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Old 01-05-2011, 05:15 PM   #11
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De Buyer handle coating

My new De Buyer Mineral pan has a rather heavy, glossy coating (plastic?) on the handle. What do you think will happen when this pan is put in the oven or under a broiler?
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Old 01-05-2011, 06:18 PM   #12
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I am drooling, please let us know how you like cooking with them

Josie
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Old 01-05-2011, 07:21 PM   #13
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Quote:
Originally Posted by jiminkirkland View Post
My new De Buyer Mineral pan has a rather heavy, glossy coating (plastic?) on the handle. What do you think will happen when this pan is put in the oven or under a broiler?
That's a really great question. I haven't tried them under a broiler yet. I'll try that at some point and update the thread. The De Buyer website doesn't have any information about this use.

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Originally Posted by Josie1945 View Post
I am drooling, please let us know how you like cooking with them

Josie
So far, I've used them to fry chicken, make grilled cheese, and pancakes. They are performing wonderfully. The seasoning hasn't darkened the whole cooking surface yet but I was able to slide the pancakes and grilled cheese out onto a plate.

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Old 01-05-2011, 09:49 PM   #14
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THe handles will darken also, but are oven and broiler safe.
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Old 01-05-2011, 10:27 PM   #15
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.40 thanks for the info. Went to the web page and booked marked it.
Looks mighty tempting.

Josie
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Old 01-14-2011, 09:35 PM   #16
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The seasoning process is coming along nicely. I've used both pans several times with great success. Both are developing a deep dark chocolate brown ring covering beginning to cover the bottom.

I like the shallow Lyonnaise-style skillet the best. It is a bit thicker than the deeper skillet. I used it in a 425 oven to make cornbread this evening. No sticking whatsoever. The cornbread fell out when I inverted the pan over a serving plate. The bottom had an even golden brown crispy crust.

Other cooking experiences have been just as positive. Searing meats make this pan stand-out from any other skillet I've used. After a few minutes browning time the meat simply "releases" from the skillet leaving a nice crust.

No apparent change to the handle coating after 25 minutes in the oven.

Cons:
  • They are heavy. Almost as heavy as cast iron. Each weighs in at about 5 pounds.
  • The long steel handle makes them a little unwieldy for an average residential kitchen. I can fit 12" of pan and almost 15" of handle in the oven but only at an angle.
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Old 01-15-2011, 04:00 AM   #17
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So I need to order the pans AND a Viking or Wolf range...writing it down.
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Old 03-24-2011, 05:25 PM   #18
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These are the classic French steel pro pans. When you watch restaurant shows on TV notice how often pans like these are used. They are very heavy, but they cook great and nothing sears scallops better. I have replaced all the teflon pans in my kitchen with these. With use they take on a black finish which is naturally non stick. I got mine at frenchcookware.com a great site for cooks to visit
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Old 09-15-2011, 12:35 PM   #19
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Utensils

Can I use any type of utensils with these. I used a stainless spatula and it did scratch the bottom a bit. What would be best and link me to any that you guys like specifically as I need some new ones. Thanks
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Old 09-15-2011, 01:03 PM   #20
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Any utensils will work. Any of the carbon build up (seasoning) that you happen to scratch will be replaced with use.

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