I believe that having a quality paella pan, with a good distribution of heat, is appreciated above all when it has been tried. I am very grateful that today Beatriz, author of To Be Gourmet , tells us about her experience with Buyer's Carbone Plus Paella Pan , a better paella pan, like those of a lifetime and that will be in our kitchen for a lifetime; and it is a joy to see the ideas that it gives us to get the most out of it, beyond preparing the typical paella in it.

I like to continue going to eat at my mother's house and that she prepares my all-time favorite dishes. Letting myself be loved and pampered while I can, especially at the table, is one of the pleasures that I am still lucky enough to enjoy. On other occasions I am the one who invites my parents to eat at home, I am excited and they are much more.

I have inherited my mother's talent for cooking and she is certainly proud of it, especially in these times when the rush and current dynamics of life mean that many people have to give up the pleasure of cooking.

When I presented myself at the table with a rich vegetable rice in the Carbone plus de Buyer iron Paellera , you had to see his astonished face. “But it is one of those of a lifetime! Where did it come from? Astonishment immediately followed a smile and then she began to tell me how I should use it, how to keep it, taking the opportunity to give me lessons that as a good mother she still likes...

Indeed, this Buyer paella pan is one of those grandmother's kitchen utensils that are no longer so common in our homes and that are true treasures.

Recipe for Fideuà with prawns and mushrooms , in the Carbone Plue de Buyer paella pan

It is handcrafted with natural iron without coatings. Above all, I would highlight the robustness it shows: it is a paella pan with significant wall thickness, nothing to do with most iron paella pans (and also those that are not...) on the market, which gives it it provides a very good heat distribution and a very high resistance to deformation.

This type of paella pan, and other mineral iron elements such as those manufactured by De Buyer, are used by professionals and haute cuisine restaurants around the world and it is a real luxury to have them in our home. That's why I didn't hesitate to get a piece. It is wonderful to see the chup chup and the little bubbles between the rice when it is being made and then take it to the table and serve each diner their portion right there, as they do in good paella restaurants, it is a plus that is always highly applauded for the guests.

We can choose between several sizes according to the needs. From 50cm in diameter with a capacity for 12 servings, which would be the largest, to the 24cm one, which is for two. For me, the ideal is to have the one with 8 servings, for rice or fideuás, which has a diameter of 40 but 30 at the base, which allows us, given its magnificent heat conduction, to use it in a kitchen with a stove or stove with a slightly smaller diameter, without specifying the typical paella rings with a gas cylinder. They can also be used if you have induction.

Let me say that the small one with two servings is really cute, and it is very versatile because it can effectively serve for two people; a soupy rice with lobster for a romantic dinner... Or be used to prepare a risotto for four, which is served less on each plate because it is more forceful.

In addition, this paella pan with a vintage aesthetic is ideal for serving many other things. Some garlic prawns, some mushrooms, or some roasted Piquillo peppers. I have also used it to fry potatoes. These iron containers resist very high temperatures, which is how I like to finish making them. And it is that first I cook them at a lower temperature and then I give them a heat stroke, with a very strong fire, so that they are crispy on the outside.

But for what has been a real discovery this summer, is to prepare the "piparras" or chilli peppers , very typical since late spring in the Basque Country and whose frying is an art and the key to making them perfect. just right, neither too raw, nor that they burn, green, but soft and not oily.
In this matter, the Buyer iron paella pan , or also a frying pan from this same house, are the ideal instrument to obtain the desired result. A medium heat of constant intensity is required, which is very easy to control with these containers.

Once the skin begins to brown slightly in some of them, I take them out with a slotted spoon , provisionally place them on a plate and after removing the oil from the paella pan and wipe it with absorbent paper to leave it dry, I put the chillies back inside and I add salt flakes. Presented like this, they are luxurious, and they also keep their temperature better while they are eaten placed in the center of the table. Because this paella pan is not to be left in the kitchen, on the contrary, it is to be seen and enjoyed while eating.

Care and maintenance

Before using it for the first time you have to "cure" it, that is, prepare it for the first use. In the case of Carbone Plus, which does not have a natural layer of beeswax, curing must follow two very simple steps: the first is to provide it with that natural protection, which you will achieve by putting an abundant amount of potato peeling in the paella pan, covering it with water and boil for 15 minutes. After this time, you remove the peeling and pass a kitchen paper, and do the second step of curing: just put a thread of oil in the pan so that it covers its entire surface and heat it for a few minutes; We let it cool and remove the oil with a little kitchen paper, and it is ready to be used.

I must say that doing the full cure is not essential, but it is recommended. Although there are many people who only do the second step of curing, which takes a few minutes, and the paella pan works great for them.

We must also take into account that if it were the Mineral B paella pan , it is not necessary to do the first part of the cure because the beeswax already provides the organic component that the potato peeling would give it.

Buyer's Carbone plus iron paella pan does not need any special maintenance to last so long that our children even inherit it. It is enough to wash it by hand with hot soapy water as we do with any other frying pan or paella pan, and logically, since it is made of iron, dry it so that rust does not appear. In any case, if we get confused and this happens, rubbing it again with a normal sponge is enough to remove it.

My mother immediately told me that she left it smeared with oil and covered with newspaper. I don't know about the second, but the first is convenient if it's going to take time to use it again. Then we remove the oil with an absorbent paper and that's it.

As a cooking vessel it is one of my favourites, and I am sure that I will get more Buyer iron pieces because, believe me, the taste of things is different, I would not know how to explain why. Its quality is indisputable; the food does not stick, unlike other paella pans it does not curl over time, and also by keeping the heat so efficiently it saves energy; depending on what things I put out the fire first and continue with the residual heat.

With use, the paella pan becomes darker, its hue changes and for my taste it becomes more and more beautiful. More authentic. A gem that I can only recommend.


Miguel Romero said:

Hola. Me gustaría haceros una pregunta. ¿Qué opinión tenéis de las paelleras de hierro fundido vitrificado como las Staub o Le Creuset? ¿Compensa la diferencia de precio? ¿Por qué no tenéis estos productos para su venta (Le Creuset)?

Elisa Darocas said:

Quisiera saber la diferencia que existe entre la De Buyer mineral B y la De Buyer Carbone plus, para inducción. Necesito una de 4 raciones, pero quiero saber cual es mejor. Saludos.-

Paco said:

Quisiera saber la diferencia que existe entre la De Buyer mineral B y la De Buyer Carbone plus, necesito una de 6 raciones, pero quiero saber cual es mejor. Saludos.-

No mineral B said:

Yo estoy de acuerdo con Mar Arcos, hice todos los pasos que venían en las instrucciones, y unos huevos revueltos saben a metal, la tengo bien cuidada, y no tengo nunca óxido pero deja un sabor a metal desagradable,.

Mar Arcos said:

Compre una sartén buyer para usarla como paellera, pero la verdad me ha defraudado totalmente, la paella sale con sabor metálico y se pega el arroz tengo que estar continuamente removiéndolo, hice el curetaje como venía en las instrucciones y la limpio siempre al terminar de comer y le echo un poco de aceite, como dices en tu post, pero cada vez que la voy a usar le paso un papel de cocina y sale manchado de óxido, pienso que no tiene que ser muy bueno para la salud ese óxido que suelta…

María said:

Hola Claudia. Quiero comprar una paellera de Buyer, pero tengo dudas entre la mineral B o la Carbone. Podrías decirme qué diferencia existe entre ellas, y cuál me recomendarías para fuego de inducción? Muchísimas gracias

Mariana said:

Hola! una consulta, luego de sacar el oxido, hay que curarla nuevamente? Hay algun otro truco para el oxido?


Claudia said:

Muchas gracias Laura! Sí es una opinión muy útil la que nos ha dado Beatriz, y me alegro de que estés contenta con tus sartenes. Sin duda es una gran marca!!
Saludos, y gracias por escribirnos!

Laura Soria said:

Hola Beatriz:
Estoy totalmente de acuerdo con tu opinión sobre esta paellera/sartén. Yo me hice con la de 28 cm, para empezar a probarla y no puedo estar más contenta con el resultado. para mí, el secreto de ese sabor diferente, “de antes”, está en la magnífica transmisión y conservación del calor que tiene la pieza. El proceso de caramelización, los “socarrats”, o la reacción de Maillard, se realiza de manera intensa y homogénea. Yo la utilizo para todo en la cocina, desde sofritos y verduras hasta carnes y pescados. Así mismo, el hecho de que se caliente toda la superficie por igual, incluso en las paredes, favorece la evaporación rápida del agua en la elaboración de arroces. Esto es una carácterística fundamental en la realización de estas recetas.
Sin duda, seguiré comprando más piezas de esta marca porque me tiene enamorada.
Muchas gracias por este post, Beatriz. Me ha parecido muy interesante, sobretodo, la explicación de la curación previa al uso.

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