How does deBuyer's Mineral line differ from their Carbone line?
Originally Posted by G-rat
Basically fit and finish... and I think the Mineral line has more recycled materials. Some of the pans are a little thinner. But they are close to the same. I've read that the mineral line has a better polish on the interior so that after a few cooking sessions it's already very non-stick, while the Carbone is a little rougher and takes a little more time to get that non-stick quality.
Canada's Sharpest Lefty
I'd get the biggest crepe pan you can find for regular egg duty, and then another 8" crepe pan (if you make omelets and crepes, this size is fantastic).
I'm a huge cast iron fan, and my deBuyers outperform my cast iron in all areas of cooking, except crisping up starchy foods.
The mineral line is insanely heavy when you get up to 10" and over, and the taper is quite dramatic. You lose a lot of cooking area because of the taper, and this is the main reason I still pull my cast iron pans out so often, over a deBuyer.
If you just need a wonderful, flat, non-stick surface to cook on and the height of the sides isn't important, the crepe pan really is the way to go.
On to the country pan...I'll be getting one fairly soon (yay gift cards), so I'd say grab one of them too! Just look at it as a multi-purpose tool, and you should be happy with it too.
In my experience with deBuyer (a fair bit), I like the 2mm bleu series the best. It combines the incredible heat retention, and control with a good amount of heft, without becoming unwieldy. I have also found the mineral line likes to stick more than the bleu for some reason, even after a lot of use.
I have two pans, both force blue. One is a 9.5 fry pan, and the other is a 14" country fry pan. For me, the force blue is about as heavy/thick as I want a pan to be. I have tried handling the mineral 12.5" at Williams Sonoma and that thing is a tank. If you like tossing things arround in a pan, you gotta have some really strong forearms. My 9.5 force blue is perfect for small task and tossing things around. The 14" country fry pan, I use in place of a wok, when I don't want to use a wok.
Canada's Sharpest Lefty
^ I like this guy!
I should also apologize for my interesting spelling of blue. For certain things, I seem to think in French. Damn you post Secondary education and family in France! Haha
I've decided on the de Buyer Mineral 10" and maybe a 12" and a country pan.
A local William Sonoma has them in stock at the same price as Amazon, plus I get them immediately.
I have to pay 10% sales tax, but that would probably be about the same as shipping.
WS's website says season them by boiling potato peels in water, but de Buyer's site says to season them by heating up cooking oil.
Are these processes both equally good?
Canada's Sharpest Lefty
The potato thing is hit and miss. I've had more success with oil, but I'm only one guy.
I've had great results with burning on coconut oil and other saturated fats. I find that polyunsaturated fats tend to leave a gummy finish that often peels of in use. I think the potato thing is used to remove the factory finish. Just give it a Good scrub before seasoning and You should be fine.
Well I got 3 pans.
10" mineral fry pan
12" mineral fry pan
8" crepe blue - which came with a goofy William Sonoma crepe mix and wooden crepe flipper - I feel like SUCH an airhead stylish trendy white American Yuppie! LOL
Wow, these pans ARE heavy!
I could not find coconut oil at the markets so bought Crisco vegetable shortning, which is apparently palm oil that's been screwed with by 1960s scientific geniuses (genui?) so it's solid at room temp, and probably never spoils and is so NOT-FOOD that it is rejected by starving cockroaches.
I also bought 4 large russet potatoes.
I may return the 12" unused to William Sonoma and order a 14" online since 10" and 12" are so close together.
I wanted an 8" but WS does not carry it.
Tomorrow I'll start to season the 10".
I'll peel the four poatatoes and boil the peels in water for, oh, 10 minutes maybe? (What the hay could potato peels do? is this some which craft Voodoo thing? Seriously, whats in potato peels? some super duper acid that removed all gunk from iron prior to seasoning?)
Then I'll cool the pan.
Next I'll glop in a bunch of that gross Crisco goop and heat it up.
de Buyers says 1 cm deep.
I'll get that hot and cook it for, I think, 10 minutes.
Then discard the grease (God knows where I can discard grease like that).
Maybe if it returns to solid state I'll put it in a plastic bag and toss it out on trash day.
If it stays liquid I'll freeze it till trash day.
I'm really looking forward to the experience of using these pans after they are well seasoned.
Thanks to all of you.
Would occasional reseasoning with Crisco be wise (for these de Buyers or my Lodge cast iron) or can I get that horrid stuff out of my kitchen?
The ONLY fat I ever use for anything is EVOO.
I have cancer and am very careful about which fats I consume so I can stay alive longer.
Dude, I have to add my 2 cents here. If you have cancer, you should not put Crisco in your pan. You will eat whatever you season your pan with.
Season it with a nourishing fat, like natural (read: perishable, not the shelf-stable stuff) lard.
I don't feed Crisco to my family, and nobody here is infirm. We hope to stay that way.