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For De Buyer Mineral Frying Pan 32 cm, 16 customer reviews collected from 1 e-commerce sites, and the average score is 4.6.

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17.7.2017

Excellent build and looks. Gave up on trying to build that perfect black patina that you may see the Vollrath video on youtube. Now I don't think it's even possible to achieve such result on a ceramic hob. But it's not needed either to have non-stick qualities. Mine is now black in the centre and blotchy on the edges of the bottom, where it just never reaches such high temperatures as in the centre, even though the cooking zone matches the bottom of the pan in size. To get this pan really hot all around you need to warm it up on a lower heat for a while, before applying the the max heat, otherwise you may get the patina start burning out in the centre before the edges become really hot.This pan is excellent for high temp frying and even grilling and while it's not particularly difficult to fry an egg on it, I kept my teflon pan for that as it requires less precision.It was somewhat disappointing to find out that manufacturer recommends putting it into the oven only for short periods of time - I have pans with rubber or bakelite handles, which can be kept in the oven for longer and at higher temperatures. Or maybe De Buyer are playing it safe here?Also, although it's 28cm I found it has considerably less capacity than my older 28cm pan with a steeper edge and regular 28cm lids are slightly too big for De Buyer.UPDATE: The black patina does build up over the whole pan with time, it just required more patience (I believe it took some 30 or so uses). However the pan has also warped slightly, even though it was not exposed to very high heat since I seasoned it at the beginning. The convex is tiny, but enough to create slightly different results in the middle and on the edge when frying in shallow oil. Overall, I much prefer my stainless steel Demeyere for most uses, but still find De Buyer to be very capable at high heat cooking without deglazing.
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25.2.2021

Bought as my old non-stick frying pan had seen better days and had a few scratches and chips in. As I've been looking into the detrimental health issues that can be caused by non-stick, I decided that natural steel or cast iron was what was needed. Cast iron would have been fine, but following a triple stroke some years ago the weight of cast iron seemed unnecessary if Carbon steel could do a decent job. It arrived and I set to work getting it seasoned in the oven. Following three rounds of oven seasoning I just put a small knob of butter in the pan and cracked an egg. It slides around like a greased up eel. The mistake that most people tend to make, including myself at first is to treat it like a non stick aluminium pan,it's not one of those, it's far superior. You don't need to cook on high temperatures and in fact I kept failing until I decided to cook the egg slowly. The pan holds the temperature far better than a traditional non-stick and so doesn't require to be on full. I set my pan on around number 3 on my electric cooker for a minute or so (use the right sized ring for your pan size) then add the knob of butter. Once it has melted I swirl the butter around the pan coating the surface and leave it heating further for about 1 minute. Crack the egg and leave it alone in the pan until it has cooked enough to try moving the egg. Doing it slowly has proved a reliable method to me and means that cleanup is as easy as wiping it out afterwards with a piece of kitchen towel. As you cook more foods the "seasoning" should start to build up creating a natural non-stick surface without those nasty chemicals.
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8.2.2021

Although there are reports contesting the myth that 'Teflon Pans' are harmful, I have chosen to steer well clear of those pans with the red dot in the middle 'not to mention any names' and have chosen this carbon steel option to go alongside my cast iron skillet & my stainless steel frying pan. I also own some ceramic cast iron pieces too which are great for stews & casseroles etc but when it comes to frying this De Buyer Carbon Steel Frying Pan 'once properly seasoned' is as 'Non-Stick' as nonstick pans can be & is a must-have piece of culinary apparatus.I must stress that in order to get it to 'not stick'you will have to put in some initial work which does require a little elbow grease & a lot of patience but once you get that initial coat of seasoning and the more you continue to cook with it the more seasoned it becomes thus making it more effectively 'nonstick'!As aforementioned, I'd been meaning to ditch the 'Teflon' for a while & I can categorically say that I am glad that I did & have done so without the fear of finding a good enough replacement as I most certainly have with this De Buyer 28" frypan.I recommend this pan to any home cooking enthusiast that appreciates good quality products.The only thing 'as I also already mentioned' is to be prepared to put in the work & Maintainance needed to keep this little gem of a frypan in good order, and doing that will ensure you have the pan for many a generation, potentially, else you just get yourself one of those ones with the little 'Red Dot' in the middle.
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25.4.2020

This is my first carbon steel pan.I own 3 very decent cast iron pans that I used exclusively but ran into some problems periodically with the usual suspects: delicate fish, eggs etc.I had heard good things about carbon steel.I seek out few things in my cookware: no poison, built to last, good value, fit for purposeThis pan is perfect. On unwrapping it looked beatiful. Now the seasoning has started to build up, it lost a lot of its shine but it is very effective. Eggs and fish sticking is no longer a problem.I'm considering selling some of my cast iron as they don't get as much use since this pan has arrived. It's certainly the one I reach for most.One thing to be aware of: it is heavy.I'm a 6'4 big guy and I suspect smaller/petite people may struggle with getting the most out of this pan due to it's weight. My more slender partner can lift it but her arms tire quickly should she need to move the pan from the hob to the sink, or to the dining table.
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18.12.2020

Dec2020.... I'm saying it now less than 24 hrs of getting it. I have a good feeling about this. I'm gonna stick to the instructions simply because of the way my 1st fry went.cleaned, oiled, burnt, wiped, cooked, cleaned...I reckon I'm gonna live off this thing. I will update this if I run into trouble.

15.7.2020

this pan is amazing, after a short seasoning with potato peels (as in the instruction) the pan became non stick and I'm having fun using it to fry eggs, steaks and anything else. the plus in this specific pan is the stainless handle which stays cool during use and does not require any maintenance

28.12.2020

Bought it as saw similar pans on Saturday kitchen and wanted a heavy solid pan to replace an old heavy one that I loved. Fantastic and definitely very professional pan. Very solid and heavy. Seasoned it quite easily and already food doesn’t seem to stick. This will become an essential

28.12.2019

I watched some reviews on this product before buying and it's exactly as I expected. Word of warning though, the 28cm version is pretty weighty! Anyone wondering if they should buy this... do it. Just do it.It really is great.

22.3.2021

Amazing pan. I can honestly say that cooking steak in this pan gives the best results I have ever had at home. It's a bit of a faff with the 'seasoning' but 100% worth it.

28.11.2018

Superb build quality and now we’ve seasoned it we look forward to a lifetime of non stick cooking without the hassles of a non stick coating.

3.1.2017

Very Strong, but it is very heavy. Very good quality.Recommend to buy it as smaller size.

6.1.2019

Exactly what i was expecting. High quality carbon steel pan.

29.11.2019

Solid and well made carbon steel pan.

19.7.2015

Perfect!!!! Never again Teflon!

8.8.2019

top quality iron pan

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