pan seared perfectly and the steak came out great. However, seasoning ripped off. Even though the steak lifts off easily from the pan, some seasoning stuck to the steak when I flipped it over. I then tried searing some pork meatballs. Same issue. The meatballs do not stick to the pan, and they get a very nice sear, but some of the seasoning flakes off with this. Because there were only a few layers of seasoning built up, some of the stripped seasoning went down to the metal. I test the non stick seasoning by cooking an egg. If the egg slides around or if the egg requires a little nudge to lift from the surface, then the seasoning is in good working order. If the egg sticks and has to be scraped off - the seasoning is gone and a maintenance seasoning is required to restore a layer on the surface of the metal.With gas stoves, a maintenance seasoning can easily restore the well-seasoned cooking surface. After cleaning and drying the pan, a thin layer of oil can be applied to the pan until the oil reaches its smoke point. Pour out the oil and wipe the pan to a thin layer while it smokes. This process quickly restores a non stick cooking surface. However, because I don't have a gas stove, I have to do this maintenance seasoning in the oven. This takes 4-5 hours!I figured out a way to get around this maintenance seasoning after every high temp sear - get the pan in good working order before trying a high temp sear. Season a new pan or a stripped pan 1x. Then just cook with it over and over again, but stick to vegetables. I cooked nothing but vegetables with the pan nearly every meal for a week straight. Sauteed asparagus. Shallow fried potatoes. Caramelized onions. Sauteed zucchini. I cooked in batches to get the pan through repeated cycles of cooking at high temp (medium heat setting on the stove gets the pan evenly heated to a searing hot temperature). I seared meat on the cast iron and vegetables on the carbon steel. The result was a very, very robust seasoning with many layers just from repeated cooking. When I sear meat, some of the seasoning still strips, but there are enough layers built on that it no longer matters. the pan remains non stick after a few layers come off. You can test this out with a fried egg or omelette.Despite the issues detailed above, I gave this 5 stars because every pan cooks differently, and you really have to learn how to cook with a new pan, especially a new material that you haven't cooked with before. The only way to learn how to use a pan is to cook with it again and again. You can read blogs and watch videos to get an idea about how the pan performs and how to cook with it, but once you start using it you run into so many scenarios that you didn't anticipate. But it's okay! It's a solid piece of metal that is nearly indestructible. So when you do have issues with the seasoning, you just go back to the drawing board and try something until it works. This is part of what makes using a new pan exciting.Now that I've figured out how to get really great performance out of the pan and how to prep the pan for high temp searing, I can't stop cooking with it. It's getting a really dark bronze color to it - it contrasts nicely with the stainless steel handle.

I owned a Mineral Pro fry pan, so this is my second debuyer pan. I bought it to use as "wok" because it has flat bottom and I have electric stove. (Small flat bottom wok doesn't work well on electric stove.)In general, the pan is well built, truly to the standards you would expect from debuyer. Cooking in this pan is much better than the Mineral Pro fry pan because it has higher wall to prevent food splash. So if you have to get one pan, get this one instead. The handle is a nice touch because I like to put food in my own for a long period of time.As for working as an alternative work on electric stove, I say it work 8/10. The bottom is well heated but the wall of the pan is not so much. So far I've cook fried rice, lo mein stir fry, and chicken cashew stir fry. ... MoreI owned a Mineral Pro fry pan, so this is my second debuyer pan. I bought it to use as "wok" because it has flat bottom and I have electric stove. (Small flat bottom wok doesn't work well on electric stove.)In general, the pan is well built, truly to the standards you would expect from debuyer. Cooking in this pan is much better than the Mineral Pro fry pan because it has higher wall to prevent food splash. So if you have to get one pan, get this one instead. The handle is a nice touch because I like to put food in my own for a long period of time.As for working as an alternative work on electric stove, I say it work 8/10. The bottom is well heated but the wall of the pan is not so much. So far I've cook fried rice, lo mein stir fry, and chicken cashew stir fry. The pan worked decent but the heat it just not enough on the side. I guess it's because of electric stove, not the pan's design but I will not know for sure unless I try it on a gas stove.This one is listed as 4lbs so it's lighter than the Mineral Pro fry pan. Yet, it feels heavier because of the high rise wall of the pan. I'm a 6 foot male and yet handling this pan is not an easy task. My wife gave up on the idea to try it. So be mindful about this fact.In general I find myself reaching out for this pan more and more over my Mineral Pro fry pan so I would say it's becoming my favorite now. I highly recommend if you're looking for a fry pan, but not for a wok.

de Buyer 11" pan, 8" cooking surface, 7" hot surface halogen electric. Sauteed vegetables using Canola oil and nothing stuck. Browned tortillas and nothing stuck. Used pan ten times. Dark seasoned area is 7.5". Appears I will need to use gas cooktop or oven to get seasoned area to cover entire cooking surface and sides of pan. Bee graphic stamped into middle of cooking surface makes small rough area I do not like, but it has not made anything stick to the pan. Cooking surface is not flat. I do not like this. Oil collects at outer areas. Middle of pan is up approximately 1mm from outer area. When I use hot surface halogen cooktop to heat pan to medium heat that makes Canola oil smoke, the pan does NOT deform and is still 1mm up in middle. I prefer cooking surface to ... Morede Buyer 11" pan, 8" cooking surface, 7" hot surface halogen electric. Sauteed vegetables using Canola oil and nothing stuck. Browned tortillas and nothing stuck. Used pan ten times. Dark seasoned area is 7.5". Appears I will need to use gas cooktop or oven to get seasoned area to cover entire cooking surface and sides of pan. Bee graphic stamped into middle of cooking surface makes small rough area I do not like, but it has not made anything stick to the pan. Cooking surface is not flat. I do not like this. Oil collects at outer areas. Middle of pan is up approximately 1mm from outer area. When I use hot surface halogen cooktop to heat pan to medium heat that makes Canola oil smoke, the pan does NOT deform and is still 1mm up in middle. I prefer cooking surface to be flat, regardless of whether bottom of the pan is intentionally not flat. Bottom of pan is intentionally not flat to prevent pan spinning if pan deforms when heated. The bottom of pan is probably not flat because many people have had problems with pans deforming when using induction cooktops, even when on low heat. Most pan deformation problems happen when using induction cooktops. The de Buyer pan comes with a warning related to the use of induction cooktops. I wish de Buyer made iron/carbon steel pan with flat cooking surface, even if instructions said, "Do not use with induction cooktop."

I grew up in older homes in New England with gas stoves, and I loved the cooking control with gas burners.Cheaper construction of newer homes today typically offer only electric stoves. That said, I’ve tried so many high end stainless steel pots and pans to prepare fine dining on an electric stovetop with mediocre results.The de Buyer Mineral B Fry Pan has elevated my cooking results exponentially on an electric stovetop!An exceptional sear on grass-fed steaks seals a delightfully juicy medium rare center, and deglazing the Pan with Veal Demi-glacé results in a superiorly smooth and rich French sauce. I like to finish the sauce by stirring in a dollop of Truffle Butter.Today I cooked an omelet stuffed with artichoke hearts and Brie cheese. Wow, the omelet ... MoreI grew up in older homes in New England with gas stoves, and I loved the cooking control with gas burners.Cheaper construction of newer homes today typically offer only electric stoves. That said, I’ve tried so many high end stainless steel pots and pans to prepare fine dining on an electric stovetop with mediocre results.The de Buyer Mineral B Fry Pan has elevated my cooking results exponentially on an electric stovetop!An exceptional sear on grass-fed steaks seals a delightfully juicy medium rare center, and deglazing the Pan with Veal Demi-glacé results in a superiorly smooth and rich French sauce. I like to finish the sauce by stirring in a dollop of Truffle Butter.Today I cooked an omelet stuffed with artichoke hearts and Brie cheese. Wow, the omelet had a velvety quality with the eggs cooking evenly throughout.Hooray for the de Buyer Mineral B Fry Pan making home meals superb again!

After much research, I finally came to the conclusion that there is no such thing as a "safe" nonstick pan. Not only are these pans not safe, but they are disposable and end up in the landfill after just a few months. My enameled cast iron is too heavy for daily use. My main pans are stainless steel, but as lovely as they are to cook with, they will never be nonstick. A friend recommended trying carbon steel. I bought the Mineral B Pro. This pan demands a lot more love and attention than my other pans. I have been carefully trying to "cure" the pan to get it to be "more nonstick" and I know this isn't something that can happen overnight and I need to be patient I have to chuckle because as I cure the pan and use it on regular basis, it is becoming darker in color. ... MoreAfter much research, I finally came to the conclusion that there is no such thing as a "safe" nonstick pan. Not only are these pans not safe, but they are disposable and end up in the landfill after just a few months. My enameled cast iron is too heavy for daily use. My main pans are stainless steel, but as lovely as they are to cook with, they will never be nonstick. A friend recommended trying carbon steel. I bought the Mineral B Pro. This pan demands a lot more love and attention than my other pans. I have been carefully trying to "cure" the pan to get it to be "more nonstick" and I know this isn't something that can happen overnight and I need to be patient I have to chuckle because as I cure the pan and use it on regular basis, it is becoming darker in color. My instinct tells me to get out the barkeeper's helper and scrub it until it's shiny again, but alas, no.... it's supposed to be this way. Although I wouldn't say this pan is beautiful (especially not now), it is a very well-made pan. Not too heavy and not too light. The handle is comfortable and doesn't get hot even when cooking at high heat. I love that this pan can be placed in the oven if needed (definitely worth buying the Pro line just for this). And best of all, it's NOT made in China.For those looking for a daily pan that can have nonstick properties, I can't recommend this pan enough.

Pros: sturdy, gets hot fast, maintains even heat.Cons: (1) The country pan is marketed as a "French wok." I don't think anyone who's used a wok extensively will agree. It's too heavy for tossing, wok-style. While it's good for sauteing (only holds small amounts!) or deep-frying, it's not well designed for frying (in Chinese: it's good for chao and zha, but does not excel in jian). The jury's still out on dry-frying (ganbian)--see next issue. (2) I'm still trying to season it, with partial success. I've done 5+ rounds stove-top seasoning with dedicated "bee's wax," arriving at a dark hue, but any vigorous stirring (frying in a wok requires steel utensils) scars the seasoning. I would have gone back to my old Chinese carbon steel wok, but I need a flat bottom for my ... MorePros: sturdy, gets hot fast, maintains even heat.Cons: (1) The country pan is marketed as a "French wok." I don't think anyone who's used a wok extensively will agree. It's too heavy for tossing, wok-style. While it's good for sauteing (only holds small amounts!) or deep-frying, it's not well designed for frying (in Chinese: it's good for chao and zha, but does not excel in jian). The jury's still out on dry-frying (ganbian)--see next issue. (2) I'm still trying to season it, with partial success. I've done 5+ rounds stove-top seasoning with dedicated "bee's wax," arriving at a dark hue, but any vigorous stirring (frying in a wok requires steel utensils) scars the seasoning. I would have gone back to my old Chinese carbon steel wok, but I need a flat bottom for my new induction top.