de Buyer Mineral B Element wok pan, 32cm 5614.32

This de Buyer Mineral B Element wok pan 32 cmis a special pan that is very competitively priced. It is made of carbon steel. A steel type which is not stainless. This seems to be a disadvantage, but can be used as an advantage through careful use. The pan is solid and heavy fabricated. The pan has no non-stick coating, but this will be formed automatically. Because the pan has no non-stick coating, it can withstand very high temperatures. You can also use steel cookware without worrying about damaging the bottom. These Mineral B Element pans have a thin layer of beeswax on the baking surface upon delivery. As a result, the chance of corrosion on delivery is substantially lower. Moreover, this helps to flavour the taste of spices in the pan. In addition, this makes the pan slightly more resistant from the start to sticking than the regular Acier Carbone series. It is suitable for all heat sources. Also for induction and oven use. Keep in mind that the handle of this pan gets hot! You can wash this pan with jus hot water and a brush. Soap is out of the question and a dishwasher will do irreparable damage to the pan. These pans require special treatment, but when used correctly, they are a pleasure to work with.

Seasoning a de Buyer pan

This pan must be seasoned before use. Check out the video to learn more. You start by washing the pan under the tap. With very hot water and a brush, you remove any residue from the factory. Do not use any soap! Use some kitchen paper to dry the pan after washing.

Pour about a millimetre(sunflower) oil in the pan. Do not use olive oil, this cannot handle high temperature. Put the pan on a high heat and let the oil burn. Pour the oil of the pan and dry it again with some kitchen paper. The pan will now be slightly darker on the inside, this is what we call patina. You have to cherish this patina layer. It ensures that the pan is increasingly resistant to sticking and corrosion. The darker/ blacker the pan: the better it is seasoned.

It is advisable to fry only(red) meat in the pan the first few times until the patina is well-formed. After frying about ten times, the patina is sufficient to also be able to fry more delicate products such as eggs.

Lighter patina spots may occur when you bake sour products in the pan, such as lemon, tomatoes and white wine. After this, it is important to season the pan again with some oil.

Cleaning a carbon steel pan

After use, clean the pan with hot water to remove food residue. Immediately afterwards dry the pan with kitchen paper to prevent corrosion. If food residues are left behind, they can be removed with a sponge. Do not soak the pan as this can form corrosion.

You can regularly put a layer of coarse salt in the pan and heat it for a minute and a half. The salt will fry off odours and suchlike of the patina. Then rinse the pan, dry it with kitchen paper and lightly coat it with some oil before storing it.

De Buyer's history

The French company de Buyerhas been making high-quality cookware since 1830. All products are still being made in France. Original European quality.

These de Buyer Acier Carbon Steel pans are based on the principle of "diamond in the rough" There may be scratches due to production and transport, but this will not bother you after seasoning.