Lovely pan. I’ve got this on order. Tip - use a really thin layer of oil. Wipe it on with a piece of kitchen towel, then with a dry piece of kitchen towel wipe it off until you can’t see the oil anymore and it almost looks dry. Then heat to smoking. You want the thinnest layer of oil possible.
@HrWisch
3 жыл бұрын
There are more than one methods to season iron cookware and all work fine. The method shown is based on DeBuyer's 'puddle' method. It's the by far fastest method to apply a decent layer of seasoning. The key to that method is to not let the oil smoke for too long, then rinse it out and keep wiping the skillet thoroughly with paper towels until all oil is gone (otherwise you will end up with a gummy mess instead of a thin layer of seasoning). It doesn't look pretty but the seasoning is perfectly fine to start cooking.
@jetobey5656
3 жыл бұрын
@@HrWisch But see my long comment, above.
@andrewfrost8866
4 жыл бұрын
An excellent demonstration Paul, thank you. Mine’s due to be delivered tomorrow.
@mihaidumitrescu1325
13 күн бұрын
still happy with the pan after 3 years ?
@hepgeoff
3 жыл бұрын
Nice demonstration. Since that pan has a stainless steel handle, I would think an oven seasoning would work better though. That way you'd get the sides seasoned as well. Nice results on the egg and omelet. No sticking.
@josiewales3652
2 жыл бұрын
This pan looks ideal for searing off your protein on the cooktop. Then finishing off in a 176-232c 350-450 oven for however long it takes. But De Buyer does not provide any oven usage specs for this product. Only that it can take high temps on assorted cooktops.
@OBIwanja
Жыл бұрын
Carbone Plus one is a seasoned pan though. Doesn't need to have seasoning that hard.
@costantineyoussif6679
2 жыл бұрын
Great review do the handle get hot on these one , the regular one gets super hot I’m very disappointed and it’s very heavy !! I might just return it
@paulplayer9
2 жыл бұрын
This handle does not get hot even after a while on the hob.
@ezbakeovenhands
11 ай бұрын
I have bought the mineral b pro 28cm with the statinless steel handle and i find it absolutely the worst handle for grip although it may look pretty...is this handle slippery and hard to grib or is it better? Thanks
@YagrumBagarn
2 ай бұрын
Very nice very nice I'll buy one
@dimmacommunication
3 жыл бұрын
The best way to season is to use a tiny bit of oil , spread it with a small piece of paper while the pan is already quiet hot and wipe it off. Then heat it fully
@geraldamos292
2 жыл бұрын
That kind of seasoning doesn't stay on that well..first time I steamed pork chops the seasoning came off
@geraldamos292
2 жыл бұрын
I like doing fryed potato peelings with a few drops of oil and a very generous amount of salt..that won't wash off
@jvidia
Жыл бұрын
The DeBuyer Carbone Plus needs seasoning? It has a non-stick carbon coat already! The mineral B ones are the ones that need seasoning.
@user9b2
Жыл бұрын
Go to their website and educate yourself.
@jvidia
Жыл бұрын
@@user9b2 thanks for nothing!
@badr....
10 ай бұрын
@@user9b2u don't need to be rude, grow up
@crisdus
Ай бұрын
Yes it needs seasoning
@fl-guy2381
Жыл бұрын
Great video 🤙
@charlesw665
3 жыл бұрын
What spatula are you using? I like it.
@paulplayer9
3 жыл бұрын
it is from Joseph Joseph I think the elevate model .
@charlesw665
3 жыл бұрын
@@paulplayer9 Thanks!
@Gavdrums
10 ай бұрын
Can anyone explain why the carbon plus is cheaper than mineral B? Apart from epoxy covering on handle for mineral B and beeswax coating the specs seem to suggest the exact same pan.
@paulplayer9
9 ай бұрын
I think the Carbon Plus is a bit thicker, also they advertise them for commercial use, sometimes the things for home use are more expensive
@Gavdrums
9 ай бұрын
That makes sense, thanks. I find de buyers website can be a bit unclear
@chrisk5328
4 жыл бұрын
I have a couple o f questions: Is the edge of the pan sharp or rounded? How deep is this pan? De Buyer's site says it's 3.5cm but it looks deeper in the video.
@chrisk5328
4 жыл бұрын
I am trying to decide between this pan or the Mineral B Pro.
@paulplayer9
4 жыл бұрын
@@chrisk5328 the pan is 4 cm deep and the edges are a bit sharp compared to a stainless steel pan but it would not cut you or anything, I think this one is made of a bit thicker and heavier steel than the mineral b and the edges are the same as the mineral b .
@chrisk5328
4 жыл бұрын
@@paulplayer9 thank you!
@sixpooltube
Жыл бұрын
What is the size of your pan?
@sixpooltube
Жыл бұрын
Nvm, I see it's 28cm
@1floggedhorse
3 жыл бұрын
My pan instructions said "DONT" use on an induction hob at "FULL" power - as it might warp the pan
@Studentofgosset
Ай бұрын
Is that full power or the boost function? I would assume the rapid change in temp is worse than just high temp.
@HrWisch
3 жыл бұрын
It's actually the exact same skillet body as the MineralB series. Only the handles are different.
@Shazzkid
3 жыл бұрын
Not quite, the mineral b and the carbon plus are the exact same, including the handles, but both have a separate Pro version, which comes with the stainless steel handle, instead of the expoxied handle. The difference between the Carbone Plus and the Mineral B is actually very simple, the mineral B comes coated in beeswax from the factory, and the Carbone plus comes coated with a lacquer instead. That's it...so you'll see the mineral b will have the little bee etched into the centre of the pan, and also a silicone bee badge stuck into a hole in the handle.
@HrWisch
3 жыл бұрын
@@Shazzkid I can only speak for Europe. Here, the MineralB and Carbone Plus have the same handle shape but different coatings. The MineralB has a transparent epoxy, the Carbone Plus has a hammer paint finish: abload.de/image.php?img=carboneplus01h7kg7.jpg abload.de/image.php?img=carboneplus02p8kfe.jpg abload.de/image.php?img=carboneplus038lke6.jpg The first picture is a Carbone Plus crepe skillet with a welded handle. You can clearly see the painted and raw part of that handle. The other two pics are a 32cm Carbone Plus Lyonaisse skillet with riveted handle. Same paint coating but all the way down to the rivet area too.
@Shazzkid
3 жыл бұрын
@@HrWisch im not sure about the crepe pans and stuff, im only aware of the regular skillet. I have both carbone plus and mineral b pans, identical except for the little bee etching, the reason the welded handle has an exposed area is because welding requires a clean surface, its simply because the crepe pan is welded so they handle is slightly different. I am in the UK so part of the European Market too. De buyer have answered the question about the difference between the carbone plus and mineral B, please review the replies left by the official De Buyer channel: kzitem.info/news/bejne/r353moGJhn18onY Also how do i send pictures like you did? I can show my 2 identical pans carbone plus and mineral b
@dimmacommunication
3 жыл бұрын
I'm totally undecided between the 28 cm and 24 , causa I already have a 30cm skillet and heat doesn't reach the side , it gets super hot in the center and not the sides :(
@JohnConboy1
3 жыл бұрын
That is my worry. I want to buy the 32cm pan, but I am worried it might not heat up completely on my induction hob.
@dimmacommunication
3 жыл бұрын
@@JohnConboy1 the 32 cm pan should give less problems than the skillet ( I think ) expecially on induction
@JohnConboy1
3 жыл бұрын
@@dimmacommunication Thanks for the prompt reply. Can I ask, why you think that, as you say your 30cm pan doesn't heat up throughout? The pan I'm looking to buy is the De Buyer 32cm skillet. I assumed the base of the pan needs to be a similar size to the induction ring. Thanks.
@dimmacommunication
3 жыл бұрын
@@JohnConboy1 As long as it fits on the induction heater safely it's ok , normally 28-30cm is the limit. Probably 32 is borderline ok . I also would buy the De Buyer with the stainless handle, people told me it's amazing, better than the pro line and also cheaper.
@JohnConboy1
3 жыл бұрын
@@dimmacommunication I've just sent De Buyer an email just to check as I'd hate to get the wrong one and have to faff about having to return it. I bought the 26cm mineral B crepe pan last week and it's great! I put it in the oven at 220 for an hour three times without any problems with the handle. It's a pity they don't do a 30cm pan. Thanks for your help.
@theoracle5265
2 жыл бұрын
You said to let you know what I think in the comments, I think you should have invited me over to have one of those delicious breakfast sandwiches😉
@badr....
10 ай бұрын
😅😅😅😅 best comment, can i join 😀
@theoracle5265
10 ай бұрын
@@badr.... 😉
@ANTZPound4Pound
Жыл бұрын
That S#!+ Still Sticking!🤣🤣
@zarakias1
3 жыл бұрын
sorry to much oil for seasoning need only thin layer .
@bobert6644
4 жыл бұрын
Is the non-stainless steel version oven safe?
@paulplayer9
4 жыл бұрын
only for a few minutes cause the traditional handle is coated with silicone, this is why I got the stainless steel one.
@cmalchik
4 жыл бұрын
@@paulplayer9 are you sure the regular carbone plus has a silicone handle? i was under the impression the the mineral b have a silicone coated handle, and the regular carbone plus have some hard enamel/epoxy coated handle.
@paulplayer9
4 жыл бұрын
@@cmalchik I'm not sure if it is silicone but it is a coating that not ovenproof for more then a few minutes.
@JacquesCorbyTuech
4 жыл бұрын
The handle is iron so totally oven safe. The benefit of the handle shown in the video is that it doesn't get as hot on the stove so can be handled without protection.
@HrWisch
3 жыл бұрын
The standard Carbone Plus has a hammer finish which is more or less some sort of paint. It's not 100% oven safe. However, if the handle doesn't touch any hot surface in the oven and you let it cool down completely before touching the handle, it usually doesn't take any damage when seasoning in the oven.
@jetobey5656
3 жыл бұрын
This is an excellent tutorial. But, the fact is, your pan seasoned quite easily. I have 5 CS skillets. 2 Mineral Pro grade D-B's, one Matfer Bourgeat, and one "Made-In CS Blue." To be brutally honest, using tried and true methods, the best "non-stick" surface is with the new "kid on the block." It is the 10" Made-In." Every one of my premium quality French pans has battled me daily. I forgot------I bought a 10" Solid -Kinetic's Aus-Ion. It is seasoning well ( new issue, so lightly bead-blasted) and it shows promise. I am on a residential natural gas stove. Every one of my pans is shiny , but reasonably skim oil protected, and black. My first D-B Mineral PRO "B" was expertly ,gently blasted with used glass micro-beads so that I could start over. It is getting there. If one can find a qualified blaster, it is a reasonable way to get a disaster revived. These pans have become quite the "NEW" tide in skillets. There are many truthful videos on YT about their preparation and use. BUT, though I have been a serious cook for 57 years, taught by a sophisticated chef of a mother, some of these pans are just a real BATTLE ! The first cook of bacon I wish I could easily buy (I am in Iowa, and it likely came from here) is NOT "non-stick!" It is a "little sticky." BE WARNED-- tonight, in a glossy black "D-B Pro French Collection," with an existing skim coat and a dribble of peanut oil and two seasoned and olive oil "dribbled" and well-marbled NY strips, and believe me , they stuck. I like steaks black charred out and close to purple in and nothing could be better for that than CS of the quality of that well-seasoned pan. THEY STUCK !! To clean it, I used very hot water and a truly squared off and edged wooden spatula, and then a green and yellow scrubbie with NO soap to clean it. I re-heated it and applied a very thin skim of oil on it. Frankly, though the steak was perfect, the hassle wrecked the enjoyment of beef of that quality. My use of CS has been only 1 year, but intense. All of my pans have been "Matfered" and oven and gas burner seasoned with very high smoke oil; peanut or, better, avocado oil. I have reviewed pretty much every YT on CS pans. I have followed directions. IT IS NOT A TRIP; IT IS A JOURNEY !!. I HAVE HAD TO SHUT DOWN SMOKE DETECTORS !! ALL I CAN SAY IS BE READY FOR A CHALLENGE !!-----SIR; you were just lucky !
@StephanHG
3 жыл бұрын
The best oil for seasoning is linseed oil.
@carlyellison8498
3 жыл бұрын
Wrong.
@linepulse
2 жыл бұрын
What size pan is this the 28cm?
@uncodedlife
3 жыл бұрын
Fool, you have to rinse out the oil properly, do this untill pan is completely black (approximetely 10-11 times) , and if you cook meat that contains fat, you start with meat in cold pan. The fat will come out and make it non-stick ;)
@HrWisch
3 жыл бұрын
He wants to use the skillet, not turn it into a piece of art to hang from a wall and never be used. One layer with DeBuyer's 'puddle' method or 3 layers with any of the layer methods is all you need to get a skillet ready to be used. Stop seasoning and start cooking. The real seasoning comes by using the thing.
@ghiocadrian7399
3 жыл бұрын
@@HrWisch i received a carbon steel 28cm pan yesterday, been using only teflon before, i just let the pan on the gas stove till it changed color from silver to grey-black, i put 1 teaspoon of oil and wiped it very well with paper towel on the inside and outside and then wiped the oil off till i couldnt see it anymore, i let it cool down and then i made french fries and 2 fried eggs and it didnt stick at all. 1 layer was enough for me. i will never return to teflon again, i ate enough of it.
@HrWisch
3 жыл бұрын
@@ghiocadrian7399 Have fun with your new skillet and don't get mad if something goes wrong. Cooking on iron is different from using Teflon coated skillets. It takes some time to get used to the correct temperatures and procedure. Play around with different temperature settings and remember to let the food cook until it self releases. Over time, the results will be better and better.
@jetobey5656
3 жыл бұрын
@@ghiocadrian7399 Lucky---see mine above.
@geraldamos292
2 жыл бұрын
Try steaming some pork chops with a lid..that "seasoning" Will all come out
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