phillysco
Assistant Cook
De Buyer means Love!
I have the 14 inch "monster" mineral iron pan with the helper handle. That was my first purchase. I seasoned it by doing the potato peel part, but then I followed instructions I found on Amazon and did the oil seasoning in the oven, similar to seasoning a cast iron pan. I used a little too much oil, and the seasoning wasn't right. So I just started using it, frying bacon, chops etc. until it began to darken. Now it's really nice and black, and totally non stick.
My significant other will not let me hang it up on the pot rack..it's so ugly!
While shopping at Williams Sonoma a while ago they had the 12 inch country french saute pan with the high sides, just like yours. They also had the 10 inch, both were priced the same $69.95. I took the 12 inch to the counter and the bar code scanner read $89.95, I pointed to the sticker on the pan, and they sold it to me for $69.95. This one I seasoned the regular way, it's still in its infancy but boy do they cook!
The sear you get on meats is fantastic! These pans caramelize meats a little differently. I love to saute mushrooms, peppers, onions, garlic in these pans. They are absolutely awesome!
I saved the kraft paper wrapping paper with the De Buyer logo on it, and my lady is going to frame it for me to hang proudly in the kitchen!
Your post stops with your pans newly seasoned. I hope they have become nice and black so you can truly experience how great these pans are.
I have over a dozen Calphalon One pans and stockpots both nonstick and anodized. I have All Clad LTD2 anodized with stainless interior, Griswold cast iron, and some hammered copper with tin linings. They all have their place, but the De Buyers are getting more and more use.
I have the 14 inch "monster" mineral iron pan with the helper handle. That was my first purchase. I seasoned it by doing the potato peel part, but then I followed instructions I found on Amazon and did the oil seasoning in the oven, similar to seasoning a cast iron pan. I used a little too much oil, and the seasoning wasn't right. So I just started using it, frying bacon, chops etc. until it began to darken. Now it's really nice and black, and totally non stick.
My significant other will not let me hang it up on the pot rack..it's so ugly!
While shopping at Williams Sonoma a while ago they had the 12 inch country french saute pan with the high sides, just like yours. They also had the 10 inch, both were priced the same $69.95. I took the 12 inch to the counter and the bar code scanner read $89.95, I pointed to the sticker on the pan, and they sold it to me for $69.95. This one I seasoned the regular way, it's still in its infancy but boy do they cook!
The sear you get on meats is fantastic! These pans caramelize meats a little differently. I love to saute mushrooms, peppers, onions, garlic in these pans. They are absolutely awesome!
I saved the kraft paper wrapping paper with the De Buyer logo on it, and my lady is going to frame it for me to hang proudly in the kitchen!
Your post stops with your pans newly seasoned. I hope they have become nice and black so you can truly experience how great these pans are.
I have over a dozen Calphalon One pans and stockpots both nonstick and anodized. I have All Clad LTD2 anodized with stainless interior, Griswold cast iron, and some hammered copper with tin linings. They all have their place, but the De Buyers are getting more and more use.
