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De Buyer Mineral B Deep Country Iron Frying Pan
56,40€
70,50€
Shipping conditions for EU countries:
- Delivery within 3-5 business days
- Shipping starts at 9,90€
By De Buyer
The high Mineral B cast iron pan is exactly like the traditional pan from the collection, but with more depth, making it perfect for perfect frying without splatters (you can generously immerse and fry Croquetas, Empanadillas, Churros... as a good frying pan deserves), and you can also use it to sauté meat and vegetables like in a wok or to roast meat and vegetables on the pan bottom, without non-stick coating and as a good roast deserves.
As French as La Marseillaise, De Buyer's Mineral B cast iron pans are eco-friendly, recyclable, and for a lifetime.
- Handcrafted from cast iron.
- 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 to your home.
- With use, they acquire a patina that makes them naturally non-stick.
- Ideal for browning or roasting meat as well as sautéing vegetables or frying eggs.
- Suitable for all heat sources including induction.
- They can be used in the oven (they can go in the oven at 200°C for ten minutes).
It's the classic pan for a lifetime, which although not light, is worth its weight in gold and will bring you many joys in the kitchen!
Remember that we have a protective cover for the handle of De Buyer cast iron pans, which will help you to avoid burning yourself when handling the pan.
Why we love the Deep Country Iron Frying Pan
- We love the fact that it’s so deep because of its large capacity, because it can be used as a wok or even as a deep fryer.
- A cast iron frying pan lasts a lifetime if you take good care of it. It is a safe investment.
- Since it is oven safe, it is perfect for cooking au gratin or adding a touch of spice to your recipes.
- With De Buyer mineral iron frying pans our kitchen can be even more professional. We can pretend we are Ratatouille.
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 | Weight | Height |
| 24 cm | 17 cm | 1.85 Kg | 7.5 cm |
| 28 cm | 20 cm | 2.47 Kg | 8.7 cm |
| 32 cm | 23 cm | 3 Kg | 9 cm |
The history of De Buyer
De Buyer is a family-owned company that has been manufacturing kitchenware for professionals and fine dining restaurants all over the world since 1830. It currently has more than 2000 products available to buy and exports to 95 countries. With a strong influence on French cuisine, De Buyer collaborates with prestigious cooking schools suchas l’École Nationale de la Pâtisserie, l’École de Cuisine Alain Ducasse and l’École Ferrandi.
