User Manual

MADE IN
FRANCE
Seasoning Your New PanSeasoning Your New Pan
Because these pans heat up fast and evenly, retain heat & become
naturally non-stick, your new de Buyer pan will quickly be your favorite
workhorse in the kitchen. Elevating your love of good food
that is prepared perfectly … by you!
Your new Carbon Steel pan requires
‘seasoning’, a process of coating and
sealing the steel with layers of oil
which creates a natural non-stick sur
-
face, protects the pan against oxida-
tion, stopping rust & damage to the
cooking surface. Oil combined with
high heat polymerizes into a thin,
solid, acrylic-like lm over the surface
of the porous steel. Each time the pan
is heated, the lm remains intact and
creates the lovely non-stick properties
that you so often see on pans in the
hands of professional chefs. The
more the pan is used,
the darker, the
more ‘seasoned’
it becomes & the
better the perfor
-
mance.
FIRST THINGS FIRST:
A new de Buyer Mineral B pan
has been coated with beeswax
before leaving their factory in
France. This is to protect the pan
from the elements during ship-
ping. Simply wash the pan well in-
side & outside using a soft sponge
& HOT water to remove most of it.
Dry completely with a towel.
SEASONING:
Pour a thin layer of oil into the
pan, just enough to cover enti-
rely the bottom (use any oil with a
high smoke point, such as rened
Canola, Flaxseed, Grapeseed or
Avocado oils.) and apply a bit of
oil on the sides of the pan with a
paper towel so it also gets seaso-
ned. Heat the oil on medium heat.
Heat until the oil starts to SMOKE.
Remove from heat & let it cool
down. Rinse under hot running
water & a sponge. Do not use
soap or dishwashing liquid. Wipe
the pan dry & rub will a little oil
before storing.
Seasoning & use will cause your
new pan to change from being
shiny to an uneven & discolored
surface, do not attempt to clean
or remove it. Over time, the entire
pan will darken completely… this
is your desired result!
COOKING:
When using a Carbon Steel pan,
it is benecial to develop a good
habit of heating the pan SLOWLY
by starting the pan on a MEDIUM
setting, allowing the entire pan to
“ll in” with heat slowly & steadily.
CLEANING:
Same as Cast Iron!
Once all food is removed from the
pan, it is recommended to de-
glaze it with warm water and wipe
it clean with a sponge (do not use
soap or dishwashing liquid).
You must be careful not to scrub
away the seasoning with anything
abrasive. Do not ever put your
pan in the dishwasher or to leave
the pan to soak in a sink. Over
time, this cleaning process will get
very easy as the pan develops
more layers of natural seasoning,
becoming more & more non-stick.
Enjoy!
demonstration video
on www.debuyer.com