De Buyer Mineral Steel Country Pans

Before placing my order, I was not sure I really needed this, now it has become my favorite. After seasoning with potato peels as directed, it was stick-free from its first use, as is the case for 2 other pans by De Buyer a 7-inch crepe pan and an 8-inch omelet pan, all excellent and a pleasure to use -the pleasure given by the use of these pans may well be an important reason some people buy them. It feels right and secure in the hand, it has a certain balance, its quality is everywhere obvious.But the size of this pan may be a problem for some people.I could easily see that a 12.5 inch pan would fit my stove, but the size of the handle astonished me when I first saw it; I debated sending it back. It will fit inside the oven which is more or less average in size, but only sideways, not straight in.Others with small kitchens should think of the size of the handle, not the diameter of the pan.The handle alone is about 12 inches long, total length of pan including the loop handle on the other side is 26 inches. The handle, by the way, does not get hot where I hold it, though it does get hot down at the bottom,and this is after simmering a dish for an hour or more. The handle rises about 7-1/2 inches above the burner.

First rate in every way now that I am accustomed to it.I think it is a better choice than the ordinary 12-inch skillet like a deep dish chicken frier.So I give it 7 stars.

Delivery time was excellent, better than predicted by Amazon.

I've had this pan for about 6 months now. I love it. It cooks beautifully, cleans up like a dream it does discolor, but that doesn't affect the cooking and is easy to manipulate on the stove. I appreciate the long handle although that makes it a bit harder to store in a cupboard (I store mine in the drawer under my stove). This pan has all the advantages of non-stick and none of the disadvantages. It's much lighter than my cast iron. It should last my lifetime and I've already told my cooking son that he'll inherit it (and I hope to live and cook many more years before that happens).

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This is a nice pan, great non-stick without the coatings/chemicals, quite versatile and well built.

Ever see those restaurant pans that look very functional but with lots of little dings and dents? This is kind of like that but won't get the dings and dents because it's thicker steel.

That thickness adds some additional weight.

Have used it six months now and it's earned a permanent spot on the stove to have it ready at hand. Next to the pressure cooker (which I use every time I cook). And this on an induction stove for efficiency and speed. It replaces a black cast iron skillet that I've used for years, but which wasn't as high-sided like this one. The black skillet is nice and I still use it from time to time, but it's not the daily go-to anymore, this de Buyer is now.

Cleanup is usually just a rinse with hot water as recommended by the manufacturer.

For seasoning I never put it in the oven for hours as some recommend, but did boil potato skins to remove the coating it arrived with. Then heated on the stove to let it dry out and wiped on a thin layer of oil which I repeat every so often depending on use, but probably about once a week.

If you don't coat it, it will rust, though only a very thin layer as the steel is good quality and smooth.

It works well with eggs and frying in general. I also use it as a wok for stir frying and have even used it for chili (yes with tomatoes).

Overall very happy with this pan. Would recommend it highly.

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I will first say, French Steel pans are not "pretty".They are not shiny stainless or copper.What they are is practical.There is a reason why they are used in commercial kitchens, and that is for their performance.They are heavy duty, and conduct heat beautifully on just about any cooktop (work exceptionally well on induction) and will build up a non-stick patina just like your mama's cast iron fry pans over time.These are "lifetime" pans.I love the shape of this particular pan, for it's high sides, as well as the ergonomic handle.Because they're steel, they will rust, so you must care for these just like mama's cast iron.Some will look at this as an inconvenience or a hassle and that's fine.This pan is not for everyone.Think of it as a big steel wok.They get that black slick patina.These pans are for serious cooks who love good cookware.Follow the directions provided to establish your first layer of patina.As the pan is used, it will continue to improve.This is a pan your kids will fight for when your gone!

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I have some decent pans from All Clad, Le Crueset, Staub and this is my favorite. This is the pan that I reach for most in my day to day cooking. It has all the benefits of cast iron, at about 2/3 the weight. It is an excellent wok, the large flat bottom, high sides and the heavy iron will generate enough heat to stir fry properly on a residential stove. These iron pans requires some TLC but if you season it well, it will thank you with wonderful meals.