Saute pan BLUE CARBON 28 cm, blue steel, de Buyer

Product detailed description

Main advantages:

• saute pan blue carbon steel, ideal for cooking ingredients in liquid, mixing large quantities of ingredients, preparing one-pot dishes or different types of stews
• combines the superior thermal conductivity of 2mm thick carbon steel with a unique blue heat treatment that provides increased durability and resistance to oxidation
• carbon steel is lighter than cast iron but offers a similar thermal response
• heats quickly and evenly for optimal cooking results
• develops a natural non-stick patina over time, which improves performance and makes cleaning easier
• the distinctive shape of the pan without sharp angles allows food to slide easily onto the plate
• the ergonomic, French-style curved riveted handle provides comfort and control so it's easy to manoeuvre, even when full
• hole at the end of the handle for hanging the pan
• suitable for all types of hobs including induction and oven

Additional information:

• diameter: 28 cm
• material: 99% steel, 1% carbon
• aesthetic imperfections are caused by handmade production and are not grounds for complaint
• before first use, read the instructions carefully on how to fire and care for the steel pan - claims due to misuse will not be considered
• hand washing only

How to care for pans MINERAL B:

1. Steel pans de Buyer are pans for life and also come with a lifetime warranty. However, this does not apply to claims caused by misuse. Please read the instructions carefully before using it for the first time.
2. Steel is a natural material and the pans are handmade. They may therefore have minor natural aesthetic imperfections.
3. Before using the pan for the first time, unpack it from the original packaging and wash it with a sponge under hot running water. Thoroughly wash the wax from the entire surface of the pan.
4. Burn the pan, you can see the procedure in the video on the right. Turn the hob on to medium power to prevent the bottom from popping out (especially with induction) and place the pan on it. Pour about 1-2 mm of oil into the pan and let it heat until the oil starts to smoke = the burning is done (during the burning, turn the pan to get the oil on the inner sides, the pan will start to darken in places on the bottom).
5. Allow the pan to cool and wipe off the remaining oil with a napkin or cloth, do not wash to keep the protective film and prevent rust, the pan is ready to use.
6. Just wipe the pan with a paper towel after use, the oiled surface protects the pan. Store in a dry place.
7. Use detergents only exceptionally and NEVER put the pan in the dishwasher or let it soak!!!
   The gradual darkening of the pan is natural, ensuring a better non-stick surface. Any rust that may have formed can be removed with the rough side of a sponge and then oiled, it is not a reason to complain about the pan.

Steel pan and induction:

Steel (iron) is a very reactive heat conductor and its induction heating performance is therefore exceptional. Please therefore observe the following instructions on the induction cooker:

• do not use maximum power. Even the lower power on induction is enough for great browning
• do not use the booster function (fast start-up of heating)
• do not overheat the pan if it is empty