Frying pan MINERAL B B BOIS 20 cm, wooden handle, de Buyer

Product detailed description

French classic de Buyer comes with a new range of B Bois cookware and utensils in a combination of carbon steel and beech wood.

The Mineral B Bois range of pans is enhanced with a beeswax-based coating for extra non-stick properties. This protects them from oxidation and increases the natural non-stick properties of the pans, which improve with each use. The pans are designed for all types of cooking sources, including induction. Mineral B steel pans are 100% natural, ECO-logical and recyclable. The handles of the pans are made of quality beech wood and also protected with beeswax.

Mineral B Bois pans in brief:

• The pans are ideal for searing meat or vegetables and grilling, for crispy pancakes and perfect omelettes.
• The steel is 100% natural with a beeswax based finish.
• Mineral B Bois pans do not have any artificial non-stick surface, they do not contain PFOA or PTFE.
• Without added chemicals - environmentally friendly.
• The pans can be used at very high temperatures, at which the prepared food will quickly retract and no vitamins or nutrients will be lost.
• The more the pan is used, the better its non-stick properties.
• Excellent thermal conductivity.
• Robust design, very long service life.
• Do not wash in the dishwasher

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 conductor of heat and its induction heating capacity 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