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De Buyer Carbone Plus Lioness Cast Iron Frying Pan
28,10€
PVR:
31,90€
-11%
You save 3,80€ (11%)
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- Delivery in 1 or 2 business days for in-stock products
- FREE shipping on orders over 35€
- 4.5€ shipping cost for orders under 35€
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An essential piece in a professional kitchen , the De Buyer Carbone Plus Lionesa cast iron frying pan is a carbon steel frying pan with which you will cook very efficiently . Thanks to the excellent heat retention and distribution of iron , it is a perfect pan for cooking at high temperatures , sealing food quickly and retaining all its flavor.
Its Lyonnaise design , with a high, flared and curved skirt, without angles, is perfect for speeding up service in a professional environment , as it allows food to slide easily from the pan to the plate or tray.
De Buyer carbon steel (iron) pans are characterized by:
- Handcrafted in iron.
- Without using chemicals or foreign coatings neither heavy metals ,
- With use, they acquire a patina that makes them non-stick in a natural way .
- Ideals both for browning or roasting meats and for sautéing vegetables or making fried eggs.
- Suitable for all heat sources including induction.
- They can get in in the oven (they can be put in the oven at 200 °C for ten minutes).
- It's a heavy duty pan, that gives you back that weight with flavor, and it will last you a lifetime !
What is the difference between the Mineral B and Carbone Plus De Buyer pans?
- Carbone Plus pans are not treated with natural beeswax , so they leave the factory without the coating that protects them until they are received. Mineral B pans do receive this treatment (Mineral pans are given a coating of beeswax at the factory).
- Carbone Plus cast iron pans are designed for professional and very intensive use . When used constantly, this use is enough to cure them naturally and in a very short time.
- They are designed to speed up and facilitate the work of plating during services in professional kitchens .
As you can see, apart from their design, the main difference is in the beeswax treatment that is not applied to these pans and that is used in the Mineral B iron pans , specially designed for better use in the home kitchen.
How to season your Carbone Plus De Buyer pan
If you purchase the De Buyer Carbone Plus pan for professional use, no seasoning is necessary, as constant and intensive use is sufficient to season it and create the patina that gives it its natural non-stick properties.
If the pan is for domestic use , it is advisable to double season it as follows:
- Wash the pan gently with a soft sponge and a little soap, and dry it thoroughly.
- Place a generous amount of potato peelings in the pan and cover with water.
- Turn the heat to medium and let the water boil for approximately 15-20 minutes. This will provide the organic component that is missing from the beeswax treatment.
- Carefully remove the potato skins and water, rinse the pan with water and dry thoroughly.
- Put vegetable oil in the pan and heat it over medium heat until it is very hot, until it smokes and leave it on the heat for about 5-10 minutes.
- When done, remove the pan from the heat and drain the oil.
- Being careful not to burn yourself, spread the remaining oil in the pan over the entire interior surface to prevent rusting.
Note: Since the Carbone Plus pan is not treated with natural beeswax from the factory, it may be affected by environmental humidity, causing rust to appear at certain points. This is not a defect of the pan, but is inherent to the material it is made of (almost 100% iron) and can be easily fixed.
Characteristics:
- Carbon steel frying pan (composition: 99% iron + 1% carbon).
- Without natural beeswax treatment.
- Frying pan for professional use and very intensive use.
- Lyonnaise cut design, with a high, flared and curved skirt, without angles. Allows food to slide easily from the pan to the plate or tray.
- Auxiliary iron holding handle on 32, 36, 40 and 50 cm pans.
- Riveted iron handle. Epoxy resin coating on the handle.
- Suitable for all cooktops, including induction.
- Oven safe with limitations. Maximum 10 minutes and at a temperature not exceeding 200 °C.
- Excellent heat retention and distribution. Ideal pan for browning, sautéing, searing, searing, frying and roasting.
- Always hand wash and dry immediately. Not dishwasher safe. Do not soak.
- Apply a coat of oil before storing to prevent rust.
Why we like the De Buyer Lionesa Carbone Plus Cast Iron Skillet
- It is a perfect pan for very intensive use, suitable for professionals.
- It is ideal for cooking at high temperatures very efficiently.
- Iron has great heat retention and provides excellent temperature distribution.
- It is the professional sister of the Mineral B. Just as wonderful, but more enduring.
Measures
| Upper diameter | Overall length |
Height | Weight |
Base diameter |
| 18 cm |
35.1 cm |
3 cm |
890 g |
12 cm |
| 20 cm |
36.8 cm |
3.2 cm |
1.03 kg |
14 cm |
| 22 cm |
42 cm |
4 cm |
1.24 kg |
15.5 cm |
| 24 cm |
44 cm |
3.5 cm |
1.31 kg |
17.5 cm |
| 26 cm |
48.5 cm |
4 cm |
1.93 kg |
18.5 cm |
| 28 cm |
50.5 cm |
4 cm |
2.1 kg |
20 cm |
| 30 cm |
54 cm |
4.2 cm |
2.35 kg |
21.5 cm |
| 32 cm (with handle) |
60 cm |
4.5 cm |
2.71 kg |
23 cm |
| 36 cm (with handle) |
69.5 cm |
4.5 cm |
3.5 kg |
26 cm |
| 40 cm (with handle) |
73 cm |
5.3 cm |
4.11 kg |
30 cm |
| 50 cm (with handle) |
91 cm |
5.7 cm |
6.13 kg |
41 cm |
Things to know about De Buyer Carbone Plus pans
- De Buyer are frying pans Made in France , and the only ones that exist with a certificate of Iron purity over 99% . The best!
- They are iron pans, so they can rust. How to avoid this? Avoid prolonged contact with water, do not let them air dry: simply dry them with a cloth after washing them. If you want, you can leave them on a low heat for a few minutes again so that they lose all the moisture while you finish cooking (it's a very easy and very useful trick to follow).
- If you are going to leave them unused for many days, you can apply a little oil and spread it over the surface with a kitchen paper, but it is not essential.
- If you are not yet a professional chef, it is a good idea to cure them before using them for the first time (see instructions above).
- You have a frying pan that will last a lifetime! You can rub it with a soft sponge, or wash it with a sponge if you need to to remove the food, and nothing will happen to the frying pan! (There is no non-stick coating in it that you can damage). They can turn black, either all over or in pieces. Don't worry, the blacker they are, the better they will be.
- If there are any rusty specks, wipe them with a kitchen towel soaked in oil and you will see how they will magically disappear. If the rusty part is larger, wipe it with a towel without fear. Nothing will happen to it; it is a completely iron pan: under the iron layer, there is more iron .
- If you have had to scratch it with lullabies or if you simply feel like it, you can do the curing again, but it is not at all essential that you do it again.
