FREESHIP39
One of the best carbon steel pans, The de buyer range is all 50%, https://www.kitchenwarehouse.com.au/Search-KWH?stq=de+buyer
Now out of stock online — In store pickups only.
De Buyer Mineral B Carbon Steel Frypan with Helper Handle 32cm $75 (In-Store Pickup) @ Kitchen Warehouse
1220
Gil Gunderson on 13/01/2023 - 18:53 kitchenwarehouse.com.au (7406 clicks)
Last edited 14/01/2023 - 12:46 by 2 other users
Last edited 14/01/2023 - 12:46 by 2 other users
Related Stores
closed Comments
Everything is amazing
Everything is awesome!
Good price. Nice find OP
It says 32cm but how big is the base? it is flared a lot.
With a cooking surface of 9", the 12.5" fry pan is the ideal size for frying bacon strips, making one-pan meals, or cooking large amounts of food without overflowing or overcrowding. Perfect when you're cooking a meal for 4-6 people. https://debuyer-usa.com/products/mineral-b-fry-pan?variant=3…
Exactly , it really is shit for browning a lot of meat at once
This is like a padded bra, not getting all that you hoped for
I just bought a couple. I was worried they were going to be a bit thin so have low heat capacity. Haha noop. These are very chunky. They've actually hit it right on weight/usability at least for me. The small omelette pan is really quite agile. The 28cm is quite weighty.
No clue why you'd bother with any other pans at this price!
Might want to + the deal then
Haha good point.
Re your last sentence: yeah exactly - this will last for a lifetime really. It's just steel and the handle has been stamp-lugged on rather than spot welded.
I have a Solidteknics one which is very similar, same weight and slightly bigger but single piece steel. It takes a beating and it'll last me forever but I really want this De Buyer one too but it's hard to justify as they are so similar. I have a De Buyer crepe pan and use it a lot for tortillas, flatbreads, crepes, etc.
unfortunately not a lot of people are dedicated enough to maintain carbon steel pans…
There's not much maintenance involved? They don't need to be babied.
Once you season them properly, you can treat them as normal pans - the only extra step is to dry them completely once you've washed them, even put it on a gentle heat to evaporate the water.
Depending on what you're cooking, you don't even need to wash them after every use, I just use paper towels to wipe clean most of the time.
Good value only if you know how to use it.
People don't know how to use them?
They slide under your bed, you pee/poo in them during the night and then wash them in the shower the next morning.
I always wondered what this "seasoning" thing people kept taking talking about was meant to be. TIL
Amazing price. I think the website is struggling.
I think most small to medium sized businesses are struggling. They may be selling them at or below cost.
What does De Consumer think of this?
Great deal. Would buy but have enough already.
Can someone please enlighten me on advantages of carbon steel? Is it better than stainless steel? Have long life?
Will last for generations if you maintain it.
Main benefit over stainless steel is heat retention. You will be able to get a great sear and even heat for frying because the pan will hold more heat.Is that true? I was always under the impression cast iron is best for heat retention, then stainless, and carbon steel is typically thin/less dense and heats up quick but not good for heat retention
ETA reading comments above these are quite chunky
These (regular shaped Mineral B fry pans) are 3mm thick for >= 26cm sizes and 2.5mm for <= 24cm sizes and are on the thicker side of carbon steel pans.
you can think of these as halfway between stainless steel and cast iron. Good sear, but not as hot as cast iron. less weight
You can get a great sear with stainless steel
Carbon steel, when seasoned, is an excellent alternative to teflon/other non-stick pans. When carbon steel is maintained (which is actually quite easy) it lasts forever, whereas most non-stick pans lose their coatings and need to be thrown away eventually.
Depending on where you are, the difference between stainless steel and carbon steel is the chromium content. Lots of stainless steels contain a carbon percentage but also around 12% or more chromium. And lots of carbon steels contain chromium but less than 12%. Together they make up 13% or so of what goes into the steel depending on how stain resistant the stainless is. So what I'm getting at is, it would be logical to say that the difference between carbon and stainless steel is stainless doesn't rust as easy but that will vary from steel to steel… The difference between two stainless frypans could be just as or more significant than that too. All comes down to the makeup of the metal they use to create the pans. Anyone who can answer your question is most likely telling you the difference between a couple of brands they have used.
There's several grades of stainless, but you can season stainless too.
The difference between stainless and carbon steel is the thermal conductivity, Stainless typically being around 15W/K/m, and Carbon being around 45W/K/m , that's 3 times higher for carbon steel, huge difference.
With seasoned cast iron/carbon steel, I always wondered if it was unhealthy to have polymerized oil potentially leach into food. Does anyone know if this is a valid concern or not really a thing? I'd be using the pan to heat/cook a lot of baby food so just making sure.
Unless you’re cooking acidic foods, it won’t really leach. Seasoning doesn’t come off during regular cooking. I would use stainless steel for acidic foods like tomatoes etc.
I believe it may only be a problem if you cook with acidic foods - like tomatoes, apples, etc… I don't know how these would be used for things like tomato based pasta sauces. Would appreciate feedback from anyone with experience.
From https://madeincookware.com/blogs/carbon-steel-faqs
Cooking highly acidic foods like citrus, tomato paste, and vinegar in Carbon Steel risks stripping the Pan’s seasoning and/or adding a metallic flavor to your dish. A quick white wine deglaze in a Carbon Steel Pan is perfectly fine, but a slow-simmered Filipino adobo may be better in another pan. In general, acidic ingredients are better suited to nonreactive Stainless Steel or Enameled Cookware.
I haven't done any research but we use our cast iron pan for bolognese (tomato) sauces all the time. It has a decent season on it though from years of use. Is this a long-term cancer type thing or 'make my food taste funny' thing?
The latter I would have thought.
Yep I thought I read about this years ago, and just confirmed my memory; some iron leaches into your food if it’s very acidic and it’s not bad for you at all, unless you have a particular condition, hemochromatosis. Otherwise, it’s actually good for you as you consume some iron with your food.
Similar with aluminium and copper.
Refs:
https://madeincookware.com/blogs/carbon-steel-faqs
https://www.livestrong.com/article/469176-is-it-ok-to-cook-t…
After reading these commments I'll refrain from using my cast iron again for bolognase, more becuase i don't want to strip the seasoning. I don't recall there being much of a taste problem.
We have one of these. It's amazing, just had to look after it properly for the first 6 months to get it well seasoned and now hardly have to do anything.
So what is the best way to season it in first 6 months?
Follow the instruction
the seasoning instructions for wrought iron are comparable, for example: https://www.solidteknics.com/ironcare
I just wouldn't put the De Buyer in the oven - or at least just check the temperature limitation on the handle glazing.
I seasoned my Soliteknics cast iron pan in the oven this way and it turned out really good but I haven't done my bigger pan as it didn't fit in our old oven.
one method Kenji proposes is to use a bbq chimney outside. This is a brilliant idea to avoid smoke inside the house.
Coat in Rice bran oil, then bake it in the oven
nice! i hate doing anything
Agree, shouldn't have to
I have a bk steel pan that I got from Myer half price I know it is made in china but it surprised me how good the quality of it actually is
If you want to dip your toe into carbon steel might be a good start??
We use the BK steel in our commercial kitchen. Good value when Myer is doing the half price esp when your staff won't value the equipment you provided… the first to break for this pan is the joint / screw on the handle..
I bought it, yet to use it. It’s stated pre-seasoned. Can I use it right away or season it first?
it is coated in bees wax which is non toxic and even used in some foods e.g lining moulds when baking canelles, and easy to remove without scrubbing …..just wash with hot soapy water and you are ready go.
that is the whole idea of the “b” range…..non toxic coating and easy to use when you get it home.
How do these compare to Essteele pans?
Haven't got these but have esteele per vita ss pans. No complaints at all. Can cook anything on it. Including eggs. But, I think there is a learning curve to use ss and probably cs too ie oil properly b4 cooking.
This Vs Solidteknics?
Anyone got both.
I love my Solidteknics but this is less than half the price…
Ah, I replied above. I have a similar size Solidteknics in the single piece formed steel, it had a strange name that had to do with the colour of the steel but I can't find the email now. I think I got it in their Kickstarter campaigns. I just weighed it and it is 2.66kg, which is the same as this 5610.32 pan. I'm not super happy with the Solidteknics, it's bloody heavy and the handle is a bit sharp on the edges for the weight being held. The little handle on the far side is useless, it's always searingly hot. I imagine the same might be the case for this De Buyer one.
I also have a smaller De Buyer crepe pan which is really great so I'm real keen to get another De Buyer but this one is so similar to the one I have that I am finding it hard to justify, I'll literally have to sell or delegate to camping my Solidteknics one.
When I just compared their weights, I'm a bit more turned off the De Buyer one, I was hoping it was slightly lighter. But the handle could be better than my Solidteknics and also the far end handle might be more useful. Hmm maybe I'll just bite the bullet! Can maybe sell it…
Haven't tried this one but I've owned two solidteknics and both have warped.
I've bought one of these to replace my current solidteknics pan.Wtf are you doing to them lol. You warped Noni's or Aus-Ion? Ive got all Solid's and have not looked back. Best pans out there..
Both were aus iron. The first was replaced by solidteknics because it was a known issue.
Ive still got the second. Neither were used except for regular cooking, and not even on gas which can cause issues. As I understand this is a common issue with the pans from reading other people's reviews.
Such a shame because once the seasoning is solid these were as good as any Teflon.@Harvey1: Hmm ive got gas and all mine (noni and aus-ion) are still going strong. What's the issue exactly? I havent read about any issues with these specifically. Super early batch or recent?
@Skitza: Warp is not an issue when you use gas cooking only for induction / ceramic cooktop because it requires a complete flat surface.
Thermal shock: warping and cracking: Beware that iron pans can be warped and cast iron has been known to crack due to thermal shock from heating too quickly on electric or induction cooktops set on max. Warm your pan slowly on a lower heat before increasing to higher heats. This is particularly important with induction - please read 'Induction warping' below. Thermal shock from cooling too quickly: never expose a hot pan to cold water. Thermal shock can crack cast iron or warp steel pans, no matter how thick and tough. Let your pan cool a little before washing. Like other situations of 'abuse', warped or cracked pans from thermal shock or overheating on induction are not covered under our warranty.
@Skitza: First was one of the very first batches before they introduced the pebbled finish. Latter was maybe 3 years ago.
Both warped considerably enough that I ended up with 1/3rd of the pan actually being hot since that contactes the plate.
Solidteknics noni stainless steel is the BEST "stainless steel" on induction cooktop… I keep buying them.
The stainless steel Noni won't warped…even putting cool water in it in hot pan.
Aus-lon however would warp if put in cool water straight away when pan is still hot… I remember I saw this specific instruction on the user guide.
Solidteknics noni stainless steel is the BEST "stainless steel" on induction cooktop
Better than Demeyere?
@bargainpersona: Never try this brand before so cannot comment on it.
Before I bought Solidteknics Noni I was looking to get the "All Clad" stainless steel but the only thing made me to buy into Solidteknics is it was made out from one piece of material so no joint / screw. Easier to clean and the chance of breaking the handle is zero. The other thing is it is made in Australia from European materials as apparently Australia doesn't produce such high quality stainless steel.
You'd think they'd get it right for such expensive pans.. that and coming pre-seasoned would be good in general.
Comments about warping not great.
Still got an annodised one that's holding up pretty good.
Got both. Definitely Solidteknics. The screw on the De Buyer will break in some day.. trust me.
i have both …..prefer the de buyer …..it’s thicker and sturdier and the angle is more rigid. solidkinetics is made of thinner steel so that they can press it into shape …..they would struggle to try and shape a solidkinetics if they used steel as thick as the de buyer.
Are you sure - the specs on both say 3mm?
Noting some smaller DB pans and the ST lightning range have 2.5mm whilst the larger ST XHD range have 4mm…
Yeah my Solidteknics is 3mm and it doesn’t flex at all, it’s solid and heavy.
I’m over Solidteknics these days though, they have gone upmarket with their pricing and it’s becoming a bit of a joke. De Buyer made in France for $75, can’t beat that. Solidteknics 31cm XHD (comparable) is $270. As I supported some of their Kickstarter campaigns, I’ve been on their email list and some of the recent things they’re doing are uncompetitively expensive. They’re doing fancy knives these days too. But I still recommend them to people as they make quality stuff that literally will last you the rest of your life. Lately I’ve bought quality tools and things with this philosophy because I think it’s cheaper than buying cheap stuff over and over throughout my life.
@GeneralSkunk: Yes agree, I've tended towards buying quality items from manufacturer's who at least appear to be somewhat ethical & non-corporate.
Have one of this and not very happy with it when use with induction cooktop.
The bottom of the pan becomes convex after a couple of use and with induction cooktop it means the touching surface become less and pan also heating unevenly.
Your induction element is likely too small and set too high for your pan, you need to give it time to warm up slowly. It's the temperature differences between the centre and edge of the pan which is causing it to warp.
Thank you OP, I've been wanting to get some high quality pans…
I grabbed two 32cm fry pans because there doesn't seem to be anything else left that I could collect.
Have a great weekend everyone 😁I have the "Carbone Plus" version of this pan (24 or 26cm I can't remember). Only difference is the handle. "Carbone Plus" can stay in the oven longer
Seasoned well and maintaned, its the best non-stick frying pan I have used. Only drawback, its freakin heavy.
Love these pans.
Thanks op. Bought 2 and signed up as a member. Shortly after, they emailed me a $20 off voucher with minimum $50 spend. Checkout only accepts one coupon code so I couldn't use the free shipping code as well, so did a click and collect.
I placed an order with the $10 off $100 code and then was immediately emailed a $20 off $50 code FYI
I won't be "de buyer" of one of these…
Does this warp in the middle when heating up? I bought Black Steel 26cm Steel Frypan from Myer which does.. annoying.
Mine did that, end up throwing away
Sometimes the thinner pans might warp on induction because it heaps up too fast. You can turn your induction job to a lower power mode, which might heat it up more slowly and evenly
Thanks for the tip. Will try!
Use HELLO10 for $10 off
some people seem to be concerned about weight, although this pan is lighter than a 32cm cast iron.
De buyer make several grades of pans …….
mineral b …..thick pan, designed for retail market, coated in bees wax so that it doesn’t rust and so looks nice on the shop shelf.
carbone plus ….same thickness as mineral b , designed for trade sales, no beeswax so sometimes has a bit of rust on them but cheaper than mineral b.
de buyer force blue is thinner and so lighter than mineral b and also cheaper
there is one more grade which is lighter again than force blue.if you don’t like riveted handles ….matfer weld the handles onto their steel pans…..
Looks like you bought them all. No more free delivery and no stock to pick up from VIC shops
yes WAS a great deal. if you want the same pan but without the bees wax, search for carbone plus on google ….. some hospitality suppliers have them but because no bees was there is often some rust to scrub off …..amazon used to have them cheap but i think amazon are catching on heavy cookware of low cost and free shipping from UK is bad business model ….. i have noticed my de buyer carbone plus crepe pans haven’t come back to their low price in over 3 years after i bought the,.
I have the country version (higher side). It is extremely heavy so buyer beware. Maybe it's just me but I can barely toss anything in it. I've only used it to sear steaks now. Outside of that, not sure what I can use it for…
I have that one too, & it is very heavy.
May be good for campfire cooking.
Bought the 32cm online last night, received the $20 off a $50+ purchase email. Went into the store in Alexandria this morning as I could not click and collect due to low stock. They had no stock but were able to order the smaller sizes from another store and apply the $20 off. Got the 26cm for $35 shipped to my home.
Hard Annodised (Bacarrat ID3 or similar) usually good enough I've found, much better than tefal and other non-sticks that fail.
just get when cheap (Robin's kitchen is always having a final days sale).Not available for delivery anymore
If anyone looking for something in Stainless Steel, Scanpan is an excellent option. I have the 36cm version of this along with the other pans from Scanpan
Scanpan Impact Covered Wok, 32 cm,Silver
https://amzn.asia/d/4lQgIWB
$78.95 delivered
For once, in WA, I got in on a deal.
Thank you, OP.
Appears to be sold out everywhere except in WA.
No stock in VIC whatsoever
Just received the pan. Wow, they weren't kidding about the weight.
Agree I like it but heavy. Too heavy for wife to move around easy.
Amazing quality.
You'll need a wide oven if baking.
FYI for anyone in Sydney that missed out, was not able to click and collect but I was able to call the Alexandria store who placed an order for me to get one of the pans in stock over at WA sent over.
Almost nothing is amazing for delivery or click and collect