Name: de Buyer Acier Carbone Steel frying pan, 32 cm 5110.32
Brand: de Buyer
SKU: DEB5110.32
Price: 62.49 EUR
Availability: BackOrder
Rating: 10 (12 reviews)

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Type: frying pan
Diameter: 32 cm
Non-stick coating: carbon steel

Don't panic, there's a lid for every pot and we'll help you find it!

Looking for the perfect pans?

This **de Buyer Acier Carbone Steel frying pan 32 cm** is a special pan made of carbon steel. This type of steel is not stainless. That might seem like a drawback, but can work as an advantage through careful use. The pan is solid and heavy, and has no non-stick coating. But don't worry: this will form automatically as you use the pan!


Because the pan has no non-stick coating, it can withstand very high temperatures. Also, you can use steel cookware without worrying about damaging the bottom. Suitable for all heat sources, including induction and oven. Do keep in mind that the handle of this pan gets hot! We therefore definitely recommend using oven gloves.


Only wash this pan with hot water and a brush. Soap is out of the question, and a dishwasher will do irreparable damage to the pan. This is because of the acids in those detergents. These pans require special treatment, but when used correctly, they are a pleasure to work with.


## Seasoning a de Buyer pan


Before use, this pan needs to be seasoned. Check out the product video to learn more. Start by washing the pan under the tap. Use very hot water and a brush to remove any residue from the factory. Do not use any soap! After washing, use some kitchen paper towels to dry the pan.


Pour about a millimetre of (sunflower) oil into the pan. Don't use olive oil, as it can't handle high temperatures. Put the pan on a high heat and let the oil burn in. Pour the oil out of the pan and dry it again with some kitchen towel. The pan will now be slightly darker on the inside, which is known as a patina. You have to nurture this patina layer. It ensures that the pan becomes increasingly resistant to sticking and corrosion. The darker/ blacker the pan, the better seasoned it is.


It is recommended that you only fry (red) meat or other large/coarse foods until the patina is well-formed. After frying about ten times, the patina will be sufficient for frying more delicate products such as eggs.


Lighter spots may occur in the patina when you cook acidic products in the pan, such as lemon, tomatoes and white wine. After this, it is important to season the pan again with some more oil.


## Cleaning a carbon steel pan


After use, clean the pan with hot water to remove food residues. Then immediately dry the pan with kitchen towel to prevent rust. If there are still food residues remaining, they can be removed with a sponge. Don't soak the pan as this can form corrosion.


Periodically put a layer of coarse salt in the pan and heat it for around ninety seconds. The salt will fry odours and suchlike off the patina. Then rinse the pan, dry it with kitchen towel and lightly coat it with some oil before storing it.


## History of de Buyer


The French company *de Buyer* has been producing top-quality cookware since 1830. All its products are still produced in France. Original European quality.


These de Buyer Acier Carbone Steel pans are a little like diamonds in the rough. There may be scratches due to production and transport, but this won't be an issue after seasoning.

## Pans with no PFAS, PFOA or PTFE


The abbreviation PFAS stands for per- and polyfluoroalkyl substances. These are man-made substances that do not naturally occur in the environment. Some examples of PFAS are GenX, PFOA (perfluorooctanoic acid) and PFOS (perfluorooctanesulfonic acids). PFAS is an umbrella term for all these substances, which are used in many products, including frying pans, grill pans and wok pans. PFAS have useful properties: among other things, they are repellent to water, grease and dirt. However, we now know that PFAS are harmful to health. 


Teflon is the commercial name for various plastic fluoropolymers, such as PTFE (polytetrafluoroethylene). PFAS is used to make these plastic fluoropolymers. Teflon provides the product with a water-repellent and dirt-repellent layer and it is also heat-resistant. PTFE also allows two surfaces to slide over each other easily. That is why PTFE is found in pans with a non-stick coating. In other words: they're all the same thing. **This pan is free from PFAS, PFOA and PTFE**. You can use this pan to cook with complete peace of mind.



de Buyer Acier Carbone Steel frying pan, 32 cm 5110.32

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Excellent, delivered really fast and expertly packaged. 

I am so glad i bought this pan. Best quality and best price. Thank you

Une poêle excellente.

J'ai laissé tombé le téflon il y a 15 ans, et j'utilise de l'inox, de la fonte et de l'acier. Les trois ont leurs qualités et leurs défauts, mais l'acier a de plus en plus ma préférence.

D'abord, c'est un matériau très peu adhérent, pour peu que la poêle soit bien culottée. Là-dessus, la fonte est à peu près équivalente, mais beaucoup plus lourde à taille de poêle égale.

N'allez pas penser que cette poêle est légère pour autant. Elle est un peu massive, et j'utilise les deux mains pour sauter mes ingrédients. Mais ses dimensions sont un atout... de taille : je peux cuisiner une poêlée pour ma famille de 4 bons mangeurs, et garder des restes pour mon repas du lendemain midi. La poignée additionnelle est hyper pratique (quasi indispensable) pour porter la poêle à table.

Évidemment, c'est un peu plus contraignant à nettoyer que l'inox, mais c'est pas dingue non plus. J'ai arrêté d'être obsessionnel, et ça marche bien quand même : je déglace la poêle brûlante à l'eau, puis j'utilise une éponge type spontex (mais avec le grattoir bleu, pour matériaux fragiles), de l'eau et même du liquide vaisselle. L'important est de parfaitement sécher la poêle, et de l'enduire régulièrement d'une très fine couche d'huile. La poêle est très peu adhésive : je fais des oeufs au plat plus facilement que dans ma poêle en fonte (mais je peux en faire 4, contre seulement 2 dans ma petite poêle en fonte).

Pareil pour le culottage : une couche d'huile aussi fine que possible (genre on huile, puis on essaie de tout retirer), puis chauffer le plus fort possible jusqu'à ce que ça arrête de fumer. Refroidissement et rebelote 2 ou 3 fois. Ça prend une belle patine en plus.

Petit défaut quand même : elle est tellement grande qu'elle n'entre pas dans mon four. Pas très grave : ma poêle inox de 30cm rentre quand même, et comme je cuisine peu de viande, c'est quand même très rare que j'en aie besoin. Il faut aussi lui trouver la place dans les placards.

Mais c'est quand même rapidement devenu ma poêle préférée.

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Reviews for de Buyer Acier Carbone Steel frying pan, 32 cm 5110.32

Reviews for de Buyer Acier Carbone Steel frying pan, 32 cm 5110.32

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Reviews for de Buyer Acier Carbone Steel frying pan, 32 cm 5110.32