Cook Like a Chef! 👨🍳 Elevate your culinary game with de Buyer.
The de Buyer 511020 Fry Pan is a premium heavy iron frying pan designed for searing, grilling, and browning a variety of foods. With its natural non-stick properties that improve over time, ergonomic riveted handle, and compatibility with all cooktops, this pan is a must-have for any serious home chef.
| Brand | DE BUYER |
| Model Number | 5110.20 |
| Color | Silver |
| Product Dimensions | 27.94 x 10.16 x 7.62 cm; 1.04 Kilograms |
| Capacity | 2 Liters |
| Material | Alloy Steel |
| Compatible Models | Smooth Surface Induction, Gas |
| Item Weight | 1.04 Kilograms |
C**N
Excellent produit
Une poêle De Buyer à ce prix, je m'attendais à un rebu, ce qui ne m'aurait pas dérangé. Tâchée ou légèrement écornée, elles restent le summum des poêles... mais même pas ! Elle est arrivée parfaite et extrêmement bien emballée !J'en suis vraiment ravie, surtout vu le prix !
M**A
Beste Pfanne
Das ist die beste Pfanne, die wir je hatten. Großartig in der Handhabung! Sehr robust! Preiswert!
B**R
what a great pan
works as well as cast iron....but without cast iron weight.very satisfying tool.
A**O
Calidad suprema
Muy buena calidad, pero para una cocina comun yo la pillaría de acero inoxidable. Esto es porque no se pueden cocinar alimentos ácidos como el tomate, el limón y el vino. Aun así, por la calidad, se merece 5 estrellas
P**S
Season it right, and this is a great tool
This is my "middleweight" skillet. I have larger (12") and smaller (8" approx) carbon steel skillets - all Carbone line from DeBuyer. These work amazingly well, even on an electric flat-top range. No warping, flat bottomed, heat distribution as good or better than any other skillet I have.The 10" size is good when cooking for one or two - enough room, not too heavy.Take your time and season them right - in the oven with grape seed oil. I did my initial seasonings with Canola and I've switched to grape seed. The seasoning layer seems to be darker and harder with grape seed oil. Touch up season after each use for the first dozen or so times, then only as needed.Learn to cook with carbon steel and you'll never go back to "non-stick" again. Carbon steel becomes non-stick, and even if you damage the seasoning/coating, you can clean it up and recover rather than replace.I gave 4/5 for versatility only because you do have to be careful with acidic dishes - you might want to go with stainless steel for those. If your seasoning is new/thin, acidic dishes can visibly damage it. Once fully established though, cast iron or carbon steel seasoning is nearly indestructible.Highly recommended.
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2 weeks ago
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