"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-03-2014, 03:41 PM   #61
Assistant Cook
 
Join Date: Dec 2014
Location: Glasgow
Posts: 1
Whats the difference between the different De Buyers?

Mineral B, Blue Steel etc.
JIT is offline   Reply With Quote
Old 06-22-2016, 06:42 PM   #62
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Since my favorite cast iron pan was inadvertently stuck deep in storage during the move, I decided to pick up a De Buyer skillet. I've always wanted a nice carbon steel pan, so it was a good excuse.

I have to say that this thing is drop dead gorgeous right out of the package. I bought an 11" Mineral B from their French Collection series, complete with the Eiffel Tower handle (a totally cool touch). I thought I'd better take a photo now, because it will never look this good again.

Off to season it.

Steve Kroll is offline   Reply With Quote
Old 06-22-2016, 06:53 PM   #63
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,487
Quote:
Originally Posted by Steve Kroll View Post
Since my favorite cast iron pan was inadvertently stuck deep in storage during the move, I decided to pick up a De Buyer skillet. I've always wanted a nice carbon steel pan, so it was a good excuse.

I have to say that this thing is drop dead gorgeous right out of the package. I bought an 11" Mineral B from their French Collection series, complete with the Eiffel Tower handle (a totally cool touch). I thought I'd better take a photo now, because it will never look this good again.

Off to season it.

I love the handle!
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 06-22-2016, 09:48 PM   #64
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,104
So do I! Beautiful pan.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 06-27-2016, 07:31 AM   #65
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
After seasoning the pan (with flax oil) and cooking with it several times now, it's started to take on a nice patina. The photo doesn't really do it justice. It's actually darker than what it appears. Compared to my cast iron, I really like the feel. It's heavy, but not super heavy and heats up in about half the time. The problem I've run into - and really, it's just a matter of my getting used to it - is that I've been running the heat a little hotter than I need to. Whereas I normally cook steak at medium high, in this pan medium seems to work better.

But overall, I love it. I made seared duck breasts in it last night. If you've ever made duck breasts, you know that you have to drain off the oil several times during the searing process. Even with the duck in the pan, I had no problem picking it up to pour off some of the rendered fat. I couldn't do that with the cast iron pan. With that one, I'd have to remove the duck, drain off the fat, and return the meat to the pan.

Me likey.

Steve Kroll is offline   Reply With Quote
Old 06-27-2016, 08:09 AM   #66
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,648
That is a beautiful pan.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 06-27-2016, 10:06 AM   #67
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,545
We're tossing around the idea of getting one of their carbone Woks and ring so we can REALLY stir fry on the propane gas burner. But, we're going to start remodeling a bathroom in stages and bought the new vanity and mirror/medicine cabinet yesterday so discretionary income (AKA mad money) is well on it's way to being used up, given that we are going to replace toilet too and still have to buy the new faucet, drain, whatever parts are needed yet.
medtran49 is online now   Reply With Quote
Old 06-29-2016, 10:11 PM   #68
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
That's what I call kitchen jewelry Steve. No kidding, that's a drop dead gorgeous pan and you deserve it! Be sure to use Barkeepers friend every time you use it, so it stays brand new beautiful. Love the handle!!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-29-2016, 11:10 PM   #69
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Steve, I have extreme arthritic hands. Since cast iron is out of the question, do you think an 11-12 inch one of these sauté pans would be feasible for me?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-30-2016, 02:30 PM   #70
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by Addie View Post
Steve, I have extreme arthritic hands. Since cast iron is out of the question, do you think an 11-12 inch one of these sauté pans would be feasible for me?
Addie, I would have to say no. I just weighed my 11" skillet and it's 4.85 pounds. It's lighter than my 6 pound 10.25" cast iron skillet, but not by much. It does feel more balanced, though.

One thing that might be noted, however, is that the De Buyer 12" skillet has the addition of a "helper handle" so you can use 2 hands to lift it. My smaller pan doesn't have the helper handle.
Steve Kroll is offline   Reply With Quote
Old 06-30-2016, 02:38 PM   #71
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by Kayelle View Post
That's what I call kitchen jewelry Steve. No kidding, that's a drop dead gorgeous pan and you deserve it! Be sure to use Barkeepers friend every time you use it, so it stays brand new beautiful. Love the handle!!
Thanks Kayelle! No BKF, though. Just like with cast iron, I don't use any kind of cleanser on it. Just a scrub pad and water, and a light coat of oil rubbed into the heated pan before storage. It still looks beautiful (at least to me), but has built up a natural non-stick coating from the application of several seasonings.
Steve Kroll is offline   Reply With Quote
Old 06-30-2016, 03:37 PM   #72
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Steve Kroll View Post
Addie, I would have to say no. I just weighed my 11" skillet and it's 4.85 pounds. It's lighter than my 6 pound 10.25" cast iron skillet, but not by much. It does feel more balanced, though.

One thing that might be noted, however, is that the De Buyer 12" skillet has the addition of a "helper handle" so you can use 2 hands to lift it. My smaller pan doesn't have the helper handle.
Thank you Steve for answering me. I will give your recommendation serious thought. Helper handles seem to be the way for me to go. I had looked at these pans before, but also looked at the cost. But my situation is better now and I can give them more consideration.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-30-2016, 03:49 PM   #73
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Quote:
Originally Posted by Steve Kroll View Post
Thanks Kayelle! No BKF, though. Just like with cast iron, I don't use any kind of cleanser on it. Just a scrub pad and water, and a light coat of oil rubbed into the heated pan before storage. It still looks beautiful (at least to me), but has built up a natural non-stick coating from the application of several seasonings.
Oh ok, I get it now. On the other hand you want to keep that beautiful Eiffel Tower handle all pretty with BKF.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-30-2016, 04:03 PM   #74
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by Kayelle View Post
Oh ok, I get it now. On the other hand you want to keep that beautiful Eiffel Tower handle all pretty with BKF.
Absolutely!
Steve Kroll is offline   Reply With Quote
Old 07-04-2016, 12:42 PM   #75
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,759
The BKF is for the outside of the pot, and the handle, to keep them looking tip top, and not accumulating any food, or oil residues.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-06-2016, 11:22 PM   #76
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
So I just wanted to follow up with one more photo. This is what the pan now looks like after two weeks of almost daily use. It's fully seasoned and pretty darn close to non-stick. I absolutely love it, and it's quickly become one of my favorite pans. I'm even giving it a slight edge over my cast iron, due to the lighter weight.

And, yes, Kayelle, I've kept the handle clean.

Steve Kroll is offline   Reply With Quote
Old 07-07-2016, 08:31 AM   #77
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
Slick, Steve.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-07-2016, 02:19 PM   #78
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,332
Wowzers!
roadfix is offline   Reply With Quote
Old 07-07-2016, 02:54 PM   #79
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,221
That is one gorgeous pan.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 07-07-2016, 04:14 PM   #80
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,104
I :heart' that pan. You're really tempting me, Steve
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.