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  1. #51
    much more awesomer
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    FWIW, this is the 7.9" Mineral B Element after BKF scrub, baking soda neutralizer and a first seasoning with about a tablespoon of Pompeian grape seed oil. As instructed, heated until smoking, dumped and wiped out. Next, fried up a couple of breakfast sausage links and they browned nicely. The brown bits in the pan rinsed out easily. Excuse crappy phone cam pic...

    Francesco
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  2. #52
    Senior Member mpukas's Avatar
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    Quote Originally Posted by pitonboy View Post
    Can you ever get them seasoned to the point you can make acidic sauces without ruining the seasoning? If not, what do you use when making that marinara? The All-Clads or some nonstick?
    I'm not a patina or season queen. Folks that are really into seasoning their pans would probably be very unimpressed with my pans. I just heat them up, splash in some oil when their hot, and go to town. When it comes time to clean them, I use hot water and a tiny bit of soap and only enough scrubbing on the cooking surface to get them clean; I scrub down the sides, rivets, handles, outer surface, etc. very thoroughly. For the most part, they're very non-stick when used properly.

    After saying that, to answer your question, to me it's not an issue of seasoning the pan to be able to cook acidic foods, or ruining the seasoning. You'll never get an even coating all along the cooking surface and up the inside of the pan. It's about the acidic substance coming into contact with the steel and the dish developing off flavors and odors. Some dishes/sauces with a few tomatoes is fine, but something like a gastrique, no way. For that I use SS All-Clad or Viking. I use NS as little as possible.
    Shibui - simplicity devoid of unnecessary elements

  3. #53
    Senior Member Miles's Avatar
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    Just a heads up to anyone looking to take one of these for a test drive, I got a Tuesday Morning flyer in the mail last week that features DeBuyer Mineral pans on sale between $20-$30 for 8-10" pans. I haven't checked the local stores to see what they have, but that's a very decent price: French steel for prices comparable to the Paderno pans.

  4. #54
    Senior Member Tristan's Avatar
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    Quote Originally Posted by mpukas View Post
    I'm not a patina or season queen. Folks that are really into seasoning their pans would probably be very unimpressed with my pans. I just heat them up, splash in some oil when their hot, and go to town. When it comes time to clean them, I use hot water and a tiny bit of soap and only enough scrubbing on the cooking surface to get them clean; I scrub down the sides, rivets, handles, outer surface, etc. very thoroughly. For the most part, they're very non-stick when used properly.

    After saying that, to answer your question, to me it's not an issue of seasoning the pan to be able to cook acidic foods, or ruining the seasoning. You'll never get an even coating all along the cooking surface and up the inside of the pan. It's about the acidic substance coming into contact with the steel and the dish developing off flavors and odors. Some dishes/sauces with a few tomatoes is fine, but something like a gastrique, no way. For that I use SS All-Clad or Viking. I use NS as little as possible.
    I never fail to get hard to dislodge brown stains on or near the rivets when using SS pans... a cursory wipe and scrub with or without soap never gets it off! I'm not sure what I'm doing wrong.

  5. #55
    Senior Member mpukas's Avatar
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    Quote Originally Posted by Tristan View Post
    I never fail to get hard to dislodge brown stains on or near the rivets when using SS pans... a cursory wipe and scrub with or without soap never gets it off! I'm not sure what I'm doing wrong.
    That's incinerated oil, and it's really, really tough to get off. I've got it on all of my pans - inside and outside surfaces, and I just live with it. For my SS pans, I scrub them hard w/ a fresh scotch brite pad to really get them clean, and hit the rivets as best I can. HOT HOT HOT soapy water. That's actually the secret to to non-stick SS pans - super clean! As long as the pan is cleaned, heated & oiled properly, sticky things like crepes and omelettes will slide right.

    I've thought about trying oven cleaner, and also a dremmel w/ a wire brush attachment, but haven't tried either yet.
    Shibui - simplicity devoid of unnecessary elements

  6. #56
    Senior Member mpukas's Avatar
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    Heads up for you guys - the De Buyer pans with the cast handles are an endangered species. I got a news letter f/ La Cuisine last week saying De Buyer is no longer making this version (which is why it isn't showing up on their website and catalog). I spoke with La C on the phone earlier this week, and they have in stock several sizes, and they can get a few more, except for the 24cm size. Apparently each handle is sized for each pan, and for whatever reason they have no more 24cm pans.

    I've ordered a couple more to round out my set - I like having 2 of each size as I'm often doing multiples of the same thing at once. Now I'll have 2 28cm and 2 32cm, but only 1 24cm. BTW - they have the monster 36cm & 40cm! Would love to have those too, but just to big for my stove top, and the handles are really long which makes storing them a problem for me...

    One other thing to note about La Cuisine - they charge 10% for shipping. OUCH! But they have a e-coupon that will save you 10% - ebites, so you can basically get free shipping. Have fun!!!
    Shibui - simplicity devoid of unnecessary elements

  7. #57
    much more awesomer
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    Thanks! The cast handled pans are a bit more spendy than the Mineral B with flat handles, but might be nice for a most-used pan. I may also get a 24 cm crepiere to go along with the 30 cm Mineral B I picked up last week.
    Francesco
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  8. #58

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    Quote Originally Posted by Miles View Post
    Just a heads up to anyone looking to take one of these for a test drive, I got a Tuesday Morning flyer in the mail last week that features DeBuyer Mineral pans on sale between $20-$30 for 8-10" pans. I haven't checked the local stores to see what they have, but that's a very decent price: French steel for prices comparable to the Paderno pans.
    That is a steal, going to have to check out my Tuesday morning to see if they have any

  9. #59


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    Quote Originally Posted by kalaeb View Post
    That is a steal, going to have to check out my Tuesday morning to see if they have any
    It's a great deal. Just make sure you look over the pans carefully before buying. I had to wade through 7 of them before I found one that wasn't chipped (usually around the rim). But for $32 out the door, time very well spent.

  10. #60
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    Quote Originally Posted by unkajonet View Post
    It's a great deal. Just make sure you look over the pans carefully before buying. I had to wade through 7 of them before I found one that wasn't chipped (usually around the rim). But for $32 out the door, time very well spent.
    Geez. I did a location search on their website and found nothing. Do a Google search and there are three close to my work.

    I'm going tonight!
    Michael
    "Don't you know who he is?"

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