Reddit mentions of De Buyer Mineral B Frying Pan, 10.2 Inch, Silver-Grey

I really like french pans. De Buyer makes excellent iron (not cast iron) pans. They are heavy, but not as heavy as cast iron. You can season them well enough to cook eggs, they make a beautiful sear, and they are perfect for frying.

http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W

If you buy a good carbon steel pan, and cook in it every day, it will pretty much become the best pan you've ever had. Will last forever. Once seasoned, it's pretty damn non-stick.

https://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W

So funny to see this here. I have been working on my French omelette technique and was just watching it.

Chopsticks are a good option if you don't want to risk scratching up your non-stick pan. I use an Element B iron fry pan, but I still prefer long chopsticks.

I find that I'm still over-browning the bottoms, and my folding is nowhere near as pretty as his. But oh man, the texture of the French style is just so nice. Practice, practice, practice!

Buy a De Buyer carbon steel pan instead, it will outlast you and you don't poison yourself with teflon. Only 37.08e

https://www.amazon.de/Buyer-Mineral-Round-Carbon-10-25-Inch/dp/B00462QP0W?language=en_GB

Cast Iron all the way. Or a good Carbon Steel one. Cast iron may have a slight learning curve at first but once you get the hang of it, it is extremely satisfying as the issues youre having now with non-stick pans will evaporate.

Here is the brand of Carbon Steel I use. Love it.
https://smile.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_2?ie=UTF8&qid=1506022731&sr=8-2&keywords=de+buyer

Yep: http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_2?ie=UTF8&qid=1397146040&sr=8-2&keywords=debuyer

Get yourself a carbon steel pan, it's essentially the same thing but stamped vs cast.

The benefit is you get a smooth finish like the old school cast irons used to have.

For seasoning put it on a gas range cranked to high, then use tongs and rub around the oil with some paper towel so you have only a thin covering. The oil should be smoking as you apply it. Do that a bunch of times.

After that just use it regularly, eventually even after washing it will have an almost matte almost black surface (shiny after you re-oil before putting it away).

Which 12" skillet are you using? the lodge L10SK3? I believe that clocks in around 8.5 lbs

There are several lighter alternatives that are still cast iron.

Here's one example at ~4lbs
http://www.amazon.com/ExcelSteel-Inch-super-lightweight-frypan/dp/B0010D6RMG

CI did a review of several of them but found the performance extremely uneven; but you may be able to adapt to their properties.

The best alternative to maintain all of the properties you're looking for would be an uncoated carbon steel pan. You season and care for it similarly to cast iron and it develops a similar non-stick coating.

As long as you get a model with a metal handle it can handle the same amount of stovetop-to-oven traffic as your cast iron.

Just as with cast iron, the thicker the carbon steel pan, the more heat retention it will have and the more even the heat will tend to be; but at the expense of weight and responsiveness.

Here are a few examples:

http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W

http://www.amazon.com/Lodge-CRS12-Pre-Seasoned-Skillet-12-inch/dp/B005U93RYW

http://www.amazon.com/World-Cuisine-Black-Steel-Frying/dp/B001KZHF1G

Here's some approximate specifications I was able to dig up

• WC: 1.5mm thick, ~2-3lbs (~2 for 10", over 3 for 12.5"
  
• debuyer mineral B: 2.5mm-3mm thick ~4lbs 10", ~5.75lbs 12"
  
• lodge: 2.64mm thick, ~3lbs 10", ~4 lbs 12"
  
  [edit] It looks like the de buyer mineral b pan has a silicone button on the end that will likely be bad for putting under the broiler, but couldn't find any manufacturer recommendations for oven temperature or if you can just pop the thing off.

Agreed with the other commenters who say cast iron is a better option than non-stick. Once it's well-seasoned, it's going to work even better at stopping eggs, etc, from sticking than a teflon pan would (and teflon just seems too strange and chemical-y). I just invested in a couple of these pans - just another option that's similar to cast iron. (Haven't had a chance to season them yet so can't speak to how well they work though.) Cast iron is also my go-to for toasting quesadillas or sandwiches.

I got rid of my nonstick pan and got a carbon steel pan like this:

http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=pd_sim_k_6

Nonstick, no teflon or similar, but it needs to be seasoned similar to cast iron.

I don't know what pans you are referring to, but the pans I'm talking about are nearly as heavy as my similarly sized cast iron. Something like this: http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_3?ie=UTF8&qid=1368319450&sr=8-3&keywords=Carbon+steel+pan

To anyone just starting out though, highly recommend these pans for steak duties

https://www.amazon.com/dp/B00462QP0W

Not that you shouldn't also own a few decent cast iron pieces.

I am another supporter of De Buyer high carbon steel.

http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_1?ie=UTF8&qid=1410206921&sr=8-1&keywords=de+buyer

I got this one.
https://www.amazon.com/Buyer-Mineral-Round-Carbon-10-25-Inch/dp/B00462QP0W/ref=mp_s_a_1_3?keywords=de+buyer&qid=1562874346&s=gateway&sr=8-3

This has essentially replaced every pan in my kitchen including a lodge case iron skillet.

https://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W