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De Buyer Mineral B Bois Iron Frying Pan with Beechwood Handle
44,65€
52,00€
⚡️ Frying Pan Pack Promotion
2 better than 1! Buy 2 pans now to equip your kitchen, combining any brand, material and size to your liking and needs, and get an additional 5% discount on the price of both!
Shipping conditions for EU countries:
- Delivery within 3-5 business days
- Shipping cost from 9,90€
By De Buyer
De Buyer has introduced a new skillet model specially designed for us: The lovers of their cast iron skillets! It's their popular Mineral B skillet, but with an even more rustic finish thanks to the beech wood inserts in the handle. These inserts help us cook more comfortably without burning ourselves and also give the skillet a beautiful appearance. I find it gorgeous!
De Buyer's Mineral B cast iron skillets are ideal for healthy cooking as they are made of iron without using chemicals or strange coatings. They are perfect for browning meats, sautéing vegetables, or frying eggs. Additionally, they are suitable for all heat sources including induction.
- Artisanally made of iron.
- Without using chemicals or strange coatings or heavy metals,
- They are treated with a layer of natural beeswax that protects the skillet from the factory until you receive it at home.
- With use, they acquire a patina that makes them naturally non-stick.
- Ideal for both browning or roasting meats and sautéing vegetables or frying eggs.
- Suitable for all heat sources including induction.
- Like all Mineral B skillets, they are made in France!
Why we love the Iron Frying Pan
- The mineral iron distributes the heat so well over the entire surface of the pan that any food is wonderfully cooked and equally browned.
- They'll survive literally anything. They'll last you a lifetime if you take good care of them. We know this is the quality you’ve come to expect.
- The beech wood handle gives it a beautiful look and helps us cook more comfortably.
Things to Know About De Buyer Mineral B Iron Pans
- De Buyer pans are made in France, and they are the only ones with a purity certificate of over 99% iron. The best!
- They are iron pans, so they can rust. How to prevent it? Avoid prolonged contact with water, don't let them air dry: simply dry them with a cloth after washing. If you want, you can leave them on low heat for a few minutes again to completely remove the moisture while finishing cooking (it's a very easy trick to follow and very useful).
- If you're going to leave them unused for many days, you can apply a little oil and spread it over the surface with a paper towel, but it's not essential.
- Before the first use, it's very interesting to season them. This seasoning makes them more naturally non-stick. Seasoning is super simple to do. Watch the video among the photos to learn how to do it.
- You have a pan for a lifetime! You can scrub it with a soft sponge, or wash it with soap if needed to remove food, and nothing will happen to the pan! (there's no non-stick coating to damage). They can turn black, uniformly or in patches. Don't worry, the blacker they get, the better they will perform.
- If rust spots appear, rub with a paper towel with oil, and you'll see how it magically disappears. If the rusted area is larger, use soap without fear. Nothing will happen; it's a completely iron pan: under the iron layer, there's more iron.
- If you've had to scrub it with soap or if you simply feel like it, you can season it again, but it's not essential to do it regularly.
Measurements
| Upper diameter | Base diameter | Height |
| 20 cm | 13.5 cm | 3.3 cm |
| 24 cm | 17.5 cm | 3.9 cm |
| 26 cm | 18 cm | 4 cm |
| 28 cm | 20 cm | 4 cm |
| 32 cm | 25.5 cm | 4.2 cm |
The history of De Buyer
Founded in 1830 in Le Val d'Ajol, France, De Buyer is a family business that manufactures kitchen items for professionals and haute cuisine restaurants around the world. With more than 2000 products in its current catalogue, it exports to 95 countries. Well known in French gastronomic circles, De Buyer collaborates with such prestigious cooking schools as l'École Nationale de la Pâtisserie, l'École de Cuisine Alain Ducasse and l'École Ferrandi.
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