5110.24 Carbone Plus Heavy Quality Steel Round Lyonnaise Frying Pan, 24 cm Diameter

I've been using the De Buyer Carbone Plus 5110.24 pan for a while now, and I'm quite satisfied with it. It's a noticeable improvement, especially if you're looking for an alternative to frequently replacing coated non-stick pans. Cooking Performance: The cooking performance is very good. This pan is effective when it comes to searing. It heats up evenly and retains that heat very well. I'm consistently getting a good Maillard reaction (that nice brown crust) on both sides of my steaks. It's not just for meat; it handles other foods well too. Build Quality & Weight: The pan feels sturdy and well-built. It's definitely heavy and a bit bulky, but that's desirable for good heat retention, so it's expected. My only minor criticism is the riveted handle – cleaning around the rivets inside the pan takes a little extra attention compared to a pan with welded handles. It's not a major issue, but worth noting. Non-Stick Properties: This is important: you need to season it properly. Don't expect Teflon non-stick out of the box. However, once seasoned correctly, the non-stick performance is quite effective. I was pleasantly surprised when it passed the fried egg test well on the first attempt after my initial seasoning. Maintain the seasoning, and it stays reliably non-stick for most tasks. **Be aware that cooking acidic foods (like tomatoes, wine, or lemon juice) for extended periods can strip the seasoning** Value for Money: This is where the pan really stands out. I used to buy new non-stick pans every 8-9 months as they'd inevitably wear out. This De Buyer pan feels like it will last for life, with proper care. For the price, the long-term value is very good compared to constantly replacing cheaper pans. I recommend the De Buyer Carbone Plus. If you want good searing performance, solid heat retention, and are willing to put in the minimal effort to season and maintain carbon steel, this pan is a great choice. The small drawback of cleaning around the rivets is minor compared to the pleasing cooking results and long-term value. A very good piece of cookware!

This frying pan is incredible. I truly now believe that we've been brainwashed by clever marketing to buy non-stick coated pans when there is absolutely no need. I gave up on Circulon because I've had several sets of pans and over time the non-stick coating all wears off - we've probably been eating most of it without realising. I decided to bin them and replace with stainless steel / carbon steel, hence I bought this pan. Firstly, it's heavy and it's high quality, yet inexpensive. Heat distribution is superb. Once you've seasoned it and used it for a few weeks, the surface becomes like glass. Completely and NATURALLY non-stick. To clean it, you just rinse under very hot water (no need for detergent), wipe dry and it's ready to use again. I cannot recommend this pan highly enough. This pan is perfect for meat, eggs, vegetables, potatoes, just don't use acidic sauces in this pan or it will remove the seasoning (no permanent damage, you just need to season again). For sauces, I recommend an Amazon commercial stainless steel pan!

This is a fantastic iron pan. Get one of these, a small copper sauce pan and a large casserole pan and you will be set for life, (but no you youngsters will get cheap pan sets from lameass stores, and be forever rebuying and losing handles, or breaking lids) This one is heavy and strong, ideal heat transfer and once seasoned is totally non stick. Oil it - heat it, wipe clean Oil it - cook, wipe clean with hot water Oil it - store it. Oven on? Oil it and put it in the oven...long as you like (use oil with a high smoke point if you need to) In the garden? Use outside flame,(barbecue, portable stove, open fire, etc) and oil it and heat it up. Soon it will be a lovely black, and will only get better with use. Don't soak Don't use citric lemon, orange tomatoes etc, and don't have liquid in it for any length of time. (a quick deglasse is fine) Thanks for a great pan De Buyer

These are pans for life. Truly superb build quality and finish. Almost a shame to alter the appearence and lose that new look by going through the seasoning ritual in preparation for use, but of course it must be done, you can't just unpack a new unseasoned carbon steel pan and just start cooking in it immediately. Seasoning pans is a bit of a dark art, but we can all master it in these days of online videos. Not for the impatient perhaps but it's a rewarding skill to learn as a newcomer. Here are pans that when treated properly should last and function for generations. How many things can you say that about?

I already own a cast iron Lodge pan and a thin carbon steel pan, both of which i have had for year and use successfully, so i am no noob when it comes to seasoning, using and maintaining these sort of pans. My Lodge is a tad big and heavy for some of the things I like to cook, and the other carbon steel pan I own has a wooden handle and isn't oven safe. I thought this De Buyer pan would be perfect in terms of size, weight and utility, and they certainly have a good reputation. Unfortunately so far I have really struggled to get the seasoning to stick and not peel off with the food, or if i do manage to get a durable season, it isn't very non stick. I'll persevere, but I kind of wish I'd just bought a smaller Lodge pan. Edit: I started from scratch, sanded it back to bare metal (inside only) and seasoned again, this time I seasoned it twice on my gas hob with the very lightest coating of veg oil, so light it’s barely there, I heat it to season until the first faint traces of smoke appear, then take it off the heat and let it cool, it takes 2 mins instead of 1 hour in the oven. What a transformation, perfect seasoning, nonstick eggs that slide around, just a bit of clarified butter.

Excelente producto, retiene el calor de manera increíble y sella las carnes Super bien. El acero al carbono requiere de cuidado especial y de sasonar para que sea anti adherente, pero vale mucho la pena. Si te gusta la cocina, es una herramienta indispensable.

I can't believe it took me so long to switch to an Iron pan. Everything is better than non stick pans. I love cooking with it and find my food is better than it has ever been! I highly recommend it.

I really love this pan, it works perfectly, after seasoning it, it's nonstickable, high quality.

Ich habe kürzlich die De Buyer Pfannen gekauft und bin absolut begeistert! Die Qualität dieser Pfannen ist einfach unschlagbar. Hier sind einige Gründe, warum ich sie jedem empfehlen würde: Hochwertige Materialien: Die Pfannen bestehen aus erstklassigem Kohlenstoffstahl, der eine hervorragende Wärmeleitfähigkeit bietet. Das bedeutet, dass die Pfannen gleichmäßig und schnell erhitzen, was zu perfektem Braten und Kochen führt. Langlebigkeit: Diese Pfannen sind extrem robust und halten bei richtiger Pflege ein Leben lang. Ich schätze besonders die solide Verarbeitung und das Gewicht, das Stabilität und Zuverlässigkeit gewährleistet. Antihaft-Eigenschaften: Nach dem Einbrennen entwickelt sich eine natürliche Antihaft-Schicht, die sogar besser funktioniert als viele moderne Beschichtungen. Das Einbrennen war einfach und die Pfannen wurden schnell zu meinen Lieblingskochutensilien. Vielseitigkeit: Ob Braten, Schmoren oder sogar Backen - die De Buyer Pfannen meistern jede Aufgabe mit Bravour. Sie sind für alle Herdarten geeignet, inklusive Induktion, und sogar ofenfest. Einfache Reinigung: Die Reinigung der Pfannen ist unkompliziert. Ein wenig warmes Wasser und ein weicher Schwamm reichen aus. Auf aggressive Reinigungsmittel kann man komplett verzichten, was die Pfannen zusätzlich schont. Fazit: Wer auf der Suche nach erstklassigen Pfannen ist, die sowohl Hobbyköche als auch Profis begeistern, ist mit den De Buyer Pfannen bestens bedient. Sie bieten ein herausragendes Preis-Leistungs-Verhältnis und werden mit Sicherheit viele Jahre treue Dienste leisten.

I apparently misread the size and was expecting larger. Either way, I seasoned it using the oven method. Rub a, very, light coating of oil on the pan and put it in a 400 degree oven for 2 hours, turned the oven off and let it sit over night without opening the door. It came out a nice brown color and I have not had anything stick yet. After use, I just dump excess oil out, wipe it out with paper towels and leave it on the burner to cool slowly. It has replaced my other sauteed pans and I'll be buying larger ones and, most likely, a wok as well.