Iron Pan, Grey Silver, 1 Piece

I got a lovely dark seasoned surface going and now I'm getting great results every time from cooking everything from pancakes, fish, steaks, flat breads (homemade Nans) loads of things. The temperature get really hot so you get that seared flavour and look without destroying a non stick pan which could never get that hot. In fact any stainless steel pan with a sandwich base couldn't get that hot without buckling. The Salmon steaks just skid across the surface its so non stick. I love these pans, it's such a pleasure to know Im able to get the heat I need to cook things really well.

La poêle à crêpes De Buyer en tôle d'acier MINERAL B est un véritable chef-d'œuvre de l'artisanat français. Fabriquée en France, cette poêle de 30 cm est exempte de PFAS et possède une anti-adhérence naturelle, ce qui en fait un choix sain et écologique pour votre cuisine. La queue rivetée et la finition à la cire d'abeille ajoutent une touche de qualité et de durabilité. Le culotage de cette poêle est vraiment très simple et indispensable pour assurer une performance optimale et une longévité accrue. Néanmoins, il est important de noter que cette poêle pèse 1,795 kg, un poids à ne pas négliger lors de son utilisation. Enfin, lors des cuissons longues, la température de la queue de la poêle peut monter. "ici 128°" Il est donc recommandé d'utiliser un torchon ou un manchon pour éviter de se brûler. En résumé, cette poêle à crêpes De Buyer est un investissement qui en vaut la peine pour tout amateur de cuisine souhaitant allier tradition et qualité. Une recette de pâte à crêpes simple à réalisé la veille pour un résultat au top : 100g de sucre 6 œufs 500g de farine 1 litre de lait 100g de beurre fondu Mélanger les œufs et le sucre, ajouter la farine et délayer avec le lait à la fin, on ajoute le beurre. On peut ajouter du rhum ou de la vanille. Pour environ 30 crêpes de 30cm Il est recommandé de laisser reposer la pâte. Un petit pouce est toujours très apprécié 👍

It's a great pan and after seasoning better than any coated pan, not to mention healthier. However, it is cast-iron so it is very heavy compared to "normal" pans and it requires seasoning and maintenance. In my personal opinion, the tips you can read from the manufacturer or watch on the internet regarding seasoning, i.e., "season" on the stove 1-2 time or seasoning in the oven, is not sufficient. I seasoned this pan over an open fire as follows: - Hand wash pan with sponge and good dish soap to remove the wax coating. - Heat washed and dried pan until it smokes - Add High-temperature resistant oil - Distribute oil carefully in the pan - Take a kitchen tissue (4-5 sheets, crumpled to a ball) and wipe the pan inside (get all the oil) and outside (distribute oil in caught in the tissue). Be very careful, the part of the tissue that touched the pan is very very hot! - Repeat this 8-9 times, every time with a new kitchen tissue "ball" - Then turn the pan upside down and "burn" the inside - Turn and burn the bottom - Then repeat the a.m. "Oil and wipe" routine for another 5-7 times. Be careful when handling the hot and the hot oil, both get really searing hot. Once a year (or as required) I suggest a "re-seasoning" where you apply the "Oil and wipe" routine for another 5-7 times. I am aware that not everyone has the possibility to make a fire at home, however in most countries you will have public barbeque pits where you probably can make a small fire. As alternative I can imagine that a gas stove should work as well. After doing this the pan has a better anti-stick effect than any coated pan and, contrary to what the manufacturer or the internet tells you, you can wash the pan by hand with soap and sponge without destroying the coating. After each cooking/usage rinse the pan under hot water and scrub it with a sponge. Or, if something still remains stuck despite the coating (e.g. after roasting meat, stuck egg yolk, etc.), as motioned above, you can hand wash the pan without problem with hand dishwashing detergent and hot water. After every wash, no matter with soap or not, make sure to heat the pan to smoke point, add a drop of Hight-temperature resistant cooking oil, distribute it in the pan and wipe it with a kitchen tissue "ball". This is done to ensure the coating stays intact and the pan doesn't rust during storage. With this precaution you can use the pan again straight out of the cupboard Make sure the pan is cooled down completely before putting it in a (wooden) cupboard, the pan bottom gets very hot and can burn wooden surfaces. Overall, the cast iron pan needs a bit more maintenance than coated pans but the result (super-crispy steak, crispy bottom sunny-side up egg with runny yolk, super crispy stir fries, etc.) as well as the health aspect made me by 3 different sized de-buyer pans and throw away all coated pans.

Crepas de tamaño increíble hechas en casa

Livraison rapide. La notice d'utilisation et de préparation (cullotage) de la poêle est bien claire. Je l'utilise tous les jours pours mes chambres d'hôtes (préparation de crêpes et oeufs).