#3,224 in Kitchen & dining accessories
Use arrows to jump to the previous/next product
Reddit mentions of De Buyer Carbon Steel Frying Pan 12-1/2" Diameter
Sentiment score: 2
Reddit mentions: 3
We found 3 Reddit mentions of De Buyer Carbon Steel Frying Pan 12-1/2" Diameter. Here are the top ones.
or
- Heavy quality iron frying pan ideal for searing, grilling and browning meat, fish, and eggs; lyonnaise skirt enables food to easily slide onto a plate
- Thick heavy quality iron heats up quickly, uniform heat distribution; reaches high temperatures--enables the Maillard reaction and caramelization of juices
- Natural non-stick properties--gradual seasoning of the pan--the more it is used the less the seasoning sticks to the food
- Riveted iron handle--unbreakable; French-style curvature for easy handling and ergonomic grip
- Use on all cooktops, including induction
Features:
Specs:
| Color | Silver |
| Height | 2.2 Inches |
| Length | 23.19 Inches |
| Size | 12.5 Inch |
| Weight | 5.9745273002 Pounds |
| Width | 12.6 Inches |
I'm still not sure why carbon steel frying pans haven't caught on yet.
Basically carbon steel frying pans are a kind of happy medium between cast iron and your standard non-stick pan. Like non-sticks, they heat up pretty quickly, but like cast iron they are very durable, can tolerate very high heats (unlike a non-stick!) and once properly seasoned are pretty non-stick. I love it for making eggs in the morning because unlike a cast iron, I don't have to wait 5-10 minutes for it to get properly hot.
If you recognize the metal from their use in woks, which are pretty bad at holding heat, skillet style carbon-steel pans like the kind I'm talking about tend to be a little thicker and hold heat better.
There are downsides: fast heating means fast cooling, too, so unlike cast iron, they can't hold heat as well and you're not going to get the kind of sear and heat you can get with a cast iron or a stainless steel pan. On the other hand, they're not terrible at holding heat, and if you get a bigger pan (which you might want anyway) and leave yourself some breathing room, this isn't a problem most of the time.
They're also more expensive than cast iron and most non-sticks, but not by much. They also last forever (unlike non-sticks) so it ends up paying for itself over time.
If you're trying to minimize kitchen items, the carbon steel frying pan is a great all-around, utility player.
A good option is the Lodge Pre-Seasoned Carbon Steel Skillet, which like their cast iron comes pre-seasoned (but it's a good idea to do a round or three of seasoning anyway). If you get this, I highly recommend you pick up a silicone handle. It's almost a necessary accessory as it turns the pan from painful to hold due to heat and form to a friendly handshake from your frying pan.
That is the one I have and it's easily my most used pan. That said, I do eat way more eggs than seared meats. On the other hand, if I had to I'd still feel comfortable cooking a good, well-seared steak in this pan if for some reason I couldn't reach for my cast iron (I couldn't say the same about a non-stick).
If you want a little bit better heat retention, the deBuyer is in the same price range, but it's a little heavier, which'll help it retain heat. It doesn't come pre-seasoned, so you'll have to put a little bit more work into it. I don't own this, but it's generally a good, popular brand.
I'm confused about that pan. It doesn't look like any DeBuyer pans I know. I can't find it on the DeBuyer website either. Might be a fake. It's also very expensive.
My biggest DeBuyer is probably a 12". It's very heavy as well. Not as heavy as a cast iron would be, but still heavy.
https://www.amazon.com/Buyer-Carbon-Steel-Frying-Diameter/dp/B000ECQ83M/ref=sr_1_6?keywords=debuyer+pan&qid=1557153755&s=gateway&sr=8-6
That looks like a better one. It's a 12.5" pan. It's even cheaper and it looks like the real deal. Although I can't know for sure because it lacks some pixels.
Just get this.