De BuyerMINERAL B Carbon Steel Fry Pan - 10.25” Diameter, 7.3” Cooking Surface - Ideal for Searing, Sauteing & Reheating - PFAS, PFOA & PFOS Free - Made in France

I had been in the hunt for a healthier alternative to my Teflon coated non-stick pans when I ran into these here on Amazon. I was rather skeptical of the non stick ability many claimed possible with the De Buyer Mineral B pans. Reading the existing reviews, it seemed that all stressed proper seasoning and in between use care. Instead of jumping on the Green Earth or Bialetti pan bandwagon, which seemed to be plagued with poor quality, I decided to read up a bit on the seasoning process. I visited a few forums, watched a few you tube videos and placed my first iron pan order.Though not directly recommended by De Buyer for this particular pan, I followed instructions to boil potato skins for 15-20 minutes before starting the seasoning process. I usually would follow the manufacturers specific instructions but the information for pre-seasoning with the potato skins came from a very respected chef on a popular forum who also fancies the De Buyer product. After the boil process I seasoned my new De Buyer pan with peanut oil using the method dictated on the De Buyer website. The process was completely painless and the pans are better than expected.It has now been several weeks since my first Mineral B fry pan purchase, the 10.2" model. I was so infatuated with the original pan that I have now purchase nearly the entire set of the Mineral B line. They are truly non-stick when seasoned properly. They cook like a dream. They heat up so quickly and when I change the heat setting on my stove they seem to adopt the new temperature much quicker than my previous pans. I had a little trouble getting used to not using soap to wash these; instead rinsing with very hot water and wiping/lightly scrubbing out as necessary. The process is just so different than what I was used to but after doing it for a while I find it easier.If you are the type of person that needs a pan to look perfectly clean and spotless, these are not for you. I say this as the interiors darken with age and they blue a bit on the outside. This keeps them from looking brand new for very long (though I think they look even better as they get more use). If you have trouble following directions or would prefer a "maintenance free" pan, this pan more than likely isn't for you either. They do require a simplified method of maintenance but require salt purifying from time to time and should be oiled after each use (again, painless but a tiny bit more work that the average Teflon pan). Also, these pans and the entire line as a whole are rather heavy. If weight is a concern, these pans are probably out of the question. If however you are looking for a healthier alternative to other non stick pans with durability to boot and don't mind a bit more time in the kitchen, these high quality pans are right up your alley.On another note, I have found my favorite amongst the Mineral B line-up. They are the De Buyer Mineral B Country Chef pans. I bought both the 9.4" (De Buyer Mineral B Element Country Chef, 9.4") and the 12.6" (De Buyer Mineral B Element Country Chef, 12.6")versions and they are by far my most used pans of the set. They are similar to a deep wall skillet but with the volume and practicality of a saute. The smaller version works very well in place of a saucepan and the larger is perfect for stir fry dishes and meals for larger groups. Well worth looking into.Enjoy!

It's an awesome pan; even heat distribution, seasons easily, food slides right out when done, it doesn't warp under normal use, it's lighter than cast iron, and the handle helps with the weight / makes it easy to maneuver when flipping eggs, etc. I bought a Lodge silicone handle for it and used grape seed oil to season it. For extra precise heat distribution and temperature control, I use an aluminum heating plate (one could also use an induction or electric range). Copper is even better, but I couldn't find copper plates on Amazon.A word to the wise: when cooking with garlic, be sure to move the cloves around and don't let them sit because they'll quickly strip the seasoning from the pan. It's also best to avoid most acidic foods and sauces with any seasonable steel pans.The only downside is that the epoxy coating on the handle won't stand up to seasoning it the quick way, in the oven. At the same time, it's likely their to avoid rust and provide some heat resistance so one doesn't burn their hand.I recommend taking your time seasoning this type of pan so layers can cure and build up and lessen the risk of being stripped with normal use. I seasoned it once per day, every day, over the course of a week before using it. A small amount of oil on a lint free towel once the pan is heated up to about 200* F works well. Be sure to remove the beeswax with very hot water and carefully wash it beforehand. Once the pan is warm, wipe the inside and outside with the lightly oiled towel (also going over the rivets), let it cook at medium to medium high heat (depending on the range and it's output) for about 10-15 minutes, wipe any remaining oil off with the other side of the towel, and allow it to cure overnight.If you see smoke during seasoning; a very light amount seems to be ok, but anything more usually means it's time to turn down the heat / remove the pan from the heat. Medium to heavy smoke and a bad scent is something to avoid during the seasoning process.When it comes to washing the pan: simply use a sponge with some soap / water, lightly scrub the pan, and then rinse thoroughly. It's a good idea to dry off the pan afterwards on the stove with medium heat for a few minutes. This prevents rust from forming in any area the seasoning might have missed. Some also choose to add a quick layer of seasoning after washing it, and some are ok with drying it and leaving it for next time.I hope this helps someone out there.