Richard Chrz Here’s a thread I started on De Buyer a couple years ago. As you can see, there’s a few fan boys on here ….. I’m going to do my stuffing in the Mineral B Pro this year
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Huskee here’s my two big CS pans …. On the right is the Made In and on the left is the De Buyer. I also have some smaller ones, plus two CS woks. But I thought It would be interesting to compare side by side. I use the Made In more often than the De Buyer. I also had to strip and reseason the De Buyer (using the same Matfer technique), so it’s not as dark as the Made In, but cooks just as well. I’m going to use it for skillet stuffing on Thanksgiving :-)
It is absolutely an heirloom piece that will go to Karyn so she can cook for a rodeo some day ;-)
Yes, the De Buyer is worth the buy …. I got it on sale direct from De Buyer and don’t regret it in spite of being the single most expensive pan I’ve ever bought … my Le Creuset Dutch oven was a gift, so that doesn’t count
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DeBuyer really does make excellent CS pans (and woks) … like the 16” that I’ve used frequently (indoors and out) for the past 10 years, or so:
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Cooked Potatoes Fondant tonight one of our favorite potato recipes, although a bit involved compared to nuking some taters in the microwave ….. cooked them in the De Buyer Mineral B Pro, the perfect pan for it
And just look at the patina and seasoning we’ve got going on now after yet another cook involving screaming hot oil, butter, stovetop and time in the oven
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Anyone have insight on shipping times on orders from De Buyer's website? How long from order to shipping?Comment
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And my second De Buyer pan ….. after our trip to Budapest last year, one of the things I’ve been wanting to make is Palascinta …. Hungarian crepes. You can do them as a sweet breakfast, or as a wrap for savory foods like Chicken Paprikas ….. done that way, they are called Hortobagyi Palascinta ….. very loosely translated as Cowboy Crepes or Cowboy Burritos …. It’s how the cattle and sheep herders take their lunch with them.
So, Stacy said to find the right pan and it could be part of our holiday gifts. I did, it’s here, I’ve seasoned it. Sometime soon crepes will be cooked. This is the De Buyer 9.5” Blue Carbon Steel Crepe Pan
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My new Mineral B Pro pans arrived yesterday.
After 1 seasoning in the oven
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I have seasoned my de Buyer Pro several times and last night I fried an egg in a tiny bit of grapeseed oil and butter. That egg slid everywhere. Wow, I am impressed. Having a glass top electric range, the pan sides look like jayjordan pans above but the bottom now is much darker. I am pleased with my purchase.Last edited by Purc; December 23, 2025, 07:03 AM.Comment
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What's some favorite recipes cooked in carbon steel pans?Comment
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I wouldn't call them recipes. My 1st cook bacon and eggs. I wanted to do bacon as the 1st cook to get the fat to assist in the seasoning and help establish the patina. Last night it was the Cajun sausage and potatoes. Tonight I'm doing a chicken thigh seasoned with Cowboy Crust and more potatoes. Looking to see how the sear turns out. I'm sure others will drop some ideas down. Good luck and enjoy.
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Things I regularly do in carbon steel ….. but literally anything you’d normally cook in stainless steel, non-stick, or cast iron can be done in carbon steel
Green beans with almonds
Brussels Sprouts with bacon and a pomegranate molasses glaze
Potatoes Fondant
Rib Eye steaks done Chef Jean-Pierre’s way
fried eggs
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Yall are really dragging me closer to this carbon steel thing. I've been a cast iron chauvinist for years.....but effectively the same properties....perhaps a little less heat retention, but more even heat distribution, and lighter? That is getting harder and harder to resist.
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mcs mcs mcs mcs mcs mcs mcs mcs mcs mcs mcs mcsOriginally posted by michael_in_tx View Postyall are really dragging me closer to this carbon steel thing. I've been a cast iron chauvinist for years.....but effectively the same properties....perhaps a little less heat retention, but more even heat distribution, and lighter? That is getting harder and harder to resist.Comment
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It is interesting to me that there are, I believe, 3 active carbon steel threads right now.Comment
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I’ve been using CS for a while ….. and then Richard Chrz started getting interested and boom -
I’ve had a carbon steel wok and paella pan for about 6 years now, and had planned on going stainless clad for everything else. Then earlier this spring I got a couple of old Carbon steel pans given to me by my mom, she said they were from when my grandma owned a restaurant. So I started using those a bit, they are beautiful, but also a bit rough. So I had been holding off and looking. Purely for an egg pan, then after buying a newer sturdier built pan, I decided to go all in .Last edited by Richard Chrz; December 23, 2025, 05:39 PM.
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