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Thread: De Buyer Pans

  1. #231
    Senior Member mpukas's Avatar
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    De Buyer just came out with a new line of copper + stainless steel pots and pans. Cast SS handles. This is a cool video showing how they are made.



    And they ain't for the thin of wallet - the 28cm fry pan retails for $450. ouch.
    Shibui - simplicity devoid of unnecessary elements

  2. #232

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    OUCH. de buyer ain't cheap but maybe its because its imported in USA?? I'd stick to carbon de buyer instead. good enough.
    I am surprised though because the prima matera is not exactly new. been for sale in europe for a while now....maybe its just the frying pan thats new in the line?

  3. #233
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    Not surprised they released something new. Most Canadian retailers have cleared stock of the mineral pans. Picked up about 10 total pans for about $230ish Was pretty happy with that price

  4. #234
    Senior Member EdipisReks's Avatar
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    I have quite a few copper pieces, which I love. While I never plan on switching from gas, I can see induction capable copper being pretty nice. I certainly prefer the traditional cast iron handles, though.

  5. #235

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    Just picked up the cheapest (?) of the De Buyer line, the La Lyonnaise Blue Steel or something. It was the cheapest because the steel was thin (~ 3mm)

    Compared to my $10 china carbon-steel wok, I think $30 for a much better made pan is a pretty good deal!

    After 30 min of seasoning I'd say it is mostly non-stick but it also warped a little =( Gonna try hammering it back into shape later, or is that a bad idea?

  6. #236
    Senior Member chinacats's Avatar
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    Any ideas about any model of deBuyer or other steel pans that would have a more rounded bottom (not sure of the term) to be used for omelets and such? My deBuyers all have a less than gentle slope that makes flipping an omelet not work so great.
    once in a while you get shown the light, in the strangest of places if you look at it right

  7. #237

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    HI Mate,
    I have every size going and they are the best pans you ca get . Similar to cast iron they stay hot and get better with time.

  8. #238
    Canada's Sharpest Lefty Lefty's Avatar
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    Quote Originally Posted by chinacats View Post
    Any ideas about any model of deBuyer or other steel pans that would have a more rounded bottom (not sure of the term) to be used for omelets and such? My deBuyers all have a less than gentle slope that makes flipping an omelet not work so great.
    Get a 9" crêpe pan. It's what I use and my omelets are internationally know.... Ha
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  9. #239
    Senior Member Mucho Bocho's Avatar
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    +1, I'm partial to the 11" De Buyer Crepe myself for all eggs any style.
    One thing you can give and still keep...is your word.

  10. #240
    Canada's Sharpest Lefty Lefty's Avatar
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    Quote Originally Posted by ryann View Post
    Just picked up the cheapest (?) of the De Buyer line, the La Lyonnaise Blue Steel or something. It was the cheapest because the steel was thin (~ 3mm)

    Compared to my $10 china carbon-steel wok, I think $30 for a much better made pan is a pretty good deal!

    After 30 min of seasoning I'd say it is mostly non-stick but it also warped a little =( Gonna try hammering it back into shape later, or is that a bad idea?
    The "Force Bleu" (blue steel) line is my favourite. I actually prefer it to the much more expensive Mineral line, because it's lighter, gets super hot easier, is easier to properly season (in my opinion), and well...maybe I'm just sentimental.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

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