MINERAL B Carbon Steel Country Fry Pan

If you're serious about your cooking, these are the best pans you can get and this shape is particularly useful (I have this one and a huge one - about 15" diameter). You can heat them very hot over a flame or in the oven, and (properly maintained) they will soon become virtually non-stick and last a lifetime. They take a while to reach black, well-used perfection, but the maintenance routine (clean in hot water, without scouring, then dry over a flame and rub a couple of drops of oil into the surface) becomes automatic and almost a pleasure. It's best to avoid acid ingredients like tomatoes and lemons, but for frying or sauteing meat or veg these are unsurpassed. They are also quite heavy.

this size (32cm) is suitable for cooking four portions at a time. Made beef steak (tenderloin, flat iron, short loin and rib eye), beef fried rice, salmon fillet and an array of other sort of things. All perfect. The initial seasoning following manufacturer's protocol seems not working very well. But the condition of the pan improved during usage. Haven't cook any acidic food in it (tomatoes, lemon chicken, etc) so do not know the consequence. The colour (especially at the bottom) darkens with usage. So it may look quite old after only a few weeks. However it is just the most attractive thing in this pan for me: unlike non-sticky pans, it improves with use. The trick to cook delicate food such as fish in it is to use low heat, that's all. Highly recommend it.

So far so very good. I bought this as my non stick pan had given up. Had purchased the pancake pan previously and was buy again. High sided and is heavy. Scrambled egg, just rinse and wipe afterwards, stir fry tons of room to handle everything. One thought, if you intend to use it for cooking spag Bol etc. You will need to purchase the lid which I did almost straight away. Good product and will be in the family for yearss

Bought this pan to use as a wok. The large flat base is good to use on an induction hob. The pan is very thick and good to store heat. It works as a cast iron pan in some way. The downside is also obvious. The pan is very heavy due to the thick body. You can't toss the food in the pan unless you are very strong. Seasoning the whole pan on an induction hob is hard but we actually only use the bottom half in the cooking.

A very good and robust frying pan, brilliant for stir fries, good for deep fry as well. I didn't do any seasoning, but used it to fry bacon as the first use, and it turns darker after a few uses. Pour oil after the pan is warmed up, then food won't stick to it. I'm glad I chose 28cm in size, it's very heavy and I don't think I can lift it up if it's any bigger.

I have been using Tefal non-stick pans for 30 years, and this is my first time trying cookware that isn’t non-stick. I think it would be better to switch to De Buyer, as many people highly recommend this brand. De Buyer is a well-known French brand, and its packaging is very secure. his is my review for the store. I’m learning how to properly use and care for this De Buyer pan. I plan to use it to cook my favorite dishes, like pasta and dumplings, and I’m hoping for great results.

I was tired of buying new coated (teflon etc.) pans and watch them break down in few weeks. (Admittedly partly because I like to use quite much heat when cooking and this can damage aluminium + teflon pans very quickly...) Initial seasoning was a breeze although I've later noticed that the result is better if not done with full heat on, there is enough heat when oil starts generating smoke. I've had best results when applying very small layers of oil/fat to hot pan, let it smoke out and repeat few times. After properly seasoned nothing sticks to it! Note that I didn't use the method De Buyer suggests in their instructional video, personally I think the bottom of the pan should be pitch black and totally smooth after seasoning. The only drawback with the pan is that the seasoning can wear out quickly when using specific ingredients (I used vinegar), you know when the seasoning needs to be done again when everything starts sticking to the pan :) Good thing is that restoring the non-stick state takes only few minutes. Normally pan just becomes less sticky over time (until you throw in the magic ingredient again).

The quality of the wok is very well made. I love my little frying pan of the same made, so bought this monster recently. It cooks really well, vegetables taste good and it takes less time to cook. But it is SO heavy. My husband pulls a back muscle after using it for three days. There is no way you can toss the food round. You simply cannot lift it up with one hand and pour the food on a plate once cooked. You have to use a ladle. Washing this wok is a huge problem too. I tried to wash it and was careful lifting it with two hands however when you wash it, you wash it will one hand, turn it with the other. As a result I have managed to strain my wrist only handling it once. It weights 2.45KG so check it again before you make the purchase. The wok is so stained now after a few days cooking otherwise I would have returned it.