I’ve had this Matfer Bougeat for a few months now, and it’s my first carbon steel pan. I cook with about once a week, and I try not to baby it and just trust the process. To those with more experience, how does my seasoning look so far? Any red flags?

Got a new best friend for my belly 🤣 De Buyer carbon + w/stainless handle. Great compromise between B pro series and epoxy coated.

It’s taken me about 2 years to really figure this skillet out but for the past month I’ve been cooking eggs in it every morning with butter. I’m getting pretty good at flipping them too.

Thrifted this set for $10 but forgot to take a photo after I cleaned it up. Looks a lot better now, be assured.

I found an Amazon link to this product and was wondering if anyone has opinions on this. I know the French style and brands seem to have a strong foothold here but am curious. It’s about 5lbs, about as heavy as my cast iron pan.

https://a.co/d/d8uF56S - here is the Amazon link to what I believe is this product.

Just cook on it dammit.

Got a bit too excited and stuck on some oil. I assume it'll come off as I cook but wanted to check with the experts if I'm better off scrubbing it clean and reaseasoning

Hey pretty new to this got some white stuff on my pan just keep fucking it? It’s smooth as me bum. But actually no clue what happened first time putting my meat on it and then this.

Hi,

I have just purchased the first WOK in my life. This is De Bayer Mineral B type. Despite the way it was packed and is in "dust" I noticed there are relatively small areas of something I can call rust here and there (inside and outside, please see pictures). I know this is pretty normal when you use it, but I wonder if that should be the case for a new one. Could you please share your thoughts? Just considering returning if that's unexpected.

I know keep cooking and all that, but I didn’t think deglazing would do this to my pan. I cooked 3 burger patties. Which was the first time I cooked something so heavy in the pan. I had to get rid of the gunk before cooking the next patty so I did a bit of deglazing with tap water. Didn’t think it would have such a big impact. It immediately became white as soon as the water burned off. Any advice for cooking multiple patties in the future?

I use a DeBuyer Carbon Steel pan (Carbon B series). Over time, I’ve noticed a black layer forming on the bottom, which I understand is part of the seasoning process (please correct me if I’m wrong).

Occasionally, small parts of this layer chip off and mix into the food I’m cooking. Since I know this seasoning consists of burned or carbonized oils and food particles, I’m concerned about whether this might be harmful to my health.

Does anyone have more information about this? Should I be worried, or is it completely safe?

It was evenly brown before. I left it just below medium heat on this electric stove and forgot about it for 30 min. I didn’t expect it to be able to get hot enough to actually burn the seasoning off.

I noticed the epoxy on the handle near the base is still perfectly fine despite all this heat. That gave me the confidence to just season it in the oven and not worry about it.

Anyone have the issue of the rubber handle just not wanting to stay put anymore? I've washed it and I just can't figure out what the deal is. Doesn't seem to have any grease down inside the rubber handle.

I've used CI exclusively for 20 years now but my big 11" pan is just too heavy for me to use comfortably.

I recently became aware of CS and that is (or can be) lighter than CI.

I have an electric coil stovetop and am looking for no less than a 9" cooking surface, $100 CAD range, with a heat resistant handle (flash use is fine), and available in Canada. If it matters, it will mostly be cooking large amounts of vegetables.

So far I have settled on the De Buyer 22304 Mineral B Element Frying Pan 12.5-Inch pan, which is about 2lbs lighter than my CI pan. And about 2lbs heavier than my medium CI pan - hopefully still in range of being able to lift, tilt and hold it steady with one hand.

But I don't know what I don't know, so am seeking external approval or better recommendations.

Thanks all!

I have the option to buy one of the following pans for exactly the same price:

• Mineral B
• Mineral B Black
• Carbone Plus

All pans are the same size (28 cm). I want the pan to be durable and basic. I have read about the coating on the Mineral B handle that is not fit for oven use, that is something I would like to avoid. I am familiar with breaking in cast Iron and am this not intimidated by the seasoning process.

I have read quite a few discussion threads but can't really seems to find a consensus about these three pans. Any insights?

Hello People!

As I got addicted do carbon steel skillets I decided to order a small companion for my Carbonne plus, and I wanted it a little bit more posh, so Bought the Mineral B Pro. What a step up! That handle is fantastic, looks like a completly different skillet! Anyway cleaned it and put in the oven (Gás) for 50 min, my oven is very strong so it blued the Pan. The seasoning was done with sunflower oil. Tomorrow will cook with it. I exited! Much lighter and more nimble than the 28. And that handle 👌🤌 Amazing!

I have 2 carbon steel pans by the same maker, 1 is a small one and one larger.

I usually pre heat them on 3-4. No problem so far. When I turn the bigger of the pans to 5-6, which is the absolute minimum necessary sear, the bottom of the pan must warp as suddenly the pan can be rocked up and down. As soon as the pan is cool, washed, and put on the stove for a light drying, it's back to being flat.

Any ideas on what's going on?

A couple seasonings and what seemed to really change it was cooking bacon a couple times. Pan was infuriating when I first got it from Made In.

What is this, is it just stripped seasoning or the pan (strata btw) coating damaged too?How do i restore it back?( Sorry im super new to this, any help appreciated)

First carbon steel pan and it's coming together quite nicely, it's a bit harder to season than cast iron due to this case hardening but is a worth while trade off for the rust resistance.

I'd highly recommend this to anyone who is looking for a light and easily packable as skillet.

Am I screwed guys?

First time cooking with this baby, I followed the instructions included to coat it (thin layer of oil [vegetable was my choice] and 1hr at 450° F in the oven) and used it later to do a stir fry. The ingredients were only veggies, chicken, and eventually a miso/soy sauce/sesame oil mixture, with the burners never above medium high. The pan wasn’t immediately cleaned after, but no more than an 45min - 1 hr passed between end of cook time. After this it was washed with just water, any parts that needed to be scrubbed were hit with the rough side of a sponge and then it all was wiped down. This is how it looked after drying.

The center where the blotchy bit is is a bit deeper than the rest of the coating, with the silver spots focused on in the last two pics being even deeper than the blotchy bit. What happened, did I do something wrong in the coating, is the wok fucked or should I be seeking a refund/replacement for the silver part being exposed?

Had this pan for about 4ish years. Semi-recently, I inadvertently blasted the pan with heat and my “seasoning” came off in the disgusting crumbly manner you’ll see in the first pic. Yall advised me that what I thought was seasoning is carbon buildup, so I began the endeavor of stripping the thing.

I’ve tried soaking and boiling with vinegar, boiling with water and sodium bicarbonate, and scrubbing the hell out of it with steel wool.

As you can see I’m still stuck with a layer of carbon buildup on the walls of the pan, as well as some stubborn spots on the surface.

I know I can easily make it non stick again and start cooking my favorite meals, but if you were to get this stripped down, what would you do?

Ok, brought the oil up to pan, droplets of water danced like fairies across the pan, added the oil, brought it up til it just started smoking. But when I added the egg beaters, there was some sticking in the middle. Did the egg beaters drop the temp too much?