Mineral B & Mineral B Pro Carbon Steel
These robust iron pans are a chef’s best friend. Once it reaches temperatures above 140°C, a carbon steel frying pan sears food on the surface causing a crust to form and preventing tasty juices from escaping. The food browns and is crispy on the surface, tender and juicy in the middle. This kind of frying is perfect for frying meat and obtaining crispy crepes or heavenly omelettes. The pans from the Mineral B line are completely coated with natural beeswax to prevent oxidation before purchase. Both Mineral B and Mineral B Pro pans must be 'seasoned' with vegetable or rapeseed oil before its first use. Details are included with your pan, and in our pan seasoning guide (click here).
The pans should not be cleaned with dish soap (except for the initial seasoning), or put in the dishwasher. Instead, clean the pan with warm water and salt. If the pan has not been used for a while, or if water does not dry properly on the surface, small rust spots can occur, but they will be removed when you re-season the pan. (We recommend doing so at least once a month until the patina looks dark.) Learn more about the difference between carbon steel, cast iron and spun iron pans by clicking here.
De Buyer Prima Matera Induction Copper Cookware
Also made of 90% copper and 10% stainless steel with a stainless steel interior, the items in this range are equipped with an innovative iron-magnet stainless steel base. This means the cookware is suitable for the oven and all hobs, including induction. Riveted, long handles and side handles in either stainless steel (Prima Matera SS) or cast iron (Prima Matera CI) are designed to be ergonomically comfortable. These pots and pans are to be hand washed and we recommend you use a copper cleaner from time to time to keep them looking their best.
This video shows how they attach the induction base:
Frequently Asked Questions
What is De Buyer Mineral B?
Mineral B pans are coated with beeswax to protect them from oxidation during shipping and storage. This protection also assists with the seasoning and improves the non-stick properties of the pan. The beeswax coating will disappear when the pan is washed previous to its first use. As the entire pan is protected with this coating, it is important to carefully remove all of the beeswax to avoid staining your cooktop.
Will carbon steel pan handles get hot?
As the handles are made of epoxy (Mineral B) or stainless steel (Mineral B Pro), they stay cool but will get hot during cooking for longer perios of time, or if placed in the oven (Mineral B Pro only). We advise using tea towels or de Buyer neoprene handle protectors specially designed for these handles.
How do I season a De Buyer carbon steel pan?
Pour about 1mm of oil into your pan – just enough to coat the bottom – and heat it until the oil slightly smokes, using potato peels to spread the oil around the surface. After about 10 minutes – the pan will smoke heavily (make sure to leave the vents on) – discard the oil and wipe clean with a paper towel.
The more your pan is used, the better the cooking results are. The more it blackens, the less it sticks. The seasoning of your pan will be optimal and efficient after having cooked red meat about 10 times. Once your pan is well seasoned, you will be able to cook more delicate food such as eggs or fish.
The blackening of an iron pan is a natural development and indicates it is seasoning. Therefore, you must not use detergent to clean your pan, which will strip it of the seasoning. When cooking, as your iron pan heats up and sterilises (between 62°C/144°F and 88°C/190°F) you eliminate any possible bacteria.
This video shows just how easy it is to season and cook with a carbon steel pan:
A rainbow mark appears on the bottom of my iron pan. Is this normal?
Over the first few times you use your carbon steel pan, it will continuously change colour due to the natural impact of heat on iron. The pan will first turn blue, then brown and finally will end up blackening. This colouration will gradually grow from the centre until it envelops the whole pan.
How do I clean a De Buyer carbon steel pan?
As the video above shows, once the food is cooked you can deglaze the pan by pouring water to remove browned bits. This step will enable you to make a delicious sauce easily. Alternatively, pour hot water into the pan and swirl, scrape bits loose and discard; clean with warm water. If residues remain, you can use an abrasive sponge. Dry the pan immediately and lightly oil it to avoid rust. Store in a dry place.
Never clean your iron pan in a dishwasher or with detergent products as they will damage your pan and its seasoning. Never soak your pan or let it dry on a counter as it may rust.
Rust marks appear on my iron pan. What should I do?
We advise scrubbing your pan with an abrasive sponge, some washing-up liquid and warm water. Once the rust is removed, proceed to season your pan again. To avoid oxidation, we recommend you lightly oil the surfaces of your iron pan with a paper towel after each use and store it in a dry place.
Is De Buyer oven-safe?
The Prima Matera Copper Cookware is oven-safe. With Mineral B, pans are equipped with iron handles coated with an epoxy finish. Therefore, you can only flash in the oven (10 minutes at 200°C maximum) as extended exposure to heat may damage the coating. For any longer cooking in an oven, we recommend you use cookware with aluminium or stainless steel handles.