de Buyer Mineral B Iron Pans

Perfect for crispy frying

There's a good reason why cast iron pans are so popular: they make it possible to fry things really crispy. Steaks, fried potatoes, pancakes, crepes, and (with a little practice) even fried eggs turn out perfectly in the Mineral B pans. Iron has ideal heat conductivity, heats up quickly, and reaches high temperatures. In addition, you can fry precisely in cast iron pans, as changes to the temperature settings are immediately transmitted. The extra-strong 2.5-3 mm steel of the de Buyer 1830 Mineral B Element series is suitable for all types of stoves, including induction, and is ideal for frequent use.

Please note the following:

- The diameter of the pan bottom must be adapted to the cooking surface / stove plate. If the cooking surface is too small, the pans can warp, especially the farmer's pans.
- Since cast iron pans heat up extremely quickly, they should not be left empty (without oil or food) on the stove for long periods of time. There is a risk of overheating, which can cause the bottom to deform.
- The instructions for use on induction stoves are very important: Since the heating power of induction is extremely high, we recommend choosing moderate temperature settings. Please never use the booster or turbo function and never place the cast iron pan empty on the stove. There is a risk of overheating and the pans can deform. Although this applies particularly to induction stoves, it can also be applied to all other types of stoves.
- Acidic foods and dairy products are not suitable for cast iron pans. The acid (for example from citrus fruits or wine) attacks the patina, can detach it, and make the pan susceptible to rust. Dairy products such as cream or cheese leave an unappetizing film on the patina and are very difficult to remove.
- The pans should never be soaked for long periods of time. Dishwashers are absolutely taboo. The pans are traditionally wiped out with kitchen paper while still hot, or you can use a normal sponge with water. If you do want to clean the pans with dish soap, it is advisable to rinse the pans thoroughly with water, dry them well, and then rub them with cooking oil.

Various handles, diameters and pan shapes

The range is not exactly clear. You will find normal frying pans, steak pans, grill pans, farmer's pans with high edges, crêpe pans, an omelette pan and woks. All with different diameters, depending on what size you need. In addition, various handle variations are offered:
- The regular Mineral B Element Series has a flat sheet steel handle coated with epoxy resin and a hanging loop. The handle heats up to a maximum of two thirds. You can therefore always grab the handle with your hand at the completely flat spot with the de Buyer logo. The epoxy resin also insulates the handle. However, pans with this handle may only be placed in the oven for a maximum of 10 minutes and only up to a temperature of 200° Celsius. Temperatures up to 100° Celsius are no problem for the handle.
- Wooden handle scales have been riveted to the sheet steel handle at the top and bottom of the Mineral B Bois Series. This gives you a better grip and allows you to hold the pan further forward. However, due to the wood on the handle, it cannot be placed in the oven.
- The Mineral B Pro Series uses a handle made of cast stainless steel. This handle is ergonomically shaped and only heats up near the pan body. Handle recesses on the underside show you how far forward you can hold the pan.
The body of the pans is always identical, only the handle is different.

Frequently Asked Questions

A few questions are asked of us repeatedly, and we're happy to answer them here:

Why do cast iron pans need to be seasoned?
Iron is susceptible to rust. Surface rust can form due to normal humidity, or the pans can rust if not dried properly. Seasoning seals cast iron pans and protects them from rust.

Are the pans flat?
Yes and no. Cast iron pans sit flat, but only the outer half. In the center, the pans are curved inward so that the material can expand at high heat. Without this curvature, the pan bottom would expand too far outward and only the center would still have contact with the stove top. This can happen, for example, if you heat the pan empty for too long.

Can I fry anything in the pan?
In theory, yes. However, the taste of everything you fry in the pan will transfer to the seasoning. When frying fish or using strong spices, subsequent dishes can take on the taste of the seasoning. This is very advantageous if you always prepare the same dishes in the same pan. With different flavors, this effect is not so great.

How do I clean the pan?

Definitely not thoroughly! Traditionally, cast iron pans are only wiped with kitchen paper while hot. Done! The remaining oil is burned in by the heat and solidifies the patina. You can also clean the pan with water, but please make sure to dry it thoroughly afterwards. Dish soap should be avoided as much as possible. If you - for whatever reason - want to use dish soap, you must rinse the pan thoroughly with water and then rub it with a few drops of oil.

Are the pans also suitable for braising?
Not initially, as the patina is still quite fragile. It softens with a lot of liquid and can come loose. However, if the pan has already served for a few years and the patina has developed and solidified properly, you can also prepare short braised dishes in it.

I failed to burn in the pan. Do I have to dispose of it now?
Definitely not! Cast iron pans can be almost restored to their original state by soaking and vigorous scrubbing. Even if rust has formed, it can be removed. After intensive cleaning, the pan can and should be re-burned.

The patina is scratched. What do I have to do now?
Quite simply: keep frying! Scratches cannot harm cast iron pans and the patina. Just keep frying, the scratches will disappear on their own. If the patina has dissolved extensively, we recommend re-burning the pan.

A few notes

So that you are not disappointed by the cast iron pans, we need to speak plainly for a moment. Our experience shows that a cast iron pan is not the perfect pan for everyone. For example, if you are a cleanliness fanatic or choose your cookware mainly for aesthetic reasons, you will hardly be happy with cast iron pans. Because cast iron pans are kitchen workhorses that need to be seen how often they have been used. In plain language, this means: the more the pan gets a "used look", the better. Only then is it really good and will bring you a lot of joy. If it looks really well-used, then the pan has reached the peak of its creative power.

The spark of enthusiasm rarely jumps over at the first use. First get used to their typical characteristics and behavior. Cast iron pans are not "top" from the first day on. They need to "get into gear" a little so that their full potential can be exploited. Over time, you will love your cast iron pan, believe us. Especially the switch from "normal" pans to cast iron pans requires a rethink in the way of frying. Please say goodbye to turning the stove to the highest level, adding oil at some point, and then adding the food when it's hot. The art of cast iron pans is to find the right temperature setting. Usually, a temperature selection of a maximum of 75% power (if at all) is really enough. Due to the high conductivity, high settings are counterproductive and do not bring the desired result.

Video tutorial: seasoning de Buyer cast iron pans

In our magazine, we have created a small tutorial for you. In this video tutorial, you will receive numerous tips on seasoning cast iron pans. In addition, you will find a guide to using seasoned cast iron pans in our magazine. Furthermore, we have more information on this topic for you in our article Seasoning cast iron pans - why & how. Have fun!

Even better: Our seasoning service for your de Buyer iron pan

We offer almost every de Buyer Mineral B Element iron pan already seasoned as an optional extra. Seasoning iron pans requires some know-how, but it's often the smoke and smell that can be annoying at home. That's why we take care of it for you! Our seasoning service includes a thorough cleaning of the new pan and a final quality check. We use only rapeseed oil for the seasoning process. The seasoning is done in our store on a gas stove, with a seasoning time of about 15-20 minutes, heating the oil and pan to around 350° Celsius. The seasoned pan is then securely packaged and ready for use as soon as you receive it. This video shows you what our seasoning service looks like, and you can find the already seasoned pans here.