Read the full review for more details: prudentreviews.com/de-buyer-review/ Want to know when de Buyer goes on sale? Sign up for our free newsletter for deal alerts: prudentreviews.com/newsletter/
On the note of Mineral B handle, I have a Mineral B Omelette 10in pan, and it has been seasoned in the oven at least 20 times over the lifetime of the pan -- at 225c for an hour, then cooled for a few hours. The handle is the same as like it was new. If this is deterring you from getting regular Mineral B, just ignore the warnings.
I love iron knifeware and cookware. High quality Cast iron, Carbon steel cookware and Carbon steel knives. I find copper has class but not much personality. No patina. No seasoning that tells ,yes, this is your pan.
I've seen videos of people who take long copper tubing and put one end on a fire outside and run the other end into a tent or home through a door or window to heat a room. Is this safe to do ? Peace.
Nice review as always 😁 You have a lot of shipping cost !! I live in France and it is really less expensive here !! The Alchimy 12,5" is about 160$ here (still more expensive that the other brand mentioned in the video) I get La Lyonnaise, the Blue Carbon Steel, in 10" for 25$ So although I love this brand, I wouldn't recommend you Debuyer if you live outside Europe since you can probably find local brands' less expensive pans that perform as well where you live ! What I love about the Debuyer Blue Carbon Steel one is that it is really responsive !! The fact that it don't retain heat well is a strengh here cause it’s allow fast and really precise cooking You wanna cook an egg ? Fine, the pan heat really fast, and low in temperature fast too, so you won't burn the egg and clean it faster as it not stay hot for a long time !! Though, it won't perform as well as thicker pans when you want to sear meat, and could warp with really high heat or induction !! So I would not recommend it if you want only 1 really versatile pan ! But if you have several pans, it's a pan for fast cooking that I would recommand !! Quick sauté vegetable, egg or delicate food, as long as you control the heat well, you'll enjoy it !! I also have an Alchimy that I love, but I understand the downsides, the major one being the straight rims !! Sauce and liquid often goes to the side of the pans as you're plating !! If I have to remove exces oil or fat from the pan, I must wipe the side before continue cooking on induction or electric cook top !! Though it's still a really good quality pan that perform well in my opinion !
I seasoned my Mineral B in the oven with no issues. Pop out the button, wrap the handle in aluminum foil and bake away. The epoxy was undamaged after an hour in a 400 degree oven. With that said, I’ve been seasoning my pans at slightly lower (375) temperatures recently and the results are just as good or better than at 400. Again, my Mineral B epoxy coated handles are just fine.
I did the same, and it also worked out fine with the handle. The only thing I would say is that 'baking' seasoning onto carbon steel pans isn't as effective as it is with cast iron. In my experience, the seasoning doesn't hold. Just cooking over time is the best way to achieve a good seasoning. The pan won't be beautifully jet black, but it will perform very well.
@@kevinmcevoy5067 Agreed. The advantage I see with oven seasoning is the ability to season the outside as well as the interior for the initial seasonings (usually 3 rounds in the oven for a new clean pan). After that, just cook with it as Uncle Scott says. After each use I always put very thin coat of Crisbee on after washing and let the pan cook on the hob at medium heat until the sheen disappears and let it cool. It soon develops that deep brown and slick stick resistant coating that ends up being darn near bulletproof ☺️
@@AgeAndTreachery5167 Very true. I'm a big fan of Uncle Scott's channel too. If I'd taken his advice sooner and just had a bit more patience / managed my expectations better, I could've saved myself a lot of time and energy! As an aside, I bought a small, portable gas burner to help with seasoning my pans because the heated surface area on my electric cooktop is too small, and my induction cooker wasn't very effective either. It's a great little tool, especially if you like to do asian style stir fries in a carbon steel wok.
@@kevinmcevoy5067 I don’t know what you used to season your pan but a brittle seasoning can flake off, which is why it’s not recommended to season carbon steel with organic flaxseed oil. The thin metal can deform slightly with sudden temperature changes, causing the brittle seasoning to flake off. By the time I heard about flaking I had already seasoned my Matfer carbon steel pan with flaxseed oil. Fortunately, It is holding up fine.
Interesting overview. I picked up a de Buyer blue steel pan a few months ago. Knew nothing about the brand, but had good ratings online. So far very happy with. Mainly use to cook eggs on the gas stove. For oven/meats I'll use a regular cast iron. Very impressed with the deBuyer though. Didn't realize their blue steel was the "lowest" series. Very pleasantly surprised.
I used to be a professional chef. I currently have 12 mineral B pans, (from the blinis to a large country pan). My last purchase was an omelette pan which has a different inside angle and roundness. I also have a considerable selection of copper, cast iron and le creuset. I would recommend these pans to everyone. They are flat and stay flat when you heat them. They distribute heat beautifully and hold the heat for a long time. They will improve your cooking and require very little care. I have no issues with the handle design. I always use a cloth when I cook.
I have two Mineral B and one Alchemy and I concur with your analysis. I put one Mineral B in the oven and the epoxy was molten when I got it out. I still use it, but not in the oven. Alchemy is my go-to frying pan, but it's a hassle to clean.
For those of us that don't put pans in the oven Mineral B is fine. The handles do get quite warm with standard usage, but not really a problem. The performance of them is however excellent.
I do own a few pots and pans from the PRIMA MATERA collection and have to say, it has never been more fun to cook with cookware. Super responsive, beautiful to look at and impeccable quality. I did get the collection as an offer, still very expensive but with a lifetime guarantee. Once the bottom plate broke off because I used it to often on boost mode (which you should never do) but they sent me another brand new pot and I could even sell the old one. If you love cooking, and have the money, go for Prima Matera or Affinity at least.
I've been cooking with Affinity for a while now and it's GREAT. The best pan I've owned by far. It's features are super close to Demeyere Atlantis, but it's much easier to use, due to the better handle and lighter weight. I have to say you're paying a lot of extra for it in the US. Bought the 28cm model brand new in Finland for 128€.
This channel along with Uncle Scott's Kitchen are hands down the best channels for cookware reviews. I'd say Prudent Reviews is better IMO cause a lot of what Uncle Scott reviews is ridiculously expensive stuff that the average home cook is not gonna buy
We have a fairly comprehensive set of All Clad, purchased many years ago when it was still all USA made. Great stuff, stupidly expensive but here you have presented even MORE outrageously expensive cookware! I literally didn't think it possible! LOL. I have a vintage Cold Handle skillet, actually a few of them, and they're great.
Great review. I have a collection of All-Clad, Cast Iron (vintage and new), and my one DeBuyer Mineral B Pro. They all have their purpose in my kitchen. I'm slowly divesting myself of any non-stick pans that use a non-stick coating. They simply don't last very long and I'm concerned about any toxins should the coating crack or chip.
A lot of fine points in this review. The only De Buyer pans I own are Mineral B. I found seasoning them very frustrating, but I think that was because I wrongly expected the process to be almost identical to seasoning my Lodge cast iron pans. The smooth surface of carbon steel pans is more appealing than the grainy surface of Lodge pans, but I suspect it doesn't hold seasoning as well. If you're not that enthusiastic about cookware, these aren't the pans for you because they need more than a bit of patience in the beginning. But once you get the seasoning right, they're great. They're not instantly easy to cook with, so only buy if you have the time and patience to learn how to use them IMO.
You missed the carbone plus line which have bare handles or oval tube stainless handles. You also didn’t mention that thinner pans are more prone to warping.
Confusingly De Buyer does offer Mineral B pans that have oven safe handles, under the name Mineral B Black. These handles can be recognized by the absence of the yellow rubber bee icon in the handle and are oven safe for up to 2 hours at 280C/482F. Why they don't put this handle on all Mineral B pans is beyond me though.
I went for the Prima Matera as it’s an astonishing collection. It’s true that it is expensive, but in my opinion it’s a work of art. Could I cook as well as with another pan? Certainly, but nothing looks as gorgeous as the Prima Matera.
Thank-you so much for the detailed review. I took a screen shot of the chart at the end. The information you presented will help me decide and if I purchase I will try to do so through your affiliate link.
That’s what I have been looking for… a Lagostina carbon steel review… knowing the brand as a quality brand, from having lived in Germany and Switzerland, I’d assume that it would be a fine top quality pan -
After having 2 deBuyer carbon steel pans warp on my glass stovetop I switched to Lodge Blacklock cast iron. No warping issues, able to go into the oven, and only slightly heavily than the carbon steel. They may not be good for crepes and french omelettes, but I don't make those.
I have the Mineral B 11” pan, its shape and size and thickness (3mm) make it a head to head contender with my Stargazer cast iron pan. About the handle: Bake the beejeebers out of it and destroy the marketing varnish and plastic fob, and cook on. These are not functional features and just don’t matter. As far as thinner skillets, Matfer is also 2mm, and Oxo or Merten & Storck are 1.4mm. They run the risk of a warp if put on the wrong diameter burner at high heat but of you remember that they all work pretty well. DeBuyer is my reference skillet, my others are worse or better than this one, defined by what I am using it for. Horses for courses, how do you cook?
@@maxcontax I baby my Matfer. On my glasstop it becomes a spinner at 250* then recovers when it cooks, just when I don’t need it. My French omelette game is wrecked by the heat differential. This is true on both glasstop and my Duxtop burner. I have it seasoned to perfection. Searing a seasoned steak wrecks the seasoning 100% of the time. I am just dumbfounded that this cooking surface is so praised. And if you simmer with wine or tomatoes, goodbye seasoning. I use it for the challenge. Is this any way to cook? My HexClad is bulletproof and machine washable. 5 years and going strong. My Curtis Stone nonstick is also 5 years old and as nonstick as ever.
one of the best review I have ever watched and I watch reviews every day, congratulations! I suggest to go fully dual imperial/metric to increase your popularity worldwide
I own two Mineral B Pro pans and an Affinity stainless steel pan and I cannot recommend them enough. Once you've learned how to cook with carbon/ stainless steel, there is no going back.
Mineral B ... I season mine in the oven at 450 for an hour and I've done it several times ... in practice there is no problem with the handle what so ever.
The natural expoxy will melt over time and become grainy and flaky, but it does not really matter. After a couple of years it might me gone and then you have bare caebon steel that will need simple seasoning.
@@PrudentReviews Not really soft but it is kinda chipping in all edges. It takes many rounds of high heat to start noticing big changes. I do not really care of the looks and I guess at some point stripping might be an option.
Thank you for excellent databased review! its so rare these days. Your reviews helped with my cooking journey and I am starting being able to make much better food just by changing pans and being strategic about which material to use for a dish. And somebody said you can cook on hot stone:)… thank you!
My Mineral B is going just fine, It is now nicely seasoned and cooks very well, and even when i do occasionally put it in a 400 degree oven, it's only for a few min. No problems on the handle. Having said that the handle is the least of my worries, and i have yet to remove the little plastic "B"
I have the De Buyer Mineral B. I use it on my gas cook top all the time. Mine is so perfectly seasoned from use and so non-stick. I love it. I have not thought about putting it in the oven as I have so many other pots and pans made for that. However, if I wanted to, I would put the pan in the oven at 500 deg. F., burn off the epoxy on the handle. Buff it down with some 00 steel wool and be done with it. No big deal. Also, if I wanted the handle flatter, I would just bend it in my vise. Humans are tool users. Just saying.
You should check out the DeBuyer LOQY series! The removable handle has lots of benefits! You can easily put the pan in and out of the oven without needing oven gloves and it saves a lot of space!
Is it possible that the oven method of seasoning does not adhere to the pan as well as the stove-top method? Perhaps being in the oven so long causes the seasoning to become brittle? I don't know. An interesting video would be to compare the two methods in terms of durability and longevity.
I wonder what the big deal is with the ‘heat retention’ criterion - once the food is cooked I take the pan off the heat and don’t need the pan to further retain the heat for a long time - never had the need to retain heat in the pan once intake off the burner/stove - ?? What am I missing ?
@@PrudentReviews There are quite a number of metal device manufacturers from Sweden, given that the country has a long tradition of steel and iron making. Another one (with really nice cast iron pans) is Skeppshult.
@@PrudentReviews they've been on my radar, since some of the brands you review (especially the more inexpensive ones like Misen and Goldilocks) are hard to get or tied to higher shipping costs here in Austria. cheers!
I have three de Buyer Mineral B pans, two crepe pans and one omelette pan. I seasoned all three on my gas stovetop. None of these pans need to go in the oven. They are for egg dishes, crepes, pancakes, and any other stovetop dishes. For foods that I want to put in the oven my two Matfer pans do that job. Use the right tool for the right job.
Mineral B seasoned beautifully then the very first time I used it was to try making eggs. The bottom domed out and it never sat flat again on my glass top. I gave it away to a gas stove owner. My mineral B did not have any epoxy on it. And it didn't have a helper handle either. The handle was the same shape as in this video, just bare/no epoxy.
I have a mineral B pro, the second biggest one. It is an amazing tool, you can learn to season it easily in the oven. It also too heavy, uncomfortably so, and I wish it would heat more evenly on induction
Good question, both are fantastic. I like the de Buyer Affinity handle better and it’s much less expensive. The NanoBond surface is smooth and hard and less prone to scratches and you get flush rivets and sealed edges. So it depends on what you value.
On their website it says the pans are made from "mild steel", which is a low carbon steel variant. Do you know if mild steel is usually what's used for making of all carbon steel pans?
I like the De Buyer premium handle (even if for small pans could be too heavy), but I notice it could hide some wet spots with carbon steel pans. I think they should improve the design of the attachment.
I have several mineral B pans. Just burn the handles. You are going to burn them eventually anyway; it adds character. I also use sand paper to smooth the sharp edges.
IMO based on litteral cooking experience the De Buyer Prima Matrae is actually worth it* but only! If you use a good induction setup, as its the only induction compatible modern French looking true copper pan in existance and its premium is justified for that.
The performance is incredible. Only real downside is the price ($950 for the 12.5 inch fry pan in the US). Hestan CopperBond and All-Clad Copper Core have similar design for less.
@PrudentReviews Yeah, at that price point you can get at least half a kitchen renovation for the price of 1-2 pans which is way too much unless you allready have that perfect stove in that perfect kitchen + a lot of 100USD bills itching in your pockets ready to get burned. I hope you one day do a Falk Culinary review, as that is IMO a little more performance for a lot less money. You did a homerun on this video so im really excited to see what video comes next!
I got carbon plus too. Man its amaziiin. And i found my pan in slovakia for 18 euros lol😂😂😂😂 people here dont buy good cookware so good ones are sold cheap
Thanks for the review of one of my favorite cookware lines. I would suggest anyone interested look into their Carbone Plus line if they can find it. Similar to Mineral B, but AFAIK without the handle restrictions. I think it was the forerunner of the Mineral B Pro line? Finally, did you really put 400 degree pans directly on what appears to be a marble counter top? Yikes!
Decision, decisions :) I am looking for a crepe pan. What would you recommend? What size should I get? I am looking for a good value for the money. Thank you
Have you heard about silit brand? I knew there’s a silit silargan line that is pretty special. ☺️ wonder if you can take a look and explore this hundred years old Germany brand
It is a fairly trivial thing to remove the epoxy. It is a little more work to replace the absurd protruding rivets and worth it. The logo button is removeable and the hole and be filled with copper or brass and hammered to fit and finish.
I've lost my admiration for my Debuyer Mineral B Pro. It's warped after being used on an induction cooktop. I've always heated it using med power. The middle is domed and the oil pools toward the outer edges. Also I've noticed the pan is slightly cooler towards the area by the handle.
Great question. I really like both Made In and the de Buyer Affinity collections. Made In has more sloped walls and flared rims, de buyer has straighter sides and a longer handle. If I were in the market and those were the only two options, I’d go with Made In because it’s a much better value. There’s not enough additional benefit with de Buyer to justify paying double (prices may be lower if you live in Europe).
@@PrudentReviews Thanks for answer! I live in Europe, in Poland. Converting at today's exchange rate (1$=4,12PLN) I can buy : 1) de Buyer Affinity 24 cm 142,23 $ 2) Made in 24 cm 150 $ 3) Demeyere Multiline 7 24 cm 132,71 $ 4) Demeyere Proline 7 24 cm 166,15 $ I am more convinced about de Buyer and made in because I am worried about the durability of the welded connection, I saw in your video that it can break. The cost of made in is probably so high because I can buy all the other pans from local markets / sellers with free delivery. With made in, 20% of the price is shipping costs. Is it easier for you to give me a recommendation with this price structure? Isn't the fact that made in is heavier than de Buyere a significant advantage? It may also be important that I use an electric stove, but with a pan weighing about 1kg I have no problems with the device's heating on/off cycles. I will also add that the price difference between the cheapest and the most expensive is not a big difference for me, I would simply like to have a frying pan that I will not regret choosing.
Looking at those prices of the Mineral B and B pro pans there's a shop up the road from me in South Africa that sells them for 2/3 of the price as shown here.
I use MCP on my induction range. Works fine ... cheaper than All-Clad and works just as well IMO. When cleaning use nothing more abrasive than a damp paper towel and maybe a little Bar Keepers Friend ... and they'll stay shiny for ever.
! I live in Europe, in Poland. Converting at today's exchange rate (1$=4,12PLN) I can buy : 1) de Buyer Affinity 24 cm 142,23 $ 2) Made in 24 cm 150 $ 3) Demeyere Multiline 7 24 cm 132,71 $ 4) Demeyere Proline 7 24 cm 166,15 $ I am more convinced about de Buyer and made in because I am worried about the durability of the welded connection, I saw in your video that it can break. The cost of made in is probably so high because I can buy all the other pans from local markets / sellers with free delivery. With made in, 20% of the price is shipping costs. Is it easier for you to give me a recommendation with this price structure? Isn't the fact that made in is heavier than de Buyere a significant advantage? It may also be important that I use an electric stove, but with a pan weighing about 1kg I have no problems with the device's heating on/off cycles. I will also add that the price difference between the cheapest and the most expensive is not a big difference for me, I would simply like to have a frying pan that I will not regret choosing.
I still use my german Gräwe carbon pan, it costs only 30€ and made in germany. And it has no welds inside because the handle is welded to the pan. When will there "finally" be a video about the Fissler Pro Line?
De Buyer used to cost 30€ as well a decade ago, that's when I bought my Carbon Plus/Mineral B frying pan. Now De Buyer is sold as a luxury brand and their prices have skyrocketed, especially in the US where its more than twice the european price.
Wait. What about carbon+? Part about alchimi is totaly tru. When i bought it i tryed chicken leg. Cleaned it, salt, pepper and to make it dry quick i put potato starch on top. Man. 1,5 minutes and that skin was turned in coal. Nothin to compare to that carbon + or my orion cast iron. That alchimi is HOT! 😂 btw here in eu i payd 120€ for alchimi
Well OOPS, I just returned from the store with a brand new de Buyer Mineral B pan, watched the video and thought UGH! Just require this for some searing, frying and eggs etc. So hopefully I will find some joy in my new addition. At least moved away from Teflon coated pans and cookware..
It's a great pan - the oven limitation is the main downside but 10 minutes is usually long enough to finish a steak or other meat your sear on the stovetop.
2.8 is based on my measurement with a digital micrometer. Sometimes my measurement is slightly different from the specs listed online but I always like to check myself.
Wow, de Buyer overcharges in the US up to 2 to 3 times the price sold in France. The Prima Matera 24cm frying pan is 448€ on the website. Same for Mineral B, they are less than half the price in Paris, typically around 40-50€. Obviously they market themselves as a luxury brand, which Affinity and Prima Matera truly are, but the rest of the brand isn't.
GOOD SIR. Im a new subscriber here. My request is if you havent already, could you please make a video warning people about using those little dollar store cast iron pans that look about the size of cooking one egg. Its a cute little thing they sell around christmas wrapped up with minature cheese or whatever with it. They are labeled on the pack, not meant for cooking and i purposely broke one to find what looked like aluminum in it. Be safe all. Peace.
Flat handles are better for pros, who always use a towel and wouldn't have a firm grip with rounded handles. Rounded handles are more comfortable for home chefs who grab everything with their bare hands (at their own risks!)
My mineral b pro's are some of my best, and most used pans. For copper I prefer my old matfer's & Mauviels, I don't like the newer thinner copper cook ware. I don't care about their weight. I just eat good, and get stronger.
Never understood why people have this affinity for copper cookware? At $900 I will never know why. Have had All-Clad for most of my life and they have been great pans. I now get Made In cause of the same build quality and of course a better price. Thanks for another good video. Maybe in the future, you could do a Smithey Carbon Steel review.
Fixing he with the handle in the Mineral B line doesn't strike me as any more dangerous than cooking over a gas flame. I'm not sure how many of your viewers were raised in the country as opposed to growing up in the city, but I am certain it was a decent number. |In the country (For me it was rural Connecticut followed by VERY rural Vermont), you learned to light a fire in the wild quickly . You were burning trash in the burn barrel. and occasionally burning off a meadow. Anyhow, some of us cooked breakfast over a campfire or 20 well before we were 10 years old. That said, here's what I would appreciate. Live sound videos. Let the dogs bark and the babies cry. issue. Here's what I would like to know: how does the Mineral B perform ?
500f seems a little bit low. They write 400 C so it should be 700f. And yes mineral b pro is super. But carbon os the same without honey protection. So if you want to save miney take carbon. If you want a better grip take mineral pro.
Incompetent review. These are primarily meant as saute pans. You dismiss entire groups of fine pans b/c they are not ideal raoting pans. That makes this review preposterous. I'll wager your Kia doesn't make a great life-boat either.
Lol 950$ for those pans you got ripped off, your reseller is taking you for a fool. You can easily find prima matera under 400$ each, those i got where all under 300$ (which is still a lot for a pan). all of them new of course, and I'm speaking about 24cm + ones, not below. Inocuivre you can find almost all of them below 250$.
Read the full review for more details: prudentreviews.com/de-buyer-review/
Want to know when de Buyer goes on sale? Sign up for our free newsletter for deal alerts: prudentreviews.com/newsletter/
On the note of Mineral B handle, I have a Mineral B Omelette 10in pan, and it has been seasoned in the oven at least 20 times over the lifetime of the pan -- at 225c for an hour, then cooled for a few hours. The handle is the same as like it was new. If this is deterring you from getting regular Mineral B, just ignore the warnings.
I completely agree, I have several Mineral B’s and in the oven all the time. All handles are like new. Ignore the warning
My experience is the same. I also have one pan that i removed the coating and it wasn't difficult in any way.
I have an unexplainable obsession with copper
I’m always surprised/impressed with its weight. It’s much more solid than you’d expect. Heat control is 👌
I love iron knifeware and cookware. High quality Cast iron, Carbon steel cookware and Carbon steel knives.
I find copper has class but not much personality.
No patina. No seasoning that tells ,yes, this is your pan.
I've seen videos of people who take long copper tubing and put one end on a fire outside and run the other end into a tent or home through a door or window to heat a room. Is this safe to do ? Peace.
@@JoseGomez-vr6mj
Iron is for the peasants
Copper is for the kings
🤭🤣✌️
@@Atreusz Maybe I am a peasent then lol
Nice review as always 😁
You have a lot of shipping cost !! I live in France and it is really less expensive here !! The Alchimy 12,5" is about 160$ here (still more expensive that the other brand mentioned in the video)
I get La Lyonnaise, the Blue Carbon Steel, in 10" for 25$
So although I love this brand, I wouldn't recommend you Debuyer if you live outside Europe since you can probably find local brands' less expensive pans that perform as well where you live !
What I love about the Debuyer Blue Carbon Steel one is that it is really responsive !!
The fact that it don't retain heat well is a strengh here cause it’s allow fast and really precise cooking
You wanna cook an egg ? Fine, the pan heat really fast, and low in temperature fast too, so you won't burn the egg and clean it faster as it not stay hot for a long time !!
Though, it won't perform as well as thicker pans when you want to sear meat, and could warp with really high heat or induction !!
So I would not recommend it if you want only 1 really versatile pan !
But if you have several pans, it's a pan for fast cooking that I would recommand !! Quick sauté vegetable, egg or delicate food, as long as you control the heat well, you'll enjoy it !!
I also have an Alchimy that I love, but I understand the downsides, the major one being the straight rims !! Sauce and liquid often goes to the side of the pans as you're plating !!
If I have to remove exces oil or fat from the pan, I must wipe the side before continue cooking on induction or electric cook top !!
Though it's still a really good quality pan that perform well in my opinion !
I seasoned my Mineral B in the oven with no issues. Pop out the button, wrap the handle in aluminum foil and bake away. The epoxy was undamaged after an hour in a 400 degree oven. With that said, I’ve been seasoning my pans at slightly lower (375) temperatures recently and the results are just as good or better than at 400. Again, my Mineral B epoxy coated handles are just fine.
I did the same, and it also worked out fine with the handle. The only thing I would say is that 'baking' seasoning onto carbon steel pans isn't as effective as it is with cast iron. In my experience, the seasoning doesn't hold. Just cooking over time is the best way to achieve a good seasoning. The pan won't be beautifully jet black, but it will perform very well.
Same here 220°C (430°F) no aluminum foil for 1h in the oven with no problem.
@@kevinmcevoy5067 Agreed. The advantage I see with oven seasoning is the ability to season the outside as well as the interior for the initial seasonings (usually 3 rounds in the oven for a new clean pan). After that, just cook with it as Uncle Scott says. After each use I always put very thin coat of Crisbee on after washing and let the pan cook on the hob at medium heat until the sheen disappears and let it cool. It soon develops that deep brown and slick stick resistant coating that ends up being darn near bulletproof ☺️
@@AgeAndTreachery5167 Very true. I'm a big fan of Uncle Scott's channel too. If I'd taken his advice sooner and just had a bit more patience / managed my expectations better, I could've saved myself a lot of time and energy! As an aside, I bought a small, portable gas burner to help with seasoning my pans because the heated surface area on my electric cooktop is too small, and my induction cooker wasn't very effective either. It's a great little tool, especially if you like to do asian style stir fries in a carbon steel wok.
@@kevinmcevoy5067 I don’t know what you used to season your pan but a brittle seasoning can flake off, which is why it’s not recommended to season carbon steel with organic flaxseed oil. The thin metal can deform slightly with sudden temperature changes, causing the brittle seasoning to flake off.
By the time I heard about flaking I had already seasoned my Matfer carbon steel pan with flaxseed oil. Fortunately, It is holding up fine.
Interesting overview. I picked up a de Buyer blue steel pan a few months ago. Knew nothing about the brand, but had good ratings online. So far very happy with. Mainly use to cook eggs on the gas stove. For oven/meats I'll use a regular cast iron. Very impressed with the deBuyer though. Didn't realize their blue steel was the "lowest" series. Very pleasantly surprised.
“Lowest” in terms of price, but performance is great. It’s thinner so less material than the other two carbon steel collections.
I used to be a professional chef. I currently have 12 mineral B pans, (from the blinis to a large country pan). My last purchase was an omelette pan which has a different inside angle and roundness. I also have a considerable selection of copper, cast iron and le creuset. I would recommend these pans to everyone. They are flat and stay flat when you heat them. They distribute heat beautifully and hold the heat for a long time. They will improve your cooking and require very little care. I have no issues with the handle design. I always use a cloth when I cook.
The Mineral B pans are my favourites - absolutely awesome 💯
Great format! Best reviews online.
Thank you so much!
You can put the Mineral B in the oven if you don’t mind damaging the epoxy coating. Just pop out the yellow silicone button and cook away.
I have done it several times for up to an hour at 450 and I've had no problem with the epoxy covered handle whatsoever.
Yea. I’m in the same boat. If you just don’t care about damaging the coating, it’s perfectly fine in the oven.
I have two Mineral B and one Alchemy and I concur with your analysis.
I put one Mineral B in the oven and the epoxy was molten when I got it out. I still use it, but not in the oven.
Alchemy is my go-to frying pan, but it's a hassle to clean.
For those of us that don't put pans in the oven Mineral B is fine. The handles do get quite warm with standard usage, but not really a problem. The performance of them is however excellent.
I do own a few pots and pans from the PRIMA MATERA collection and have to say, it has never been more fun to cook with cookware. Super responsive, beautiful to look at and impeccable quality. I did get the collection as an offer, still very expensive but with a lifetime guarantee. Once the bottom plate broke off because I used it to often on boost mode (which you should never do) but they sent me another brand new pot and I could even sell the old one. If you love cooking, and have the money, go for Prima Matera or Affinity at least.
I have a pan called Carbon Plus. It's same as Mineral B but without the same initial B wax plus missing the little icon on the handle.
There's also Carbon Plus with stainless steel handle. A bit more expensive, but oven safe.
I've been cooking with Affinity for a while now and it's GREAT. The best pan I've owned by far. It's features are super close to Demeyere Atlantis, but it's much easier to use, due to the better handle and lighter weight. I have to say you're paying a lot of extra for it in the US. Bought the 28cm model brand new in Finland for 128€.
This channel along with Uncle Scott's Kitchen are hands down the best channels for cookware reviews. I'd say Prudent Reviews is better IMO cause a lot of what Uncle Scott reviews is ridiculously expensive stuff that the average home cook is not gonna buy
We have a fairly comprehensive set of All Clad, purchased many years ago when it was still all USA made. Great stuff, stupidly expensive but here you have presented even MORE outrageously expensive cookware! I literally didn't think it possible! LOL. I have a vintage Cold Handle skillet, actually a few of them, and they're great.
Great review. I have a collection of All-Clad, Cast Iron (vintage and new), and my one DeBuyer Mineral B Pro. They all have their purpose in my kitchen. I'm slowly divesting myself of any non-stick pans that use a non-stick coating. They simply don't last very long and I'm concerned about any toxins should the coating crack or chip.
A lot of fine points in this review. The only De Buyer pans I own are Mineral B. I found seasoning them very frustrating, but I think that was because I wrongly expected the process to be almost identical to seasoning my Lodge cast iron pans. The smooth surface of carbon steel pans is more appealing than the grainy surface of Lodge pans, but I suspect it doesn't hold seasoning as well. If you're not that enthusiastic about cookware, these aren't the pans for you because they need more than a bit of patience in the beginning. But once you get the seasoning right, they're great. They're not instantly easy to cook with, so only buy if you have the time and patience to learn how to use them IMO.
I had to apply my seasoning 2 dozen times till it looked even.
Then I seasoned it after a few uses. Took me about 6 months and now it's glassy.
It's cookware for people who actually spend time in the kitchen, not for showing off.
You missed the carbone plus line which have bare handles or oval tube stainless handles. You also didn’t mention that thinner pans are more prone to warping.
Great review. your tables are really helpful and I have finally understood what are the differences between different models.
Confusingly De Buyer does offer Mineral B pans that have oven safe handles, under the name Mineral B Black. These handles can be recognized by the absence of the yellow rubber bee icon in the handle and are oven safe for up to 2 hours at 280C/482F. Why they don't put this handle on all Mineral B pans is beyond me though.
Thx a lot for this review.
Cristel next ? 😁
I went for the Prima Matera as it’s an astonishing collection. It’s true that it is expensive, but in my opinion it’s a work of art. Could I cook as well as with another pan? Certainly, but nothing looks as gorgeous as the Prima Matera.
Thank-you so much for the detailed review. I took a screen shot of the chart at the end. The information you presented will help me decide and if I purchase I will try to do so through your affiliate link.
Really appreciate it!
Try to review the italian " Lagostina " , here in Italy it's super premium.
That’s what I have been looking for… a Lagostina carbon steel review… knowing the brand as a quality brand, from having lived in Germany and Switzerland, I’d assume that it would be a fine top quality pan -
After having 2 deBuyer carbon steel pans warp on my glass stovetop I switched to Lodge Blacklock cast iron. No warping issues, able to go into the oven, and only slightly heavily than the carbon steel. They may not be good for crepes and french omelettes, but I don't make those.
I have the Mineral B 11” pan, its shape and size and thickness (3mm) make it a head to head contender with my Stargazer cast iron pan. About the handle: Bake the beejeebers out of it and destroy the marketing varnish and plastic fob, and cook on. These are not functional features and just don’t matter. As far as thinner skillets, Matfer is also 2mm, and Oxo or Merten & Storck are 1.4mm. They run the risk of a warp if put on the wrong diameter burner at high heat but of you remember that they all work pretty well.
DeBuyer is my reference skillet, my others are worse or better than this one, defined by what I am using it for. Horses for courses, how do you cook?
Thanks for that. I’ve been thinking of taking the thing down to my shop and grinding/sanding/ burning off that coating.
@@maxcontax I baby my Matfer. On my glasstop it becomes a spinner at 250* then recovers when it cooks, just when I don’t need it. My French omelette game is wrecked by the heat differential. This is true on both glasstop and my Duxtop burner. I have it seasoned to perfection. Searing a seasoned steak wrecks the seasoning 100% of the time. I am just dumbfounded that this cooking surface is so praised. And if you simmer with wine or tomatoes, goodbye seasoning. I use it for the challenge. Is this any way to cook? My HexClad is bulletproof and machine washable. 5 years and going strong. My Curtis Stone nonstick is also 5 years old and as nonstick as ever.
one of the best review I have ever watched and I watch reviews every day, congratulations! I suggest to go fully dual imperial/metric to increase your popularity worldwide
Just want you to know. My new Mineral B pans can resist 2 hours in the oven at 482F/250C. New collection maybe
I own two Mineral B Pro pans and an Affinity stainless steel pan and I cannot recommend them enough. Once you've learned how to cook with carbon/ stainless steel, there is no going back.
The pro/affinity handles are some of the best out there imo, worth the upcharge.
Mineral B ... I season mine in the oven at 450 for an hour and I've done it several times ... in practice there is no problem with the handle what so ever.
The natural expoxy will melt over time and become grainy and flaky, but it does not really matter. After a couple of years it might me gone and then you have bare caebon steel that will need simple seasoning.
Do you notice the epoxy melting or becoming soft?
@@PrudentReviews Not really soft but it is kinda chipping in all edges. It takes many rounds of high heat to start noticing big changes. I do not really care of the looks and I guess at some point stripping might be an option.
@@PrudentReviews It kinda chips like a cheap nonstick pan.
@@PrudentReviews On mine ... no melting, softening, flaking, cracking or chipping ... no rust either ... not as shiny as new though.
Thank you for excellent databased review! its so rare these days. Your reviews helped with my cooking journey and I am starting being able to make much better food just by changing pans and being strategic about which material to use for a dish. And somebody said you can cook on hot stone:)… thank you!
My pleasure! Thanks so much for watching 😀
My Mineral B is going just fine, It is now nicely seasoned and cooks very well, and even when i do occasionally put it in a 400 degree oven, it's only for a few min. No problems on the handle. Having said that the handle is the least of my worries, and i have yet to remove the little plastic "B"
aren't the handles you mention at 2:40 shaped like that because chefs handle them with a towel?
Did my mineral b in the oven 400 for 1 hour. Handles fine, beautiful goldern brown season.
I have the De Buyer Mineral B. I use it on my gas cook top all the time. Mine is so perfectly seasoned from use and so non-stick. I love it. I have not thought about putting it in the oven as I have so many other pots and pans made for that. However, if I wanted to, I would put the pan in the oven at 500 deg. F., burn off the epoxy on the handle. Buff it down with some 00 steel wool and be done with it. No big deal. Also, if I wanted the handle flatter, I would just bend it in my vise. Humans are tool users. Just saying.
You should check out the DeBuyer LOQY series! The removable handle has lots of benefits! You can easily put the pan in and out of the oven without needing oven gloves and it saves a lot of space!
Thanks for the tip! I'll look into it.
Is it possible that the oven method of seasoning does not adhere to the pan as well as the stove-top method? Perhaps being in the oven so long causes the seasoning to become brittle? I don't know. An interesting video would be to compare the two methods in terms of durability and longevity.
I wonder what the big deal is with the ‘heat retention’ criterion - once the food is cooked I take the pan off the heat and don’t need the pan to further retain the heat for a long time - never had the need to retain heat in the pan once intake off the burner/stove - ?? What am I missing ?
I should have watched this review before buying my Mineral B pan… will do so next time!
thank you! as an european madein and allclad are unavailable but debuyer is affordable... i was loooking forward to this!
It's only affordable because here in Europe it's less than half the prices you get in the USA.
You missed Du Buyer's Carbone Plus which has a version extremely similar to the mineral b pro.
Are you planing to review Skottsberg pans? Thanks for your content!
@@laurenzhacker5742 I haven’t heard of that brand but I’ll check them out. Thanks for the tip!
@@PrudentReviews There are quite a number of metal device manufacturers from Sweden, given that the country has a long tradition of steel and iron making. Another one (with really nice cast iron pans) is Skeppshult.
@@PrudentReviews they've been on my radar, since some of the brands you review (especially the more inexpensive ones like Misen and Goldilocks) are hard to get or tied to higher shipping costs here in Austria. cheers!
I have three de Buyer Mineral B pans, two crepe pans and one omelette pan. I seasoned all three on my gas stovetop. None of these pans need to go in the oven. They are for egg dishes, crepes, pancakes, and any other stovetop dishes. For foods that I want to put in the oven my two Matfer pans do that job. Use the right tool for the right job.
Mineral B seasoned beautifully then the very first time I used it was to try making eggs. The bottom domed out and it never sat flat again on my glass top. I gave it away to a gas stove owner. My mineral B did not have any epoxy on it. And it didn't have a helper handle either. The handle was the same shape as in this video, just bare/no epoxy.
There are also Carbone Plus series and there is no information on the defferenses between them,have you any idea about it?
Missed the carbon plus collection...
I have a mineral B pro, the second biggest one. It is an amazing tool, you can learn to season it easily in the oven. It also too heavy, uncomfortably so, and I wish it would heat more evenly on induction
Would you recommned Hestan nanobond over debuyer stainless?
Good question, both are fantastic. I like the de Buyer Affinity handle better and it’s much less expensive. The NanoBond surface is smooth and hard and less prone to scratches and you get flush rivets and sealed edges. So it depends on what you value.
On their website it says the pans are made from "mild steel", which is a low carbon steel variant. Do you know if mild steel is usually what's used for making of all carbon steel pans?
I just removed the epoxy coating from the handle and grind it a little. Back to oven safe @ any temperature.
Does it makes sense to buy mineral b pro instead of a cast iron pan?
I'm looking for a perfect pasta pan. Toss the noodles and simmer the sauce. Preferably lighter pan. Please help!
I like the De Buyer premium handle (even if for small pans could be too heavy), but I notice it could hide some wet spots with carbon steel pans. I think they should improve the design of the attachment.
I have several mineral B pans. Just burn the handles. You are going to burn them eventually anyway; it adds character. I also use sand paper to smooth the sharp edges.
Can you review Quince 5 ply SS cookware pls.
IMO based on litteral cooking experience the De Buyer Prima Matrae is actually worth it* but only! If you use a good induction setup, as its the only induction compatible modern French looking true copper pan in existance and its premium is justified for that.
The performance is incredible. Only real downside is the price ($950 for the 12.5 inch fry pan in the US). Hestan CopperBond and All-Clad Copper Core have similar design for less.
@PrudentReviews
Yeah, at that price point you can get at least half a kitchen renovation for the price of 1-2 pans which is way too much unless you allready have that perfect stove in that perfect kitchen + a lot of 100USD bills itching in your pockets ready to get burned.
I hope you one day do a Falk Culinary review, as that is IMO a little more performance for a lot less money.
You did a homerun on this video so im really excited to see what video comes next!
@ thank you so much! Falk is on my short list :)
i am missing the carbon Plus collection. even less expenisive than the mineral b collection. Got them myself and they are great.
I need to look into that collection, it's not listed on de Buyer's US website
I got carbon plus too. Man its amaziiin. And i found my pan in slovakia for 18 euros lol😂😂😂😂 people here dont buy good cookware so good ones are sold cheap
Thanks for the review of one of my favorite cookware lines. I would suggest anyone interested look into their Carbone Plus line if they can find it. Similar to Mineral B, but AFAIK without the handle restrictions. I think it was the forerunner of the Mineral B Pro line?
Finally, did you really put 400 degree pans directly on what appears to be a marble counter top? Yikes!
Decision, decisions :)
I am looking for a crepe pan. What would you recommend? What size should I get?
I am looking for a good value for the money.
Thank you
I would recommend the 12" de Buyer crepe pan. I have one, it's excellent. They also have a 9 1/2" pan as well for smaller crepes.
You should review Tuxton cookware's stainless steel
950 dollars?
8ts like 200 in europe, how much are import taxes for cookware?
Love my Mineral B pro pans.
Have you heard about silit brand? I knew there’s a silit silargan line that is pretty special. ☺️ wonder if you can take a look and explore this hundred years old Germany brand
It is a fairly trivial thing to remove the epoxy. It is a little more work to replace the absurd protruding rivets and worth it. The logo button is removeable and the hole and be filled with copper or brass and hammered to fit and finish.
I've lost my admiration for my Debuyer Mineral B Pro. It's warped after being used on an induction cooktop. I've always heated it using med power. The middle is domed and the oil pools toward the outer edges. Also I've noticed the pan is slightly cooler towards the area by the handle.
What is better option? Stainless steel de buyere or made in?
Great question. I really like both Made In and the de Buyer Affinity collections. Made In has more sloped walls and flared rims, de buyer has straighter sides and a longer handle. If I were in the market and those were the only two options, I’d go with Made In because it’s a much better value. There’s not enough additional benefit with de Buyer to justify paying double (prices may be lower if you live in Europe).
@@PrudentReviews Thanks for answer! I live in Europe, in Poland. Converting at today's exchange rate (1$=4,12PLN) I can buy :
1) de Buyer Affinity 24 cm 142,23 $
2) Made in 24 cm 150 $
3) Demeyere Multiline 7 24 cm 132,71 $
4) Demeyere Proline 7 24 cm 166,15 $
I am more convinced about de Buyer and made in because I am worried about the durability of the welded connection, I saw in your video that it can break. The cost of made in is probably so high because I can buy all the other pans from local markets / sellers with free delivery. With made in, 20% of the price is shipping costs. Is it easier for you to give me a recommendation with this price structure? Isn't the fact that made in is heavier than de Buyere a significant advantage? It may also be important that I use an electric stove, but with a pan weighing about 1kg I have no problems with the device's heating on/off cycles. I will also add that the price difference between the cheapest and the most expensive is not a big difference for me, I would simply like to have a frying pan that I will not regret choosing.
Looking at those prices of the Mineral B and B pro pans there's a shop up the road from me in South Africa that sells them for 2/3 of the price as shown here.
Nice video! Are you going to review the Cusinart MCP set? It's a very popular recommendation for a decent price.
Thank you! Yes I plan to
I use MCP on my induction range. Works fine ... cheaper than All-Clad and works just as well IMO. When cleaning use nothing more abrasive than a damp paper towel and maybe a little Bar Keepers Friend ... and they'll stay shiny for ever.
! I live in Europe, in Poland. Converting at today's exchange rate (1$=4,12PLN) I can buy :
1) de Buyer Affinity 24 cm 142,23 $
2) Made in 24 cm 150 $
3) Demeyere Multiline 7 24 cm 132,71 $
4) Demeyere Proline 7 24 cm 166,15 $
I am more convinced about de Buyer and made in because I am worried about the durability of the welded connection, I saw in your video that it can break. The cost of made in is probably so high because I can buy all the other pans from local markets / sellers with free delivery. With made in, 20% of the price is shipping costs. Is it easier for you to give me a recommendation with this price structure? Isn't the fact that made in is heavier than de Buyere a significant advantage? It may also be important that I use an electric stove, but with a pan weighing about 1kg I have no problems with the device's heating on/off cycles. I will also add that the price difference between the cheapest and the most expensive is not a big difference for me, I would simply like to have a frying pan that I will not regret choosing.
Never heard of this cookware Great video.
It’s a popular French brand, known for carbon steel and copper. It’s more well-known in Europe.
It's very well known in Europe. Seen as one of the highest quality brands.
Just bought a full set of the pro pans. Handle was worth the upgrade. Shipping however, is terrible.
Lodge carbon steel 12" is 45 bucks and works quite well in my experience. Might not be as pretty though I suppose.
I still use my german Gräwe carbon pan, it costs only 30€ and made in germany. And it has no welds inside because the handle is welded to the pan.
When will there "finally" be a video about the Fissler Pro Line?
De Buyer used to cost 30€ as well a decade ago, that's when I bought my Carbon Plus/Mineral B frying pan. Now De Buyer is sold as a luxury brand and their prices have skyrocketed, especially in the US where its more than twice the european price.
Love my De Buyer Mineral B Pro omelet pan!
Wait. What about carbon+?
Part about alchimi is totaly tru. When i bought it i tryed chicken leg. Cleaned it, salt, pepper and to make it dry quick i put potato starch on top. Man. 1,5 minutes and that skin was turned in coal. Nothin to compare to that carbon + or my orion cast iron. That alchimi is HOT! 😂 btw here in eu i payd 120€ for alchimi
I'm not seeing Carbon+ on de Buyer's US site. Maybe it's being discontinued or is not sold in the US.
You should do the same video with mauviel
Well OOPS, I just returned from the store with a brand new de Buyer Mineral B pan, watched the video and thought UGH! Just require this for some searing, frying and eggs etc. So hopefully I will find some joy in my new addition. At least moved away from Teflon coated pans and cookware..
It's a great pan - the oven limitation is the main downside but 10 minutes is usually long enough to finish a steak or other meat your sear on the stovetop.
Michelin starred chefs highly rate the de Buyer ALCHIMY pans.
You have alchimy listed as being 2.8 mm thick. Other sources say 2.3 mm. Is it possible for you to verify?
2.8 is based on my measurement with a digital micrometer. Sometimes my measurement is slightly different from the specs listed online but I always like to check myself.
Wow, de Buyer overcharges in the US up to 2 to 3 times the price sold in France.
The Prima Matera 24cm frying pan is 448€ on the website. Same for Mineral B, they are less than half the price in Paris, typically around 40-50€. Obviously they market themselves as a luxury brand, which Affinity and Prima Matera truly are, but the rest of the brand isn't.
GOOD SIR. Im a new subscriber here. My request is if you havent already, could you please make a video warning people about using those little dollar store cast iron pans that look about the size of cooking one egg. Its a cute little thing they sell around christmas wrapped up with minature cheese or whatever with it. They are labeled on the pack, not meant for cooking and i purposely broke one to find what looked like aluminum in it. Be safe all. Peace.
Whoa! Thanks for the heads up.
Flat handles are better for pros, who always use a towel and wouldn't have a firm grip with rounded handles. Rounded handles are more comfortable for home chefs who grab everything with their bare hands (at their own risks!)
not true. i have a electric stove top and I have seasoned the exterior of my mineral b pans perfectly well. all 4 of them with no issues.
I paid 30$ my lagostina and works amazingly
Very useful. Thank you.
Thanks for watching!
I am baffled that you have all these pans with various heat properties yet still use halogen burners!
My mineral b pro's are some of my best, and most used pans. For copper I prefer my old matfer's & Mauviels, I don't like the newer thinner copper cook ware. I don't care about their weight. I just eat good, and get stronger.
Pans that heat more slowly also cool more slowly, pans that heat faster also cool faster. Surprise, surprise. Basic physics.
Never understood why people have this affinity for copper cookware? At $900 I will never know why. Have had All-Clad for most of my life and they have been great pans. I now get Made In cause of the same build quality and of course a better price. Thanks for another good video. Maybe in the future, you could do a Smithey Carbon Steel review.
Fixing he with the handle in the Mineral B line doesn't strike me as any more dangerous than cooking over a gas flame. I'm not sure how many of your viewers were raised in the country as opposed to growing up in the city, but I am certain it was a decent number.
|In the country (For me it was rural Connecticut followed by VERY rural Vermont), you learned to light a fire in the wild quickly . You were burning trash in the burn barrel. and occasionally burning off a meadow. Anyhow, some of us cooked breakfast over a campfire or 20 well before we were 10 years old. That said, here's what I would appreciate. Live sound videos. Let the dogs bark and the babies cry. issue. Here's what I would like to know: how does the Mineral B perform ?
I have 32cm mineral B huge wok like skillet, its not carbon steel, its cast iron.
500f seems a little bit low. They write 400 C so it should be 700f. And yes mineral b pro is super. But carbon os the same without honey protection. So if you want to save miney take carbon. If you want a better grip take mineral pro.
Incompetent review. These are primarily meant as saute pans. You dismiss entire groups of fine pans b/c they are not ideal raoting pans. That makes this review preposterous. I'll wager your Kia doesn't make a great life-boat either.
Cast iron handle🤯🤯🤯
Lol 950$ for those pans you got ripped off, your reseller is taking you for a fool. You can easily find prima matera under 400$ each, those i got where all under 300$ (which is still a lot for a pan). all of them new of course, and I'm speaking about 24cm + ones, not below. Inocuivre you can find almost all of them below 250$.
They better be affiliate links
The amount of time and effort you put in to these videos is totally worth the $0.01 you are going to get 😅
It’s a labor of love 😂
@@PrudentReviews You're always on target 🎯 with your points ! Thanx 👍
@@raycatlin3554 appreciate it!
you don’t need 400F to season; grapeseed oil at 350F for one hour does the trick