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De Buyer Mineral B Iron Omelette Frying Pan
36,96€
42,00€
Shipping conditions for EU countries:
- Delivery within 3-5 business days
- Shipping cost from 9,90€
By De Buyer
This De Buyer Mineral B Iron Tortilla Pan is a dream for tortilla lovers. You'll be able to cook them perfectly thanks to the excellent heat distribution provided by its edgeless design. You'll achieve Michelin-star-worthy tortillas!
As French as La Marseillaise, De Buyer Mineral Iron pans are ecological, recyclable, and for a lifetime.
- Artisanally molded in natural iron without chemicals or heavy metals.
- Without using chemicals or strange coatings or heavy metals,
- They are treated with a layer of natural beeswax that protects the pan from the factory until you receive it at home.
- With use, they acquire a patina that makes them naturally non-stick.
- This model was designed to give the perfect shape to tortillas, but thanks to its low sides, it's also ideal for roasting meats, sautéing vegetables, or making fried eggs.
- Suitable for all heat sources including induction.
- And they can be used in the oven, for 10 minutes at 200 °C, as they don't have a wooden handle.
You're looking at the pan that our grandmothers have had in their homes for their whole lives!, the iron pan that will allow you to recover those authentic and delicious flavors. It's a pan that's worth its weight in gold, and it will last you a lifetime at home!
Remember that we also have a De Buyer Heat-resistant Neoprene Handle Protective Sleeve for De Buyer iron frying pans, which will help you not to burn yourself when holding the frying pan.
Why we like the De Buyer Mineral B Iron Omelette Frying Pan
- It is designed specifically for this use. Since it doesn’t have any edges, we can easily slide our omelette onto a plate.
- The natural non-stick properties of these frying pans make them perfect for preparing omelettes. How could we not have thought of this before?
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 | Weight |
| 20 cm | 12 cm | 2.5 cm | 1.03 kg |
| 24 cm | 16 cm | 2.5 cm | 1.344 kg |
| 28 cm | 20 cm | 3 cm | 2.1 kg |
The history of De Buyer
Founded in 1830 in Le Val d'Ajol (France), De Buyer is a family-owned company that manufactures kitchenware for professionals and haute cuisine restaurants all over the world. With more than 2000 products available to buy today, it exports to 95 countries. Well-known in French gastronomic circles, De Buyer collaborates with such prestigious cooking schools such as l’École Nationale de la Pâtisserie, l’École de Cuisine Alain Ducasse and l’École Ferrandi.
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