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Thread: De Buyer Pans

  1. #101
    Senior Member Deckhand's Avatar
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    First, I boiled water with potato skins for the oxalic acid. Wiped it down. Then, I would let the pan heat to smoke point with a light layer of lard from on a paper towel GlassEye's method. Let it cool. Repeat. I have done it 4 times so far. I really like the results. Thanks for the method.

  2. #102
    Senior Member Lucretia's Avatar
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    For those of you with the cast handles, do you find them to be a lot more comfortable? I've got a small mineral B (the 9"?) and would like a bigger one, but the handle is pretty uncomfortable. It's also heavy enough at the small size that I'm considering the lighter weight Force Blue as an alternative if I go bigger.
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  3. #103
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by Lucretia View Post
    For those of you with the cast handles, do you find them to be a lot more comfortable? I've got a small mineral B (the 9"?) and would like a bigger one, but the handle is pretty uncomfortable. It's also heavy enough at the small size that I'm considering the lighter weight Force Blue as an alternative if I go bigger.
    I would like to try out a cast iron handle sometime. Not sure how you are gripping. I noticed on my mineral b 12" the handle very conveniently goes underneath my arm and supports the pan when I choke up on the handle towards the skillet. I like that my arm supports the pan rather than just my hand.

  4. #104
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    My wife hated the AllClad handles until I showed her how to hold them!
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  5. #105
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    Not sure I'm doing it right. No, I'm not "obsessive about seasoning" as someone mentioned in the carbon seasoning thread, but I first fried up some bacon this morning. The bacon slid around nicely, but when I tried to wipe the excess grease before the eggs I noticed quite a bit of sticky crud. Added some oil and fried up two eggs. They stuck quite badly, but I finally managed to get them out without destroying them. I prefer over-easy, but that would've been impossible. There were lots of proteins stuck in the pan, and it took lots of hot water to start loosening. My pan-dedicated nylon brush did nothing so I resorted to a well-used "green sponge" (De Buyer's term for a 3M ScotchBrite?) which did the trick with some effort. But now it looks like the pan has a very pretty blue patina, but the seasoning appears to be gone. Attempt number three?
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  6. #106
    Senior Member chinacats's Avatar
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    Quote Originally Posted by Deckhand View Post
    First, I boiled water with potato skins for the oxalic acid. Wiped it down. Then, I would let the pan heat to smoke point with a light layer of lard from on a paper towel GlassEye's method. Let it cool. Repeat. I have done it 4 times so far. I really like the results. Thanks for the method.
    So I get GlassEye's method, but curious about the potato skins and what the oxalic acid does...thanks...
    once in a while you get shown the light, in the strangest of places if you look at it right

  7. #107
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by chinacats View Post
    So I get GlassEye's method, but curious about the potato skins and what the oxalic acid does...thanks...
    Maybe overkill, but read about it on a few foodie forums. Just cleaning off the manufacturing junk and bees wax. I was happy with the results. Now I have done the heat to smoking with lard and paper towel multiple times. Looks good and dark enough for me now.

  8. #108

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    Quote Originally Posted by SameGuy View Post
    Not sure I'm doing it right. No, I'm not "obsessive about seasoning" as someone mentioned in the carbon seasoning thread, but I first fried up some bacon this morning. The bacon slid around nicely, but when I tried to wipe the excess grease before the eggs I noticed quite a bit of sticky crud. Added some oil and fried up two eggs. They stuck quite badly, but I finally managed to get them out without destroying them. I prefer over-easy, but that would've been impossible. There were lots of proteins stuck in the pan, and it took lots of hot water to start loosening. My pan-dedicated nylon brush did nothing so I resorted to a well-used "green sponge" (De Buyer's term for a 3M ScotchBrite?) which did the trick with some effort. But now it looks like the pan has a very pretty blue patina, but the seasoning appears to be gone. Attempt number three?
    I have never had any luck with forcing a patina in my Debuyer. Every time I tried it ended in flaking or stickiness. I gave up and went au natural and have not had an issue since.

    It may be a pita now, but once you get your seasoning, you will never look at another pan.

    Re:eggs, it may have been your pan was not hot enough when you started the bacon causing slight sticking with the bacon, carrying over to the eggs, or the bacon was higher in sugar content (maple or applewood smoked or something) but...at the end of the day, I always start with a clean pan when cookng eggs and have never tried cooking directly after bacon.

  9. #109
    Senior Member mpukas's Avatar
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    Quote Originally Posted by Lucretia View Post
    For those of you with the cast handles, do you find them to be a lot more comfortable? I've got a small mineral B (the 9"?) and would like a bigger one, but the handle is pretty uncomfortable. It's also heavy enough at the small size that I'm considering the lighter weight Force Blue as an alternative if I go bigger.
    The cast handles are much more comfortable than the strip steel handles. They do add weight to an already heavy pan. The cast handles do conduct heat, so when the pan get hot, the handles get hot and you need to use a towel, pot holder, etc.

    Keep in mind if you go with a lighter pan, you're getting thinner steel which means they wil heat up quicker, less heat retention once hot, and more chance of warping if they get really hot.
    Shibui - simplicity devoid of unnecessary elements

  10. #110
    Senior Member mpukas's Avatar
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    Quote Originally Posted by SameGuy View Post
    Not sure I'm doing it right. No, I'm not "obsessive about seasoning" as someone mentioned in the carbon seasoning thread, but I first fried up some bacon this morning. The bacon slid around nicely, but when I tried to wipe the excess grease before the eggs I noticed quite a bit of sticky crud. Added some oil and fried up two eggs. They stuck quite badly, but I finally managed to get them out without destroying them. I prefer over-easy, but that would've been impossible. There were lots of proteins stuck in the pan, and it took lots of hot water to start loosening. My pan-dedicated nylon brush did nothing so I resorted to a well-used "green sponge" (De Buyer's term for a 3M ScotchBrite?) which did the trick with some effort. But now it looks like the pan has a very pretty blue patina, but the seasoning appears to be gone. Attempt number three?
    +1 to what Kalaeb said.

    Even if a carbon/cast iron pan is seasoned perfectly, cooking bacon in it will lead to browned bits of sugar and fat that will stick to some degree. I just soak the pan, scrape it will a metal spatula, and hit it w/ a green scrubby and hot water w/ a little soap. Patina comes and goes, but the pans always rock.

    +1 to eggs over easy too . That's one of the few things I use the ScanPan NS for. Omelettes and scrambles no problem in my carbon pans as long as they're hot enough at the start.
    Shibui - simplicity devoid of unnecessary elements

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