---
product_id: 2524909
title: "MINERAL B Carbon Steel Fry Pan - 12.25” Diameter, 9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France"
brand: "de buyer"
price: "38098 som"
currency: KGS
in_stock: true
reviews_count: 8
category: "De Buyer"
url: https://www.desertcart.kg/products/2524909-mineral-b-carbon-steel-fry-pan-12-25-diameter-9
store_origin: KG
region: Kyrgyzstan
---

# Rapid heat responsiveness Naturally non-stick, no coatings Durable carbon steel build MINERAL B Carbon Steel Fry Pan - 12.25” Diameter, 9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France

**Brand:** de buyer
**Price:** 38098 som
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with the pan that chefs swear by!

## Quick Answers

- **What is this?** MINERAL B Carbon Steel Fry Pan - 12.25” Diameter, 9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France by de buyer
- **How much does it cost?** 38098 som with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/2524909-mineral-b-carbon-steel-fry-pan-12-25-diameter-9)

## Best For

- de buyer enthusiasts

## Why This Product

- Trusted de buyer brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Chef-Grade Heat Mastery:** Heats up faster than cast iron for precision searing and sautéing.
- • **Naturally Non-Stick Surface:** Develops a toxin-free, resilient non-stick finish with simple seasoning.
- • **Versatile Culinary Powerhouse:** Perfect for everything from eggs to stir-fry, compatible with induction and oven safe up to 400°F.
- • **Eco-Conscious & Low Maintenance:** No synthetic coatings, just hand wash and oil to keep your pan performance peak.
- • **Enduring Carbon Steel Craftsmanship:** Built to last a lifetime with premium French manufacturing since 1830.

## Overview

The de Buyer MINERAL B Carbon Steel Fry Pan is a 12.25-inch diameter, 9-inch cooking surface skillet crafted in France from premium carbon steel. It offers rapid heat responsiveness, naturally develops a durable non-stick surface through seasoning, and is oven safe up to 400°F. Designed for professional-level searing, sautéing, and reheating, this pan combines traditional French craftsmanship with modern kitchen versatility, ideal for health-conscious cooks seeking longevity and performance without synthetic coatings.

## Description

Shop de Buyer at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: Quite possibly the worlds most perfect pan... - I had been in the hunt for a healthier alternative to my Teflon coated non-stick pans when I ran into these here on desertcart. I was rather skeptical of the non stick ability many claimed possible with the De Buyer Mineral B pans. Reading the existing reviews, it seemed that all stressed proper seasoning and in between use care. Instead of jumping on the Green Earth or Bialetti pan bandwagon, which seemed to be plagued with poor quality, I decided to read up a bit on the seasoning process. I visited a few forums, watched a few you tube videos and placed my first iron pan order. Though not directly recommended by De Buyer for this particular pan, I followed instructions to boil potato skins for 15-20 minutes before starting the seasoning process. I usually would follow the manufacturers specific instructions but the information for pre-seasoning with the potato skins came from a very respected chef on a popular forum who also fancies the De Buyer product. After the boil process I seasoned my new De Buyer pan with peanut oil using the method dictated on the De Buyer website. The process was completely painless and the pans are better than expected. It has now been several weeks since my first Mineral B fry pan purchase, the 10.2" model. I was so infatuated with the original pan that I have now purchase nearly the entire set of the Mineral B line. They are truly non-stick when seasoned properly. They cook like a dream. They heat up so quickly and when I change the heat setting on my stove they seem to adopt the new temperature much quicker than my previous pans. I had a little trouble getting used to not using soap to wash these; instead rinsing with very hot water and wiping/lightly scrubbing out as necessary. The process is just so different than what I was used to but after doing it for a while I find it easier. If you are the type of person that needs a pan to look perfectly clean and spotless, these are not for you. I say this as the interiors darken with age and they blue a bit on the outside. This keeps them from looking brand new for very long (though I think they look even better as they get more use). If you have trouble following directions or would prefer a "maintenance free" pan, this pan more than likely isn't for you either. They do require a simplified method of maintenance but require salt purifying from time to time and should be oiled after each use (again, painless but a tiny bit more work that the average Teflon pan). Also, these pans and the entire line as a whole are rather heavy. If weight is a concern, these pans are probably out of the question. If however you are looking for a healthier alternative to other non stick pans with durability to boot and don't mind a bit more time in the kitchen, these high quality pans are right up your alley. On another note, I have found my favorite amongst the Mineral B line-up. They are the De Buyer Mineral B Country Chef pans. I bought both the 9.4" ( De Buyer Mineral B Element Country Chef, 9.4" ) and the 12.6" ( De Buyer Mineral B Element Country Chef, 12.6" )versions and they are by far my most used pans of the set. They are similar to a deep wall skillet but with the volume and practicality of a saute. The smaller version works very well in place of a saucepan and the larger is perfect for stir fry dishes and meals for larger groups. Well worth looking into. Enjoy!
Review: Amazing, Great, and Fantastic! - I've been using French enameled cast-iron frying pans for many decades, but I recently decided to try a De Buyer steel skillet after an old Le Creuset started to pit and spall on its cooking surface. I am so glad that I did! I got the smallest 7.9" model as a cheap test. It totally passed! The instructions say to first rinse it in hot water to get rid of any excess beeswax residue. Then you must season the skillet with oil before you use it. I seasoned it once with some flax seed oil to a light brown color, and then I fried my first egg. I was anticipating that the skillet would require several seasonings to build up a non-stick surface, but no! It cooked a perfect over-medium fried egg for me the first time. I have since fried eggs and sausage patties in it, and the seasoning is a nice dark brown now. Compared to my old favorite Le Creuset, this de Buyer Mineral B pan seasoned quicker and weighs much less. It heats up faster and requires less heat than the cast iron to cook the same thing. The quality of its non-stickiness is at least equal to my old favorite, which is to say, about perfect. Cleanup is just as fast and easy, and the price is right, especially compared to French enameled cast iron. The only drawback of this pan is its relatively small size, but I knew that when I bought it. The next size larger would be more practical and useful for most people. Still, for the mornings when I cook breakfast just for myself, this is the pan I use. I still have and love my old 28 cm Staub cast iron pan, but my smaller frying pans are now this one and a 24 cm/9.5" De Buyer Carbone Plus model that I just ordered. These pans ought to last a lifetime or two if properly cared for. If I had the past forty years to do over, I would ditch the cast iron and go with steel skillets like this one. DeBuyer Mineral B Element Iron Frypan, 7.9-Inch Round

## Features

- CARBON STEEL FRY PAN - The MINERAL B Fry Pan is perfect for searing meat, sauteing vegetables, reheating leftovers, or cooking eggs. It’s made of carbon steel, which is one of the most natural cooking materials, praised by chefs around the world.
- NATURALLY NON-STICK - Lighter, more heat responsive than cast iron & better adapted to high heat than stainless steel. Naturally non-stick after seasoning, this pan is made from a naturally non-stick material without any artificial coatings.
- EASY TO SEASON - Handwash to remove the beeswax coating, dry. Gradually heat to med-hi. Apply a thin layer of oil to coat bottom & sides. Heat approx. 10 mins. or until it begins to smoke. Cool 10 mins., drain & wipe dry. Reheat to med-hi for 2 mins.
- USE & CARE - Hand wash only & avoid harsh soaps that can strip the seasoning. Can be used on all cooking surfaces, including induction. Oven safe for up to 10 min at 400F.
- ROOTED IN FRENCH CULINARY TRADITION - Crafted with passion and precision since 1830, we design and manufacture premium cookware, bakeware and kitchen tools that elevate the cooking experience for both professional chefs and home cooks alike.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00462QP1G |
| Additional Features | Non Stick, Oven Safe |
| Best Sellers Rank | #31,005 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #57 in Woks & Stir-Fry Pans |
| Brand | de Buyer |
| Brand Name | de Buyer |
| Capacity | 2.7 Liters |
| Color | Silver |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.4 out of 5 stars 7,441 Reviews |
| Global Trade Identification Number | 03011245610326 |
| Handle Material | Carbon Steel,Stainless Steel |
| Has Nonstick Coating | No |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Height | 1.7 inches |
| Item Type Name | Pan |
| Item Weight | 2.88 Kilograms |
| Manufacturer | De Buyer |
| Manufacturer Warranty Description | Life time warranty |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 400 Degrees Fahrenheit |
| Model Name | MINERAL B Round Carbon Steel Fry Pan 12.5-Inch |
| Product Care Instructions | Hand Wash Only |
| Special Feature | Non Stick, Oven Safe |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** De Buyer
- **Material:** Carbon Steel
- **Special Feature:** Non Stick, Oven Safe
- **Color:** Silver
- **Capacity:** 2.7 Liters

## Images

![MINERAL B Carbon Steel Fry Pan - 12.25” Diameter, 9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France - Image 1](https://m.media-amazon.com/images/I/51mXAtDoqLL.jpg)

## Questions & Answers

**Q: how to season the pan**
A: Seasoning is creating an EPOXIDE layer.  Any edible oil works, safflower or canola may be best (flax not so great IMO).  Clean the pan first and heat evenly/slowly on  burner.  Using paper towels, swab the interior LIGHTLY with oil.  Heat till the oil just smokes.  At this temp the oil surface tension changes and it will bead-up like water drops on glass.  Knock-down(smooth) the beads w/ another paper towel *before they harden*.  Continue/repeat till the oils stops smoking - several minutes.  Repeat this 3-4 times. No need to cool down between - just apply oil LIGHTLY w/ paper towels & knock-down beads till it stops smoking - repeat for several cycles.   If you ever need to strip & re-season, heat some water+vinegar(or othe acid, oxalic preferred) in the pan, this will dissolve the epoxide easily.
Repeat the re-season cycle whenever you feel the pan is getting "grabby" to proteins.
DON'T breathe the oil smoke (like BBQ smoke it's mildly carcinogenic)
DON'T let paper towels scorch - work quickly.
DON'T burn yourself, use tongs.
Despite the FABULOUS pan quality, I don't believe the deBuyer vid is a reasonable way for home-users to dseason pans.

USE:
*ALWAYS* heat-dry a carbon steel pan on a stovetop till it's bone-dry after any water contact/washing.
Don't cook acidic foods in a seasoned pan (e.g. tomato sauce) ! This will remove the seasoning layer. 
A seasoned pan is "low-stick" not "non-stick" as teflon or ceramic - so use a little oil when cooking.
** The advantage is, a seasoned pan will produce a wonderful tasty fond and/or browning on foods that teflon cannot.

Mythbusting:
- You should clean the hard glassy EPOXIDE layer you've created with soapy water & sponge quickly (don't soak for many minutes) - or even a green-scrubbie occasionally to remove carbon-char. Avoid strong abrasives & acids.  Anything that comes off with soapy water is oil, not epoxide. 
- You are not "filling pores". Mild carbon steel (even cast iron) has (should have) no pores that food could enter.   When you cook on an unseasoned metal, the proteins create Maillard product that bond to the surface if they have direct contact (carbohydrates will too above ~350F, oils above their smoke-point).  This is why high protein, low fat items (like fish or eggs) stick so badly in an unseasoned pan right around the boiling point.  
- the seasoning epoxide layer is a carbon polymer - vaguely similar to epoxy glue, and to teflon(PTFE plastic).  It WILL break down at very high temperatures (>600F generally) and under acidic conditions, BUT it will not dissolve into water with soap.  Water contact (soaking) can eventually soften the epoxide the the point of failure.

**Q: What is the difference between the DeBuyer Iron pan and a cast iron pan?**
A: To the people posting here about carbon steel pans giving off iron, though true, it is minimal and is being overstated. All pans give off something. Stainless steel gives off nickel and chromium. Some copper is given off in copper pans. Non-stick gives off some chemicals. Carbon steel is still one of the best options.

**Q: What is the best method for browning meats-like chicken Parmesan?  Heat pan fist then add oil?  Or add oil then heat pan?  How much oil to use? Thanks**
A: If you’re cooking chicken Parmesan I would assume it is breaded. (BTW: I use a 50/50 combination of Italian seasoned breadcrumbs and grated Parmesan).  Then I fry in a combination of butter and olive oil. These pans are steel and so they’re great conductors of heat so stick with a med/high setting. Wait for the butter to foam and then start browning that chicken.   Put the butter in first put it in last…I really don’t see the difference. Keep an eye on how fast your chicken is browning and adjust temp accordingly. These pans will give great results at lower temp settings than other pans. Enjoy!

**Q: Are these pans safe to use in a a house that has parrots (pet birds)? Thanks!**
A: We had 5 parrots for many years, they were hand tame, spoke english were friends with our cats even, A guest came over to my house for a month, she bought a new pan and put it in the oven one day, next time we were cooking we didn't notice this pan was in the bottom of the oven, we cooked something at 400 degrees for an hour, we opened the oven and two minutes later 4 of our birds had lung hemorrhages and started seizing, they died in minutes. Teflon poisoning happens to people too but it's not deadly so we don't notice, idk y ppl don't take this seriously just thought i'd share to spread awareness

## Customer Reviews

### ⭐⭐⭐⭐⭐ Quite possibly the worlds most perfect pan...
*by D***L on March 26, 2012*

I had been in the hunt for a healthier alternative to my Teflon coated non-stick pans when I ran into these here on Amazon. I was rather skeptical of the non stick ability many claimed possible with the De Buyer Mineral B pans. Reading the existing reviews, it seemed that all stressed proper seasoning and in between use care. Instead of jumping on the Green Earth or Bialetti pan bandwagon, which seemed to be plagued with poor quality, I decided to read up a bit on the seasoning process. I visited a few forums, watched a few you tube videos and placed my first iron pan order. Though not directly recommended by De Buyer for this particular pan, I followed instructions to boil potato skins for 15-20 minutes before starting the seasoning process. I usually would follow the manufacturers specific instructions but the information for pre-seasoning with the potato skins came from a very respected chef on a popular forum who also fancies the De Buyer product. After the boil process I seasoned my new De Buyer pan with peanut oil using the method dictated on the De Buyer website. The process was completely painless and the pans are better than expected. It has now been several weeks since my first Mineral B fry pan purchase, the 10.2" model. I was so infatuated with the original pan that I have now purchase nearly the entire set of the Mineral B line. They are truly non-stick when seasoned properly. They cook like a dream. They heat up so quickly and when I change the heat setting on my stove they seem to adopt the new temperature much quicker than my previous pans. I had a little trouble getting used to not using soap to wash these; instead rinsing with very hot water and wiping/lightly scrubbing out as necessary. The process is just so different than what I was used to but after doing it for a while I find it easier. If you are the type of person that needs a pan to look perfectly clean and spotless, these are not for you. I say this as the interiors darken with age and they blue a bit on the outside. This keeps them from looking brand new for very long (though I think they look even better as they get more use). If you have trouble following directions or would prefer a "maintenance free" pan, this pan more than likely isn't for you either. They do require a simplified method of maintenance but require salt purifying from time to time and should be oiled after each use (again, painless but a tiny bit more work that the average Teflon pan). Also, these pans and the entire line as a whole are rather heavy. If weight is a concern, these pans are probably out of the question. If however you are looking for a healthier alternative to other non stick pans with durability to boot and don't mind a bit more time in the kitchen, these high quality pans are right up your alley. On another note, I have found my favorite amongst the Mineral B line-up. They are the De Buyer Mineral B Country Chef pans. I bought both the 9.4" ( De Buyer Mineral B Element Country Chef, 9.4" ) and the 12.6" ( De Buyer Mineral B Element Country Chef, 12.6" )versions and they are by far my most used pans of the set. They are similar to a deep wall skillet but with the volume and practicality of a saute. The smaller version works very well in place of a saucepan and the larger is perfect for stir fry dishes and meals for larger groups. Well worth looking into. Enjoy!

### ⭐⭐⭐⭐⭐ Amazing, Great, and Fantastic!
*by T***X on December 15, 2016*

I've been using French enameled cast-iron frying pans for many decades, but I recently decided to try a De Buyer steel skillet after an old Le Creuset started to pit and spall on its cooking surface. I am so glad that I did! I got the smallest 7.9" model as a cheap test. It totally passed! The instructions say to first rinse it in hot water to get rid of any excess beeswax residue. Then you must season the skillet with oil before you use it. I seasoned it once with some flax seed oil to a light brown color, and then I fried my first egg. I was anticipating that the skillet would require several seasonings to build up a non-stick surface, but no! It cooked a perfect over-medium fried egg for me the first time. I have since fried eggs and sausage patties in it, and the seasoning is a nice dark brown now. Compared to my old favorite Le Creuset, this de Buyer Mineral B pan seasoned quicker and weighs much less. It heats up faster and requires less heat than the cast iron to cook the same thing. The quality of its non-stickiness is at least equal to my old favorite, which is to say, about perfect. Cleanup is just as fast and easy, and the price is right, especially compared to French enameled cast iron. The only drawback of this pan is its relatively small size, but I knew that when I bought it. The next size larger would be more practical and useful for most people. Still, for the mornings when I cook breakfast just for myself, this is the pan I use. I still have and love my old 28 cm Staub cast iron pan, but my smaller frying pans are now this one and a 24 cm/9.5" De Buyer Carbone Plus model that I just ordered. These pans ought to last a lifetime or two if properly cared for. If I had the past forty years to do over, I would ditch the cast iron and go with steel skillets like this one. DeBuyer Mineral B Element Iron Frypan, 7.9-Inch Round

### ⭐⭐⭐⭐⭐ Read carefully, great pan, but you have to know how to use it!
*by S***N on May 18, 2020*

So, I rarely write reviews, but I have to with this. Bottom line so far, this is a great pan, IF YOU USE IT RIGHT. Did you all read that? use...it...right. For all your international readers, I'm American AND a man, so that's two strikes against me. Anyway, lets get to it: 1. I read nightmares for some reason about what coating came on it, and thought it was encased in some sort of concrete or magic substance that ruined the pan and the purchasers life as well. I have no idea what they were speaking of, because I followed the directions (for once) and ran it under scalding hot faucet water for 5 minutes and scrubbed off the light coating of beeswax off that it comes with. I assumed it was there, I didn't really notice anything, but I took their word for it and did it anyway. 2. I seasoned it like they instructed, by filling it with a plain tasting (canola or vegetable) oil using 1-2 mm (again, I'm American so I guessed what that is, because we feel that the metric system isn't any good) and heating it until it smoked...about 5-10 minutes. WATCH THE PAN, it happens fast; I think this is probably where everyone else went wrong, leaving them with a burnt mess that ruined the pan. I turned the burner off, let it sit for an hour, and cleaned as instructed in #3 below. 3. After cooking, wash it with hot water and a plastic scrubby, never use anything else or soap. NOT the stainless chain mail for cast iron, NOT soap, use a plastic scrubby. If it gets anything particularly chunky on it, use the plastic scrubby and kosher salt as an abrasive. Dry it with a paper towel then over a flame for a minute or two..again, don't burn the pan doing this, it will ruin the seasoning.. Put a DAB or oil....not a tablespoon, or a dash, or anything in between....just a dab on a paper towel and rub it into the bottom and sides of the cooking surface and you're done. You should really feel almost nothing if done correctly. 4. This is a carbon steel pan, not your mothers indestructible old Teflon or even Sliverstone. You have to know how to season it, take care of it, and most importantly cook on it. Again, being American and a man, we tend to cook everything on atomic blast for maximum effect and doneness. Go USA. Not so with these types of pans. medium or medium high should always be the rule at best, and usually low to medium suffices. I cooked 2 sunny side up eggs this morning starting out on medium high heat for 60 seconds (covered), then down to low heat for a few minutes until the top was just finished and no longer runny. Yes...they SLID RIGHT OUT after freeing up one sticky corner. Trust me, not one was more shocked...and pleased... than me. 5. The pan will look caramel brown at first, then eventually dark brown...that's supposed to happen. The more colorful it gets the more non stick it gets. That's a beautiful pan right there to use when it looks like that. -The only cons so far, if they can be one, is that it is HEAVY...but it is supposed to be if you know anything about pans. This is a 9.5 inch, and if I get the 12 inch I can only imagine the weight....but for the quality it's worth it. -Secondly, although it is billed as a "10" pan" the sides are sloped up from the bottom sooner than most other pans...this gives you a bit less cooking area for things such as burgers, etc. Not a big issue, just noticeable when you use it. But again, worth it. -Lastly, since it is very susceptible to heat, this is NOT a pan to cook delicate things in such as crepes (this is the wrong pan anyway), or things that need high heat for long periods of time (it would tend to get away from you) but you get my point; this is a pan that will take getting used to, but again, well worth it. Overall, a solid pan that so far I love.

## Frequently Bought Together

- de Buyer MINERAL B Carbon Steel Fry Pan - 12.5” - Ideal for Searing, Sauteing & Reheating - Naturally Nonstick - Made in France
- DE BUYER 1830 Mineral B Element Series 4636.00 Neoprene Grip Protector 20 cm Length Neoprene
- De Buyer 5610.26A Mineral B Frying Pan, 10.2 Inch, Silver-Grey

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*Product available on Desertcart Kyrgyzstan*
*Store origin: KG*
*Last updated: 2026-01-31*