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De Buyer Mineral B Deep Country Iron Frying Pan
72,00€
90,00€
Shipping conditions for EU countries:
- Delivery within 3-5 business days
- Shipping starts at 9,90€
By De Buyer
As French as La Marseillaise, De Buyer Mineral iron frying pans are ecological, recyclable and for life.
- Handcrafted out of iron,
- without using any chemicals, foreign coatings or heavy metals,
- they are treated with a layer of beeswax that protects the pan and gives it a naturally non-stick surface.
- In our Mediterranean diet we use oil profusely. And this deep mineral iron frying pan is perfect for frying as its walls are designed to retain our excess oil without splashing it all over the kitchen.
- Suitable for all heat sources including induction.
- You can put the whole pan in the oven (it can go in the oven at 200ºC for ten minutes).
Remember that we have a Heat-resistant Neoprene Handle Protective Sleeve for De Buyer iron frying pans, which will help you not to burn yourself when holding 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.
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.
