De BuyerMINERAL B Carbon Steel Country Fry Pan with Two Handles - 11” Diameter, 7.7” Cooking Surface - Ideal for Sauteing, Simmering, Deep Frying, Stir Frying - PFAS, PFOA, PFOS Free - Made in France

While this Country Chef Frying Pan is marketed for searing meats, it is also great for sauteing, frying and cooking vegetables. Because I cook mostly vegetables, this pan works really well as a "demi-wok" for sauteing vegetables and frying cuts of veggies or even tofu. The oil/fats are better contained by the higher sides and the heat in the pan stays evenly hot when using to cook. (It also does a great job with browning and pan-frying chicken!)My only complaint was that when I received the pan, its interior was scratched. I followed the directions for using the pan, but after two uses, decided to re-season it, to improve the pan's interior "non-stick" surface and overall performance.

Heavy gauge very nice sturdy high side pan. It is my go to frying pan for almost any frying job and if there is anything bigger item to fry I use the bigger 12.5 country pan version. These pan are my favorite and I highly recommend it specially to those who got tired of using the heavy Lodge dutch ovens as fryers. I still use my cast iron dutch for other types of cooking but these DE Buyer pans are a lot easier to handle and my wife love to use it more than my Lodges. She commented that these De Buyers country pans are classy and good looking and I don't disagree. The other reviewer was complaining about the shipping and it just doesn't do justice to this pan. I own two of these pans the 9.5 and the 12.5 inch versions. I use flax seed oil to season it for the first time and oven style it like my Lodges and wrapped the handles with aluminum foils to avoid over darkening but it turned out to be looking copper color when it came out which I like it even more (the handles are made of stainless steel).

I had a 9" frying pan and liked it so much that I bought an 11" frying pan. Once they were seasoned, they both were virtually non-stick. I was looking for something more like a wok for when I make egg rolls and it seemed like most had a 5 or 6" bottom. That might have been fine for a gas stove but I have the electric glass top so wanted more surface area. I was looking at the De Buyer type and they had a deeper skillet but it only had the long handle and these things are heavy so need 2 handles to be easier to handle. Then I saw this Country Fry Pan and decided to give it a try....so much easier.I followed the seasoning recommendations using the oven, which I couldn't do with the other frying pans due to the coating on their handles, and it worked out pretty good. Put a thin coat of high temp oil like grape seed oil on the inside and outside (except the handles) and place it upside down in the oven and cook at 400 for few minutes. I let it cool down in the oven and repeated the process and ended up with a nice golden brown patina. the only issue with this process is that the oil didn't bond to the inside bottom of the pan so would come off when I scraped off the leftover food after cooking and it was really bumpy. Not a big deal though. I cleaned off the bottom and re-coated it with the oil, heated it up until it was smoking, turned off the element and let it cool off and repeated the process 3 times. The result was a perfectly smooth, dark and mostly non-stick bottom.The big advantage this pan has over the others is the high side. I can cook bacon and it doesn't seem to splatter all over as much and it will handle a 3 lb package of ground beef with ease. Yes, it costs more than some other options but it's made in France according to what I've read, (not China) and Yes, it's heavy but that helps the heat spread more evenly and with the 2 handles, it's much easier to manage. Also, it can go into the oven and it works on induction as well.If you're looking for cookware that you're not going to have to throw away in a few years or that doesn't add chemicals to your food, I would strongly recommend this cookware.

I like how it looks when seasoned on the outside. Been watching Cooks Country on You Tube to get ideas. I have induction. It heats up fast. I like the tall sides to reduce spatter.This does have a learning curve and I'm still working on the seasoning part. I want to avoid getting another Non-stick pan, that I end up having to throw away in a few years.

I have a 40 year old wok but the (flat) bottom is too small for my glass cooktop. So I got this to replace it. It's a wonderful replacement since it has a large heating surface and holds a lot of stir-fry, as well as being excellent for frying, too. Perfectly flat bottom, although I do have a problem with de Buyer skillets in general getting out of flat with a lot of use.

I have been cooking at home more often recently. I wanted a durable everyday pan. I wanted something with higher walls to catch some splatter, durable, and nonstick. Teflon pans are not durable for everyday use. Cast iron is good but very heavy and hard to find high walls. The mineral B was everything similar to cast iron but lighter. It is still a little heavy but more manageable. I had to get used to the oiling and cleaning of the pan. Once I got the hang of it, it was not that bad. Now most foods don't stick. This is what I called my everyday pan.

Wash well, blueing the pan, let cool 15mins then wipe "very thin" coat of grapeseed oil, bake for 45mins. Repeat oil & baking 2x.For fried rice and starchy food, best to prep the pan follow Leidenfrost effect.As long as you fry/cook your food within smoking point of oil ....you shouldn't have problem with tacky/gummy oil that is difficult to clean afterwards.*Heat control is crucial*Ex: with glass top stove, I normally preheat the pan 5-6mins on heat #4 then add oil the pan; for searing meats keep heat 4 , for delicate food like flat bread, eggs, seafood reduce to heat #2, deep fried would need heat #5-6 when putting food in the first 2 mins then reduce to #3.5... for stir-fry, low-med heat for low moisture food and med-high for veggies....Cleaning- scrub with salt or deglaze with water then wipe off ; if wash with soap, make sure heat dry and add thin oil to prevent rust.

Nice size, versatile, and worth every penny!

This one is easier to cook than the Mineral B skillet and quite non stick even at the beginning of the use. However, it took a bit longer time to get hot (it might be due to the 7" cooking surface/base doesn't fit my ceramic cooktop - it's kind of in between the small and medium diameter for my cooktop). Also, the description of weight is incorrect (it's not 1.02kg listed on Amazon but more than 1.7kg). Rather than those, it's a very good one and I'm happy to get it before the price goes up.

I have other Debuyer product. This one is as good as the other ones. Very good quality. Only thing is if the bottom can be a bit smaller, like 1-2 cm smaller, that would be even better.

Gillar kolstål.. nyttigare än sådana som har nonstick beläggningar.skaffade ett lock och använder den som stekgryta, ger lite järnsmak i såsen men inget som stör mig.

I have a whole set of De Buyer which I enjoy using, and so I got the 12.5" ring handled "Country Chef" for my granddaughter. I have the long handled version, but felt that was not suitable around children. The size is about the largest that can be conveniently used on regular ranges - and easily rinsed in smaller sinks. The pan works fine as a flat bottomed wok on electric stoves, and for normal work the high sides prevent grease spatter.My granddaughter had no problem properly seasoning the pan well enough for sliding fried eggs around - in short order! You simply fry potato peels and salt, pushing everything around with a wooden spoon. There are many YouTube videos on which oils NOT to use. If one is in a hurry to get color changes moving well up the sides then a hotter heat source (barbecue) and a little more time. The benefit of the bluing moving well up the sides is that it prevents rust forming on the outside.The warranty is apparently only good for the lifetime of the first user so when it is passed on to future generations, they will have to pay for any needed repairs.. While I was born in Europe where these carbon steel pans are common - I've never heard of a quality brand needing any repairs. The one caveat now is that if you use a conduction stove, then warping of the base can occur.My granddaughter is enjoying the pan because she got it working properly an hour after receiving it. Knowledge is important with carbon steel pans whether it is passed on or gotten from YT videos.

1. Geen RVS zoals omschreven, maar Carbon staal. Roest dus als je niet goed behandelt.2.Geen coating aanwezig. (alleen bijenwas voor transport)3. niet vaatwasserbestendig.Uit alles blijkt onvoldoende productkennis!!