De Buyer Mineral B Element frying pan 28 cm

De Buyer Miniral B steel pans for crispy frying

• 28 cm
• 4.25 mm thick

Professional chefs have known it for years. Steel pans are the best frying pans. The Buyer pans can withstand high temperatures and have fantastic heat distribution. The high temperatures allow you to sear and grill meat, preserving vitamins, minerals and, of course, flavor. They are suitable for all heat sources and can even be used in the oven to finish cooking meat.

Natural non-stick coating

The Buyer frying pans do not have a non-stick coating. The pan gets this coating itself during normal use. The pan must be fired 3 times before use and is then ready for use. The more often you use the pan the better it fries. The pan will turn black after a while and the blacker the pan the better it fries.

The steel skillets are made without the use of chemicals and are healthy to use even for people with iron deficiency. In addition, they are completely recyclable.

Thanks to the long handle, this pan is easy to handle and the handle gets less hot. There are also special protectors for around the handle which gives you more grip and protects your hands.

Beeswax coating for protection

The Miniral B Element pans have a coating of beeswax to protect the pan before it is actually used. This layer disappears after a number of frying cycles. To remove it faster, you can put the pan on the stove with a layer of water. The beeswax will not soak into the pan but float in the water. After this you can pour off the water and prepare the pan normally

Preparing the pan

Wash the pan in hot water and dry it well. Put a layer of vegetable oil in the skillet and let it cook for 5 minutes. Drain the oil and dry the pan with paper towels. Do this a few more times for a nice even coating. The blacker the pan, the better the non-stick coating.

How to clean the pan again

Maintaining a steel pan is quite simple. Never wash it with soapy water or in the dishwasher. A little water and a sponge is enough. Then dry thoroughly right away with a cloth or kitchen paper. The pans should remain a little greasy. The black layer that forms when frying ensures a good non-stick coating, so it should stay on.

Clean the pan thoroughly

Put coarse salt in the pan and heat on high heat for 1.5 minutes. Discard the salt and dry the pan with kitchen paper. The salt dissolves burned-on food residue and absorbs odors. Then oil the pan and store it in a dry place.